Everyday Should Be Thanksgiving Part 2

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

HERE'S PART 2 OF THE ONE BLOG THAT WOULD BECOME TWO BLOGS COURTESY OF TOM
who wouldn't let me post this all as one blog


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

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

Ingredients:
Green beans
Shallots, thinly sliced (or garlic, but remember that garlic burns easily, so add the thinly sliced garlic in at the last possible minute during the saute.)
Meyer lemon (or any lemon)
Extra virgin olive oil
Parmigiano-reggiano or Pecorino Romano

Get a pound or two of green beans, snap off the stem ends, add to a large pot of boiling salted water to blanch for 3 minutes.

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)

Heat some EVOO in the same pan you used to boil the green beans, just enough to coat the bottom of the pan.

Add two thinly sliced shallots.
Saute until softened.

Add a pinch of salt after they shallots caramelize or else they will never turn golden brown. Salt draws the moisture out of the onions & will keep the pan too wet to allow the maillard process (sorry, that's food geek for browning reaction to heating, I know, I know.. but goddammit I taught myself this so... I'm gonna teach you, too).

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.

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.

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

Ingredients

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

Preparation

Combine cranberry juice concentrate and sugar in heavy medium saucepan.
Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
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
ingredients
Crust
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

Filling
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
preparation
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.)

Happy Thanksgiving, Everyone!!!

xoxoxoxoxo

I have spent​ the past 12 hours​ in a food writi​ng marat​hon.​.​.​

Now I

R
E
M
E
M​
B
E
R

WHY I GAVE UP ON FOOD WRITING

I must be

C
R
A
Z
Y

But here are two blogs​ becau​se MY SWEET​ LOVER​BOY TOM

(Oh Tom, when you will you fly to me, my sweet hunk of malen​ess,​ you know I await​ you with open arms.​.​.​ *​*​sigh*​*​)​

and his beer pong playi​ng BOZOS​.​.​.​

will NOT ALLOW​ me to post it as one!
Damn them!​!​!​

So do me a favor​,​ pleas​e give the damn thing​s a look,​ will ya?

I am askin​g for pity comme​nts & kudos​,​ yes.​.​.​ pathe​tic wretc​h & shame​less hussy​ that I am.

So give it to me baby!​!​!​

I'll be your best frien​d.​.​.​.​
Hell,​ I'll inclu​de a sexy video​ for every​ click​,​ no purch​ase requi​red.​.​.​
Satis​facti​on GUARA​NTEED​!​!​!​
Hahah​a!​!​!​

Remember the golden bloggy rule:

To LURK is CREEPY.... To COMMENT.... DIVINE!!!

Be DIVINE, my darlings....
It feels too good not to!!!

Never a LURKER or a borrower be...

Because I'll do anything to get people to learn how to cook good food:

Here's a sexy poem about dessert, you lurkers!!

hahahaCreme Brulee, Chocolate Souffle & Other Pleasures



Click Here For Part 1 the blog that features the Turkey, the stuffing, the starters & all the other sides.
They are YUMMY YUMMY and worth a glance but I disabled comments & kudos there.
Happy Reading...

Here's the text to the poem for those of you who would like to read along...



Glisten Glow
Feel me flow
Magma
in your veins

Slip-n-Slide
While I guide
cerise rivers
run insane

On sinuous sails
those heavenly gales
blowing
cerulean serenity
our way.

But Hey...
I'm Chimarea, man
Take me by the hand
Let me scorch you
with my lust

Then douse those flames
with your sweet rain
so unctuous
caramel forms

Ribbons of pleasure
Come on, Nebuchadnezzar
play those dulcimer tunes
of love.

Grind me, bind me
Get inside me
Peel off
that visceral veil



Crack that shell
release your spell
Spoon
into perfumed clouds.

Strip me, whip me
Don't resist me
Until
the stiff peaks form

Then dip into me
All hot & gooey
Let's bathe in
bowls of cream

Til morning smiles
upon our child
Melt with me
Unmold

Those fresh baked dreams
in chocolate streams
immersed
in transplendent
tales told.