Tag Archives: Asian

Thanksgiving Dinner: Green Beans with Miso & Almonds

30 Nov

The following recipe is adapted from the November 2011 issue of Bon Appetit magazine.  If you want to try their original recipe, you can find it here.  For my adaptation, I followed their directions closely, but changed the ingredients as I found the original recipe was a little sour/bitter.  Nothing that tripling the amount of sugar couldn’t fix! 🙂  I picked this recipe, because I wanted to try a lighter green veggie recipe this year.  Normally whatever green vegetable we serve at Thanksgiving is soaked in cream (think: creamed spinach) or high in fat (think: asparagus wrapped in bacon).  I was kind of shocked by how much dressing was coating the green beans when I followed the recipe amounts, but was very pleased that the green beans were still crispy and not soaked in dressing, despite sitting in our warming oven for 1.5 hours before dinner was served.  If I were to make this recipe again, I would likely halve the amount of dressing used so the green bean flavor could come through even more.  The recipe below is exactly what I made on Thursday.

Green Beans with Miso & Almonds
Adapted from Bon Appetit, November 2011 Issue

2 1/2 lb. fresh green beans (ends trimmed or snapped off)
kosher salt
1/4 cup white miso (fermented soybean paste)
3 tbsp. thinly sliced scallions, dark green parts only, divided
3 tbsp. unseasoned rice vinegar
1 tbsp. mustard powder mixed with 1 tbsp. water (Note: BA recommends 2 tbsp. Japanese prepared hot mustard (not wasabi) and this is the alternative)
2 tbsp. olive oil
3-4 tbsp. sugar, to taste
1/4 cup, sliced almonds, toasted

1. Boil a medium sized pot of salted water.  When the water is boiling, toss in the green beans and cook until crisp-tender (about 7-8 minutes).
2. Drain green beans and transfer to a large bowl of ice water to cool.  (Note: This is what keeps the green beans crispy – don’t skip this step!)
3. In a small bowl, whisk miso, 2 tbsp. scallions, vinegar,  mustard (and water), oil and sugar.  Season dressing to taste with salt.
4. Place green beans in a serving bowl.  Pour dressing over; toss to coat.
5. Pre-heat oven to 350 degree.  On a baking sheet, lay out flat sliced almonds and toast until they are lightly browned.  This should take about 15 minutes.
6. Right before serving, garnish dish with toasted almonds and remaining 1 tbsp. scallions.  Serve warm or at room temperature (I prefer warm).

Note: After completing step 4 above, I put the green beans in our warming oven for 1.5 hours until the turkey was ready.  I did steps 5-6 immediately before we sat down to eat.

Here is a close up of the finished product:

Thanksgiving Dinner

26 Nov

Happy Thanksgiving!  I hope you all had a nice holiday surrounded by family, close friends and great food!

Since Thanksgiving is my favorite holiday, I wanted to share with you my family’s recipes from our Thanksgiving feast on Thursday.  Over the course of the next week, I will post each of the recipes.

Grandma’s Turkey
Mom’s Stuffing
Dad’s Turkey Gravy
Creamy Mashed Potatoes
Green Beans with Miso & Almonds
Pear Bellinis (aka Christmas in a Cup)
Cranberry Ginger Fizz

To round out our meal, we serve Sister Shubert’s Parker House Style rolls, canned cranberry sauce and Libby’s pumpkin pie recipe using Whole Foods canned pumpkin.  I think we will use most of these recipes at Christmas they were all so good!

Asian-Inspired Salmon

13 Nov

I’m straying from Southern cooking here, but this is my “go to” dinner recipe when I want a home-cooked meal, but don’t have time to follow a recipe or search around the grocery store for a bunch of new ingredients.  My friend Kate made this a few years ago at a dinner party she hosted and she was nice enough to share her recipe with me.  I like serving this salmon with rice pilaf or basmati rice, green beans and a cold glass of sauvignon blanc.  This recipe is a true crowd-pleaser.  Everyone I’ve made this for comes back for seconds (and thirds!).

Asian-Inspired Salmon
(adapted from my friend Kate’s recipe)
Serves 4

2 pounds fresh salmon fillet
4 tbsp. rice wine vinegar (find this in the Asian foods section of your grocery store)
8 tbsp. soy sauce (I prefer the low sodium version)
4 tbsp. honey
4 tsp. fresh grated ginger (using fresh ginger makes a huge difference here, but if you are pressed for time, dried is OK)
4 scallions, finely chopped

1. Preheat oven to 350.
2. Place salmon skin down in a baking dish.  For easier clean up and to keep the skin from sticking to the bottom of the pan, line the pan with tinfoil.
3. Mix vinegar and soy sauce.  Add honey while stirring vigorously so it mixes evenly.  Add ginger and scallions last.
4. Spoon/pour mixture onto salmon in pan.  Be sure to coat the entire fillet evenly.
5. Bake at 350 for 20 minutes or until salmon has turned a light, opaque pink and easily flakes with a fork.