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This week on Basics I’m showing you my favorite recipes for these classic Thanksgiving sides: green bean casserole, mashed potatoes, and yams.
Recipe:
Shopping List
+ For the mashed potatoes:
3 large russet potatoes (peeled and sliced)
12 Tbsp butter
Salt and white pepper
1 cup heavy cream
+ For the yams:
3 yams (peeled and sliced)
12 Tbsp butter
1/2 cup brown sugar
1/2 cup raw sugar
1 Tbsp cinnamon
1-2 tsp freshly grated nutmeg
1-2 cups whiskey
1 cup Craisins
4-5 Tbsp ricotta cheese
1/2 cup toasted pecans
Honey (for drizzling)
+ For the green bean casserole:
French fried onions:
2 large onions
1 cup buttermilk
1 cup all purpose flour (as needed to coat onions)
Vegetable oil (enough to fry onions in a cast iron)
Kosher salt
Cream of mushroom soup:
8 ounces Cremini mushrooms (stemmed and sliced)
3 Tbsp butter
1 heaping Tbsp flour
2 cloves crushed garlic
1 Tbsp cognac (to deglaze the pan)
1.5 cups chicken stock
1 cup heavy cream
Dash of soy sauce
Green beans:
4 cups fresh green beans (ends trimmed)
Special Equipment
+ For the mashed potatoes:
Vacuum sealer
Sous vide
Mesh sieve
+ For the yams:
Casserole dish
+ For the green bean casserole:
Mandoline (optional, for slicing onions)
Mesh sieve
Instant read thermometer
Casserole dish
Music:
“Apple Pie and Butterflies”, “KickFlips” by Blue Wednesday
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