Happy Thanksgiving! Are fresh green beans out of stock in your area? I had to go to two stores this morning, and I met a man who had been to three. So I am grateful for green beans!
Read on for an excerpt from my book Dee’s Dishes and my recipe for Roman Beans. I hope you and yours enjoy it as much as my family does!
Scandalous! Unpopular Opinion
You know that I am a grateful gal. There are so many blessings in my life.
My husband loves Thanksgiving. It’s his favorite holiday: food, family, football, four-day weekend, and he doesn’t have to go to church or exchange gifts.
I confess: Thanksgiving is NOT my favorite holiday, because of the food.
[Insert needle jumping off vinyl record here.] WHAT?
I realize this is an unpopular opinion, which is why I have kept it secret for 34 years. Alas, I simply cannot stand it any longer. THE TRUTH MUST BE SET FREE!
I like turkey. I like real cranberry sauce. I just think the traditional trimmings with all the fatty starchy carbohydrates, not to mention all the bland mushy similarly boring taste(s) and texture(s), are plain as baby food to me.
One year I was blessed to share Thanksgiving dinner four times within five days. Like I said, I am a grateful gal. Among countless blessings, I am very lucky to have opportunities to visit and dine with three superior hostesses (and not have to cook, myself.). You know, it was one set of parents, and the other, and then said parents’ favorite neighbors, and then the obligatory leftovers. Oh. My. God. Make it stop! (Don’t even get me started on the vat of cornflake cheese potato casserole that someone brought one year.) Break a successful stream of healthy eating habits for this? I just don’t think it’s worth it. I’d much prefer a filet mignon, medium rare in a merlot sauce, baked asparagus with Parmesan cheese, and bruschetta on toasted sourdough followed by a respectable amount of chocolate. And I’d be just as thankful, if not more.
Adapted from the Good Housekeeping Cookbook.I made this once for Thanksgiving at the in-laws’ and now they ask for it every year. As we say in liturgical music school, if the people like it, it’s a “tradition,” right?
2 lb. fresh green beans
4 oz. bacon cut crosswise into ½-inch strips
1 tablespoon. olive oil
½ teaspoon. salt
¼ cup pine nuts
Toss the pine nuts in the skillet without any additional oil. Using a wooden spoon, toss until they are slightly toasted. Set aside.
In 12-inch skillet (at least 2 inches deep) or 5-quart saucepot over high heat, in one-inch boiling water, heat green beans to boiling.
Reduce heat to low; simmer 5-10 minutes until beans are tender-crisp; drain. Wipe skillet dry.
In same skillet over medium heat, cook bacon until golden, stirring frequently. With slotted spoon, remove bacon to paper towels to drain. OR, do this: cook the bacon in the microwave over paper towels. Allow one minute for each strip. The bacon is extra crispy this way, and not fatty. I think it adds a nice texture to the dish.
In same skillet over medium-high heat, in drippings and olive oil, cook green beans with salt, stirring frequently, until beans are lightly browned and tender.
Spoon green beans onto warm large platter; sprinkle with bacon and toasted pine nuts.