Breville Presents: Beer Drinker Food Thinker with Mike Wiley - Fried Turnips
Chef Mike Wiley of Hugo's and Eventide restaurants in Portland Maine cooked unbelievable recipes to pair with Allagash's unbelievable beers. Chef Wiley then served the food to Rob Tod Founder and Brewer and Jason Perkins Brewmaster at Allagash.
Tastes like fried pickles, but better. This perfect snack that is super easy to make and just takes patience, is a fun and interesting Sunday afternoon treat.
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Fried Bluegill with Cheesy Fake Potatoes Au Gratin
I want to try a side dish recipe that a subscriber sent to me for cheesy au gratin. His or her channel name is simply “Believe.” The main course has to be simple. Let’s do my favorite, breaded fried fish. And, yes, I’ll need to pick up some fish. I’d like it if you come along. See the recipes and music credits below.
This video was filmed on November 20 - 21, 2015.
Cheesy Fake Potatoes Au Gratin Recipe:
Sent to me by subscriber, “Believe,” The original site for this recipe is here:
Ingredients
1½ cups heavy cream (I ended up using 2 cups)
2 Tbsp unsalted butter
1 Tbsp minced garlic (I used 2 teaspoons crushed)
2 tsp thyme leaves, (I probably used closer to 2 TBS)
1 tsp kosher salt
⅛ tsp pepper
2 pounds turnips
1 cup fresh-grated Parmesan cheese (I used more)
1 cup shredded cheese such as Monterey Jack (I used 2 cups)
Directions
Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.
Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips.
Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into ⅛ thick slices and set aside.
Layer ¼ (I used 1/3) of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese (I used a third) over the layer of turnips.
Strain cream mixture to remove the garlic and thyme then pour ¼ (I used 1/3) of the cream evenly over the cheese. Repeat the process 3 more times (I repeated the process 2 more times) with the remaining ingredients.
Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender.
Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.
Fried Bluegill Recipe:
(same recipe I used in this video for making bluegill sandwiches)
Ingredients
• one and 3/4 cup low-carb bread crumbs
• one cup grated Parmesan cheese
• one teaspoon (Durkee) lemon pepper (with salt) (for breading)
• 1/2 teaspoon freshly ground black pepper (for breading)
• 1/2 teaspoon garlic powder (for breading)
• 1/2 teaspoon onion powder (for breading)
• 6 large eggs
• 1 TBS garlic powder (for egg wash)
• 1 TBS onion powder (for egg wash)
• 1 to 1 1/2 pound bluegill, crappie or yellow perch fillets
• one stick of butter and equal amount of cooking oil for frying
Directions:
PREHEAT butter and oil in large skillet to 375 degrees.
In a baking dish or pan, combine the first 6 ingredients.
In another bowl, whisk the eggs with the garlic and onion powder.
Dip fillets in eggs, then coat with crumb mixture.
In a large skillet over medium-high heat, heat oil to medium high
Cook fillets in batches
Fry for 2 minutes on each side or until fish is golden brown and flakes easily with fork
The background music is “New San Antonio Rose,” by Fiddlin' Mutt Poston & The Farm Hands, Hoe Down Volume 2, downloaded from archive.org, Creative Commons license: Attribution-NonCommercial-ShareAlike.
Eating Seasonally | Beet Root Gratin
Follow along with Jess as she prepares a root veggie dish, beet root gratin. This recipe can easily be adapted to use up your favorite root veggies.
Recipe:
Preheat oven to 400°F.
Toast 1.5 cups of walnuts in a dry skillet over medium heat until golden brown. Stir constantly and watch carefully as they will burn easily!
Wash 1 lb of potatoes and cut into 1 thick slices.
Wash and peel 1 lb of your favorite root veggies such as: beets, radishes, parsnips, turnips, carrots... you get the idea. If you're using beets, which we strongly recommend- SAVE THE GREENS! Cut root veggies into 1 thick pieces.
In a bowl, whisk together:
3 Tbs olive oil
1 Tbs vinegar, any type will do
1 Tbs Dijon mustard
1/2 tsp fennel seed
1/2 tsp caraway seed
1 tsp each of salt & pepper
Toss the root veggies in the marinade and mix to coat. Layer the root veggies in the bottom of an ungreased 9x13 pan.
Layer the potato slices on top of the beet root mixture. Tear the beet root leaves into pieces and layer over the potatoes. (If you're not using beets, you can certainly use kale, chard, spinach, etc)
In a mixing bowl, combine 1 cup of feta (or blue cheese) and 1 cup of cottage cheese and mix well. Layer cheese mixture over the beet greens.
Finally, top with the toasted walnuts and bake for 30-45 minutes, or until the potatoes can be pierced easily with a fork. Top with 1/2 cup of chopped parsley.
We hope you enjoy this hearty dish as much as we do!
Until next time, friends!
Flippin Wine + Food Root Veggie Gratin
Created on November 28, 2009 using FlipShare.
Seed to Plate: How to Cook 3 Different Turnip Recipes | Homestead Living
How to cook 3 different recipes for a full turnip menu for the family! Here are 3 different recipes, filmed on our homestead farm. See the turnips from the ground onto our plates :)
Check out the full recipes here:
Parmesan Crusted Smashed Turnips over Sauteed Turnip Greens Recipe:
Fluffy Turnip Puff Recipe:
Blue Cheese Leek and Turnip Gratin Recipe:
See our other Seed to Plate Video in the same style!
RADISHES:
SEVILLE ORANGES:
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Simply Supper!
Pork Chops, Scalloped potatoes Au Gratin, and sweet rutabaga/Carrot mash!