Thanksgiving is coming soon and making all of us here at Heilicher hungry. Whether you have been daydreaming about your favorite foods or dreading cooking for a crowd, Thanksgiving is a time to reflect upon things you are grateful for and spend time with those you love. Chef Liz Kaplan shares some of her favorite foods you can make with your kids this holiday season.
Green Beans for the Kosher Table
1 package (8 oz) sliced button mushrooms
1 large portobello mushroom, gills removed and sliced
2 cloves garlic, minced
3 Tablespoons olive oil
2# cleaned green beans
Salt and pepper to taste
1 package french fried onions
1/2 cup sliced toasted almonds
Place a large pot of water to boil on stove. Once it boils, add enough salt to taste like the sea. Boil green beans until tender, different beans will vary in time (I recommend cooking them a bit past al dente for this recipe). Drain green beans and set aside.
In a large sauté pan over medium high heat, sauté the garlic in the olive oil. Add the mushrooms and cook until they release their juices, about 5 minutes. Remove from heat and mix with green beans. Place in a glass baking dish. You may cool and keep in fridge for a day at this point. Then, top with almonds and onions. Place in a 400°F oven for 20-30 minutes or until warm.
My children love this salad, full of fruit and surprisingly fresh fennel, which my daughter always tells me tastes like candy. It is beautiful for your Thanksgiving or Hanukah table!
1.5 cups (about 1 medium) fresh fennel sliced very thin, you can use a mandolin slicer.
6-8 clementines peeled and segmented
1 cup pomegranate seeds
1/4 red onion sliced thin
4 large handfuls spinach
1 heart of romaine sliced thin
1/2 toasted and chopped pistachios
Blend the following in a blender:
1 Tablespoon Dijon mustard
2 Tablespoon honey
Juice of 1/2 a large lemon
1 medium clove garlic
2 teaspoons salt and a few grinds black pepper
1 cup balsamic vinegar
Then slowly drizzle into the blender 2 1/2 cups olive oil