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Thursday, Nov. 12, 2009

Recipes: Nov. 12

These recipes are for the cook who wants to jazz up the traditional Thanksgiving dinner. If a can of cream of mushroom soup is not a staple in your pantry, try this version of green bean casserole.

Not your mama's green bean casserole

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko bread crumbs

1 teaspoon kosher salt

Non-stick spray

For beans:

1 pound fresh green beans, rinsed and trimmed

1 gallon water

2 tablespoons kosher salt

For sauce:

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

Preheat oven to 475 degrees. Combine onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick spray and evenly spread onions on pan. Bake until golden brown, tossing every 10 minutes, for about 30 minutes. Once done, remove from oven and set aside until ready to use. Turn down oven to 400 degrees.

While onions are cooking, prepare beans. Bring water and salt to a boil in an 8-quart saucepan. Blanch beans for 5 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.

For sauce, melt butter in a 12-inch cast-iron skillet set over medium-high heat. Add mushrooms, salt and pepper, and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 4 to 5 minutes. Add garlic and nutmeg, and continue to cook for 1 to 2 minutes. Sprinkle flour over mixture and stir to combine. Cook 1 minute. Add broth and simmer 1 minute. Add half-and-half and cook until mixture thickens, 6 to 8 minutes.

Remove from heat and stir in 1/4 of the onions and all the green beans. Top with remaining onions. Place skillet in oven and bake until bubbly, about 15 minutes. Remove and serve immediately. Makes 4 to 6 servings.

Organic goldenberries add an exotic touch to stuffing.

Wild rice stuffing

2 quarts vegetable stock

3 cups wild rice, rinsed

Pinch sea salt

1 tablespoon olive oil

6 large shallots, chopped

6 garlic cloves, minced

1 pound white mushrooms, thinly sliced

1 tablespoon soy sauce or wheat-free tamari

1 teaspoon dried thyme

Freshly ground black pepper

1/2 cup Kopali goldenberries

1 cup chopped fresh parsley

1⁄3 cup chopped fresh sage

Bring stock to a boil. Add rice and salt to stock, and bring to a boil. Reduce heat, cover and simmer 35 to 45 minutes, or until water is absorbed. Remove from heat.

Heat olive oil in a sauté pan, add shallots and garlic, and cook about 10 minutes, or until golden. Add mushrooms and continue to cook, stirring occasionally, until mushrooms release their juices.

Add soy or tamari, thyme and pepper. Continue to cook until liquid evaporates. Transfer to a bowl with the rice. Add goldenberries, parsley and sage, and toss to combine. Taste and adjust seasonings, adding more pepper if necessary.

From Kopali Organics

Cooks who like to take shortcuts just might turn this into their own creation.

Creamed corn gratin with fried onion rings and bacon

11/2 cups fresh bread crumbs made from crustless French bread

6 bacon slices, chopped

1⁄3 cup all-purpose flour

Salt and pepper

1 large red onion, thinly sliced into rounds

1/2 cup (or more) vegetable oil

10 green onions, chopped

2 tablespoons (1/4 stick) butter

1 large onion, chopped

8 cups frozen corn kernels (about 2 pounds 6 ounces)

2 cups whole milk

1 cup whipping cream

3 tablespoons quick-cooking grits

1/4 teaspoon cayenne pepper

1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350 degrees. Spread bread crumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.