cybercat said:Sometimes we have green beans that I season with ham.
This year, it's collard greens--I am buying them from a local "Mom and Pop"
place that has been hear forever. You can tell by the twang when they answer
the phone and tell you they're $3 a pint that the collards will be really
good. I've made them myself but it is such a pain. In addition to the
repeated washings it takes to get them clean, you start out with a truck
load and wind up with a small saucepan when they are done.What do you do for green vegetables on Thanksgiving?
Fresh, whole green beans, parboiled then fried in bacon drippings.
Becca
Ob Food:
Sesame Seed Cake
(Do not substitute untoasted sesame oil.)
1 1/3 cups (6 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
2 1/2 teaspoons toasted sesame oil
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 cup buttermilk, at room temperature
1/4 cup toasted black or natural sesame seeds
Preheat the oven to 350 degrees. Spray the sides of an 8-inch round cake
pan with vegetable oil spray and line the bottom with parchment paper.
Mix together the flour, baking soda, baking powder and salt, and sift
three times. Set aside.
In a small bowl, whisk the eggs together briefly with the sesame oil and
vanilla. Set aside.
In the bowl of a stand mixer, beat the butter at medium speed for a few
seconds until creamy. Add the sugar and beat at medium speed until light
colored and fluffy, 2 to 3 minutes. Beat in a little of the egg mixture
at a time, taking about 2 minutes to add it all. Stop the mixer, add one
third of the flour mixture, and beat on low speed only until no flour is
visible. Stop the mixer and add half of the buttermilk, then beat only
until the liquid is absorbed. Repeat with half the remaining flour, then
all of the remaining buttermilk, and finally the remaining flour with
the sesame seeds, scraping the bowl as necessary and beating only enough
to incorporate the ingredients each time.
Scrape the batter into the prepared pan. Bake until a toothpick inserted
in the center of the cake comes out clean, 35 to 40 minutes. Cool in the
pan on a cooking rack for 10 minutes, then invert it, remove the
parchment paper, and turn it upright onto the rack to finish cooling.