Making a List, Checking It Twice

I decided to document the rather odd process I go through anytime we are cooking for guests, and especially for holiday dinners. My last post outlined a bit of it. Basically, there are several lists.

• List one: Household chores that need to be done prior to the cooking. This list gets started two weeks ahead of the event.
• List two: the menu. Gotta know where you are headed.
• List three: The shopping list, one page, several days of errands, all on one sheet of paper. Don't lose this list.
• List four: All the recipes printed out (if possible) or gathered.
• List five: The chop list. This one takes all the various vegetables that are needed, quantity, type of chop, etc. and puts all the prep work together. Sounds odd, we all think of recipes one at a time. For big meals, it makes more sense to combine prep work. For example, the gratin and the green bean casserole both use two chopped shallots. On the list, put down one line item for four chopped shallots and do the prep all at once. It is also a great list in case you have kitchen help or a spouse that likes to chop. You can hand them the list and work on other items. And, yes, do all your chop and prep the day ahead even if you can't complete the recipe. You'll be amazed at how much easier it makes life the day of.
  
• List six: Yes, I know, I am anally-retentive. I said it. This one is important. The oven list. This list tells you what temperature the oven needs to work at, when each dish needs to go in (and out). The timing works backward from meal time. This list is important for everything to hit the table in sync. You can go a bit further and add the stove items and all the steps you have to do on the day of (in order) before meal time. It sounds crazy, but kids, there is a reason I got a rock solid A on my practical exam in culinary school. I had a list. One person, five dishes, 90 minutes. No special talent, just a list.
  

I'll post the sample lists once the holiday is complete. Christmas dinner is coming, and I hear that's the best time of year to make lists and check them. I'll post the final menu and the lists for next Thanksgiving as well.

By now, you menu is set and you are headed to bed to get some rest. Big day of pie making tomorrow. Have a wonderful holiday!

Days before Thanksgiving. What's the plan?

First things first, the bird needs a few days to thaw, unless you bought one "fresh," or chased the sucker around the back yard with a hatchet yourself. In the latter, case, I can't instruct you. I still have bad flashbacks from when my family butchered our own chickens [shudder].

Seriously, how do you manage the days ahead? I make a list.

Weekend/Days Before:
Clean House
Finalize Menu, consider number of burners, oven, oven temp. when planning, and time
Make Shopping List
Set Table (if you don't need it before then)
Make applesauce and freeze
Clean out fridge to make space

2-3 Days Before:
Shopping, Use List!

One Day Before:
Thaw applesauce
Bake Pies
Prep All Veggies for Next Day (clean, chop, measure, bag and store!)
Brine turkey if needed
Make any dressings for salad
You can make the gratin ahead and some veggie dishes cover and store in baking dish (fridge), allow time to come to room temp before baking next day! Usually, you can make ahead stuffings and casserole-type dishes, rolls/bread, pies, etc.
Run the dishwasher and empty so it is ready
Review your recipes for baking times and temp. Schedule your oven time.
Check for necessary equipment like a meat thermometer

Day Of:
Review your timing plan over cup of strong coffee
Ready, Set, Go!
Delegate, baby, delegate!
Serve, enjoy!

Day After:
Rest!

Orange, Fennel and Pomegranate Salad

Thanksgiving menu looking a little heavy on the calorie-meter? Here's a nice salad that offers a bright, light contrast to the usual feast yet still marries well with fall's classic dishes.

Orange, Fennel and Pomegranate Salad
5 oranges, rind cut off and sliced
3 medium fennel bulbs chopped, plus 2 tbs. of the fennel fronds
1 pomegranate, seeded
6 cups mixed greens

For Dressing, Whisk Together:
Juice of 1 lemon, about 1/4 cup
2 tbs Champagne vinegar
3 tbs. olive oil
2 tbs. honey
salt and pepper to taste

Toss first 3 ingredients together, place over the greens. Dress with lemon vinaigrette.

The Best Ever, Real Green Bean Casserole

Step into my work office and ask me to reverse engineer a project and you are going to get The Look. The Look is the serious face, one eyebrow raised. The look is accompanied by The Line, "You know, it's a lot easier to just do it right the first time."

I don't get as many visitors to my office this way.

Still, reverse engineering has it's place especially when it comes to family dinners. Seems like a few folks at the table are adamant about certain dishes being on the menu, and others of us insist on trying new things. Not too many Thanksgiving dishes hold this honor as much as Green Bean Casserole.

I will admit that I have never been excited about the mushy result of canned green beans, canned soup, canned crunchy onions, and cornflakes. The whole dish is like a tribute to the processed food industry. Let's un-process it, shall we? The final result will be crisp green beans, lots of mushroom goodness, fresh herbs, and a bread crumb, caramelized onion and Parmesan crust. It's good enough to make me forget all about any previous version.

Best Ever Real Green Bean Casserole
2 lbs. fresh green beans
2 shallots, minced
3/4 pounds cremini or other gourmet mushroom, chopped
2 tbs. fresh thyme (or 1 tbs. dried thyme)
2 tbs. butter
2 tbs. olive oil
1/2 cup cream
3/4 cup 2 percent milk
2 tbs. flour
1/2 tsp. salt
1/2 tsp. pepper
1 caramelized onion (recipe here)
1-1/2 cup bread crumbs
1 cup grated Parmesan

Blanch the green beans for 2 minutes, shock in ice bath immediately to stop cooking. Chop green beans into 1-2 inch pieces. Set in a layer in a 9x13 casserole dish.

Heat the olive oil and butter in a large skillet. Add the shallot and saute for a couple minutes. Add the mushrooms and the thyme and saute until the mushrooms are softened and the shallot is golden, about 7 minutes. Add the flour and saute for another 2 minutes.

Add the cream and stir to mix. Add the milk. Season with salt and pepper, cook on lower heat until thickened, about 10 minutes. Taste and adjust seasonings as desired. Pour over the green beans, tossing to coat. Spread into an even layer.

Place the bread crumbs and Parmesan in a bowl and mix together. Add the onions and toss to coat evenly. Spread the onion and bread crumb layer evenly over the green beans.

You can prep up to this point and refrigerate. Heat oven to 350 degrees. Bake casserole for 30 minutes or until bubbly and top is golden brown and crisp. Serve with the gratitude that you ate something real.