Tag: Thanksgiving dishes

Anthony Bourdain’s Candied Sweet Potatoes

Categories Recipes2 Comments on Anthony Bourdain’s Candied Sweet Potatoes

Thanksgiving, the Chef’s Holiday, is on it’s way.

My mom’s side has been doing an early Thanksgiving for 3 years now and honestly, it has been so nice! Way less pressure and no lines at the grocery store! What I love about Thanksgiving is all the sides, though the turkey is the main the side dishes are really the stars of the show! These sweet potatoes from Anthony Bourdain deserve their own recognition as one of the best. They feature apple cider and bourbon giving you a perfect taste of fall! A perfect addition to your Thanksgiving Day menu!

Ingredients

  • 3 LBS Sweet Potatoes, cut into quarters
  • 6 TBSP Unsalted Butter
  • 1 Cup Dark Brown Sugar, Packed
  • 1/3 Cup Apple Cider
  • 1/4 Cup Bourbon
  • Pinch of Salt

Let’s Get Cooking

Preheat the oven to 375F

Place the sweet potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat to HIGH simmer, and cook for 15-20 minutes. At this point the sweet potatoes should be cooked through but offer some resistance to a fork. Drain and once they are cool enough to handle, peel the potoates and cut them into 1-inch chunks.

Use 1 TBSP of Butter to grease a roasting pan thats large enough to hold the sweet potatoes in a single layer, place the sweet potatoes in it.

In a small saucepan, melt the remaining 5 TBSP of Butter + 1 Cup Dark Brown Sugar, then whisk in 1/3 Cup Apple Cider + 1/4 Cup Bourbon + Pinch of Salt. Let bubble on the stove top for 1 minute, then remove and drizzle over the sweet potatoes, tossing gently to coat. Roast in the oven, stirring with a wooden spoon every 10 minute for about 40 minutes, until the sweet potoates are tender.

Serve with the rest of your delicious thanksgiving meal!

Made with Love,

Hannah

Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

Categories RecipesLeave a Comment on Molly Baz’s Cold & Crunchy Green Beans with Garlic Pistachio Vinaigrette

I hope everyone is winding down from a wonderful thanksgiving. I spent the day cooking a feast with my mom and brother and it was absolutely worth it. My brother brought along these green beans as a cold side and OMG were they exactly what we needed. They are snappy and garlicky and absolutely delicious. The recipe comes from Molly Baz’s cookbook.

Ingredients

  • 1 1/2 lbs Green Beans, ends trimmed
  • 1 Small Garlic Clove, grated
  • 2 Lemons
  • 1 1/2 oz Grated Parmesan Cheese (about 1/2 cup)
  • 3/4 Cup Roasted, Salted Pistachios, finely chopped
  • 1/3 Cup Olive Oil
  • Salt + Pepper

Let’s Get Cooking

Bring 4 quarts of water + 1 1/2 cups salt to a boil (its a lot of salt Molly knows, but trust her okay)

Stir the beans into the boiling water and cook until tender, about 5-6 minutes. While the beans are cooking fill a large bowl with ice and water. Use tongs to transfer the cooked beans into the ice bath to stop them from cooking. Once cool remove from water and pat dry.

Add the grated garlic + zest of one lemon into a medium bowl. Add the juice from both lemons and whisk to combine.

Slowly pour in the olive oil, whisking as you go. Stir in the parm + salt + pepper + pistachios.

Add in the green beans and toss well to coat. Serve up cold! This makes a perfect winter or summer side dish to share with fam & friends.

Made with Love,

Hannah