I just didn’t like the additives, preservatives, massive amount of salt, or the funny canned flavor. There has to be a way to make it better….. And there is.

What happens when you substitute fresh, organic ingredients? Magic, that’s what! The cream sauce infused with garlic and bacon, made with portabella mushrooms and half and half becomes succulent, sweet and rich, meaty with mushroom flavor.  The true flavor of the green beans shines and the texture is tender yet with some tooth.

Did I mention the portabellas?

These are the before pictures. There are no shots of the green bean casserole after baking because, quite frankly, I burnt everything I touched this year. Not badly but enough that the aftershots would not be very appetizing!

Don’t save this for Thanksgiving or Christmas. It is simple, delicious, and inexpensive.

Green Bean Casserole

• 2 lbs of fresh green beans, trimmed, washed, and cut
• 1 lbs baby portabella mushrooms, sliced thickly
• 1 onion (I used purple) peeled and chopped
• 2 cloves of garlic, peeled and minced
• 2 strips of bacon, applewood smoked or peppered
• 4 cups heavy cream
• 1 tbs sherry or vermouth
• 1 tbs balsamic vinegar
• 1/4 cup butter, cut in chunks
• salt and pepper to taste
• 2 cups sliced onions sauted until golden OR 2 cups Durkee Onions

1. Preheat oven to 350F. Butter a 13×9 inch casserole dish
2. Cook green beans until crisp – tender. They will cook more in the oven, so don’t get them too mushy
3. Drain green beans well and spoon into prepared pan
4. Chop bacon into a small dice, add with onions to the pan
5. Saute until the bacon is crisp and brown and the fat is rendered but the onion is not scorched
6. Add garlic and mushrooms
7. Saute mushrooms in the bacon fat until tender, remove the contents of the pan to casserole dish and mix into the green beans
8. Add the sherry ( or vermouth) and the balsamic
9. Add the cream and bring to a boil
10. Once it reaches a boil turn heat down and maintain a simmer until the cream is reduced and coats the back of a spoon, 5 to 10 minutes
11. Whisk in the butter, small pieces at a time and whisk until the butter is melted and the sauce absorbs it
12. Taste and adjust seasonings
13. Pour over the green bean mixture, top with sauteed onions or Durkee and bake for 20 minutes

Serves 8

images: marye audet

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This was it. It is so different and so good!  It encompasses all the flavors you can imagine: tangy, sweet, sour, spicy….The flavors just sort of hit you in layers, one after another, ending with a smoky heat from the chipotle.

And then…the textures! tender, chewy, crisp, crunchy…. the dressing pulls everything together. Balsamic, brown sugar, chipotle and vanilla. Truly incredible.

If you live in a warm climate I can definitely see this on your Thanksgiving Table. Added bonus? Since it is a salad you can make it about 2 days ahead of time and it will be perfect on the BIG day. Gotta love it. If you are foin to make it ahead of time use less chipotle. The chipotle will get spicier as it stands.

Roast Sweet Potato Salad

• 5 Sweet potatoes, peeled and cut int 4ths or 8ths
• Olive oil for drizzling
• 3 stalks of celery
• 1 honey crisp apple (may substitute Granny Smith), chopped (leave the peel on)
• 1 cup chopped pecans pr almonds
• 1 onion peeled and chopped
• 1/4 cup chopped candied ginger
• Salt and pepper to taste
• Vanilla Balsamic Vinaigrette

1. Preheat the oven to 400F
2. Place sweet potatoes in an oiled pan and drizzle with oil. Roast until slightly caramelized and done, about 45 minutes.
3. Let cool
4. Add the sweet potatoes and the rest of the ingredients to a large bowl. Toss lightly, serve or chill for up to three days.

Vanilla Balsamic Vinaigrette

• 1/4 cup Balsamic
• 1/4 cup organic spiced cider
• 1/3 cup light oil (walnut, peanut, etc)
• 2 tbs brown sugar
• 2 tbs honey or maple syrup
• 1 tsp. bourbon vanilla
• 1/4 tsp cinnamon
• Pinch of cloves
• 1 large chipotle in adobo sauce,  mashed

1. Whisk ingredients together and allow to stand for 20 minutes.
2. Pour over salad and allow to stand for at least an hour or up to three days.

images: marye audet

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Remember that roasting vegetables gives them a sweetness that can’t be achieved in any other manner. These are tossed in a cider- bourbon  reduction prior to being placed in the oven and the sauce glazes the apples and onions with a hint of color and a taste that will absolutely knock your socks off. Finish it with a bit more thyme.

You can make the sauce a day ahead and then finish the dish an hour before serving. I  got the recipe from November Bon Appetit but I adjusted some of the components and added the bourbon. Give this a try, I think you will like it.

Let the pan that you have the reduction in cool off before you start licking it out. You could really burn your tongue. Not that I did that. I am just sayin’.

You can leave the bourbon out if you like, either add another couple of tablespoons of cider or balsamic vinegar.You end up with tender, sweet, crispy, tangy, earthy, spicy yumminess that just cannot be denied.

Roast Apples, Onion, and Thyme

• 4 cups organic spiced apple cider
• 4 tablespoons of bourbon
• 1/2 cup cold, unsalted butter cut in chunks
• Pinch of Kosher salt
• 1 tsp coarse black pepper
• 4 Vidalia or 1015 onions peeled and quartered
• 1/8 cup chopped fresh thyme
• 6 Honeycrisp or MacIntosh apples; peeled, cored and cut in wedges

1. Boil the cider until reduced to 2/3 cup. This will take about 15 minuts.
2. Whisk in the bourbon and either flame or boil for 1 minute longer.
3. Whisk in the butter one or two chunks at a time.
4. Add a pinch of salt for seasoning
5. Set aside
6. Preheat the oven to 425F
7. Toss the onions with half of the thyme and half of the reduction. Place in a buttered pan
8. Toss the apples with the other half of the thyme and the rest of the reduction and place in another buttered pan
9. Roast apples and onions, stirring once in awhile, for  30 minutes.
10. Increase heat to 475F and roast until caramelized and done, about  15 minutes more. Watch carefully to prevent scorching
11. Sprinkle with a little extra thyme and serve hot

Serves 8

images : marye audet

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This recipe is based on one in the November issue of Bon Appetit. I liked the way that the bread held up to the other ingredients, and how the flavors melded together. Now, flavors…..first bite is sweet apple and raisins…chewy, tangy sourdough…then the complexity of the fresh sage and sausage..and finally the smoky heat of the chipotle.  I think that this is good enough to be a casserole dish all by itself.

It isn’t at all difficult to make, and only takes an about 45 minutes in the oven. And the aroma? Amazing.

Sausage, Apple, and Raising Stuffing

• 1 1/2 lb loaf of artisan sourdough, cubed
• 1 lb sage flavored breakfast sausage (bulk)
• 2 cups chopped onions
• 2 cups chopped celery
• 2  tbs chopped chipotle in adobo
• 4 tbs butter, divided use
• 4 large Granny Smith apples, peeled and chopped
• 2 cups golden raisins or dried cranberries or a mix of the two
• 2 tbs chopped fresh sage
• 2  cups organic chicken broth
• 1/2 cup Calvados or apple cider
• 2 eggs

1. Spread bread cubes in a flat pan and toast at 350F for 12-15 minutes
2. Spoon bread into a large bowl
3. Saute sausage until done, remove from pan and stir into bread cubes
4. Add onion and celery to drippings in pan and saute until tender…stir into bread cubes
5. Melt 2 tbs butter in the same pan and add the apples and saute until tender.
6. Add apples and raisins to bowl with bread.
7. Melt the remaining butter in the pan and add sage. Stir for 30 seconds and then pour over bread.
8. Stir to mix evenly.
9. Whisk eggs and chicken broth and pour over bread.
10. Toss to blend evenly.
11. Check seasoning and add salt and pepper as needed.
12. Spoon into a greased casserole dish.
13. Bake uncovered at 350F for 45 minutes to an hour.
14. Let stand 10 minutes

Makes 16 servings

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Roasting brings out the sweetness of almost any vegetable because it caramelizes the natural sugars in it. The flavors aren’t diluted by water (even steaming involves water and evaporation of flavor) and the texture is tender but not mushy. The Panko add a nice crunch while the Parmesan adds a little zing. You could also use bleu cheese instead of Parmesan. My family won’t eat bleu cheese so I only use it for my portion.

Start with an organic, firm head of cauliflower with no brown spots. Don’t separate the florets, just slice the whole thing thinly.

Place the sliced cauliflower in a 13x 9 inch pan that has been rubbed with cut garlic and then olive oil. I like to use a glass pan for this. Drizzle with olive oil. Bake it at 375F until it begins to get golden at the edges and is tender.

Mix:

• 1 1/2 cups of Panko crumbs
• 1/2 cup Parmesan
• Pinch of salt and pepper

Sprinkle over the cauliflower and put back into the oven.

Bake for another 5 to 7 minutes, or until crumbs begin to brown. Remove and serve.

Absolutely simple, delicious, and a bit different. Because of the textures involved this goes great with fish add a little lemon zest to the crumbs) or roast chicken.

images:Marye Audet

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You have to love the color! I deep fried some of the whole beet leaves to garnish with. They get glossy, bright green, and have a wonderful, delicate crunch.

How cute is this badge? You have plenty of time, so decide on your recipe and get cookin’!

You know I am going to say it so let’s get it out of the way. Start with fresh, organic ingredients! Local or homegrown is best…Do not try this with canned beets.

Yes, it really *does* make a difference.

Wash the beets and the peel them. Do not, I repeat do not skip this step or try to get it done faster by boiling the beets even for a minute.

Choose smaller beets with shiny skins under the dirt.

Do not remove the skins by dipping in boiling water for a few minutes. You want the beets to roast from a completely raw state. It takes a little more time but peel them instead. Leave about 2 inches of stem on when you trim them to keep them from bleeding out.

The sugar in the beet will caramelize. This is a good thing.

Chop the roasted beets. Heart optional.

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Aren't those colors gorgeous?

Roasted Beet Risotto

• 2 pounds beets with greens, beets peeled, halved and and trimmed, leaving about 1 inch of stems attached and reserving greens
• 3 cups chicken stock
• 2 tbs balsamic
• 1 small onion, chopped (about 1/2 cup)
• 1 tablespoon minced peeled fresh gingerroot
• 3 large garlic cloves, minced
• 6 tablespoons unsalted butter
• 1 cup Arborio* or long-grain rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated fontina
• Olive oil for multiple use

1. Preheat oven to 400F..
2. Wash the beets and trim. Reserve the greens.
3. Peel beets and cut in half. Lay cut side down in a baking dish and drizzle with oil.
4. Bake uncovered at 400F until done. This will vary according to the size of the beets, but about 45 minutes is a good bet.
5. Chop  the beets coarsely and set aside.
6. Chop the onion, ginger and garlic.
7. Heat the butter in a pan and saute the onion, ginger and garlic until soft.
8. Meanwhile bring stock,wine, and balsamic to a simmer. Hold at the simmer.
9. Add 2 tbs olive oil and the rice.
10. Stir the rice in the oil until it begins to color. It should get just a little golden.
11. Add the chopped beet greens .
12. Add 1 tablespoon of the stock mixture and stir until it is absorbed. Repeat.
13. Once you have added about 1/2 cup of stock by tablespoons the rice will be getting soft. You can begin to add it by 1/4 cup amounts, stirring the stock in and allowing it to be absorbed before adding the next batch.
14. Once you have added half the stock, stir in the chopped beets.
15. Continue adding broth until the broth is all absorbed into the rice and the rice is creamy looking and vivid red.
16. Remove from heat and stir in Fontina. Add a little more wine if desired.
17. Taste, adjust seasonings and serve with a sprinkling of fried beet greens* as a garnish.

*To fry beet greens just put greens in 375F oil one leaf at a time and fry intil crispy and bright green.

Images: marye audet

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The pasta dough is made with roasted pumpkin and chipotle in adobo. You want to mash the chipotle up very well and stir it into the puree before adding it to the pumpkin. If you don’t someone is going to get a chunk of chipotle and if your luck is anything like mine..well it is going to be the person whose opinion matters most.

The creamy sauce tempers the slight spice of the pasta and brings a new dimension to the dish. Chewy pasta, creamy sauce, crunchy walnuts, earthy mushrooms, and pungent sage come together to create an edible opera. Add a few sprinkles of fontina for a sharp bite to finish it off.

I served the pasta as a side dish for a balsamic date pork loin. I will be sharing that recipe next week. You could easily make this pasta a main course by adding cooked chicken breast or scallops.

Pumpkin Pasta

• 3 c flour (you may need a bit more)
• 1 1/4 cups pumpkin
• 1 – 2 tbs chipotle in adobo, pureed
• Water as needed to make a pliable dough
  

Mix the ingredients together to make a dough. Knead, adding a little water if needed to get a pliable dough, it should feel a bit like well worked play-do. Allow to rest for fifteen minutes.

Make fettuccine by hand, or with a machine according to directions. If making by hand roll the dough very thin and cut into strips.

Bring a pot of salted water to a boil. Add the pasta and cook for about 2 minutes, or until al dente. Drain and add a little olive oil to keep from sticking together.

Walnut Sage Cream

• 1/2 cup walnuts
• 2 tbs unsalted butter
• 2 shallots, chopped
• 2 cloves of garlic, minced
• 1 cup of mushrooms sliced
• 2 tbs fresh sage, chopped
• 1 cup white wine or chicken broth
• 1 cup heavy cream
• 4 tbs unsalted butter
• salt and pepper to taste

1. Melt the butter in a heavy pan; add the walnuts and toast, stirring for about three minutes. Remove nuts from pan.
2. Add shallots and garlic. Saute until shallots soften.
3. Add mushrooms and saute until tender
4. Add sage, wine or broth and cream. Simmer until sauce is reduced by 1/3 or so.
5. Whisk in butter a little at a time and remove sauce from heat.
6. Taste and adjust seasoning. Add walnuts and pour over pasta.
7. Sprinkle with grated fontina cheese

Serves 6-8 as a side dish.

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Is that too much to ask? I think not. Check it out -

The batter is so light it just adds a little crunch… The flavor of the onions is delicate and perfect. I have served this numerous ways but my favorite? Powdered sugar. Yep. Seriously. They are that delicate and perfect.

There are a couple of secrets of course. I have worked with this recipe for 20 years to get it this perfect. Do you think I would actually share the secret in a public forum after all of that?

Yeah..o.k…I would.

Secrets to perfect onion rings every, single time-

1. Make sure everything in the batter is icy cold. In fact, put ingredients in the freezer for 15 minutes or so before making.
2. Do  not over beat the batter. You want a quick mix so as not to develop the gluten
3. Use peanut oil if you are not allergic.
4. Use Vidalia or 1015 onions.
5. Let each person add their own salt
6. Drop the rings into the oil one at a time and never over fill the deep fryer.
7. Let them drain well before serving but you must serve them HOT.
8. If there are left overs compost them or give them to the chickens. These do not reheat well and they are nasty cold.
9. If you have leftover batter you can keep it in the fridge tightly covered. It will thicken up so add about 2 ice cubes to it before you use it next time to thin it out. Allow the ice to melt and mix it in.

O.k. so, you know the secrets?  Have you memorized them? Because this post will possible self destruct…

Here is the secret recipe. I am telling you  these are incredible. I promise. If you want something amazing to serve them with try these Southwestern Grilled Chicken Sandwiches.

Easy, Amazing Onion Rings

• 2 – 3 LARGE Vidalias or 1015s peeled and sliced
• 1 1/3 cup flour (little more/little less)
• 1/4 teaspoon salt
• 2 teaspoon baking powder
• 1 tsp sugar
• 1 egg white
• 2/3 cup dark ale, very cold

1. Mix the dry ingredients
2. Beat in the ale
3. Beat the egg white until it is foamy and fold it in quickly
4. Dip an onion ring in the batter. The batter should be about the consistency of very thick cream. It should coat and cling to the onion.
5. Drop it in hot oil preheated to 370F and fry until golden. The rings should float to the top of the oil within seconds after being added to it. If not they may be stuck on the bottom. Just gently move them with a long fork or something.
6. Hold the basket above the oil for a few seconds to drain.
7. Serve immediately

Serves 8 depending on onion size

images:marye audet

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The salad that I did for the church luncheon on Saturday was full of fall flavor. I used a bed of baby lettuces and arranged maple caramelized pear slices on one side and two wedges of white New York sharp cheddar on the other. It balanced the plates visually but also the tastes balanced out. The pears were very sweet, the cheddar very tangy. I finished the salad with dried cranberries, toasted pecans and a cranberry vinaigrette that was not only pretty it was delicious. I think I like this better than the Raspberry Lime vinaigrette I did last summer…I am not sure.

If you are looking for a starter course for Thanksgiving dinner I think this would be awesome. You can easily arrange it ahead of time and have it on the table.

Caramelized Pear-Cheddar Salad

for each salad you will need:

• 1/2 cup lettuce or baby spinach leaves – I had both in a mixture. I like the lettuce because some of it was a nice burgundy red and so complimented the fall theme nicely.
• 1/2 caramelized pear, sliced into a fan – just slice up through the pear lengthwise but not all the way to the top
• 2 tbs dried cranberries
• 2 tbs toasted pecans
• 1 1/4 inch thick slice Sharp Cheddar cut in wedges

Just place the salad on a plate and arrange the pear and Cheddar on the side. sprinkle with the cranberries and nuts.

Cranberry Vinaigrette

• 1/4 cup cranberries
• 1/4 cup balsamic vinegar
• 1 cup vegetable oil (try walnut oil for this)
• 2 tbs sugar
• 1 tbs maple syrup
• 2 tbs red onion, chopped
• 1 orange grated, juice added to vinaigrette
• Salt and pepper to taste

1. Blend all ingredients except the grated orange zest to a blender.
2. Blend until smooth.
3. Add the orange peel and let stand for 30 minutes for flavors to blend.

Caramelized Pears

• 1 pear for every 2 servings
• 3 tbs sugar
• 2 tbs maple syrup
• 2 tbs butter

1. Preheat your oven to 375F
2. Glaze pears with maple, sprinkle with sugar
3. Melt the butter over medium heat
4. Place pears in butter cut side down
5. Cook about 3 minutes or until the cut side is beginning to brown.
6. Add to greased pan and bake 30 minutes

image:Marye Audet

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Polenta and grits are similar products, both made from corn. Grits are normally served as a side dish for breakfast, much as you would serve cream of wheat. In recent years they have become more popular and taken on the role of a side dish.

Grits are creamy, somewhat bland, and soothing but they will take on the flavor of almost any ingredient you put into them. They are cheap and filling and those two attributes make them a favorite ingredient at my house.

These Southwestern style grits are full of flavor cheese, onion, garlic, chiles, tomatoes, cumin, and cilantro. They would be excellent served with grilled meats of any sort.

Quick. Easy. Cheap. Yummy. What more can you ask?

Southwestern Style Grits

• 3 cups water
• 1 16 oz. can Ro*Tel tomatoes with chiles
• 2 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons cumin
• 1/4 cup chopped cilantro
• 1 cups grated cheddar
• 1 cup diced onions
• 1 tsp finely minced chipotle or to taste
• 1 cup grits
• 1 cup black olives, sliced

Directions

1. Combine water, tomatoes, spices, onions, and chipotle in a pan. Bring to a boil
2. Add grits, stirring constantly
3. Reduce heat to medium and cook, stirring until grits thicken
4. Add cheese, cilantro, and olives
5. Stir until creamy and serve

Serves 8

You can also add some crisp bacon to this with great results

images:marye audet

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