Cafe Dion

Joyeux Thanksgiving! Happy Thanksgiving!

Bonjour,

I would like to take this opportunity to wish all of you, my readers a wonderful, safe Thanksgiving! Happy Holidays!

 A bientot! See you next Thursday!

Dion

 

Haricots Verts aux Onions et Champignons, French Green Bean Casserole

Bonjour,

One more week to go and it will Thanksgiving! What happened to the time? I have not seen summer. This is usually a busy season for a lot of us. Don't stress, take one recipe at a time. The last two recipes were a side dish for the big dinner, and this one should complete your meal. It is a different take from the original green bean casserole. Please give the old recipe a break. Fresh it up a bit! Let me know how you like it! Bon Appetit!

Haricots Verts aux Onions et Champignons:

1 pound fresh green beans

1 large sweet onion, sliced

1/2 pound fresh button mushrooms, sliced

3 Tablespoons butter

2 green onions, chopped

1 teaspoon dried thyme leaves

1/2 cup fresh breadcrumbs

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 Tablespoon lemon zest

2 Tablespoons fresh parsley, chopped

In a large pot, boil the green beans and the onion slices (7 minutes) in salted water. Drain well. Set aside. For the topping; clean the mushrooms with a wet paper towel. Slice them and set aside.  Clean and slice the green onions. In a large skillet, melt the butter. Heat until lightly browned. Saute mushrooms and green onions until tender. Add the breadcrumbs, thyme, salt and pepper. Place the beans and onion mixture in a lightly greased baking dish. Sprinkle with the topping, and add the lemon zest and parsley on top. Bake in a 375 degrees F oven for 15 minutes. Serve immediately. 

Serves: 4

A Bientot! See you next Thursday!

©CafeDion 2011

 

Puree de Patates Douces-Carottes, Whipped Yams and Carrots

Bonjour,

Well folks, the Holidays are just among us. I started last week with a side dish of praline yams. I have a few friends that have ask for more sides dishes. I have dozens, so for the next 2 weeks I have chosen a couple that you will enjoy not only to prepare but to also to savor. Since we do not have Thanksgiving in France, I tried some standard recipes with a French twist. This one is easy and light. I am not crazy about yams or sweet potatoes, so I added a few ingredients not only to make them pretty but also very tasty. This recipe can easily be doubled. So try it you'll like it!

Puree de Patates Douces- Carottes:

1 1/2 pounds yams or sweet potatoes

1/2 pound carrots

1/2 cup brown sugar

2 teaspoons cornstarch

1/2 teaspoon kosher salt or sea salt

1/4 fresh gound black pepper

1/3 cup apple juice

1 Tablespoon lemon juice

2 Tablespoons sweet butter

2 Tablespoons maple syrup

1 Tablespoon fresh orange juice

1/2 teaspoon fresh orange zest

Paprika or nutmeg for garnish

1 teaspoon fresh sage, chopped

Scrub yams or sweet potatoes. Drop into boiling water. Cover. Fifteen minutes into the cooking, add the carrots. Cook until fork tender. Drain, cool and peel. In a large bowl, combine brown sugar, cornstarch, salt and pepper. Stir in apple juice, lemon juice. Set aside.  In a saucepan, heat yam mixture until is bubbly and slightly thickened. Mash or process mixture with juice mixture. Stir in maple syrup, orange juice, and orange zest, add the butter, mix well.  Place in a 1-quart casserole, dab with extra butter on top. Sprinkle with paprika or nutmeg add sage. Bake at 350 degrees F for 20-25 minutes.

 Serves: 4

A bientot! See you next Thursday!

©CafeDion 2011

Patates Douces a la Praline, Praline Yams

Bonjour,

Here is a wonderful side dish for Thanksgiving.  It is an easy and elegant meal to make. The Holidays are closer that you think. So don't panic, plan ahead and enjoy yourselves.

Patates Douces a la Praline: 

2 pounds yams or sweet potatoes

1/2 teaspoon each salt and pepper

2 Tablespoons brown sugar

2 Tablespoons Brandy or Bourbon (a must)

1 egg yolk

2 Tablespoons sweet butter

2 teaspoons orange zest

1 Tablespoon fresh orange juice

3 Tablespoons fresh parsley, chopped

Topping:

2 Tablespoons butter

3 Tablespoons brown sugar

1/3 cup pecans, chopped

1/8 teaspoon fresh grated nutmeg 

Scrub yams. Drop into boiling water, cook until tender. Drain, cool and peel. Mash until smooth. Mix salt, pepper, brown sugar, Brandy or Bourbon, egg yolk, butter, orange zest, orange juice and parsley. Beat with a mixer until light. Spoon into an 8 inch baking dish. Make the topping:  melt the butter, combine with brown sugar, pecans and nutmeg. Spread over yams. Bake at 350 degrees F, for 35-40 minutes. Let it sit for a few minutes before serving. Great with a honey ham or a turkey. Serve with your favorite green vegetables.

Serves: 6

A bientot! See you next Thursday!

©CafeDion 2011