Classic Holiday Sides

Classic Holiday Sides

Servings:  4 - 6

Prep Time:  25 minutes

Cook Time:  55 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 


      Ingredients for Creamed Spinach:

      • 3 tablespoons unsalted butter, divided
      • 2 - 5 ounce packages Earthbound Farm Baby Spinach
      • 2 garlic cloves, minced (or 1 teaspoon garlic powder)
      • 2 tablespoons all-purpose flour
      • 1 cup half-and-half
      • ¼ teaspoon freshly grated nutmeg
      • ½ cup Parmesan cheese, finely grated
      • Pinch of cayenne pepper (optional) or crushed red pepper flakes
      • Kosher salt, to taste
      • Freshly ground black pepper, to taste

      Ingredients for Green Bean Casserole:

      • 2 tablespoons unsalted butter or olive oil
      • 1 ½ pounds Earthbound Farm Organic Green Beans, trimmed
      • 4 tablespoons butter
      • 12 ounces mixed mushrooms, sliced in ¼ inch pieces
      • 2 garlic cloves, minced
      • 3 – 4 sprigs fresh thyme, leaves roughly chopped (or 2 teaspoons dried thyme)
      • 4 tablespoons all-purpose flour
      • 1 ½ cups vegetable broth
      • ½ cup heavy cream
      • fried onions (store bought or homemade), for garnishing
      • Kosher salt, to taste
      • freshly ground black pepper, to taste

      Ingredients for Cauliflower Gratin:

      • 3 – 9 ounce packages Earthbound Farm Organic Cauliflower Florets or 1 (3-pound) head cauliflower, cut into large florets
      • 4 tablespoons unsalted butter, divided
      • 3 tablespoons all-purpose flour
      • 2 cups milk
      • ¼ teaspoon freshly grated nutmeg
      • ½ - 1 teaspoon cayenne pepper (optional)
      • ½ cup freshly grated Gruyere, divided
      • ½ cup freshly grated Fontina, divided
      • ½ cup freshly grated Parmesan
      • ½ cup Panko bread crumbs
      • chives, finely chopped, for garnish
      • Kosher salt, to taste
      • freshly ground black pepper, to taste

      Procedure for Creamed Spinach:

      1. In a large, deep saute pan or saucepot over medium high heat melt 1 tablespoon of butter. Add the spinach, waiting until some of it begins to wilt down to add more if needed. Saute for 5 to 7 minutes or until the spinach is cooked down and the liquid has evaporated from the pan. Stir in the garlic and cook for 1 minute or until the garlic is aromatic. Transfer the cooked spinach to a strainer set over a bowl and set aside.
      2. Return the pan or pot to medium heat. Melt the remaining 2 tablespoons of butter. Once the butter is melted add the flour and cook, stirring constantly, for 3 or 4 minutes. Slowly whisk in the half and half, one quarter at a time, whisking constantly to prevent any lumps.
      3. Stir in the nutmeg and cook until it has thickened to nappe (it coats the back of a spoon). Remove from the heat and stir in the parmesan and cayenne. Squeeze out any excess moisture from the cooked spinach before adding it to the sauce. Taste and season with salt and pepper, along with cayenne, as needed.

      *This can be made 2 days ahead of time. Cool and cover the top directly with plastic wrap so it doesn’t form a skin. Reheat on the stove, adding a splash of half and half or milk if needed to loosen it up.

      Procedure for Green Bean Casserole:

      1. In a large skillet over high heat, melt the butter. Once the butter is melted and slightly browned, about 4 minutes, add the green beans and a couple pinches of salt. Cook, stirring frequently, until the green beans begin to blister and turn brown. Transfer to a platter and cover with foil to keep warm.
      2. To make Mushroom Sauce: Return the skillet to medium high heat and add the butter. Once the butter is melted add the mushrooms. Cook, stirring occasionally, until the mushrooms are just beginning to brown, about 5 minutes. Add the garlic and thyme leaves and cook for 30 seconds or until aromatic.
      3. Sprinkle the flour over the mushrooms and stir for 2 to 3 minutes. Carefully pour in the broth and heavy cream and lower the heat to medium. Stir to combine and cook until the sauce has thickened, about 7 minutes. Taste and season with salt and pepper.
      4. Spoon the sauce over the green beans and garnish with the fried onions.

      Procedure for Cauliflower Gratin:

      1. Preheat the oven to 375°F. Lightly grease a 9 inch by 13 inch casserole dish.
      2. If you are using the cauliflower florets follow the instructions on the bag to microwave the cauliflower so that they are par-cooked. If you’re using a head of cauliflower, bring a large pot of water to a boil. Add a generous amount of salt followed by the florets and cook until they just get tender, about 5 minutes. Drain and set aside in a large mixing bowl.
      3. In a medium pot on medium heat melt 3 tablespoons of butter then add the flour. Stirring constantly so that the flour doesn’t burn, cook for 3 or 4 minutes. Slowly whisk in the milk, a quarter at a time, to prevent any lumps from forming. Once all the milk is added stir in the nutmeg and cayenne pepper (if using). Cook for 5 minutes or until the mixture has thickened to nappe (it coats the back of a spoon).
      4. Remove from the heat and stir in half of the gruyere, half of the fontina and half of the parmesan. Stir until the cheese is fully melted. Taste and adjust seasoning with salt and pepper as needed.
      5. Pour the sauce over the cauliflower and stir until the florets are evenly coated in the sauce. Pour into the casserole dish. **This can be cooled, wrapped and refrigerated or frozen at this point to bake at a later date.
      6. Melt the remaining 1 tablespoon of butter and stir it into the breadcrumbs. Sprinkle the remaining gruyere, fontina and parmesan cheeses over the top of the gratin followed by the breadcrumbs. Bake for 30 to 45 minutes or until the top is golden brown and bubbling. Garnish with the chives and allow it to sit for at least 10 minutes before serving.





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