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Holiday fun
by upnorthfoodie (upnorthfoodie)
at November 25th, 2011 (06:57 pm)

Now, if you are like me, you have been completely saturated with Thanksgiving recipes. Too bad, I'm adding mine to the list.

Some parts of our dinner this year were very typical: We had both ham and turkey, mashed potatoes, homemade and canned cranberry sauce, mushroom-bread dressing, and pumpkin pie with homemade whipped cream. Ok, so maybe mushroom-bread dressing isn't found on your table, but it wouldn't be Thanksgiving if it were not on ours.



Bread, Mashed Potatoes, Green Beans, Turkey, Mushroom-Bread Dressing, Ham


My mom also made some Pampered Chef beer bread, which kids really liked. I served a couple appetizers consisting of insalata caprese (fresh mozzarella was on sale) and baked camembert with fig jam. I forgot to get pictures of those, but they were a big hit.

My dad had brined the turkey, as per usual, and he filled the bottom of the baking dish with some chopped carrots, onions, celery and added some water to help the gravy. The gravy did not turn out that great, unfortunately.

I made the ham, nothing special, particularly because I completely forgot about the glaze that I was going to make using some honey vodka.

The other dish that I was in charge of was to make some sort of veggie dish. I had picked up leeks (because they sounded good) and fresh green beans (because they were on sale) and figured I could find something to do with them.
From my Harvest Eating cookbook, we found a recipe entitled "Green Beans with Shallots and Cream". I had purchased extra cream and cooked up extra bacon that morning, so we were in business.

Ingredients
1 1/2 lbs. Green Beans
4 slices of Bacon
2 Leeks, cleaned and sliced thinly
3 cloves Garlic, minced
1 tbsp. fresh Sage, chopped
1 tbsp. fresh Thyme, chopped
2 tsp. fresh Oregano, chopped
1 tbsp. fresh Rosemary, chopped
1/4 c. Heavy Cream
2 tbsp. Butter
1/2 c. Chicken Broth
Salt, if needed
Pepper

Directions
Blanch the green beans in salted water for about 10 minutes. Drain and chill in ice water to stop cooking.

Fry bacon until slightly crispy. Remove from pan.
Toss in leeks, garlic, herbs and saute until leeks are soft. Chop bacon and add back to pan.

Add in cream, butter, broth and season to taste.

Stay tuned, I'm planning to post a Mexican-inspired shepherd's pie and fun things to do while processing venison.

Comments

Posted by: Elizabeth (vivonelcarmelo)
Posted at: November 27th, 2011 09:20 pm (UTC)

The green bean recipe really looks amazing. It's like the "real" version of all those horrid green bean casseroles with canned mushroom soup and corn flakes and all manner of things I never want to eat. You can't go wrong with bacon, cream, and leeks. When did you add the green beans back in, after re-adding the chopped bacon? Or after the broth?

Posted by: upnorthfoodie (upnorthfoodie)
Posted at: November 28th, 2011 10:55 pm (UTC)

After the cream and broth. Allowing those to warm and then tossing the beans gently into the mixture.

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