Being a person naturally drawn to all things food, it’s no wonder that Thanksgiving gets me all hot and bothered. Everyone talking about farm-raised this and all-natural that, it’s enough to make a girl want to quit her job and cook everyday. (Wait a second…)
And being a person naturally drawn to all things food, it’s no wonder I read lots of food blogs. I don’t know what it is about them. It’s not like I can actually taste the food through the words and the pictures but, somehow? I kind of can. I’m a very imaginative person like that. And I collect recipes like troll dolls. Or rabbits feet. (Two things I really did collect as a kid.)
(Some more things I collected as a kid? Stickers, key chains, and fun erasers. And Lisa Frank crap. Not to mention lots and lots of friends. (That last part was a joke. (Which is not to say I was unpopular. (But I did at one point actually have a keychain OF a rabbit’s foot. So. Yeah.))))
Anyways, I’ve been secretly squirreling away Thanksgiving-related recipes on my Google reader and in my inbox for weeks now, even though I’m in no way hosting a Thanksgiving dinner myself. What can I say? I have an addiction, sir.
And in the course of my culinary travels, I found two recipes so good that I had to insist on bringing them to the not one but two Thanksgivings we’ll be attending this year (one with my family, one with his). So this week, I’ll be making a double portion of both of these lovely recipes.
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First up, a healthier take on possibly my favorite Thanksgiving dish ever, green bean casserole. This classic American dish was invented in the 50s by the Campbell Soup Company in what can only be called a genius marketing move. This was back in the days when convenience was the name of the game, so if you could throw a few cans of vegetables and soup together and call it a meal, all the better.
This CHOW recipe for green bean casserole “redux” takes this classic dish not back to its roots but rather up to current standards, calling for fresh green beans, fresh cremini mushrooms, homemade bechamel sauce, and fried shallots. This will be my first time trying this recipe so I’m certainly hoping it satisfies my annual green bean casserole craving, just in a less processed, more natural way.
Green Bean Casserole Redux
From CHOW.com
TIME/SERVINGS
Total: 1 hr 10 mins
Active: 50 mins
Makes: 6 servings
INGREDIENTS
1 1/2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces about 4 cups
1/4 cup olive oil
1/2 pound fresh cremini mushrooms, thinly sliced about 2 cups
2 garlic cloves, minced
“Béchamel Sauce warmed”
2 teaspoons minced thyme leaves
5 medium shallots, sliced about 1 1/3 cups
3/4 cup flour, for dusting the shallots
2 cups vegetable oil, for frying
INSTRUCTIONS
1. Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.
2. Heat olive oil in a large frying pan over medium-high heat. When it shimmers, add mushrooms and season with salt and freshly ground black pepper. Sauté, stirring occasionally, until mushrooms are brown on the edges, about 4 minutes. Add garlic and cook 1 minute more.
3. Combine green beans, mushroom mixture, béchamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer to a 2-1/2-quart baking dish and set aside.
4. Dust sliced shallots in flour and shake off excess. Set aside.
5. Pour vegetable oil into a 10-inch frying pan (the oil should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.
6. Fry shallots in batches, until light golden brown on the edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.
7. Top casserole with fried shallots and bake until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.
Béchamel Sauce Recipe
TIME/SERVINGS
Total: 30 mins
Active: 20 mins
Makes: 2 cups
INGREDIENTS
4 tablespoons unsalted butter (1/2 stick)
1/4 cup minced shallots (optional)
1/4 cup all-purpose flour
2 cups warm whole milk
1 bay leaf
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
INSTRUCTIONS
1. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3. Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
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The second recipe I’ll be making is a spicy cranberry sauce. Now as much as my family loves us some cranberry sauce (and we do. We always have both the whole berry and jellied varieties) believe it or not, we have never had fresh cranberry sauce at the Thanksgiving table (that I can remember anyways). It’s always the canned stuff. And while canned sauce is delicious and will undoubtedly make an appearance this year as well, I thought I’d give this sassy little recipe I found on Boston.com a try. Just to switch things up a little bit. Plus, I’ve never made cranberry sauce before and I’m excited to see how it comes together.
Spicy cranberry-orange sauce
From Boston.com
Serves 8
2 packages (12 ounces each) fresh cranberries
Grated rind and juice of 1 large Navel orange
1 cup dark brown sugar
1/4 cup granulated sugar, or to taste
1/4 cup cider vinegar
1 piece (2 inches) fresh ginger, finely chopped
1/2 teaspoon crushed red pepper, or to taste
1/4 teaspoon salt
1. In a saucepan, combine the cranberries, orange rind and juice, brown and granulated sugars, vinegar, ginger, red pepper, and salt. Cook over low heat, stirring often, until the sugar melts.
2. Turn up the heat and let the mixture bubble gently, stirring occasionally, for 8 to 10 minutes or until it thickens slightly. Remove from the heat and set aside to cool. Add more granulated sugar or red pepper, if you like. (Prepare 3 days ahead; cover and refrigerate.)
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I’ll also be bringing a triple batch of that honey cake that came out so well a few weeks ago.
What are you making this Thanksgiving? Got any recipes for me to add to my collection?
