Green Beans - Thanksgiving contd.

Green Beans and Caramelized Onions

Ingredients
1 lb green beans,
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper

Directions
Fill a large high sided skillet with some water. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

In a skillet add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and stir well to combine. Season with salt and pepper, to taste.

Traditional Thanksgiving or Thanksgiving Tradition

This year, unlike last year, I bought a whole turkey. It was challenging to find a real small one, but I did finally! I also decided to make as many dishes as I possibly could - turkey, stuffing, sides and a pie. I guess all the time that I spent watching food network for the last one month paid of, because I think I put out a pretty good spread... good by my amateur standards that is. I tried to capture all of it in the picture above.

The Menu
- Herb Roasted Turkey
- Carrot-Celery Stuffing
- Gravy
- Spinach Cranberry Casserole
- Sauted Brocolli n Mushroom
- Green Beans with Caramelized Onions
- Corn Bread
- Beetroot Salad
- Apple Pecan Pie
- Apple Cider

I marinated the turkey 3 days in advance. The marinade was straight out of one of Ina Garten’s recipe.

http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe/index.html

I followed it to the T and baked it for 3 whole hours. Yes it did turn out to be a little dry in the center but on the whole I think I did a decent job… SK, my unfailing food supporter, said so at least!

For the Stuffing: (also courtesy food network)
Ingredients:
3 whole celery stems cut into medium pieces
½ an onion cut lengthwise
2 whole carrots cut lengthwise
2 tsp sage
2 tsp minced garlic
½ cup cooking wine
1 cup chicken broth

Method:
- Sautee the onion in olive oil and garlic.
- Add in the celery and carrots once onion turn brown
- Add the sage, the chicken broth and the cooking wine; simmer together for five minutes.
- Transfer to a baking dish and bake for 10 minutes at 350 degrees.

The gravy and the corn bread were both made from a packet. It was the first time I’ve baked cornbread. I cut down on the butter which is why it turned out a tad bit dry.

The next 3 posts will have the recipes for the casserole, beans and pecan pie. Honestly, the meal wasn’t lip-smacking delicious but I’m glad I went all out. It may not have been a traditional meal but it sure was a tradition that I’d like to keep going… for years to come.

Thrive

Thrive; yet another chic lounge in downtown Atlanta. Located in the Centennial Towers, Thrive is the perfect melting pot for the after-hour work crowd. The seating plush, service impeccable and food as good as any of the other lounges I've been to in recent times.

Thrive has a wide sushi bar. I, however, opted for the regular menu. It boasted many unusual items including arugula, edamame and halibut. The most noteworthy item, to me, was the french onion soup. It was served in an oversized, scooped out white onion with a warm roll of bread. Delicious! Though there was nothing you could fault this place with, I know I wont willingly visit again. Some inexplicable vibe left me feeling a little out of sorts... go figure!

Tiramisu

I have a glorious Tiramisu recipe; I've had it in my inbox for a couple of weeks actually. The recipe is courtsey A; it was her contribution to the Tapas Night that we'd organized a month or two ago. Here goes..

Ingredients:
EGGS, 8, with yolks and whites separated
SUGAR, 1/3 cup
MASCARPONE, 1 pound
HEAVY CREAM, 1 cup
ESPRESSO COFFEE, 2 cups cooled
MARSALA WINE, 2/3 cup else BRANDY, 2/3 cup
LADY FINGERS, 30
BITTERSWEET CHOCOLATE, 2 ounces grated
COCOA POWDER, Dutch process, sifted, for garnish

Directions
Mix the sugar into the egg yolks, blending well.
Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
Place expresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
Top with grated chocolate.
Continue in this manner, laying lady fingers side by side to cover the bottom.
Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of expresso-soaked lady fingers.
Top with remaining cream mixture and grated chocolate.
Dust final layer with grated chocolate and cocoa powder.
Chill overnight or a minimum of 2 hours to set.

Tip: You can cut down on the eggs and whipped cream for a more calorie-friendly portion and you can use regular instant coffee instead of espresso. The ladyfinger can be substituted by a regular sponge cake if necessary.

Thanks A. I have yet to try it and when I do I sure hope it turns out as yummalicious as yours.

Pancakes

This is G Jns recipe...one she got her hands on during a 'Breakfast Exchange' at school!

Ingredients:
1 ½ Tbs flour
1½ tbs sugar (if salty pancake add pinch of salt instead of sugar)
1 egg
½ Tbs veg oil
About 1 cup milk/water

Method:
Mix the flour, eggs and veg oil together. Little by little add the milk till a smooth free flowing mix is obtained. Add sugar or salt and mix in.
Pour a large spoonful of the batter onto a hot pan and cook evenly on both sides.
Add toppings of choice.

Suggested topping:
Salty
Cheese and Ham
Mushroom and onions (stir fried with salt and pepper)
Bolognese sauce
Stir fried vegs of choice
Smoked salmon with cream cheese

Sweet
Lemon and sugar
Strawberry Jam
Nutella
Cinnamon with butter
Different flavors of syrups
Fruits with whipped cream

You can invent your own toppings and enjoy for breakfast, lunch, dinner or just a snack.