Haricot Vert (French Green Beans) With Browned Butter

Instead of the usual green beans for Thanksgiving, how about an amazingly simple brown butter version?

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

INGREDIENTS

• 1  1/2 pounds green beans, trimmed

• 4 tablespoons butter

• Kosher salt and pepper

• 1/3 cup French Fried Onions

DIRECTIONS

1. Bring a large pot of salted water to a boil, add the green beans and cook 2 minutes

2. Immediately plunge into ice water to stop cooking - to paper towelsto dry

3. Meanwhile, slowly melt the butter in a skillet over medium heat, stirring often until it’s browned in color and nutty in flavor, 2 - 3 minutes

4. And as soon as it is, add the green beans, toss well to coat, season with salt & pepper and then plate – top with the crunchy onions

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Turkey Pan Gravy

Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?

Makes about 3 cups

1 turkey backbone & 1 turkey neck (if using)

1 cup yellow onion, carrot & celery - roughly chopped

5 sprigs fresh thyme

1 sprig fresh sage

1 sprig fresh rosemary

1/4 cup dry white wine

1 quart chicken broth

Pan drippings from turkey

4 tablespoons unsalted butter

1/4 cup flour

1/2 teaspoons granulated garlic

1 tablespoon soy or soy paste

Salt and pepper to taste

• Rough chop the neck & backbone, if using and cook in heated pot with oil until lightly browned, about 5 minutes then remove and set aside - if not using the the back & neck, start with the next step

• Add some oil to the pot and put in the onions, carrots, and celery and cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes.

• Put back in the neck & back, the thyme, sage, rosemary, wine or vermouth and stock - bring to a boil, turn down to a simmer, cover and cook until reduced by about 1/3 - approximately 15–20 minutes

• Strain liquids into a bowl, and throw away the solids - set aside 

• Melt butter in a medium skillet, add sprinkle the flour over the top - whisk to incorporate – ur making a thick paste

• Add any pan drippings to the roux and start slowly adding in your amazing broth mixture a little at a time, over medium heat, whisking continually so no lumps form. When all liquid is incorporated and it’s as thick or thin as you like, stir in the garlic powder and soy - let gravy simmer for 5-10 stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce.

• Season to taste with salt and pepper just before serving

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Finlandia Black Garlic Flatbread

The beauty of this recipe is that it can be adapted to any flatbread, pizza or even sliced loaf of bread – like a baguette. Because once you know how much to spread on, you can do it with anything. 

Serves: 2-4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

INGREDIENTS

• 1 flatbread, any size will do
• Finlandia Black Garlic Creamy Gourmet Cheese
• 4-6 tablespoons Basil Pesto
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup parmesan cheese, shredded 

DIRECTIONS

1. Preheat oven to 425 degrees
2. Spread about a 1/8 inch layer of the Finlandia Black Garlic Creamy Gourmet Cheese on the flatbread
3. Add a thin layer of the pesto on top of that
4. Sprinkle a small amount of the red pepper flakes on top, and finish with a light sprinkling of the shredded Parmesan
5. Bake until beginning to get golden brown – 15-20 minutes
6. Remove, slice and serve
7. Repeat

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Butter Potatoes

The simple potato is pretty darn good by itself. But, when some delicious Finlandia butter* is added… look out. 

Serves: 3-4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes 

INGREDIENTS

• 1 pound small new potatoes
• Kosher salt & fresh ground black pepper
• ¼ cup Finlandia butter*, softened
• Kosher salt & fresh ground black pepper
• 1-2 teaspoons fresh thyme

DIRECTIONS

1. Put potatoes in a pot, cover with cold water and add 1 tablespoon of salt
2. Bring to a boil, lower the heat slightly and cook until potatoes can easily be pierced with a fork – about 15 minutes then drain well – set aside
3. Melt butter in a heavy pan, add potatoes and toss carefully making sure potatoes are covered with butter
4. Season with salt, pepper and add thyme – mix through and serve.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

WATCH ME MAKE THIS...

Herb Roasted Whole Turkey

One of the keys to a great, moist turkey is brining it first – and you can follow this link for a recipe. You’ll be glad you did. 

INGREDIENTS

• ½ cup butter, softened

• 2 tablespoons fresh rosemary, chopped fine

• 3 tablespoons fresh thyme, chopped fine

• 1 tablespoon garlic powder

• 3 tablespoons Kosher salt

• 16–18 pound turkey, preferably (think 1.5 pounds of turkey per person)

• 2 large onions, peeled and quartered

• 1 lemon, quartered

• 2 sprigs each rosemary & thyme

• 1 tablespoon fresh ground black pepper

• 2 cups chicken broth

DIRECTIONS

1. Preheat oven to 325 degrees

2. Combine butter, rosemary, thyme, garlic powder and 1/2 the salt – mix well to combine

3. Remove little bag of ‘parts’ from inside the turkey (save for another use) rinse turkey and dry really well with paper towels

4. Rub the outside of the turkey with the herb butter. But you also want to get some butter under the skin, so work your fingers carefully between the skin and breast to loosen and spread some of the butter. Continue until turkey is well buttered all over

5. Season cavity and outside of turkey well with remaining salt & fresh ground pepper

6. Put onions, lemons and sprigs of rosemary & thyme into the cavity of the turkey

7. Tie turkey together with cooking twine

8. Place turkey on a rack in a roasting pan (or on a bed of rough chopped onions, carrots and celery) and add broth to the bottom of the pan - roast approximately 13 minutes a pound

9. If the breast starts to brown too much, cover with foil

10. When a thermometer reads 155-157 in the breast remove from the oven, carefully reserve drippings from the pan and cavity, then place the turkey on a carving board and tent loosely with foil (the temperature will continue to rise) and let rest about 30 minutes before carving

11. While turkey rests, separate fat from drippings and make gravy

12. Remove twine, onions, lemons & sprigs from cavity – discard and carve

13. Have a happy & delicious Thanksgiving!

PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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DOUBLE CHOCOLATE BROWNIE

You're thinking... "so, why are these so special?" Well, that's what I said, until I made them for a party and everyone went nuts about them. According to my SIL, this is the ONLY brownie recipe you will ever need. Credit to my SIL Cheryl for the recipe.

Serves 6-8

INGREDIENTS

• 3/4 cup All Purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup white sugar
• 2 tablespoons Bourbon Whisky
• 1/3 cup soft butter
• 1/4 teaspoon salt
• 12 oz semi-sweet chocolate chips
• 2 eggs
• 1 teaspoon Vanilla extract (I used barrel aged Bourbon Vanilla extract!) 
• 1/2 cup whole walnuts (or pecans or whatever nuts you like, just keep them whole) 
• parchment paper

DIRECTIONS

1. Preheat oven to 325 degrees
2. Grease and line a 8 x 8'' deep oven proof dish with parchment paper
3. In small bowl mix flour, baking soda and Kosher salt
4. In small pan, on low heat, combine butter, sugar, Bourbon and half the chocolate chips (6oz), cook 1 minute, keep stirring - remove from heat when melted
5. Add vanilla extract and beat in one egg at a time to warm chocolate mix
6. Gradually incorporate the dry mix into the chocolate mix
7. Mix in remaining 6oz chocolate chips and whole nuts
8. Pour mix into greased and parchment lined baking dish, cook for 30 minutes – do toothpick test, if it's clean its done. If not, cook upto another 5 minutes maximum.

WANNA WATCH HOW I MAKE THIS?

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