Georgia Magazine - November 2012 - (Page 40)

GEORGIA MARKETPLACE Blanch green beans in boiling, salted water for 2-3 minutes. Shock in cold water; set aside. Preheat oven to 375 degrees. In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Add mushrooms, spreading in a single layer. Sprinkle lightly with salt. Cook, without stirring, until the bottoms of the mushrooms are browned, about 10 minutes. Turn and continue cooking until mushrooms are browned on both sides. Transfer to a bowl. Return skillet to stove; reduce heat to medium. Add 1 tablespoon butter. Sauté leeks and shallots until collapsed, stirring gently, about 5 to 7 minutes. Place leek mixture in a large bowl. Add green beans, mushrooms, cheese, almonds, parsley, thyme and lemon juice. Stir in 1 teaspoon salt, black pepper and cayenne; taste and adjust seasonings as desired. Spoon mixture into a lightly greased, 2-quart casserole. Melt the remaining 2 tablespoons butter. Place 1 of the phyllo sheets on a work surface and, using a pastry brush, lightly brush with butter (keep remaining sheets carefully covered; phyllo dries quickly). Place on top of casserole, allowing edges to hang over the dish. Repeat with remaining sheets of phyllo, slightly rotating them as you place them on the casserole to create a fan effect. Fold overlapping corners back over crust for a decorative look (alternatively, you can use a square or rectangular baking dish and fold phyllo sheets to ﬁt). Brush exposed edges with remaining butter. Bake for about 25 minutes until the phyllo is golden brown and the ﬁlling is heated through. Serve warm. Note: Casserole can be made a day in advance and stored, covered, in the refrigerator. Bring to room temperature 2 hours before serving. Return to 350-degree oven for 10 minutes to warm immediately before serving. *To toast the almonds, place in a dry sauté pan over medium-low heat. Cook, stirring occasionally, until the almonds are lightly toasted, 5-7 minutes. Remove from the pan to cool. Serves 8. “Lighter” doesn’t necessarily have to be new. This recipe from Sandra Oliver’s “Giving Thanks” ﬁrst appeared in an 1845 book by E.A. (Esther Allen) Howland, “The New England Economical Housekeeper.” Mashed turnips reduce the density of the mashed potatoes, and using a small amount of cream instead of loads of butter—surely for home economizing reasons—keeps the fat content down, too. “It’s super simple, and it’s unbelievably good,” says Oliver, whose latest book is “Maine Home Cooking: 175 Recipes from Down East Kitchens” (Down East Books, 2012). Aww, yeah! I’m sooooo excited! There’s even more to love about GEORGIA Magazine in our digital edition! Go to georgiamagazine.org to see what all the excitement’s about! Mashed Potatoes and Turnips 3 pounds turnips, peeled, cut into 2-inch pieces 3 pounds russet potatoes, peeled, cut into 2-inch pieces 1 cup light cream Salt and pepper, to taste AD INDEX Alpine Helen/White Co. Chamber ......... 13 America’s Home Place ............................ 33 Danbury Mint ............................................ 15 Dish Network .............................................. 2 GACHI......................................................... 32 Gas South ................................................. 43 Georgia Coatings...................................... 35 Georgia Products Guide.......................... 23 Harbor Freight........................................... 29 Marietta Visitor’s Center ......................... 14 MD Hearing Aid ....................................... 21 Medigap Enrollment/Aetna .................... 44 Rock City’s Enchanted Garden of Lights .................................................. 13 Southern Builders ...................................... 7 Subscription Form .................................... 34 Trinity Custom Homes................................ 3 Waynesboro Holiday Events .................. 14 Viewpoint book ........................................... 9 GEORGIA MAGAZINE Bring 2 pots of water to a boil while you peel vegetables. Add turnips to 1 pot and the potatoes to the other. Simmer until each is fork-tender (potatoes may take longer than turnips). Drain and add both to a large bowl. As you mash the vegetables, warm the cream on the stove or in the microwave. Stir in cream; season with salt and pepper. Note: Instead of turnips, you could substitute rutabaga or celery root. Serves 12. Second helping: Holiday sides For a bonus recipe of Braised Kale With Pecans, plus recipes for James Farmer’s Squash Spoonbread and Sweet Potato Soufﬂé from this month’s Georgia web exclusive Gardens section, see our “Second helping: Holiday sides” story on page 42B of the digital edition, online at www.georgiamagazine.org. To order one of the cookbooks mentioned here, see our Bookshelf link on our homepage. 40 More online at www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - November 2012

Georgia Magazine - November 2012
Contents
Viewpoint
Mailbox
Picture This?
Liberty Notes
Georgia News
Calendar of Events
Festival Guide
Currents
Homes for the Holidays
Flip-Flops and Caviar: Winning Georgia Products
More Great Georgia Products
Around Georgia
Lodging and Dining on the North Georgia Art Ramble
My Georgia
Statement of Ownership
Georgia Gardens
Georgia Cooks
Snapshot
More Snapshot Submissions
Second Helping: More Holiday Side Dishes
Plant of the Month
November Online Trivia Contest

Georgia Magazine - November 2012