The stories are what I remember the most. Everyone gathered around my Grandma Mary Jane’s dining table set with her best crystal and china—that I now have. The ambrosia salad that she’d make just for me. Helping my Aunt Jill make the relish tray and sneaking the squeeze cheese minus the celery. But the best part of Thanksgiving was my Grandma M.J. retelling the same stories each year, with the same style and wit as if it was the first. Her memories of when my mom and and her siblings were young. No matter how many times we’d heard the story, the entire table would wait anxiously, grinning from ear to ear, and roar in laughter at the punch line. No one could tell a story like Grandma MJ. Except for Uncle Tom, whose laugh was positively booming and infectious, and whose motto is, “I’m on a seafood diet. I see food and I eat it.” Ah, words to live by. Lucky for you, I’ve started—just barely—to move out of my ambrosia salad phase. This green bean recipe was from the first real Thanksgiving I cooked on my own. The day started with family, bagels on the beach and surfing. It ended with my husband’s coveted Baked Corn casserole erupting into Baked Corn Flambé and Tom the turkey making his post-oven debut at 9:30 p.m. Damn pop-up timers. Let’s just say the martinis made the wait a lot easier . But that’s what Thanksgiving is all about. It’s about creating the memories to share with family and friends around a table, with the same story and the same punch line, for years to come. I ¡i haces esta receta, por favor házmelo saber! Deja una ⭐️⭐️⭐️⭐️⭐️ calificación en esta receta a continuación y deja un comentario, toma una foto y tag me on Instagram
Ingredientes
- 2/3 taza de caldo de pollo bajo en grasas
- 6 cucharadas de mantequilla (¾ de barrita)
- 2 chalotas (cortadas en rodajas finas)
- Revista Bon Appetit (noviembre de 2001)
- 2 dientes de ajo (picados)
- 8 onzas de setas shiitake (laminadas)
- 2 libras de judías verdes frescas (recortadas)
Instrucciones
- A fuego medio-alto, derrita 3 cucharadas de mantequilla en una sartén. Añadir los champiñones y cocinar durante 5 minutos.
- Pasar a un bol.
- En la misma sartén, rehogar la cebolla y el ajo en las 3 cucharadas restantes de mantequilla durante 2 minutos.
- Añadir las judías verdes y el caldo de pollo. Cocine a fuego lento hasta que el líquido se haya evaporado, unos 10 minutos.
- Añadir las setas de nuevo a la sartén y calentar.
- Añadir sal y pimienta al gusto y servir.
