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not-pictured-largeThe time of holiday meals is upon us, and it strikes me that I haven’t yet posted the recipe for my extra-technical-and-complicated-yet-remarkable green bean casserole. I’d intended to document the process this Thanksgiving, but Kraken Rum happened, and the casserole was eaten before I could take any pretty snapshots. That’s how good it is– it moves too quickly for pictures. So no pictures– if you want to see what it looks like, you’ll need to make it for yourself.

I notice with some chagrin that the “official Campbell’s recipe” has been modified to include “98% Fat Free or Healthy Request®” Cream of Mushroom soup. Which, ewThe point behind green bean casserole is to take delicious, crunchy, healthy green beans and make them bad for you. (Also: soy sauce? Whut?)

Not that there’s anything wrong with the traditional version: dump some canned green beans, some canned soup and some milk in a casserole dish, stir it up, top it with French fried onions, and bake. Okay, comforting, easy, but what would a *real* green bean casserole taste like? What would it be like if you took the time and effort to make this dish without any of the canned or processed nonsense, and added copious amounts of cheese?  What if green bean casserole, instead of a quick toss-together cop-out any schmo can do, was mind-numbingly inconvenient and terribly complicated? 

Well now, you are about to find out. The answer is: This is the Gold Standard of Green Bean Casseroles. Many will attest.

You’ll need:

  • ~2 lbs fresh green beans
  • ~1 lb grated mozzarella cheese
  • ~1 lb grated sharp cheddar cheese
  • 1 large sweet onion
  • 1 pint heavy whipping cream
  • 1 pint+ whole milk
  • 1 stick butter
  • unflavored oil (canola? peanut?) for frying
  • unbleached flour
  • salt
  • paprika
  • nutmeg
  • white pepper

Total prep time: A lazy holiday afternoon. Probably plan on at least two glasses of wine worth of prep. At least.

Total cooking time: 1 hour or thereabouts.

1. Wash your green beans, snap off the ends, then French cut them. You’ve had French cut beans– they’re split down the middle. The best way to do this is with a peeling knife:

JA_Henckels_Twin_Cuisine_line_peeling_knife_2

The curvy tip is perfect for inserting into the seam and splitting in half. Or a paring knife would work, too. They don’t have to be perfect, but this is a holiday, not a marathon, so don’t rush it.

2. Fill a big stockpot with water, and salt it. Bring to a boil, and place the beans into the water to taste, until they’re mostly tender to the tooth (about 10 minutes?). They’ll cook when baked, too, so don’t make them too soft. And definitely don’t leave them all crunchy– crunchy beans = healthy beans, and we don’t want that! Drain, rinse with cold water to stop the cooking process, and set aside.

3. Slice your onion REALLY thin, like paper thin, then chop into segments (about 1 inch). Place in a bowl and cover the onions with milk. Set aside to soak for at least 10 minutes. (This makes a difference!)

4. Mix together a large portion of sifted flour (depending on how big your onion is, this is probably about 1.5 cups), 1 tbsp salt, 1 tbsp white pepper and 1 tbsp paprika.

5. Coat the onions in the flour mixture, then fry in the oil. You’ll likely need to do batches. You want lots of these, as they tend to get eaten while you’re cooking. Once they’re all fried, set aside. Eat some. Share a few. But save most of them.

6. Preheat the oven to 350.

7. Grease a large casserole dish or baking dish. Cover the bottom of the dish with some of your shredded mozzarella cheese (not all of it, now!).

8. In a saucepan on Low, melt the butter into the whipping cream (slowly, now!). Add about 1 tsp salt, 1 tsp nutmeg and 1 tsp pepper.  Using a whisk, stir constantly, adding pinches of flour so it gets smooth and starts to thicken.  When it’s slightly thick, begin adding about 3/4 of the grated cheddar, a little at a time. Alternate with milk– delicately– some cheddar, some milk, some cheddar, some milk. Some lumpiness is to be expected. Eventually, you will end up with a delightful, smooth cheese sauce.  Feel free to play with this sauce. Add stuff, take stuff away, try some different textures, but be sure it’s not at all watery, or you will end up unhappy.

9. Toss the rest of the shredded mozzarella with the green beans, then pour the beans/cheese into the casserole dish.

10. Using a spatula/smoother, scrape the sauce over the beans, smoothing it down so it drips into the nooks and crannies of the green beans.

11.  Top it off with all of the rest of your cheese, then a thick layer of fried onions.

12. Bake for one hour. Or, longer if the temperature is lower because pies and poultry and such are also baking. Or, if you want it faster, jack that sucker up to 450 and back for 1/2 hour.  You can cook this over a period of time. If the onions get really dark without burning, it’s done.

Also, don’t pre-make this the night before to bake the next day. Why spoil a delightfully inconvenient process?

I’m telling you, you will never go back to the icky Campbell’s version again, ever. Well, maybe, but you’ll never be able to eat any green bean casserole again without thinking of this one. And I am serious, here!

UPDATE! The lovely E has procured the only known photograph that proves the existence of the Gold Standard Green Bean Casserole! In spite of the blurry, sasquatch-photo-like quality of this image, you can FEEL the golden glow of its power calling you!

FEEL IT!

FEEL THE POWER

This year, due to lack of the usual guests, my wife and I are taking a break from the bird and cassarole &tc. Instead, we’ll be making a couple of dishes from scratch that we’ve always wanted to make, but never have for whatever reason (timpano and cannoli, for those who are curious).

NATHELESS, I’m reposting my traditional brined turkey recipe for those who are interested in a moist, flavorful, insanely delicious turkey (cooked whole, not chopped into bits prior):

If you’re interested in eating a succulent and mouth-wateringly flavorful turkey this Thanksgiving, you should really consider brining that sucker! It’s very easy, and the payoff is high-quality bird that’s absolutely shockingly delicious.

Here’s how it’s done.

You’ll need:

One (organic, cornfed, free-range, of course) turkey, NOT self-basting or Kosher
Water
A turkey-sized container of some kind
Salt, and lots of it
Boullion cubes
12 tea bags (preferrably yerba mate’, but any dark green tea will work)
Various spices and sundries
Lots of room in your fridge
A cup of butter
A cheesecloth or clean, disposable towel

1. Make sure your turkey is clean and completely thawed!

2. The night before you’re going to cook your turkey, place the bird in a massive container, big enough that the turkey can be completely covered by the brine.

3. Begin boiling your water in a stock-pot. You can also use a number of smaller pots if they’re all you have on-hand.

4. When the water reaches boiling point, turn off the heat and begin adding salt to the water. You’re going for a ratio of about 3/4 of a cup per gallon of water. If you’d like to check whether the water is salty enough, drop in a raw egg (in the shell). Does the egg float? If so, you have plenty of salt in your brine.

5. Add your boullion cubes, about two per gallon of water. Add your teabags. Add whatever other spices you’d like to seep into your turkey. I like some rosemary, some sage, some pepper. Add enough spices that the brine gives off a heavenly aroma.

6. Turn off the brine and (this is important) LET IT COOL DOWN! If you’re in a hurry, you can drop some ice-cubes into the brine, or put your stock-pot in a sink full of ice, or stick it in the fridge, but it’s best to just let it sit and cool off, which takes a while. It has to cool off because you don’t want to start pre-cooking the bird!

7. When the brine is cooled to room temperature, pour it over your turkey. Cover it completely.

8. Let it sit, in the fridge, for 8-12 hours (but not too much longer or it’ll get too salty).

9. When it’s done brining, remove the turkey and wash it off. Discard the brine.

10. Preheat the oven to 450 degrees.

11. Melt the butter on low, and soak the cheesecloth or towel in the butter.

12. Stick about six garlic cloves underneath the skin of the turkey. Place the bird on the roaster, and cover it with the butter-soaked towel. DO NOT STUFF YOUR TURKEY. Cooking your stuffing in the turkey causes problems. It makes the cooking time all wonky and you run the risk of cold stuffing in a hot bird, which is just gross.

13. When the oven reaches 450, put the bird in for a half-hour. After the half hour, take out the bird and cover it *LOOSELY* with a sheet of aluminium foil. Reduce the heat to 325, and place the bird back in the oven.

14. Baste your bird frequently. Once every half hour should do fine– don’t do it too much or you’ll interrupt the cooking process. This sounds pretty frequent, but if you remember to baste it eash time you go into the kitchen to refill your wine glass, you should be okay.

15. (Optional) If you would like to put a mild glaze on your turkey, here’s a neat one. Mix together about 1/2 cup of honey and 1/4 cup of tamarind syrup with a couple of teaspoons of olive oil. Coat the turkey in glaze about 45 minutes before it comes out the oven. Glazing isn’t imperative, but it can add some extra crispiness to the turkey skin.

16. If you have a meat thermometer, remove the bird when it reads about 180 degrees in the leg joint. It should take anywhere from 3-6 hours depending on how big your bird is. You can estimate an hour for every three pounds or so. Another way to check for done-ness is to stick a fork in the thickest part of the turkey. Are the juices clear? Then your turkey is done!

Enjoy your deliciously brined turkey, and impress your friends and family with your mad brining skills!