Sliding into Spring Succotash
I feel like I am jumping the gun today by writing a post and recipe for succotash. It is March, almost April, and without a doubt corn and baby lima beans are summer vegetables. Yet, I have delicious memories enjoying succotash with my Easter dinner. This vegetable dish is one I could eat in any season in a year. Fortunately, good quality frozen vegetables are available making it possible to eat this light but hearty side dish whenever I please. I happen to love succotash, especially paired with ham.
My first introduction to succotash was after getting married and living in New York. Succotash was a regular vegetable dish at my in-laws Thanksgiving and Easter dinners. I clearly remember how my sister-in-law made it with corn, lima beans, green bell pepper and plenty of fresh ground black pepper. Green beans are sneaking into my memory recipe as well but not as clearly as the other ingredients. It was love at first bite. When I went for seconds, I usually came back with another helping of succotash.
There is just something about succotash that sings to me. Maybe because this meal has a simple nature implying ease and comfort. Or, because each vegetable compliments the other for a harmonious vegetable medley. The flavors taste fresh, sweet and light, even when made with frozen vegetables.
Also, what’s not to love about saying “Succotash” with its fun and jazzy rhythm. As it happens, Herbie Hancock believes succotash has a jazzy rhythm as well and wrote a song titled, “Succotash” on his Inventions and Dimensions album.
History of Succotash
Succotash dates back to New England Native Americans from the word, msíckquatash, meaning boiled cut corn kernels. Back in the 17th century succotash mostly consisted of corn and native beans like cranberry beans. The English settlers soon adopted this hearty and nutritious stew and made it throughout the year from dried corn and beans.
Succotash grew in popularity throughout the US during the great depression and other eras of economic hardship. The ingredients were readily available and inexpensive and made a meal with a lot of sustenance. Over time, succotash evolved from a stew into a lighter side dish made with additional vegetables added to the corn and beans. Any succotash variation is acceptable, as long as corn and beans feature prominently in the ingredients.
With the invention of refrigeration and frozen foods, we can enjoy succotash year-round. However, make this with fresh corn during the summer months when corn is sweet and beans are fresh and just harvested. You will need to soak and cook the beans ahead, but the corn will quickly cook with the other vegetables after the fresh kernels are cut right off the cob.
Succotash Variations
Serve succotash with a grain like brown rice or farro for a plant-based main entrée meal. When legumes and grains combine they create a complete protein with all the essential amino acids accounted for.
During the winter months, substitute the zucchini with winter squash.
Make succotash with corn, cranberry beans and green beans with a splash of cream and choice of a fresh herb.
Use succotash for the filling of a pot pie, either with grains or other proteins like chicken or turkey.
Make succotash into a vegetable soup just by adding vegetable or chicken stock with some aromatics. Or, turn it into a crab and succotash chowder with fresh crab and cream.
Healthy recipes with corn: Anything Goes Potato Salad, Fresh Zucchini with Corn, Avocado and Pistachios
Simply Succotash
Succotash is a vegetable dish traditionally made with corn, and cranberry beans. This recipe builds up from the traditional recipe by adding to the corn lima beans, zucchini, sweet bell pepper, onion and fresh herbs. Any fresh herb like sage, thyme, tarragon, chervil or basil will nicely compliment the corn and vegetables.
For a plant-based main entrée, serve succotash with a grain such as farro or brown rice.
Ingredients
- 1 lb (16 oz / 454 g) frozen corn 4 ears of fresh corn
- 10 oz (285 g) frozen baby lima beans
- 2 TB extra virgin olive oil
- 1 large Vidalia onion about 10 oz (300 g)
- 1 red or green bell pepper 7-8 oz (219 g)
- 1 tsp Kosher salt, divided
- 1 clove garlic
- 2 zucchini about 1 lb (454 g)
- 3 sprigs fresh thyme
- 3 oz (87 g) grape tomatoes
- Several rounds Freshly ground black pepper
- 5-6 leaves fresh sage tarragon, basil, chervil, lemon thyme
Instructions
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Prep the Vegetables
Defrost the frozen corn and lima beans. If using fresh corn on the cob, slice the corn kernels off the cob and set aside. Peel and dice the onions. Cut the bell peppers in half lengthwise and remove the seeds and white pith. Cut into long 1/2-inch (1.5 cm) strips then dice into 1/2-inch (1.5 cm) pieces. Peel, remove the green germ and mince the garlic. Cut each zucchini in half lengthwise, then each half into quarters, lengthwise. Cut across each wedge into pieces about a half-inch wide (1.5 cm). Slice the grape tomatoes in half. Set each vegetable aside in separate piles.
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Sauté the Succotash
Place a large sauté pan or skillet, about 12-inches (30 cm) or larger, over medium-high heat. Add the extra virgin olive oil and heat up. Before the olive oil gets hot and smoky, add the diced onions and bell pepper. Stir to coat the vegetables with olive oil, and add ¼ teaspoon of Kosher salt. Sauté until the onions are translucent but not browned, and the vegetables have softened, about 4-5 minutes
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Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
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Add the zucchini and stir to mix the vegetables together. Add the thyme sprigs, another ¼ teaspoon of Kosher salt and several rounds of fresh black pepper, and stir. Continue to sauté the vegetables until the zucchini starts to soften, about 4 minutes, but is not cooked all the way through.
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While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
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Add the corn, lima beans and tomatoes. Stir, taste and correct the seasoning with more salt. Sauté the vegetables until they are cooked through and the corn and lima beans are warm, about 4 minutes. Add the sage and stir. Taste for seasoning and add more salt, sage, or black pepper if necessary. Turn off the heat.
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Serve warm.
Recipe Notes
For another version of succotash, make it with corn, lima beans, green beans with a splash of cream. Season with herbs like tarragon, chervil or basil.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Seared Cauliflower with Vibrant Kale Parsley Sauce
During the month of March, despite modern farming and trade making fresh produce available 365 days of the year, there is clear evidence that the remnants of winter produce are coming to an end. In the northeast, as we eagerly anticipate the arrival of spring with its’ young seasonal produce, there is a “I’m tired of winter,” expression on many faces. Unfortunately, our winter blues is made more pronounced with the slim pickings at the farmers market. Fortunately, some winter produce, like cauliflower, is easily dressed up with a vibrant sauce made with available winter greens and seasonings. Seared cauliflower with kale parsley sauce is a spring alarm clock for the winter weary.
Throughout the winter I particularly enjoyed roasted broccoli and cauliflower. The charred flowerettes and roasted flavor comforted me on many cold winter nights. Yet, I get antsy in March and seek out clues for an awakening spring. The blustery days still have me craving comfort food like slow braises and stews, but something more vibrant and less rich is dawning. As a result, I decided to add a zesty sauce with my usual seared and roasted cauliflower to waken up the senses after a long winters nap.
Kale Parsley Sauce for Cauliflower Steaks
Kale parsley sauce is a hybrid similar to pesto and chimichurri, but not quite a true member of either one. The heft of the sauce comes from blanched lacinato kale and puréed with assertive ingredients to soften the bitterness of this hearty winter green. To counter the bitterness I added anchovies and lots of garlic. The acid from the capers and vinegar give the sauce a bright and semi-sweet flavor to counter the bitterness as well. Even though this sauce resembles a South American chimichurri sauce, it has a distinct Italian personality.
The most important thing to remember when cooking with kale, no matter what variety, is to remove the whole stem running up the middle of the leaf. The stems are very fibrous and unpleasant to eat and as a polite gesture to your dinning companions remove the stem before cooking. If you want your kids to eat kale, get rid of the stem. Kale leaves have a naturally dry and chewy texture that does not appeal to everyone. Served with the sharp and fibrous stem your children will cross their arms and turn up their nose. Harrumph. You won’t win this battle.
To remove the stem from the kale leaf, simply run a sharp paring knife along the length of both sides of the stem and slice it out. Or, fold the leaf in half like a book with the stem as the binder. While holding tight at the base of the seam (where the stem meets the leaf), yank upwards on the stem and tear it away from the leaf.
How to Slice Cauliflower Steaks
It is easy to slice cauliflower into “steaks” at the center of the cauliflower head. Unfortunately, you may only get two to three intact steaks. First trim off any leaves at the base of the head then trim the stem even to the bottom of the cauliflower head. Then, slice right down the middle of the cauliflower from pole to pole. Beginning at the cut side, slice the cauliflower into half-inch (1.5 cm) wide steaks then repeat with the other half. Cauliflower naturally wants to break into flowerettes the farther away from the core so do not despair if they start to come apart.
If it is important for appearance and presentation that you have as many intact cauliflower steaks as you have guests, then buy a couple heads of cauliflower for some insurance. Chop up and roast the remainder flowerettes and add it to toasted farro with mushrooms, or in risotto, or roast in a 400°F (200°C /Gas Mark 6) oven with olive oil and Romano cheese for a side dish for another meal.
What to pair with Seared Cauliflower with Kale Parsley Sauce
Seared and roasted cauliflower is a versatile vegetable that is perfect as a vegetarian meal or a side dish with grilled or roasted meats. The prominent bite of the kale parsley sauce comes from the vinegar (like chimichurri sauce) and requires a hearty food like grains, pasta or steaks to pair alongside. This recipe will make more kale parsley sauce than you need, so use the remainder as a sauce for pasta with cauliflower, peas, chickpeas and grape tomatoes for an easy weeknight dinner.
Seared Cauliflower with Vibrant Kale Parsley Sauce
Cauliflower naturally wants to break into flowerettes, but in the center through the stem you can slice the cauliflower sections with the stem and flowerettes intact. You will get anywhere from 2-4 intact steaks depending on the size of the cauliflower. Don’t despair if they break apart, it will still taste delicious. Buy a couple of cauliflower heads for backup if the cauliflower steaks break apart or if you want your guest to have similar looking pieces.
The kale parsley sauce is a vibrant hybrid of a chimichurri sauce and a pesto. The acid brightens the sauce while the anchovies, capers garlic and hot pepper flakes give it depth. It is a delicious sauce to add some pizzazz to roasted vegetables and meats.
If you have some leftover cauliflower it is delicious stirred into penne or fusilli pasta with some chickpeas and sliced cherry tomatoes, coated with the kale parsley sauce.
See notes for a vegan alternative.
Ingredients
- 4 oz (125 g) lacinato kale
- ¼ cup (34 g) pine nuts, more for garnish
- Shy ounce (26 g) Italian parsley
- 3 cloves garlic minced
- 2-3 anchovy fillets 1 tsp white miso paste for a vegan substitute, optional
- 2 TB capers rinsed and dried
- 2 TB red wine vinegar
- ¼ - ½ tsp red pepper flakes (Depending on how hot you want the sauce)
- ¼ tsp Kosher salt
- A couple of rounds of fresh black pepper
- ½ cup (125 ml) 125 ml extra virgin olive oil plus more for the cauliflower
- 1 large head of cauliflower
Instructions
Make the kale parsley sauce
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Fill a large bowl with ice water and set aside.
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Bring a large stock pot half full of water to a boil. Add a teaspoon of Kosher salt to the pot. While the water is combing to a boil, clean and remove the stems from the lacinato kale. Chop the leaves into thirds. When the water reaches a brisk boil, add the kale and blanch for 2 minutes. Remove the kale from the boiling water with a spider or tongs and add to the ice water bath. Once the kale is cool to touch, drain from the water and spread out over a clean lint free kitchen towel. Gently pat dry. Set aside.
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Toast the pine nuts. Heat a small skillet over medium high heat for 4 minutes. Add the pine nuts. Keep the pine nuts in constant motion so they do not burn. Shake the pan and move it back and forth on the burner, or stir with a wooden spoon. The pine nuts are toasted when you start to smell a warm nutty scent and the pine nuts are slightly browned in parts, about 1 minute. Quickly pour the pine nuts onto a plate to cool. Set aside.
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Trim off most of the parsley stems and rough chop the parsley leaves.
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In a bowl of a food processor or blender, add the blanched kale and give it a few pulses to break it up and start to make a purée. Add the parsley and pulse to blend.
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Add the remaining ingredients, except the olive oil and pulse to create slightly textured purée. Taste and adjust the seasoning.
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Pour out the kale sauce into a small bowl and add the olive oil. Stir to combine. Cover with plastic wrap and set aside on the counter.
Cauliflower Steaks
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Preheat the oven to 375°F / 190°C / Gas Mark 5
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Trim away any leaves from the base of the cauliflower head. Rest the cauliflower head on its bottom, stem end down, and cut the cauliflower head in half vertically. Push one half aside and cut ½ inch (1.5 cm) width slices making cauliflower steaks. You might only get two intact cauliflower steaks per side, and the remaining cauliflower may fall into pieces. Repeat with the other half.
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Spread the cauliflower steaks on a rimmed baking sheet and gently brush with olive oil on both sides. Sprinkle with Kosher salt and black pepper.
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Heat a griddle pan or large skillet to medium high heat. I set my griddle to 325°F (160°C). When hot add the cauliflower steaks to the griddle or skillet and sear for about 5-6 minutes a side. Check after 4 minutes to see the progress. You want a nice brown sear along the flat surface of the cauliflower. Carefully turn the cauliflower steaks over and sear the opposite side.
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Place the cauliflower steaks on a large rimmed baking sheet and roast in the oven until the cauliflower is tender in the middle, about 10-12 minutes.
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Plate the cauliflower steaks on a serving platter or individual plates, and drizzle with the kale parsley sauce. Garnish with pine nuts and chopped parsley and sliced grape tomatoes.
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Serve with grains or grilled or roasted meats and chicken.
Recipe Notes
If you want to make this a vegan meal, omit the anchovies and add white miso paste. Start with a teaspoon of miso paste and taste. It will give the kale parsley sauce some body similar to the anchovies, but you lose some of the Tuscan vibe in the sauce. Another alternative is just omit the anchovies and add more capers to your liking.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Brussels Sprouts with Pomegranate Glaze
Most of us had, and possibly still have, foods we did not, or still won’t, eat. Currently, raw oysters are on my list of undesirable foods, but when I was a kid I disliked peas, mushrooms and Brussels sprouts. Honestly, it is a miracle I overcame any of my childhood food prejudices, especially vegetables. Mom only made frozen vegetables and she burnt them 8 times out of 10. Over time I grew to love all vegetables with Brussels sprouts being the last holdout.
About 15 years ago at a holiday celebration, a beautiful plate of Brussels sprouts was served with dinner. Up until then I did not give this cruciferous vegetable any thought or attention, but out of politeness and curiosity I put aside my childhood opinion and ate them. After one small spoonful of Brussels sprouts, my attitude changed forever. I cannot remember how my sister-in-law made them, but what I do remember was how surprisingly sweet they tasted. Even with the innate bitter components found in all types of cabbages, a tender and sweet flavor emerged. My sister-in-law’s meal tasted nothing like the Brussels sprouts of my childhood.
It is possible my attitude changed because now I tolerate bitter flavors. Whatever the reason, Brussels sprouts are one of my favorite vegetables during the fall and winter seasons. The key to delicious and sweeter tasting Brussels sprouts is cooking them properly. What I learned over the years is, they taste their best with fast cooking methods because the longer they cook the more bitter they taste. The cooking method that retains the most amount of nutritional benefits is steaming them. This is true for all vegetables. Yet, I like to sauté, braise or roast Brussels sprouts. Each technique creates a caramelized sear on the sprouts that add contrasting color and flavor. They are not as quick to prepare as green beans or asparagus,, but like most green vegetables they finish cooking within 20 minutes.
How to Cook Brussels Sprouts
This recipe uses two cooking methods. I first sear them in a hot skillet. Once they are nicely browned I add garlic, shallots and add some hot red pepper flakes then sauté them with the Brussels sprouts. For this recipe, I add the garlic after I sear the Brussels sprouts because I do not want the garlic to brown or burn. Then, I braise them in stock or water until they are just tender. I believe the steam from the liquid cooks them faster than they would if only sautéed. Plus the liquid gives the Brussels sprouts a nice coating for the pomegranate glaze to adhere to. Once they finish cooking, I add a glaze of butter and pomegranate molasses over the tender sprouts. It is just that simple.
The pomegranate molasses has a bitter-sweet taste adding just a touch of acid to brighten up the flavor. You can find pomegranate molasses at specialty markets, like Middle Eastern markets or Asian markets, or online. Or, you can make it. I recommend store-bought pomegranate molasses because it has a long shelf life. You can also use pomegranate molasses in a variety of recipes like, Muhammara.
There are so many variations for additions and garnishes for this meal. I added pomegranate seeds for a pop of color and compliment the pomegranate molasses. A touch of acid like lemon juice brightens the meal, but too much lemon juice, or any acid, will change the color to a drab green.
Other nice additions are crispy pancetta or fried prosciutto. Anything salty like cured meats or anchovies will cut out some of the bitter flavor. If you use anchovies, omit the pomegranate molasses.
Brussels Sprouts with Pomegranate Glaze
Ingredients
- 1.5 lbs (750 g) Brussels Sprouts
- 2 TB extra virgin olive oil
- 1/2 tsp Kosher salt plus more to taste
- 3 cloves garlic minced
- 2 cloves shallots thinly sliced in half moons
- 1/2 tsp Aleppo pepper or dried red pepper flakes
- 1/2 - 2/3 cup (125 - 150 ml) chicken stock, vegetable stock or water
- 2 TB butter
- 2 tsp pomegranate molasses
- Fresh ground black pepper to Taste
- Garnish with pomegranate seeds or fried slices of prosciutto, or crispy pancetta (optional)
Instructions
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Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
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Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
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Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
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When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
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Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
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Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
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Serve immediately
Recipe Notes
If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
My Favorite Stuffing Recipe
Every Thanksgiving I cherish a vivid childhood memory of making stuffing with Mom. After all, this special occasion only happened once a year. Helping Mom with the dinner prep had two advantages. First, getting the turkey quickly in the oven meant the rest of our day was free for outdoor playtime. The rest of the day’s activities was on hold until the turkey was ready for roasting. My parents held Thanksgiving dinner in the early evening to allow for a full day of being outside. Traditionally, we either hiked along the Marin Headlands, or played touch football at Cronkite Beach. None of that was going to happen until the turkey was prepped, stuffed, and then popped in the oven. Not even breakfast.
Mom made a standard stuffing and it was delicious. Any little helpers got to “taste test” the mix, just to make sure the seasoning was perfect. Nowadays, the FDA discourages consuming food with raw eggs, but in the 60’s and 70’s no one thought about it. I loved her uncooked stuffing just like I love eating raw cookie dough. Together we mixed the stuffing, then tasted it a couple of times, “Just to be sure.” Slyly, I sneaked in as many nibbles as I could get away with. With the savory flavors from rich stock and aromatics cooked in gobs of butter, what’s not to like?
Fast forward to 2017, the spirit of my childhood Thanksgiving’s traditions is ever-present, especially when I make stuffing for our holiday turkey. Faithfully, I work to replicate the flavor memory of Mom’s stuffing. It is not as easy as it sounds because my stuffing is an entirely different beast. As a small seasonal side business, Joe bakes delicious sourdough bread. His bread is my staple ingredient, along with homemade stock and lots of add-ins.
I have nothing against the store-bought bread cubes. They make consistent and delicious stuffing. Yet, I have a freezer full of Joe’s Dough Artisan Bread, and I believe you use what you got. To be honest, it is more challenging using artisan bread for stuffing, and the results are less consistent. My theory is, the airier the bread the less stock you need. To get consistent results, it is more important to pay attention to how the bread soaks up the stock, then religiously follow a recipe. The first few times I made stuffing with Joe’s bread, the stuffing was either too wet or too dry. It took me several tries to figure it out. Fortunately, my mistakes and some extra research taught me a few tricks.
Three tricks for successful stuffing
First, when toasting the bread cubes in the oven, don’t let them get too brown. They should be just starting to brown. You are not making croutons here, just drying out bread for stuffing. The browner the bread the less stock it absorbs. It seems counter intuitive, yet keep the bread cubes light in color, but completely dried out.
The second and third tricks are interconnected. Add the stock in stages and give the bread mixture time to absorb it. At first, add half the stock then let it rest 10 minutes. Then, gently toss it about and see how wet it looks. This wait period makes a huge difference in understanding how much stock you need. I remember the first time I made stuffing with Joe’s Dough Bread, I only used half the stock required in the recipe because the bread cubes appeared to be swimming in stock. Unfortunately, the stuffing baked very dry and I was disappointed. Had I waited a few minutes, I would see the bread soak up the stock. Artisan bread has its own temperament that varies from day-to-day and year to year, no matter how consistent the baker is.
If you like your stuffing on the wet side, add more stock. If you want your stuffing moist but not wet, add less stock. Keep in mind how dense your bread is as well. I am still testing this theory, but the denser the bread the more stock you need. It takes some time to figure everything out, but eventually you will get to know the look and feel of the bread and stock ratio to get consistent results.
Do you need a gluten-free pie for Thanksgiving? Try Double Coconut Pie.
Great appetizer idea for Thanksgiving: Crispy Potato Skins 2 Ways
Stuffing variations
If you looked at stuffing recipes from around the country, you would see regional food trends and traditions. Each region uses ingredients that are abundant in their local area and lifestyle. I have a freezer full of bread, so it is my choice for stuffing. Additionally, in the Hudson Valley locally grown apples are easy to come by, and I love their sweet taste with savory herbs and aromatics. Other regions use local ingredients that are abundant in their area, like corn, oysters, sausage, wild rice, or cranberries.
Stuffing is so easy to adapt to suit your personal preference. If you want sausage, add about one pound of crumbled cooked sausage or bacon. Substitute fennel for the apples, or dried cranberries or raisins. You can also omit the apples altogether. If you do add dried fruit, soak it in some apple cider to soften it up. Also, leeks are a great substitute for onions, or use a combination of the two. Anything goes, just adjust the amount of ingredients accordingly.
In my opinion, Thanksgiving is not Thanksgiving without stuffing. I love it paired with gravy and cranberry sauce. The turkey may be the centerpiece of the meal, but I think it is the foundation for all the bright and savory flavors of the other side dishes. It’s all good.
My Favorite Stuffing Recipe
Ingredients
- 1 1/2 lb (750 g) loaf artisan quality bread*
- 10 TB (141 g) butter divided, plus more for greasing pan
- 12 oz (350 g) mushrooms, sliced
- 2 medium onions finely chopped
- 4 celery stalks finely chopped
- 2 tsp Kosher salt divided**
- 1 large crisp apple like Granny Smith chopped
- 1/2 cup (125 ml) dry white wine
- 4 stems of parsley roughly minced
- 6 sage leaves minced
- 5 sprigs of fresh thyme minced
- 3 eggs
- 3-4 cups (up to 1 liter) vegetable, chicken or turkey stock**
Instructions
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Preheat the oven to 300°F / 150°C and place the racks in the upper and lower third of the oven.
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Slice the bread in even one-inch slices, then tear each slice into pieces smaller than an inch. Divide and lay the torn bread evenly across two rimmed sheet pans. Place in the oven and bake until dry, but not browned, for about 25 - 30 minutes. Rotate the pans from top to bottom half way through the baking time and turn the bread pieces over. It is ok if it the bread cubes turn very slightly brown. When done, remove the toasted bread cubes from the oven and cool. Once cool, slide the bread into a large mixing bowl. If making ahead of time, store in an air tight container for a couple of days, or freeze up to one month.
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Raise the oven temperature to 350°F / 175°C and move the rack to the middle position. Butter a 3-quart shallow baking dish. (More surface area gives you more crispy pieces on top.)
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Melt 2 TB (28 g) butter in a large skillet over medium heat. Add the sliced mushrooms and cook until the liquid is released and evaporated. Remove to a small bowl or plate and reserve for later.
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Add the remaining 8 TB of butter (1/2 cup / 113 g) to the skillet. Once melted add the chopped onion and celery. Stir to coat. Season with up to 1/2 tsp of Kosher salt and a few grinds of fresh ground pepper. Cook the onions and celery until they are very soft, about 12 minutes. Add the reserved mushrooms and chopped apples and cook until the apples are starting to get tender and no liquid is in the skillet, about 5 minutes. The vegetables should be very tender, but the apples still have some bite left in them.
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Add the wine and scrape up any brown bits off the bottom of the pan. Cook until wine has evaporated.
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Turn off the heat then add the prepared herbs to the cooked vegetables. Add the vegetable mixture to the toasted bread cubes and gently toss together. Let the mixture sit and cool for 10 minutes.
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In a small bowl, whisk together the eggs and 2 cups (500 ml) of the stock.
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Add the stock mixture to the bread. Add 1 1/2 tsp Kosher salt, (if your stock is salty add less), and 1 tsp fresh ground pepper. Stir until everything is evenly combined. Let the stuffing mixture sit and absorb all the stock for 10 - 15 minutes. Give the stuffing a good toss to help the stock get absorbed in the bread.
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Slowly add the remaining stock, as needed, to the stuffing mixture a cup (250 ml) at a time. Stir to get evenly mixed. Let the stuffing rest for a few minutes and stir again. Add more stock as needed. This rest time allows the bread to soak up the stock. Let it rest a few minutes more if more stock needs to get absorbed.
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Pour the stuffing into a prepared baking dish. Cut off a piece of aluminum foil large enough to cover the baking dish and smear butter over the dull side. Cover the stuffing with foil, butter side down, and bake in the oven until the stuffing is hot all the way through. Instant read thermometer should read 160°F (71 °C), 30-40 minutes.
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When the stuffing is cooked all the way through, remove the foil and turn the oven temp up to 425°F (220°C). Bake the stuffing until golden brown, and crispy on top, about 30 minutes more.
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Stuffing can be made one day ahead up to the first half of baking. Toast the top of the stuffing after you reheated the stuffing, before serving. Keep in the refrigerator in an air tight container for up to two days or freeze up to one month.
Recipe Notes
* The amount of stock you need will vary depending on the type of bread you use. Use your discretion to determine the total amount of stock. **If you use store bought stock, look for low salt or no salt stock.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Holiday Greeen Beans with Roasted Onions
Everyone has their favorite food during the holidays. They are so important, if for some reason this special food was not on the menu, their holiday is not complete. I think it is obvious, Turkey is high on the list. It is however an unspoken agreement. Have you ever heard anyone speaking longingly for the roast Turkey when they reminisce about the holidays? No. Yet, the turkey sandwiches made with the leftover turkey is high on the to die for list. For me, I have more than one holiday food favorite, stuffing, cranberry sauce and green beans. Not the green beans smothered in cream of mushroom soup and topped with canned fried onions, but fresh quickly blanched green beans and layered with caramelized oven roasted onions.
With all the rich food piled high on your plate, something fresh and green helps balance everything out. It may even lighten the food load enough to believe you have room for seconds. Or, is that just wishful thinking? A crisp salad will provide a fresh alternative, but it is not high on the priority list. People want room on their plate and stomach for all the Thanksgiving side dishes, and salad usually does not make the cut. By the end of the meal, I always have half of the salad leftover.
On the other hand, there is always room for bright and crisp green beans with roasted onions. It satisfies people’s appetite in two ways. The roasted onions satiate any rich and indulgent cravings because of caramelized onions. Plus, the green beans provide a bright taste to counter all the oven roasted foods. The other bonus, by the end of the meal there are none leftover.
Traditional green bean casserole is not high on my ‘Must Have” list. I did not grow up with green bean casserole as part of my childhood Thanksgiving meal and therefore don’t crave it. I also have a slight aversion to anything made with cream of mushroom soup. During my childhood, canned soup was an ingredient in half of mom’s dinners. At that time, during the 50’s and 60’s, Campbell’s Cream of Mushroom Soup was the secret ingredient in most foods. It was the quick and easy answer to making a béchamel sauce. In my opinion, Thanksgiving dinner requires green beans, and blanched green beans with roasted onions is the perfect substitute for this traditional casserole.
Making green beans with roasted onions requires a two-step process. Both are easy to do, plus you can make the onions up to two days in advance. The most involved part is roasting the onions. The onions are cooked in two stages. First, I roast the onions in the oven. Then, I deglaze the pan and add the pan juices to the onions and cook down the liquid. This two-step process develops roasted onions with a deep caramel color and flavor. The other benefit is, in comparison to the traditional roast caramelized onion method, the roasting time is cut in half.
More Thanksgiving vegetable sides: Sugar Snap Peas with Shiitake Mushrooms
You can make the green beans at the last minute, then season with butter or olive oil, and herbs. I love tarragon with green beans, but it competes with the traditional Thanksgiving herbs of sage, rosemary and thyme. Fresh parsley is a good substitute because it brings a fresh taste and pairs well with the other foods. A light garnish of lemon zest is a nice touch, but not necessary because red wine vinegar is added in the roasted onions.
This is a throwback recipe I originally got from Bon Appétit Magazine in November of 1995. It was a recipe in a story about Thanksgiving Menu ideas from around the country. I believe green beans with roasted onions comes from a New England Thanksgiving based on the other food items on the menu. I slightly changed the recipe by omitting the sugar, deglazing the pan, and lowering the oven temperature for roasting the onions. It is a timeless recipe and I also appreciate the ease of preparation.
Thanksgiving is one of my favorite holidays and I hope over the course of the month I will post additional recipes for my two other “must have” Thanksgiving sides, cranberry sauce and stuffing. If you were to ask my children what their Thanksgiving favorite food is, they would say “It’s not Thanksgiving, Christmas Eve or Easter, without Pineapple Stuffing.”
Holiday Green Beans with Roasted Onions
Ingredients
- 6 medium sized onions
- 3 TB Extra Virgin olive oil plus more for the green beans
- Kosher Salt and freshly ground black pepper
- 2 cups 500 ml of water or vegetable stock
- 2 TB red wine vinegar
- 3 lbs 1.5 k fresh green beans
- 3 TB of chopped parsley
- Kosher salt and freshly ground black pepper to taste
- If you prefer substitute 2 TB of butter instead of the olive oil to coat the green beans.
Instructions
Prepare the onions
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Arrange the oven rack to the upper and lower thirds of your oven
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Preheat the oven to 400°F / 200°C / Gas Mark 6
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Lightly spray two large sheet pans with cooking spray
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Peel and slice each onion into 12 wedges
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Spread the onion slices evenly between the two sheet pans and drizzle with olive oil, Kosher salt and a couple of rounds of freshly ground black pepper. Toss the onions with your hands to get them evenly coated with olive oil. Place in the oven and roast until the onions are nicely browned, about 45 minutes or longer. While the onions are roasting check them every 15 minutes and turn them over with a spatula so they evenly brown. Half way through, rotate the pans top to bottom. Watch and make sure the onions do not burn.
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Remove the onions from the oven and slide them into a skillet or saucepan. Place one sheet pan over two burners set to medium-high heat and add 1 cup (250 ml) of water or vegetable stock. Deglaze the pan. Use a flat bottom wooden spoon to scrape up the browned bits on the sheet pan and bring the liquid to a boil and reduce the liquid to half a cup (125 ml). Pour the liquid into the pan with the onions. Deglaze the second sheet pan.
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Add the deglazed liquid to the onions and turn the heat to medium. Simmer the onions until the liquid is mostly evaporated. Turn off the heat and add the red wine vinegar. Stir to mix. If you are making the onions in advance, don't add the vinegar yet. Cool the onions and store in an air tight container in the refrigerator. Just before serving, heat the onions in a microwave then add the vinegar.
Prepare the green beans
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While the onions are roasting, clean and trim off the stems of the green beans. Set a large stock pot filled part way with water on a burner over high heat. Bring the water to a boil. Add a teaspoon of Kosher salt to the water, then add the green beans. Stir to submerge all the green beans. Cook the green beans for one to two minutes. Drain the green beans from the water and add them back into the pot. Drizzle olive oil, or 2 TB of butter, and a sprinkle of Kosher salt over the green beans. Toss to coat. Taste and correct for seasoning. Add chopped parsley and toss.
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Put the blanched green beans in a serving bowl or platter and arrange the warmed onions in the middle of the green beans. Serve immediately.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
