Ozark Living

By Erin Rowe Welcome to the Ozarks! As a native gal from Northwest Arkansas' charming town of Siloam Springs I'm especially partial to this neck of the woods. I've grown up here, eating and exploring the landscape, watching it change as I dabbled in adventures and globe-trotted the world. Coming back here between amazing travels - well, it just feels like home. Because it is. is place has a hold on my heart like a knot inside a burled maple; it's part of me. So in homage to NWA, I've written the book on its foodways, entitled An Ozark Culinary History. As a private chef and author, I've also developed a food tour called Ozark Culinary Tours (see opposite page) that progressively walks our downtowns and serves up the best plates in the area, with me as your culture, art & history guide along the way! And now with Ozark Living, I'll get to check in with you every month, sharing my food insights, recipes & recommendations for you in all things culinary. So glad to meet you! I'm Erin Rowe, your personal chef-in-print. When I think about these introductions, nothing garners a better conversation than a table gathering. And what better gatherings do we have than those upcoming for the holidays? I've compiled a list of my top holiday side dishes (which are that red-headed step-child that just doesn't get the love like the turkey and ham) but can really shine and accent a festive meal. We don't need to neglect the sides. Well executed they become the main event, and the reason you'll keep getting invited back to potlucks and friends-givings…besides the fact that you're obviously loved! Also, I have some tips for surviving the crazy mad rush of the holidays with how you dine out and what you make with those anksgiving leovers. Consider this the culinary guide you never knew you needed. It's time to enjoy food again and this season. Let's embrace the holidays with fresh eyes and new recipes! Stealing the Side-Show If that side show isn't enough just know that your main event can be made over into delicious dishes like turkey noodle soup, an enchilada casserole (substituting turkey for chicken), or even turkey croquettes (made with a little mayonnaise, shredded turkey, herbs and rolled in breadcrumbs to fry). Turkey sandwiches have their place, but of course the family might want a remake. I suggest using it in place of chicken on your favorite recipes, or at worst, freezing it for nights next month you'll be glad to have a protein switch from your standards. Make sure you allow yourself time this season to eat healthy when you go out! It's so easy to fall into the holiday rut which lasts til year's end of endless heavy foods, parties, and creamy dips. And all those things can be enjoyed, but be sure to eat some fresh vegetables, salads and fruits when you go out too! Believe me, you'll have plenty of opportunities from this month on to load up on buffets and large gathering feasts. Consuming more calories means your body may need less food during this busy holiday time, so pay attention to what it tells you if you need to go lighter at lunch aer a big holiday shindig. You'll have less to put on the old New Year's Resolution list if you listen in to your body. Of course, all in all, we love this time of year. It's great to see friends and family again, as well as celebrate times together over a good meal. Take care of yourself this season and also take care to make good food. It's not too hard to prepare great side dishes to steal the spotlight! With a side show this good, you're sure to see many smiling faces this November. Happy Holidays! Cranberry-Port Chutney Prep time: 5 min / Cook time: 20 min / Serves about 2.5 cups In saucepan over medium high, simmer 1 cup ruby port til reduced by half, about 5 minutes. Add 4 cups fresh cranberries, 1 cup sugar, 1 cup fresh orange juice, the grated zest of 1 orange, the grated zest of 1 lemon and 1 cinnamon stick. Bring to simmer, stirring occasionally, then reduce heat to medium-low. Simmer til juices have reduced and are thick enough to coat the back of a spoon, about 15 minutes. Let cool to room temperature, then cover and refrigerate. Let stand at room temperature for 1 hour prior to serving and discard cinnamon stick. Eats roasted sweet Potatoes with Herb Yogurt Prep time: 15 min / Cook time: 40 min / Serves 4 Preheat oven to 425 degrees. Cut 3 small sweet potatoes (about 2 lbs) lengthwise into 8 wedges each and spread on a baking sheet. Drizzle with 3 tbl olive oil and sprinkle with salt and pepper. Toss to coat, then spread in a single layer. Roast, turning every 10 minutes til evenly browned and tender, about 30 minutes. Meanwhile, in a small bowl, stir together ¾ cup plain yogurt, 1 tbl chopped fresh parsley, 2 tsp chopped fresh mint, ½ tsp salt and ¼ tsp pepper. Transfer sweet potatoes to a serving platter. Dab sweet potatoes with chili oil and garnish with fresh mint. Serve with yogurt sauce. 20 • November 2021 • oZArK LIvING

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