Eight Tulsans share some of their favorite holiday recipes.
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We asked noted Tulsa foodies to share recipes with our readers. Together, their suggestions make one fabulous feast.
Mark Brown was Scene editor at the Tulsa World before working as This Land’s managing editor for two years. He is the author of “My Mother is a Chicken” (This Land Press, 2012), a collection of essays on eating and drinking. Many of the works first appeared in his self-published quarterly, “Argentfork.”
“About four years ago, I took over the Thanksgiving duties from my mother, and things have gone hit-and-miss ever since,” he says. “I’m too antsy in the kitchen to adhere strictly to tradition, but I do attempt to at least acknowledge the past. As a kid, I used to devour the green bean-mushroom soup-Durkee onion dish. So why mess with tradition? Because I can.”
Haricot Verts avec Echalotes Frisées et Cepes (French String Beans with Frizzled Shallots and Mushrooms)
1 ounce dried porcini mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon Irish or French butter
4 large shallots, thinly sliced
1 1/2 pounds haricot verts (the small, thin ones, not the big stringy things)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1. Place the porcini in a bowl and add enough water to cover; soak until soft. Reserve the liquid.
2. In a large sauté pan, heat the oil and half the butter over medium high. Add the shallots and cook, stirring frequently, until they’ve begun to crisp and caramelize. (Look for a mixture of mostly brown flecked with a few black edges). Use tongs to move shallots to a plate, and tent with foil.
3. Lower the heat to medium and add the other half-tablespoon of butter to the pan. Swirl it around, then add the beans, salt and pepper. Stir to coat and add 1 cup of water. Cook, stirring every now and then, until the water evaporates (about 4 minutes). Add the porcini and their liquid and cook down, testing the beans for desired doneness. They should still have some bite. Taste for seasoning.
4. Spoon onto a plate, top with the frizzled shallots and serve.