Best Thanksgiving Recipes of 2008 - What were your favorites?
- Thread starter traca
- Start date
Made it tonight...
I missed the fact that it was lox and actually used crumbled smoked salmon. I don't care for lox but I can see how that would be pretty in the overall look. Plus topping it with the cream cheese blend would be much easier. smileys/smile.gif No matter. It's delicious. Thanks for another winner, Joe.
I missed the fact that it was lox and actually used crumbled smoked salmon. I don't care for lox but I can see how that would be pretty in the overall look. Plus topping it with the cream cheese blend would be much easier. smileys/smile.gif No matter. It's delicious. Thanks for another winner, Joe.
I agree, I love the spinach souffle base -- especially because it's gluten-free.
I have friends who are gluten intollerant and it's shocking how many appetizers include gluten.
I assumed it was 5 cups of cooked spinach and that seemed like a lot. I ended up cooking down two bags of spinach and think I had somewhere around 2 1/2 or 3 cups of cooked spinach, chopped. The color is still nicely green and I'm happy with the results.
I also cut a tomato in slices and next time I'll use chopped tomato like you did.
For the holidays, I especially like how they look on a platter.
Detail shot:
I have friends who are gluten intollerant and it's shocking how many appetizers include gluten.
I assumed it was 5 cups of cooked spinach and that seemed like a lot. I ended up cooking down two bags of spinach and think I had somewhere around 2 1/2 or 3 cups of cooked spinach, chopped. The color is still nicely green and I'm happy with the results.
I also cut a tomato in slices and next time I'll use chopped tomato like you did.
For the holidays, I especially like how they look on a platter.
Detail shot:
heather_in_sf
Well-known member
Mmmmm, Susan! This looks fantastic! Bet it would be good with a roast beast!!
julie-r-wa
Well-known member
The link only works if you have a subscription. Can you repost the rec?
here is the link to the smittenkitchen post about the pie.
http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/
http://smittenkitchen.com/2008/11/silky-smooth-pumpkin-pie/
Red: Green Bean Casserole
Classic Green Bean Casserole
Serves 10 to 12.
The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
Ingredients
Topping
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce
Table salt
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
Instructions
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Cook's Illustrated 2006
Classic Green Bean Casserole
Serves 10 to 12.
The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
Ingredients
Topping
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce
Table salt
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
Instructions
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Cook's Illustrated 2006