“The Thanksgiving Table,” by Diane Morgan
(Chronicle Books, $18.95)
Cooking teacher Diane Morgan puts together a practical guide to cooking’s biggest day with “The Thanksgiving Table.” You’ll find an assortment of recipes for all the classics, as well as menus for dinners for four or 12, with vegetarian guests or prepared just on the big day. The easy Sautéed Green Beans with Shallot Crisps is a crisp, tasty alternative to the traditional Green Bean Bake. There are suggestions for decorations and table settings, but the real focus here is on the food. The foods-
of-the-season chapter is small but filled with practical advice for choosing ingredients, from fresh to store-bought (if you buy a prepared stuffing mix, Morgan recommends unseasoned cubes in uncrushed packages).|Elizabeth Lee, Cox News Service
Sautéed Green Beans with Shallot Crisps
Serves 8-10
My grandmother never knew I was the culprit; she never caught me red-handed, snitching the canned french-fried onions off the top of the green-bean bake she made every Thanksgiving. But every year, most of those crisp onions disappeared before anyone began filling a plate from the buffet table. That was some thirty-five years ago. Now that I’m at the helm when it comes to cooking Thanksgiving dinner, I’ve updated that classic recipe.
I still love crisp onions, green beans have always been a favorite vegetable, and the combination is a natural. So, in my pursuit of using fresh vegetables whenever possible, I offer this modern version of the green-bean bake. Keep your eye on the buffet table, though, because these shallot crisps are mighty good.
Shallot Crisps
INGREDIENTS
1/3 cup vegetable oil
1/2 cup thinly sliced shallots (about 5 to 6 shallots)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds green beans, trimmed
Salt and freshly ground pepper
To Make Shallot Crisps:
Set a plate lined with a double thickness of paper towels next to the stove. Heat the vegetable oil in a 6-inch sauté pan over medium-high heat until hot but not smoking. (Test the temperature of the oil by adding 1 slice of shallot to the hot oil. If the oil begins to bubble and sizzle without splattering, and the shallot turns golden, then the oil is ready.) Using a slotted spoon, add half of the shallots to the oil. Fry until they are crisp and turn a dark golden brown, about 1 to 2 minutes. Remove from the oil and drain on paper towels. Repeat with the remaining shallots. Set aside at room temperature until ready to garnish the beans. The shallot crisps can be made several hours ahead.
To Sauté the Beans
Heat a 12-inch sauté pan over medium-high heat. Add the butter and olive oil, swirl to coat the pan, and then add the green beans. Sauté, stirring frequently, until the beans are bright green and crisp-tender, about 5 minutes. Season with salt and pepper to taste. Transfer the beans to a warmed serving bowl and garnish with the shallot crisps. Serve immediately.
