Archives for November 2011

Pre-Thanksgiving link round up

We’re a little overwhelmed by all the Thanksgiving cooking talk. Instead of rehashing our version of how to create the Thanksgiving meal, we’ve decided to share with you some of our favorite links for the big day — and a number of non-Thanksgiving links, to help you keep your sanity. Happy turkey day!

  • Cook’s Illustrated has put together a Survival Guide to get you through making a gigantic Thanksgiving meal.
  • This Sweet Potato and Marshmallow Biscuit recipe from Smitten Kitchen made our mouth water just looking at the images.
  • Using a slow cooker for some of your side dishes can be a great and simple way to save time (and energy) in the kitchen. Check out The New York Times’ guide to “Which sides can be adapted for a slow cooker.” This is nice even for non-Thanksgiving meals.
  • I haven’t tried it, but Michael Ruhlman’s Roasted Braised Turkey recipe looks amazing.
  • Now on with some non-Thanksgiving links: The internet sure knows how to eat! Some tasty recipes end up as trendy sensations when they gain popularity through word of mouth (and stomach). Saveur magazine takes a look at eight great recipes that rocked the internet, including the swoon-worthy butter and onion tomato sauce.
  • As the weather cools down my taste buds remember crisp Octoberfest evenings where I’ve happily munched fatty bratwursts and drippy saurkraut, then washed it all down with some delicious Spaten beer. Why not relive Octoberfest 2011 with this simply wonderful mustard-glazed red cabbage with apple from Serious Eats?
  • Does your kitchen have a corner cabinet that never seems to work well for storage? Why not try this useful organizing idea for your pots and pans to transform that poorly used space into something wonderful?

Oven roasted green beans with dark sesame oil

Green beans. You can steam them, boil them, saute them, but these cooking methods score 3 out of 10 on the flavor scale if you ask me.

You have to oven roast them if you really want to see all of the green beans disappear off a plate.

This ultra simple recipe is deceptively flavorful. Yes, there are only a few ingredients, but the high oven temperature works perfectly to blister and wrinkle the oil coated beans to a deliciously nutty brown. The dark sesame oil has such an intense flavor, which always reminds me of the hot and sour soup I ate so many times at our local Chinese restaurant growing up. If you have a similar connection to a flavor memory, this snack will bring you right back to that happy place.

  • 1 lb fresh green beans (not frozen), stem end trimmed off
  • 1 Tbs dark sesame oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Preheat your oven to 450ºF while you trim off the stem ends of the green beans. Wash and thoroughly dry the beans.

Spread the beans on an aluminum foil lined baking sheet, then toss with the oil, salt, and pepper. Arrange the beans to fit on the baking sheet in a single layer. Cook for 10 minutes, then stir the beans and cook for another 5 to 10 more minutes, or until the skin is wrinkled and beginning to brown in places.

Let cool for a minute, add a dash more dark sesame oil, then commence super-sonic snacking.

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