Nancy’s Green Bean Casserole

It was really nice in the light of the pandemic to have more family join us for Thanksgiving. In addition to our usual extended nuclear family, B’s family joined us this year. Nancy brought a recipe to try, an updated version of the Thanksgiving favorite, green bean casserole. This version is might lighter and features fresh green beans.

INGREDIENTS

• 1 small bag of fresh green beans (maybe about 12 ounces), blanched to crisp tender
• 8 ounce package of white button mushrooms
• 1 onion, chopped
• fresh thyme and rosemary, salt, pepper
• 2/3 cup half and half
• 1 TBSP arrowroot (probably could sub cornstarch)
• 1/2 cup cheddar cheese, shredded
• grated Parmesan cheese
• Fried onions

Saute the onions until transluscent and soft. Use butter or oil. Add mushrooms, herbs, and season.

Add half and half, arrowroot and let thicken. Off the heat, stir in green beans, cheddar and grated Parmesan

Pour into a baking dish. Top with more Parmesan and add fried onions

Bake at 375 degrees for about 20 minutes

Pumpkin Pie v 3

This issue I’ve struggled with using the Cook’s Illustrated pumpkin pie is a pie that wouldn’t set.  I found this version that uses the concepts that I liked (blooming the spices, making a warm custard, and using fresh dairy), while making a pie with better structure.  In the recipe, I actually amped up the spices which makes it a bit more festive.

INGREDIENTS – for 1 pie

• In a small saucepan, heat the following ingredients to concentrate flavors:
• 15 oz (small can) of pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup – optional
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch allspice

In a medium bowl, beat

• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 2 whole eggs + 1 egg yolk

Slowly whisk the warmed milk mixture. Avoid adding air bubbles

Pour into a blind baked pie crust and bake at 400 degrees for 10 minutes, then reduce to 350, baking for another 40-50 minutes until it is just jiggly in the middle

Turn off the oven and open the door just a crack to let the pie cool slowly. This helps reduce the cracking. Remove from oven when the pie is just above room temperature.

Pull Apart Sour Cream Rolls

Yields 24 rolls.  These will be good for leftovers thanks to the unique technique of cooking some of the flour.  They are fluffy and indulgent, and high rising.  Slightly sweet and salty.  One could consider halving the recipe to make smaller rolls, especially if you like the toasty tops.

• INGREDIENTS:
  • 1/3 cup (40 grams) + 5 cups (650 grams) bread flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 cup sour cream, room temperature or slightly warmed
  • 1 1/2 tsp yeast
  • 1/4 cup sugar
  • 1 3/4 tsp salt
  • 2 eggs, plus one for brushing on top
  • 8 TBPS softened butter, divided into 4 TBSP for the dough/2TBSP for the pan/2TBSP for brushing on top
  • Finishing salt for sprinkling on top

• 1/3 cup flour (40 grams) + 1/2 cup milk + 1/2 cup water – in a small sauce pan, heat the ingredients, whisking constantly until the mixture forms a thick paste, ~10 minutes.  Scrape into a stand mixer bowl.
• Add the sour cream to the mixture and turn on the mixer. 
• Add the remaining flour (650 grams), 1/4 cup sugar, 1 3/4 tsp salt and 1 1/2 tsp yeast.  Hand mix a bit to get the cooked flour out from under the rest of the flour and more evenly distributed.  Restart the mixer.
• Add 2 eggs, one at a time.  Once the dough comes together,  add 4 TBSP butter, 1 TBSP at a time.  Continue to mix at medium-high speed until the dough comes together in a soft, smooth ball, about 8 minutes. 
• Knead by hand a bit, adding flour if needed.  Place in a bowl to rest ~60 minutes until puffy.
• Butter the 9X13 baking dish with 2 TBSP softened butter.
• Shape into 24 portions (about 60-65 grams each).  Roll into balls and place in the baking dish.  Cover and let rise another 60 minutes.
• Brush with egg, then sprinkle with flaky salt.
• Bake at 350 degrees for about 30 minutes, until the tops are golden brown.
• Remove from oven and immediately brush with 2 TBSP butter.

Melting Sweet Potatoes

The kids ate these up!  These individual servings with their own marshmallows on top are so cute!

• 2 peeled sweet potatoes (orange yams), cut into 1-inch rounds (8-10 pieces)
• 4 TBSP butter
• 2 TBSP oil
• salt, pepper and herbs of choice
• 2 TBSP maple syrup
• 1/2 cup chicken broth
• 5 jumbo marshmallows, cut in half crosswise
• INSTRUCTIONS:
  • Melt butter and oil in a oven-safe saucepan. Place sweet potatoes in a single layer and let brown over medium heat for about 4 minutes
  • Turn each potatoes over.  Season with salt, pepper and herbs
  • Combine maple syrup and chicken broth, then pour over the sweet potatoes
  • Place in a 400 degree oven on the center rack for ~20 minutes until the potatoes are tender
  • Remove the sweet potatoes and turn the over to a high broil.  Place a marshmallow on top of each sweet potato.  Return to the oven, keeping a watchful eye.  Remove when the marshmallows are just browned (~1 minute)

Pumpkin Pie v 2.0

Modifications from the original recipe  published by Cook’s Illustrated include a reduction in sugar and dairy.  The original was a bit too sweet for me and I was consistently unsuccessful at getting the pie to set.  This past Thanksgiving, I cut the milk to only 2/3 cup, and although it tasted fine, it lost that custardy texture that I loved.  The proportions listed below are hopefully a good compromise between soft, light texture and structure.  My pie often cracked as well, so I will try the oven cooling trick next time.

Combine:

• 3/4 c slightly warmed heavy cream
• 3/4 c slightly warmed milk
• 3 eggs + 2 yolks (careful not to add to too warm milk!)
• 1 tsp vanilla
• Whisk these ingredients together in a large measuring cup and set aside

In a large saucepan, add:

• 15 oz canned pumpkin (small can)
• 15 oz candied yams, drained
• 2/3 c sugar
• 1/4 c maple syrup
• 2 tsp fresh grated ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• Heat all ingredients on medium to a sputtering simmer (7 minutes).  Continue to cook till thick and shiny (another 10-15 minutes).

Place the pumpkin mixture into a food processor along with enough milk mixture to ensure that the pumpkin is thoroughly blended. Pulse till smooth.

Whisk remaining milk mixture into the pumpkin mixture (temper first!) while still warm, but not super hot.  Then press mixture though a sieve back into the measuring cup.  Pour into blind-baked shells and bake at 400 degrees X 10 minutes, then 300 degrees for 30-40 minutes till center 2 inches is still jiggly.  Thermometer should read 175 in the center of the pie.

Turn off the oven and leave the door ajar with a wooden spoon for an hour or so until the pie is only warm to the touch.  This supposedly prevents cracking.

Total amount of filling and bake time is highly dependent on how fine the sieve is!  If crust is browning too quickly, cover with foil.

This recipe can make 1 small shallow pies and one large pie.

Blind baking the pie crust.

1. Roll out the crust so there is a half in overhang.  Tuck the over hang under and crimp.  Crimping prevents the crust from sliding down the pan.
2. Dock the sides and bottom of the pan
3. Place in the freezer for about 2 hours
4. Set oven at 350 degrees
5. Cover crust with crumpled parchment paper, and fill with rice until almost the top of the crust
6. Bake for 15 minutes, then remove parchment and rice and continue to bake another 5 minutes.  Crust should be crisp but not too browned

Turkey Gravy

• 3 cups water
• 6 cups chicken broth
• turkey neck and giblets
• 1 onion
• Pan drippings from turkey

Brown giblets and neck in a large saucepan till golden

Add onions and cook for 5 minutes

Add broth and water.  Bring to a boil, then simmer for about 30 minutes.

Strain into a large measuring cup and set aside.  Bring back to a simmer once ready to make gravy.

Collect pan juices, strain, and defat in a large measuring cup

In a large saucepan, heat a few tablespoons of pan drippings, and add 1/2 cup flour.  Cook for a few minutes, then add room temperature liquid to dissolve to prevent clumps.

Whisk in remaining liquid (about 12 cups).  Bring to boil, then simmer for 20-30 minutes to thicken.

Our turkey is well salted and herbed therefore, no additional seasoning is needed.

Really Good Cranberry Sauce

• 12 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup fresh orange juice
• 1 tsp fresh orange zest
• Salt to taste

Combine the sugar, water and orange juice in a small saucepan.  Bring to a boil.

Add cranberries and boil for about 5-7 minutes.  Lower the heat and continue to cook till slightly thickened (about 10 minutes).  Sauce will continue to thicken a lot as it cools.

Stir in orange zest and salt to taste.

Refrigerate until ready for use.

Thanksgiving Veggie Salad

Raw veggies:  Celery, Carrot, Broccoli, Cauliflower, Zucchini, Cucumber, Cherry Tomatoes, all cut into large chunks

Kalamata Olives

Chopped parsley

Wishbone Italian Dressing, Distilled Vinegar, Dried Italian Seasoning, Salt, Pepper

Combine all of the above and let chill overnight

Mom’s Barley Soup with Swiss Chard and Sausage (ingredient list only)

• 3 sausage links, casings removed
• 1 cup chopped onion
• 1/2 cup sliced leeks
• celery, carrot
• sage, thyme
• 8 oz mushrooms
• 2 cups quick barley
• Chicken broth
• Swiss chard, chopped

Thanksgiving Rice

• 4 cups mixed brown and wild rice (from Spouts)
• 1 cup chopped onion
• 1/2 chopped leeks
• 2 sausage links (spicy is preferred), casing removed
• 2 stalks celery, chopped
• 6 oz mushrooms, chopped
• herbs: thyme, sage
• 1/2 cup chopped dried cranberries
• 3/4 cup chopped walnuts

Cook rice per rice cooker instructions. Set aside

Saute onions and leeks.  Once soft, add sausage and brown.

Add celery, mushrooms and herb.  Cook through till soft

Add rice, cranberries and nuts.  Stir to combine.  Season with salt.