Repisode 80: Thanksgiving Sides
Recipe Source
Green Beans Almondine Recipe | Saveur
Best Brussels Sprout Chips Recipe
Ingredients
Brussels Sprouts:
½ lb Brussels
1 tbsp. extra-virgin olive oil
2 tbsp. freshly grated Parmesan, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Caesar dressing, for dipping (becca won’t be using this) Neither will Gretchen - maybe something else as a dipping sauce but not Caesar dressing.
Almonds:
Kosher salt
2 lb. string beans, trimmed
2 tbsp. (1 oz.) unsalted butter
1 cup slivered almonds
3 shallots, chopped
Freshly ground black pepper
Special Equipment
Brussels: Baking sheet
Steps
Brussels:
Preheat the oven to 400°.
In a large bowl, toss brussels sprouts with oil, Parmesan, and garlic powder and season with salt and pepper.
Spread in an even layer on a medium baking sheet.
Bake 10 minutes
Toss, and bake 8 to 10 minutes more, until crisp and golden.
Garnish with more Parmesan (and serve with caesar dressing for dipping)
Beans:
Blanch the beans (Boil and then Ice) then drain
Heat the butter
Toast nuts in the butter
Add sliced shallots and cook for 1 minute
Add beans and cook until heated thru
Bring a large pot of generously salted water to a boil. Set a large bowl of ice water nearby.
Drop the string beans in the boiling water and cook, until they are bright green and just tender, 3–8 minutes, depending on their thickness. Using a strainer or spider skimmer, transfer the beans to the ice water to stop the cooking. Drain the beans, pat dry, and set aside.
In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the almonds and cook, stirring frequently with a wooden spoon, until just golden, 2–3 minutes. Add the shallots and cook, stirring frequently, until translucent, about 1 minute.
Add the beans to the pot and toss to coat. Cook until heated through, about 5 minutes. Season to taste with salt and black pepper, transfer to a large platter, and serve warm.
World Level
Brussels: 1
Beans: 2