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Miso Gravy Green Beans with Caramelized & Crispy Onions
Ingredients
1 ½ pounds green beans, trimmed
1 small sweet onion, chopped
4 tablespoons butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 ½ tablespoons white miso paste
1 ½ teaspoons kosher salt
freshly cracked black pepper
store-bought crispy onions or shallots
Instructions
Bring a medium pot of water to a boil and lightly salt the water. Add the green beans and cook for 3-4 minutes, until tender. Drain, rinse under cold water or plunge in an ice bath, and set aside.
Melt the butter in a medium saucepan. Add the onions and ½ teaspoon of the salt and cook over medium heat until they soften, about 5 minutes. Partially cover the pan, turn the heat down and continue to cook, stirring occasionally, until the onions are very soft. Adjust the heat if needed so that they do not brown. The whole process should take about 25 minutes.
Turn the heat down to low, and add the garlic, cooking for one minute. Add the flour and cook the mixture, stirring, for 2-3 minutes. Slowly pour in the chicken broth and milk while whisking. Continue to stir, switching to a wooden spoon or spatula, and increase the heat to medium. Bring the mixture to a low simmer, stirring the whole time, and then allow it to cook until thickened. This should take about 10-12 minutes total. Turn off the heat and stir in the miso paste. Taste for seasoning, and add more salt if needed, and add plenty of freshly cracked black pepper.
At this point, you could serve the dish right away, placing the green beans on a serving plate and spooning the sauce over top, or allow it to cool and rewarm it later. If you are making it ahead, transfer the beans and sauce to a baking dish and cover it with foil. Refrigerate for up to 8 hours. When you are ready to serve, warm the covered dish in a 350 F oven for 15 minutes.
Top the green beans with a few handfuls of crispy onions before serving.
Roasted Brussels Sprouts, Grapes & Chestnuts with Rosemary Orange Brown Butter
Ingredients
2 pounds brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
1 large sprig of fresh rosemary, chopped
2 medium shallots, sliced
2 teaspoons kosher salt
freshly cracked black pepper
6 ounces (a heaping 1 cup) red or purple grapes, halved if large
1 cup cooked and peeled chestnuts
3 tablespoons unsalted butter
1 ½ tablespoons sherry vinegar
1 ½ tablespoons honey
1 teaspoon orange zest
Instructions
Preheat your oven to 400 F. Combine the brussels sprouts, rosemary, shallots, olive oil, and 1 ½ teaspoons of the salt and spread out on a baking sheet. Roast for 10 minutes, then toss in the grapes. Cook another 20-25 minutes, stirring two or three times, until the brussels are tender and the grapes are softened.
While everything is roasting, make the seasoning. In a small skillet or saucepan, cook the butter over medium heat. Let it cook, stirring or swirling occasionally, until the milk solids in the butter begin to turn brown. Remove from the heat and pour into a heat proof bowl. Let it cool off slightly, then stir in the vinegar, honey, remaining ½ teaspoon salt, and orange zest.
Once the vegetables are tender and have taken on some color, add the chestnuts and the butter mixture and stir to combine. Return to the oven for another 5 minutes, them remove to a serving bowl. Top with plenty of freshly cracked black pepper and serve warm.
Pumpkin Meringue Pie with Pecan Gingersnap Crust
Ingredients
For the crust:
7 ounces of store-bought gingersnaps
¼ cup pecans, toasted and cooled, about 1.2 ounces
4 tablespoons butter
For the filling:
15 ounce can pure pumpkin puree
2 egg yolks
1 whole egg
⅔ cup heavy cream
⅓ cup whole milk
¼ cup brown sugar
¼ cup pure maple syrup
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
Pinch of ground cloves
⅛ teaspoon sea salt
For the meringue:
2 egg whites
⅛ teaspoon cream of tartar
1 tablespoon water
1 tablespoon corn syrup
¼ cup sugar
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325 F.
Use a food processor to finely grind the gingersnap cookies. Add the cooled pecans and process until they are finely ground as well. Be sure to stop before they become pasty. Add the melted butter and pulse to combine. Dump the mixture into a 9-inch pie plate and press evenly along the bottom and up the sides. Bake the crust in your preheated oven for 10 minutes.
Place all of the ingredients for the filling into your food processor. No need to wash it, just wipe out any excess crumbs from the cookies. Blend the pumpkin filling for a minute or two, then pour into the pie plate. Bake the pie for 30-40 minutes, until the filling is set and no longer giggly. Set aside to cool completely.
To make the meringue, bring a saucepan of water to a simmer. Place the ingredients for the meringue into a metal bowl that can sit on top of the pot without touching the simmering water. Whisk the mixture over the simmering water for 4 minutes. It should be frothy and white. Transfer the egg mixture to a stand mixer and beat on high speed for 6-8 minutes, until doubled in volume and cool. Alternatively, you could use hand held beaters to mix the meringue.
Dollop the meringue onto the cooled pumpkin pie and spread it out, swirling decoratively using a spoon or offset spatula. If you like, you can use a kitchen blow torch to toast the meringue, or briefly place it under your broiler in the oven to toast. Be careful not to let it burn if you put it in the oven.
Refrigerate the pie for two hours, and up to 8 hours before serving. Pie is best the day it is made.
