THANKSGIVING SIDES

For the Mashed Potatoes

Peel and slice large russet potatoes. Add them to a vacuum seal bag along with butter, heavy cream, salt and white pepper. Vacuum seal the bag closed. Place in a 194°F sous vide bath for 30-40 minutes.

Remove the bag from sous vide bath, open and pour into a fine mesh sieve into a bowl. Using a wooden spoon, push the potatoes through sieve.

Whisk minimally, just until potatoes and butter are combined.

Serve and enjoy.

For the Yams

Peel and slice your yams into ½ inch pieces, and then place in a well buttered casserole dish. Season with some kosher salt.

In a bowl combine butter along with brown sugar, raw sugar, cinnamon, and freshly grated nutmeg. Stir to combine and then add to casserole dish on top of yams.

Cover and place in a 375°F oven for 30 minutes. Remove from the oven, give them a good mix and then return to the oven, uncovered, for 15-20 minutes.

White the yams are cooking, add boiling whiskey to craisins and let soak.

Remove yams from the oven and give them a good stir. Plate them on a serving platter and top with dollops of ricotta cheese, toasted pecans, some whiskey-soaked Craisins, and a drizzle of honey.

Serve and enjoy!

For the Green Bean Casserole

For the French Fried Onions

Start by cutting large onions in half and slicing them thinly using a mandoline. Place in a bowl and add buttermilk, covering the onions. Let sit for 15 minutes.

Drain onions and toss them in all purpose flour to coat. Once they’re nicely coated, use a fine mesh sieve to shake off the excess flour.

Heat up vegetable oil in a cast iron skillet to 300°F. Add onions and cook for 7-9 minutes or until golden brown.

Remove and place on a plate lined with paper towels. Season with salt. Set aside.

For the Cream of Mushroom Soup

Stem, smash and slice Cremini mushrooms. Then dice them into smaller pieces.

In a high walled sauté pan, add butter along with your sliced mushrooms and a pinch of salt.

Once the moisture has evaporated out of the mushrooms, add flour. Mix to combine for 1 minute.

Add cloves of crushed garlic and cook for about 30 seconds before adding cognac to deglaze.

Once all the alcohol has cooked out, add chicken stock and heavy cream. Mix to combine and bring to a simmer before adding a dash of soy sauce.

Cook until dark, thick, and rich.

For the Green Beans

Cut the stems off your green beans and then slice into 1 inch pieces.

Par-boil for about 2 minutes until bright green and then add to an ice bath.

After mixing them around to cool, drain the water.

For the Casserole Assembly

Combine green beans, cream of mushroom soup and ½ of the french fried onions. Stir to combine.

Butter a casserole dish and add mixture.

Cover and bake at 350°F for 15-20 minutes or until bubbly.

Remove from the oven, uncover, add the rest of the french fried onions and cook uncovered for an additional 5-10 minutes or until browned and bubbly.

Serve and enjoy!