By Todd Barron @ FoodieCuisine.com
You cook for Thanksgiving right? Even if you don’t, maybe you will find some of what I made an inspiration for next year. 🙂
For the green beans I took fresh green beans, blanched them in boiling water for 3 minutes, and then removed to an ice bath to cool completely. I then patted them dry, placed on a cookie sheet, drizzled with olive oil, salt, and pepper, and baked at 425F for 5 minutes. Super simple but quite tasty!
Corn, cheddar cheese, cilantro, chipotle sauce, and cooked at 425F for 45 minutes.
Stuffed with mushrooms, cream cheese, and tarragon. Baked at 350F for 4 hours until center reached 160F.
Pumpkin puree, cream, cayenne, chicken stock, cooked down for 45 minutes. Garnished with candied bacon (bacon I broiled with brown sugar) and apples (cooked the apples in butter and then dried in the oven using a silpat silicon sheet.)