CLEVELAND — Thanksgiving is just over a week away. We know Turkey Day comes with a lot of traditions, so this week we are turning to experts for inspiration on ways to make those traditional side dishes inspirational.
On Monday's "What's New," Jay Crawford and Betsy Kling were joined by Chef Eric Wells, the owner of Sky LaRae's Culinary Services. Chef Eric showed us how to jazz up green beans.
You can watch more in the player above. Meanwhile, here is the recipe that Chef Eric talked about:
Green Beans Tempura with Shiitake Cream Sauce
- 2 lbs. fresh green beans, trimmed
- 1 cup all-purpose flour
- ½ cup crushed crispy fried onions (French’s)
- 1 cup cold club soda
- ¼ cup cornstarch
- 1 teaspoon salt, plus more for finishing
- 1 quart vegetable oil
Bring a large pot of water to a boil. Meanwhile, put ice in a large bowl and fill the bowl with cold water.
When water comes to a boil, add green beans in batches and cook for about 3 minutes. Remove green beans and immediately place in ice water to ‘shock’. Remove green beans from water when cooled and place on a paper towel-lined plate. Continue with remaining batches of green beans.
In a large bowl, combine flour and crispy onions. Stir in club soda, cornstarch and 1 teaspoon of salt; mixing well, but not overmixing.
Place oil in a large pot or wok and heat to about 375 degrees. (Check the temperature of the oil by placing ¼ teaspoon of the batter in oil). When oil is hot, dredge green beans in batter and place in oil, cooking in batches. Fry green beans for about 2-3 minutes per batch, or until golden brown and crispy. Remove beans and place on a wire rack to drain. Season with additional salt.
Serve with Shiitake Cream Sauce.
Shiitake Cream Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ tablespoon shallots, minced
- ½ tablespoon fresh thyme leaves
- About 3 large shiitake mushrooms, cleaned and sliced thin
- ¼ cup white wine
- ¼ cup chicken broth
- 1 pint heavy cream
- Salt and pepper to taste
Heat a medium sized pot over medium heat, add butter and oil. When the butter melts, stir in shallots. Cook shallots for about 3 minutes or until slightly caramelized. Add thyme and sliced mushrooms, continuously stirring for about 2 minutes. Deglaze the pot by adding white wine. When wine reduces by about half, add broth, then heavy cream. Bring cream sauce to a boil, then reduce to a simmer. Add salt and pepper to taste.
Makes 4-6 servings.
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