Here is my final Thanksgiving side dish. I was floundering about how to prepare this vegetable side. I love to do green beans, or even Brussels sprouts, with Pancetta or bacon--it's a holiday, so bring on the pork, right? But, I also appreciate balance. I already had stuffing with chorizo sausage, so I though the vegetables should go in a different direction.
I didn't know what direction that should be, however, until we were wandering around the produce section of Whole Foods and found beautiful, reasonably priced Meyer lemons. I don't ever remember seeing them this early; their peak is January and February. Once they were in my hot little hand, I knew exactly what to do with the green beans.
This simple pan sauce doesn't involve any real tricks, just textbook flavor-building. You slowly saute a pile of shallots in butter, then add wine, lemon juice and your blanched green beans. I had hazelnuts on hand and they were very nice here, but you could easily go with almonds or pecans. If you aren't lucky enough to stumble on Meyer lemons this week, use regular lemon juice. Just taste and add a generous pinch of sugar if you think it's a little tart.
Before I come to the end, I must mention my turkey. Jennie-O sent me an "Oven Ready" homestyle turkey to try. I was excited by the prospect of fool-proof, perfectly moist and delicious turkey with practically zero effort. I love the fact that it was mess-free and virtually no-maintence, BUT it wasn't as fool-proof as I'd hoped... I roasted the turkey for less than the 3 1/2 hour cooking time required, and it came out on the dry side. I think it would have been done in about 2 hours and 45 at most. Lesson: Even fool-proof turkeys must be watched closely! Don't be lured into complacent turkey roasting like me! And use a meat thermometer...
Have a wonderful week and enjoy the holiday wherever it takes you. I'll be back after Turkey day.
Green Beans with Meyer Lemon and Hazelnuts
Toast the hazelnuts in a dry, heavy skillet on medium heat until golden brown.
1/3 cup chopped hazelnuts, toasted
1 pound green beans
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1/2 cup sliced shallots
Salt and freshly ground black pepper
1/4 cup white wine
Juice of 1 Meyer lemon (or 3 tablespoons regular lemon juice)
Zest of 1 Meyer
Blanche the green beans: Bring a large pot of water to a boil. Add the beans and boil 3 to 4 minutes, or until crisp-tender. Drain and immediately plunge beans into a bowl of ice water to stop cooking and retain color. Leave beans for a few minutes, drain and set aside.
Heat the butter and oil in a large skillet on medium-low. Add the shallots, season with salt and pepper, and cook until very soft and golden brown, stirring occasionally, about 8 minutes. Add the wine and simmer until reduced by half. Add the lemon juice and simmer until reduce by about half. Add green beans and toss to coat with shallots and lemon sauce. Stir until heated through. Season with salt and pepper and add lemon zest. Transfer to a serving bowl and sprinkle with toasted hazelnuts. Serve immediately or cover and reheat in microwave.