Scanlon’s, Devore’s in Bend share side dishes

By Alison Highberger For The Bulletin
Published Mar 11, 2014 at 12:11AM / Updated Mar 11, 2014 at 06:33AM

Warm Grain Salad with Pakistani Curry Spices and Spinach Salad from Scanlon’s Restaurant

Makes 6 servings.

Pakistani Curry Paste:

3 roasted, peeled, seeded jalapeno peppers

1 yellow onion, chopped finely

1 TBS peeled, finely chopped fresh ginger

1 TBS finely chopped fresh garlic

2 TBS water

2 TBS olive oil

1 tsp ground cumin

½ tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground turmeric

¼ tsp ground cardamom

¼ C dry white wine

Add jalapenos, onion, ginger, garlic and water to a food processor and blend until smooth. Put the olive oil into a heavy bottom saucepan over high heat, and then add the paste and cook until soft, about 8 minutes, stirring constantly, and then lower the heat to medium.

To the curry paste in the saucepan, add the cumin, coriander, cinnamon, turmeric and cardamom, and stir until the spices are toasted and mixed in well. Add ¼ cup white wine to deglaze the pan, loosening any “fond” or browned bits of food remaining in the pan. Remove the curry paste mixture from the heat and set aside.

Whole Grain Mix:

½ C bulk kamut (high protein wheat kernels)

½ C bulk spelt (a grain with a nutty flavor)

½ C bulk farro (a grain in the wheat family)

Cook each grain separately in a pan, covering the grains with water. Boil until they are soft to the bite, approximately 25 minutes each. (Farro takes the longest of these three grains to cook.) Drain the grains in a colander and allow to cool, and then combine them all.

Note: You can substitute other whole grains: quinoa, gluten-free amaranth, brown rice, for example. You can also cook the grains a day ahead and store them in the refrigerator.

Complete the Warm Grain Salad:

1 TBS olive oil

½ of the curry paste mixture you already made

2 TBS orange juice concentrate

½ C golden raisins

Salt

Warm olive oil in a large, heavy bottom pan, then add half of the curry paste and increase the heat to high. When the curry paste is hot, add the mixed grains and stir. When the grains are hot and starting to stick to the bottom of the pan, stir in the orange juice concentrate and golden raisins. Cook until liquid is absorbed, and add more salt to taste. Serve as a side dish or on top of spinach salad (see recipe).

Scanlon’s Spinach Salad

Makes 6 servings.

3-4 C fresh baby spinach

Dressing of your choice: (Scanlon’s uses a vinaigrette made with toasted sesame oil)

Toppings:

4 C sauteed mushrooms (sliced crimini and shiitake)

Pumpkins seeds (1 TBS per salad)

Cherry tomatoes, halved (4-5 halves per salad)

Goat cheese (1 TBS, crumbled, per salad)

Dry-roasted peanuts, rough chopped (1 TBS per salad)

Garnishes:

Fresh cilantro, chopped

Shallots, fried (Slice shallots thinly, dust them in rice flour, fry in hot olive oil for 2 minutes until browned and crispy, then drain on paper towels)

Toss spinach with dressing, and top with any of the options that appeal to you: sauteed mushrooms, pumpkin seeds, cherry tomatoes, goat cheese and peanuts.

Add the warm curried grains on top of the spinach salad, and then garnish with cilantro and fried shallots.

— Scanlon’s at the Athletic Club of Bend, 61615 Athletic Club Drive, Bend, 541-382-8769, www.athleticclubofbend.com

Coconut Rice Salad with Cashews & Mango from Devore’s Good Food Store

Makes 4 side dish servings.

1 C basmati rice

2-3 stalks celery, chopped

1⁄3 C diced red onion (about ¼ onion)

¼ C cilantro, chopped

4 green onions, sliced

½ C roasted, salted cashews

1 mango, peeled and diced

Dressing:

1 C coconut milk

2 TBS fresh lime juice

1 TBS Sambal Oelek (chili sauce)

1½ TBS sugar

1 TBS minced fresh ginger

1 tsp kosher salt (or to taste)

In a saucepan, cook the rice with 1½ cups of water on the stovetop for about 20 minutes, or cook it in a rice cooker. Chill the cooked rice. Wash and prepare the vegetables. Add the veggies, cashews and mango to the cooled rice.

In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the rice, stir to combine, and then season with more salt or sugar to taste. It’s best chilled, but is also a great side dish served warm (reheat it just before serving).

— Devore’s Good Food Store, 1124 N.W. Newport Ave., Bend, 541-389-6588, www.devoresgoodfoodstore.com

Red Potatoes with Cider Mustard and Candied Bacon

Makes 6 to 8 servings.

If you’re looking for an alternative to creamy potato salad for a change of pace or to pacify mayo skeptics, look no further. This sweet and sour melange is crowned with shards of salty, sugary candied bacon and can be served hot, warm or at room temperature.

— Tara Mataraza Desmond

2½ lbs red potatoes (8 or 9 med), quartered and cut into 1-inch chunks

2 TBS extra virgin olive oil

½ tsp kosher salt

¼ tsp freshly ground black pepper (about 20 grinds)

6 slices thick-cut bacon

2 TBS dark brown sugar

1 sm yellow onion, thinly sliced (about 1 C)

2 cloves garlic, minced

½ C apple cider vinegar

3 TBS water

1 TBS pure maple syrup

1 tsp whole grain or stone-ground Dijon mustard

Preheat the oven to 400.

In a large mixing bowl, toss the potatoes with the olive oil, half of the salt and half of the pepper. Spread them out on a baking sheet in a single layer. Reserve the bowl.

Cover another baking sheet with a piece of parchment paper cut to fit it. Set the bacon strips on the sheet, evenly spaced. Distribute the brown sugar across the slices and rub the sugar into one side of each.

Put the baking sheets in the oven on separate racks. Cook the bacon for 15 to 20 minutes, or until crisp. Take care to not overcook because the sugar will burn. Take the bacon out of the oven and move the strips to a paper towel-lined plate to cool completely. Carefully lift the parchment paper and pour the melted bacon grease that pools on it into a small bowl or empty jelly jar. Scoop out 2 tablespoons of the grease and add it to a large saute pan. Store any remaining grease for another use.

Continue roasting the potatoes for 30 minutes longer, until tender and just starting to brown a little. Flip the potatoes over using a spatula once or twice.

While the potatoes cook, heat the bacon grease in the large saute pan over medium heat. Add the onion and cook for 7 minutes, until softened and starting to turn blond. Add the garlic and cook for 2 minutes more. Pour in the vinegar, water, maple syrup and mustard and whisk to combine. Heat the mixture for 1 minute and then turn off the heat, cover and set aside.

When the potatoes are done, dump them back into the large mixing bowl and pour the warm vinegar mixture over the top. Add the remaining half of the salt and pepper and toss to combine. Let the warm potatoes soak up the vinegar for about 30 minutes.

Transfer the potatoes to a medium platter. Crumble the bacon across the top and serve.

If you plan to make ahead, let the potatoes and vinegar cool and then refrigerate in an airtight container. Bring to room temperature or warm in the microwave and sprinkle the bacon crumbles on top just before serving. The bacon crumbles can be refrigerated in a resealable plastic bag for up to 2 days.

— “Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal,” by Tara Mataraza Desmond, Andrews McMeel Publishing, www.andrewsmcmeel.com, 2013

Broccoli Sesame Crunch

Makes 6 to 8 servings.

People grow up having broccoli boiled and steamed and boring. I wanted to create something interesting, so people would say, “Wow, broccoli is more than meets the eye.” Blanching and shocking the broccoli — boiling it briefly and then bathing it in cold water to halt the cooking — is the key to making it bright green and crunchy with the slightest tenderness in its bite. Alternatively, you can steam it briefly until just barely fork-tender.

— Tara Mataraza Desmond

2 lbs broccoli crowns, stem ends trimmed

Kosher salt

2 TBS miso paste (mild white or other variety)

1 TBS low-sodium soy sauce

1 tsp sesame oil (light or dark)

2 TBS rice vinegar

½ C thinly sliced scallions (2 or 3 lg scallions)

2 TBS toasted sesame seeds

1 C roasted salted cashews

Cut the broccoli into bite-sized florets and slice the stems into ¼-inch pieces. Fill a large saucepan with water, salt it generously, and bring it to a boil over high heat. Add the broccoli and blanch it for 2 minutes (it will be overly soft and soggy in the salad if you blanch it any longer). Drain and dunk it in a large bowl of ice water or run very cold water over it until it is completely cool. Shake the colander of any excess water and then leave the broccoli to drain for at least 15 minutes. (Skipping this step guarantees a watery pool of vinaigrette at the bottom of the salad bowl when you serve it!) The blanching, cooling and draining step can be done up to a day ahead.

Whisk together the miso, soy sauce, sesame oil and vinegar, breaking up any miso clumps. Once the broccoli is sufficiently drained, transfer it to a serving bowl, pour the miso mixture over it, and toss several times to dress it with the liquid. Add the scallions, sesame seeds and cashews and toss again to combine. Serve immediately or refrigerate for up to 2 days. If you make the salad ahead, add the sesame seeds and cashews just before serving so they retain their crunch longer.

— “Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal,” by Tara Mataraza Desmond, Andrews McMeel Publishing, www.andrewsmcmeel.com, 2013

Ginger Honey Carrots

Makes 4 to 6 servings.

Cooked carrots like so many other throwback side sides too often suffer cooking abuse, jostling around in bland, boiling water until mushy soft. Scraped out into a seeping watery pile next to wrinkled green peas, an orange mound of humongous carrot coins is a sad sight. But this preparation does right by the sweet, earthy root, coaxing its sugars with a quick saute and then cloaking the cuts in a sweet and spicy simmer sauce. Fresh ginger packs a punch that heat seekers will love.

— Tara Mataraza Desmond

1½ TBS honey

1¼ C water

2 tsp rice vinegar

½ tsp kosher salt, plus salt to taste

1 TBS unsalted butter

1½ lbs carrots, sliced diagonally into 1-inch chunks

1 clove garlic, thinly sliced

1 (2-inch) chunk fresh ginger, peeled and grated on a microplane or very finely minced

Freshly ground black pepper

Whisk the honey, water, vinegar and salt together in a small mixing bowl and set aside.

Heat the butter in a medium deep saute pan or medium saucepan over medium-high heat. Add the carrots and saute for 5 minutes, until they start to release some water and the outsides become just slightly tender. Add the garlic and ginger and saute for 30 seconds.

Pour the liquid over the carrots and bring it to a boil. Cover the pan and decrease the heat to medium-low to simmer for 5 minutes, until the carrots are mostly tender when pierced with a knife. Remove the lid, return the heat to medium-high, and boil the liquid and carrots 10 to 12 minutes, stirring once or twice, until the liquid is nearly gone.

Season to taste with more salt and the pepper as needed. Served immediately.

— “Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal,” by Tara Mataraza Desmond, Andrews McMeel Publishing, www.andrewsmcmeel.com, 2013

Andy Tullis / The Bulletin The Warm Grains Salad with Pakistani Curry Spices is served on top of a baby spinach salad at Scanlons Restaurant in the Athletic Club of Bend.
Andy Tullis / The Bulletin Coconut Rice Salad with Cashews and Mango at Devore's Good Food Store.
Courtesy Ben Pieper/Andrews McMeel Publishing, LLC Broccoli Sesame Crunch from "Choosing Sides" cookbook.
Courtesy photo Ben Pieper/Andrews McMeel Publishing, LLC Red Potatoes with Cidar Mustard and Candied Bacon from "Choosing Sides."
Andy Tullis / The Bulletin Coconut Rice Salad with Cashews and Mango at Devores Good Food Store.