I attempted to force what I thought Thanksgiving should look like on my, frankly, very understanding family while also delivering the foods they actually wanted to eat. I'd tried to refuse to make the box stuff for him because I insisted I could make a better version he'd like much more anyway. Loves it so much that he was genuinely upset that year. Loves it so much that sometimes he makes it when it's not Thanksgiving.
I should mention that my brother loves straight-out-of-the-cardboard box Stove Top stuffing. HOLIDAYS 2020: Should you host a Thanksgiving gathering? Here's what AZ experts say Even though the gravy was a mess, chunky and thin instead of smooth and rich. You had to drown the stuff in gravy just to choke it down, which to my family's credit, they did. My homemade bread crumbs were so dry you might have mistaken them for sawdust and the $30-per-pound pine nuts I roasted were slightly burnt, lending a distinctly bitter charcoal character to my dish. Well, the joke was on me: The stuffing sucked. I thought I could finally steer my loved ones into a Thanksgiving routine with a predictable menu and made-from-scratch dishes filling a table I would so lovingly lay like something out of a glossy magazine.
I was at the - OK, maybe a - peak of my youthful pride. Why I wanted new Thanksgiving traditions for my family I'd make cranberry sauce and gravy from scratch four cheese potatoes au gratin and my favorite Thanksgiving side, green bean casserole, the only one I determined didn't need any gussying up to earn a spot on the table. I'd make the fancy stuffing from the book using homemade breadcrumbs, fresh herbs, toasted pine nuts and shallots. Feeling inspired, I decided my first Thanksgiving menu would be everything I'd ever dreamed Thanksgiving could be. One of the first years I took over the kitchen for Thanksgiving, I had recently received a new cookbook. Truly an ideal situation for a food editor and enthusiastic home cook. When it came to Thanksgiving, this meant my family was more than happy to let me take the reins in the kitchen as I got older. Christmas in Hawaii? Sure! Salmon for Easter lunch instead of traditional ham? Fine by me. But mostly, the upsides far outweighed the down. On some level growing up it made me feel like I was missing out on part of the magic. At least, not in the sense that we celebrate holidays in the same way from year to year.
#THANKSGIVING GREEN BEAN CASSEROLE HOW TO#
But after sitting about 10 min it had thickened up nicely.View Gallery: Recipe: How to make easy green bean casserole for Thanksgiving After removing from oven the sauce is still not thick enough, still runny. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. I’d probably season them next time, but leave out the toasting step.
I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic.
0 kommentar(er)
