Part I : The Thanksgiving Side Edition - Crispy Parmesan Potatoes, Black Garlic Miso Green Beans, and Creamed Corn and Mushrooms.

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Hello Friends,

I’m thrilled to present the first of my special Thanksgiving Edition Series, and we’re kicking it off with sides. Why sides? Because indeed, other than pies, I think the sides are the most essential part of dinner that evening (I said what I said!). In many instances, when I hear people talk about Thanksgiving, they always focus on the different sides they look at forward to eating.

I describe Thanksgiving as the “American thali” to the side of my family that doesn't live in America and isn’t familiar with the components of this dinner. Just like a thali in India, the Thanksgiving meal involves several dishes served together, and you eat as much as you want. The one thing missing are the multiple katoris/bowls to hold each side on the thali/plate.

Even though it really doesn’t need to be, Thanksgiving can quickly transform into a beast with cooking and entertaining (and those power naps you might want to squeeze in), so I've written these recipes to maximize flavor but minimize the effort, they’re all quick and easy recipes. They all rely on getting the most out of your pantry, and you won't need to crank the oven open for most of these recipes (at least not the ones in this newsletter). I suspect your oven will be occupied with a pie or turkey that day, and there’s the added advantage that the skillet makes cooking quick.

Take as many shortcuts as you need to; if you think it will cut back on time spent in the kitchen and reduce your workload, go for it! For example, you can use frozen roasted sweet corn or buy grated parmesan for the potatoes with the creamed sweet corn. Some vegetables like green beans and corn can be prepped a day or two in advance and then put together the day of. Some dishes like the potatoes will be crispiest as soon as they're out of the skillet, while the creamed corn can be made a day in advance and reheated quickly. Each recipe comes with a tip that helps you plan ahead of time.

Don't worry, you got this!

Crispy Parmesan Garlic Yuzu Potatoes

The classic dish of crispy parmesan potatoes is one of my favorites to serve at Thanksgiving but truth be told, I make it any fall or winter dinner. It's a crowd-pleaser and the splash of yuzu gives the potatoes a wonderful citrusy aroma. These are best eaten as soon as they're cooked.

Tip: These are best eaten within an hour after cooking because they will lose crispness over time.

The Cook's Notes

Makes 4 to 6 servings as a side

2 Tbsp unsalted butter, cubed

2 Tbsp extra-virgin olive oil

1 ½ lb/910g new potatoes, sliced in half lengthwise

Fine sea salt

4 garlic cloves, grated

½ tsp ground black pepper

¼ cup/8g grated parmesan

3 Tbsp chopped chives

2 Tbsp yuzu or lemon juice

Melt the butter in a 12 inch/30.5cm stainless-steel or cast-iron skillet over medium-low heat. Once the butter stops crackling (the water has completely evaporated), the milk solids should be light golden brown, add the olive oil. If you add the oil before the water evaporates, the water will start to spurt in the hot oil. Add the potatoes and ¼ tsp fine sea salt, cover the skillet with a lid and shake the pan well to coat the potatoes. Increase the heat to medium and cook the potatoes, shaking the skillet occasionally, until the potatoes are tender enough to be pierced with a fork or knife and golden-brown and crisp, 12 to 15 minutes. Add the garlic and pepper and cook for 1 minute, until fragrant, shaking the potatoes in the skillet to coat well. Remove from the heat, add the parmesan, chives, and yuzu, shake to coat well. Taste and season with fine sea salt if needed. Transfer to a bowl and serve immediately (because just like French fries, cold crispy potatoes are just not nice).

Black Garlic and Miso Green Beans

Sweet and savory, these green beans get a wondrous layer of caramel and sweetness from the fermented black garlic while the miso adds a depth of umami.

Tip: I recommend making this the day of. You can make it several hours ahead of time, it reheats well in the microwave. However, don't cook and keep it warm in the oven or a warming drawer, as the green color of the beans will turn dull with sustained heat.

The Cook's Notes

Makes 4 to 6 servings as a side

3 Tbsp/45ml extra-virgin olive oil or grapeseed oil

4 shallots (total weight about 240g), thinly sliced into rings

Fine sea salt

2 Tbsp raw unsalted pine nuts, sunflower, or pumpkin seeds

1 ½ lb/680g green beans, trimmed

2 whole black garlic pods, smashed into a paste

2 Tbsp white or yellow miso

¼ cup Tbsp/60ml water

2 Tbsp red wine vinegar

Heat 2 Tbsp of the oil in a 12 inch/30.5cm stainless-steel skillet over medium heat. Add the shallots with ¼ tsp fine sea salt, and sauté until the shallots turn golden brown and crisp, the time will vary depending on the color (it took me 13 minutes). If at any point the pan gets too hot and the shallots start to burn, reduce the heat to low, add 1 to 2 Tbsp of cold water and continue to cook. Transfer the shallots to a small plate or bowl. Taste one or two shallots to see if they're salted enough or else season with a little salt.

Don’t wipe the skillet, add the pine nuts, and cook over medium heat, until they turn golden brown, 1 to 2 minutes. Transfer to a small plate or bowl.

Add the remaining 1 Tbsp oil to the skillet and heat over medium-high. Add the green beans with ¼ tsp fine sea salt, and cook until the beans turn bright green, tender but crisp, 5 to 8 minutes (the cooking time can vary just like the shallots). Add the black garlic and miso, followed by the water, and vinegar and fold the beans to coat them in the mixture. Cook until most of the liquid evaporates, 2 to 3 minutes. Taste and season with fine sea salt if needed.

Transfer the green beans to a serving plate. Garnish with crispy shallots and pine nuts. Serve warm.

Creamed Corn and Oyster Mushrooms

"Saucy or Brothy" that's how I classify people who love creamed corn. I'm somewhere in between, and the recipe is written as such. However, if you prefer it saucier or soupier, adjust the simmer time to your preference. The richness of coconut milk gives this vegan version of creamed corn a silky-smooth texture that's comforting.

Tip: You can make this 1 to 2 days ahead of time, reheat it before dinner, and garnish it just before serving.

The Cook’s Notes

Makes 4 to 6 servings as a side

2 Tbsp extra-virgin olive oil

8 oz/230g oyster mushrooms

1 lb/455 g sweet corn kernels, preferably roasted (See The Cook’s Notes)

2 garlic cloves, grated

1 tsp ground smoked sweet paprika

½ tsp ground turmeric

½ tsp ground chipotle

2 Tbsp fresh oregano, chopped (Mexican oregano works well in this recipe)

1 cup/240ml full-fat plain unsweetened coconut milk

Fine sea salt

2 Tbsp chopped chives

Heat the oil in a 12 inch/30.5cm stainless-steel skillet over medium-high heat. Add the mushrooms, sprinkle ¼ tsp fine sea salt, and sauté until the mushrooms turn plump and lightly browned, 3 to 4 minutes.

Fold in the sweet corn, garlic, paprika, turmeric, chipotle, and oregano and sauté until fragrant, 30 to 45 seconds. Stir in the coconut milk, reduce heat to a simmer, and cook until the mixture is saucy but not brothy (about ¼ cup/60ml of liquid should be left behind), 4 to 5 minutes. Taste and season with fine sea salt. Transfer to a serving bowl and garnish with the chives. Serve warm.

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