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Nobody's $hillbot Has Achieved Nirvana |
Yeah, but you're supposed to add the spirits to the recipe, not drink it! Unless, of course, you're cooking in the tradition of Julia. | |||
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Does This Avatar Make My Butt Look Big? Minor Deity |
Here's a recipe from this week's Washington Post. I tested it last night, and it totally rocked. I plan to make this dish year-round. I omitted the lemon juice. I roasted my own garlic, using one full head for about 1.5 pounds of beans, which is far more than recommended. *********************************** Green Beans With Roasted Garlic 6 servings The green beans can be prepped and steamed a day ahead, then tightly covered and refrigerated, so this side dish will take just 5 minutes on the Thanksgiving day stovetop. If you opt to add the lemon juice, the beans are likely to discolor if they stand around for a while. Adapted from a recipe mentioned on the Chow magazine Web site. 1 pound green beans, trimmed and cut in half lengthwise on a slight diagonal, or use haricots verts 1 1/2 tablespoons unsalted butter 1 to 2 teaspoons roasted garlic puree* 1 teaspoon toasted ground cumin* Salt Freshly ground black pepper Juice of 1/2 lemon (optional) Working in batches, steam the green beans in a steamer basket set over a large pot of barely boiling water for 5 minutes or until they are just crisp-tender. (At this point, the beans can be cooled, covered and refrigerated for up to 1 day.) Set aside. In a large skillet over medium heat, melt the butter. Add the garlic puree and cumin, stirring to combine. Add the green beans and toss to coat evenly. Add salt and pepper to taste. Cook for 2 minutes, until the beans are fragrant. Transfer to a warmed serving bowl and sprinkle with the lemon juice, if desired. Serve immediately. *NOTES: Roasted garlic/puree is available in some grocers' produce sections. To roast garlic, slice the top off a head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins. Cut off and discard the stem ends. Toasting ground cumin releases the spice's natural aroma and oils. Place the ground cumin in a dry skillet over medium heat and cook for 2 minutes, until fragrant. Per serving: 51 calories, 1 g protein, 6 g carbohydrates, 3 g fat, 8 mg cholesterol, 2 g saturated fat, 52 mg sodium, 3 g dietary fiber | |||
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Minor Deity |
This recipe saved my butt one Tday when a family who swore they were not coming, asked if it was ok if they changed their minds....1.5 hours before dinner. The stores were closed, turkey about done. I raided the fridge and hit the books to make a side dish to stretch things a bit. It's from Marian Morash's Victory Garden Cookbook. Carrots and Cranberries 1 apple, grated 1 cup cranberries, washed 4 cups grated carrots 4 Tbls light brown sugar 1/2 tsp salt 1/2 cup apple cider 2 Tb butter Combine apple, cranberries, carrots, sugar, salt , and cider. Place in a buttered casserole an dot with butter. Cover, bake in 350 oven for 40 minute, stirring once. | |||
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Minor Deity |
Cindy, those green beans sound fab. I am betting that I could even cheat and use the frozen ones from Trader Joes. When thawed they are just like fresh steamed....I have used them with vinaigrette, toasted almonds and blue cheese all tossed together. No one would ever know they had been frozen. All the recipes here do and I think I will have to print out the whole thread.... | |||
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Minor Deity |
bump [cause i am making it and want to find it easily. i can't keep these long and complex directions in my head.] jf | |||
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Has Achieved Nirvana |
Sharon has banished me from the kitchen. It's OK - someone has to hold the puppy: | |||
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Has Achieved Nirvana |
We're trying the turkey recipe, Eileen. FWIW, I have now encountered many people who say that brining the turkey makes it more moist. My girlfriend's nephew is in cooking school, and he had a scientific explanation ... it breaks down the muscle something or other, enabling the meat to retain moisture, or something like that. All I care about is that he said it will be the moistest turkey you've ever cooked. | |||
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Beatification Candidate |
Cindy, Thanks so much for posting the cranberry recipe... it was a huge hit! I've never seen the cranberry dish emptied at our dinners before... Hope everyone had a nice time together. (off to find a bigger pair of pants and settle down to watch some TV with the girls.) | |||
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Minor Deity |
We brined and it was great. Very great. jf | |||
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Has Achieved Nirvana |
We did the Martha Stewart thing and it was wonderful, even though we wound up overcooking the bird a bit. Still more moist than any turkey I've ever cooked. Thanks, Eileen. | |||
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Does This Avatar Make My Butt Look Big? Minor Deity |
You're welcome! I made one recipe of plain and one of bourbon. The bourbon was gone in a flash. The other is still in the refrigerator. | |||
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Forum Groupie |
I'm gonna try your cranberry/bourbon recipe for Christmas. Sounds like something even I can make. | |||
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Minor Deity |
Had a free range turkey this year. From Plainville Farms, NY. Best turkey I can remember. Juicy and tasty. Will never want to go back to regular store bought after this. Sister says she got it at local store in NH. www.plainvillefarms.com Family stuffing recipe is still my favorite. Has ground pork in it, mushroom soup, as well as the usual stuff! LL | |||
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Minor Deity |
Doh! Why didn't I think of that! Our bourbon sauce is long gone and I was looking for an excuse to make it again! | |||
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Does This Avatar Make My Butt Look Big? Minor Deity |
Jodi's stuffing with hot italian sausage, sourdough bread, spinach, parmesan cheese was a stone-cold winner. That's it. I will make it every year for life. | |||
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