Tag: gordon ramsay turkey gravy with cider

Garlicky Green Beans

Garlicky Green Beans

by Pam on October 29, 2012

My thoughts are with everyone dealing with Hurricane Sandy – stay safe!

This is the standard way I make green beans in my home and I can’t believe I have never posted the recipe.  I love that it’s super quick and simple to make but tastes fantastic.  I love the crisp-tender beans smothered in garlicky goodness.  They pair great with most meals from steak & chops to Asian.  You can’t beat a healthy side dish ready in under 10 minutes!

Heat a small pot of water over high heat until boiling.  Add the trimmed green beans and cook for 2 minutes.  Drain immediately and immerse the green beans in a bowl of ice water.  This step will stop the cooking process and will help the green beans maintain the beautiful green color.  Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat.  Add the minced garlic and cook, stirring constantly, for 30 seconds.  Add the green beans and season with sea salt and freshly cracked pepper, to taste.  Toss the green beans until evenly coated.  Serve immediately.  Enjoy.

Print[1]



Garlicky Green Beans




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1/4 lb green beans, trimmed
1 tsp olive oil
1 tsp butter
1-2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 1 1/2- 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do

I’m not a big fan of “make-ahead” recipes, but when it comes
to Thanksgiving, the less we have to do before dinner, the better. This turkey
wing gravy will not only free up valuable kitchen time, but chances are it will
look and taste even better than those frantic, last-minute versions.


A world-class gravy, while not a difficult procedure, does
require a little bit of finesse and attention to detail. Of course, screaming
kids, chatty relatives, and alcohol consumption are the natural enemies of
finesse and attention to detail, so for that reason I’m a big fan of this
alternative technique.

By the way, as I mentioned at the end of the video, just
because you’re making this ahead of time, doesn’t mean you’re throwing away all
those amazing pan drippings. While your turkey’s resting (should be at least 30
minutes), pour off the juices, skim off the fat, and add it to your gravy.

For this reason, I’ll generally make the gravy a little
thicker than I want, knowing I’m going to dump another cup or so of liquid in
later. Speaking of thickness, as with all the sauces we do, you are in complete
control. If you want thicker gravy, use more roux and/or reduce further. If you
want something a bit lighter, use less roux and/or more stock.

Either way, making the turkey gravy ahead of time is just
smart logistics, and frees you up for more important things, like watching
football and fishing for compliments. I hope you give this a try. Enjoy!


Ingredients:
For the stock:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 tsp vegetable oil
2 large turkey wings
10 cups cold water (1 or 2 to deglaze the pan, and 8 to add
to stock)
4 springs thyme
2 cloves garlic, optional

For the gravy:
2-3 tablespoons reserved turkey fat
3 tbsp butter
1/2 cup flour
about 6 cups reserved, strained turkey stock
salt and pepper to taste
pinch of cayenne

Brussels Sprouts with Warm Bacon Dressing and the Holiday Side Dish Dilemma

As I enjoyed this very tasty Brussels sprouts with warm
bacon dressing recipe, I was reminded Thanksgiving side dish decision time is
rapidly approaching. It’s that annual dilemma where we’re forced to choose five
or six recipes among hundreds of potentially awesome options.


What makes this decision so tough is that you want things
that are traditional and comforting, but at the same time, want to keep the
menu fresh and interesting. You love those buttery mashed potatoes, and yet
you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s
chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure
looks amazing. What do you do?

Do what I do; keep the starchy cornerstones classic, and
switch up the vegetable sides instead. Go ahead and do your favorite and
familiar potato, stuffing, and gravy recipe; but when it comes to tired old
dishes like green bean casserole, or peas and carrots, let your freak flag fly.

As long as you have a few comfort food favorites around,
people will forgive a little experimentation, and this creative, un-cooked
Brussels sprouts recipe would fit the bill. I love the contrast between the
raw, crunchy vegetable and the rich, smoky, sweet and sour dressing. This would
do any turkey proud.


While I decided to go raw this time, you can certainly turn
this into a hot side by giving it a quick, stir-fry in a large skillet. Just a
minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not
sure if I made your side dish selection simpler or more complicated by showing
you this new and exciting offering, but I’m sure you’ll figure it out. You
always do. Enjoy!


Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed
and sliced)
1 tbsp vegetable oil
4 oz bacon, sliced
2 tbsp brown sugar
1/3 cup cider vinegar
1 lemon juiced
salt and pepper to taste
pinch of cayenne

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