Closed Captioned For The Thinking Impaired

Tuesday, November 25, 2008

Everyday Should Be Thanksgiving! PT. 3

What we're really talking about is a wonderful day
set aside on the fourth Thursday of November when no one diets.
I mean, why else would they call it Thanksgiving?
~Erma Bombeck, "No One Diets on Thanksgiving," 26 November 1981


Sauteed Green Beans with Parmiggiano-Reggiano, Meyer Lemon Oil & Tarragon

easy one to make. No recipe required. I'll just write it plainly.

  1. Get a pound or two of green beans, snap off the stem ends, add to a large boiling salted water to blanch for 3 minutes.
  2. Drain green beans well, towel off & stick in the freezer for 5 minutes (or you can prepare an ice bath, but frankly, these need to be prepared at the last minute & you will run out of counterspace, believe me)
  3. Heat some EVOO in the same pan you used to boil the green beans, just enough to coat the bottom of the pan. Add a two sliced shallots. Saute until softened. Add a pinch of salt.
  4. Remove green beans from the freezer & add to pan in a single layer. Do not touch them for 90 seconds, allowing them to get a bit of color on one side.
  5. Then stir them until fully coated in oil & shallots. Douse with a squeeze from half a Meyer's lemon (any lemon will do as long as it is fresh) & a bit of the lemon zest.
  6. Season with freshly cracked pepper, shaved Parmigiano-Reggiano or Pecorino Romano if you like a sharper flavor. Serve.

Triple-Cranberry Sauce Bon Appétit | November 1993

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

Yield: Makes about 2 1/2 cup

  • 1 cup frozen cranberry juice cocktail concentrate, thawed
  • 1/3 cup sugar
  • 1 12-ounce package fresh or frozen cranberries, rinsed, drained
  • 1/2 cup dried cranberries (about 2 ounces)
  • 3 tablespoons orange marmalade
  • 2 tablespoons fresh orange juice
  • 2 teaspoons minced orange peel
  • 1/4 teaspoon ground allspice

  1. Combine cranberry juice concentrate and sugar in heavy medium saucepan.
  2. Bring to boil over high heat, stirring until sugar dissolves.
  3. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
  4. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

The Ultimate Pumpkin Pie

Bon Appétit | November 1993

Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. Add a little dusting of cinnamon or fresh grated nutmeg for extra oomph

Yield: Serves 8
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream

3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend

1/4 cup apricot preserves
For crust:

Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

For filling:

Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

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