STUDIO CITY ( — Chef Eric Greenspan of The Foundry shared three simple and scrumptious Thanksgiving sides — Kale and Fig Salad, Quick Stuffing and Green Bean Casserole.

Kale and Fig Salad

1 bunch kale
1 pint black mission figs
1 pound fresh buratta cheese
½ cup toasted pine nuts
2 oz balsamic vinegar
4 oz olive oil

Chop the kale into long, thin strips.  Quarter the figs. Toast the pine nuts. Toss all ingredients in a bowl.  Mix and serve.

Quick Stuffing

2 cups diced rye bread
2 eggs
1 cup heavy cream
1 cup grated gruyere cheese
¼ cup picked turkey confit, or alternative meat
1 carrot, peeled, diced
1 onion diced
½ bunch celery, diced

In a pan, sweat vegetables until translucent. Place in a large mixing bowl. Add the rest of the ingredients and mix. Let dry for 10 minutes. In an iron skillet, add 1 oz vegetable oil and pan fry the “stuffing” until golden brown on each side.  Finish in a 375-degree oven for five minutes.

Green Bean Casserole

1 pound green beans, blanched
1 cup cream
¼ pound butter
¼ pound flour
1/2 pound white mushrooms, thinly sliced
1 cup thinly sliced shallots
½ cup buttermilk
1 cup flour
2 quince, peeled, diced and caramelized

In a sauce pan, roast mushrooms in butter until tender. Add flour and cream. Bring to a boil and cook until thick. Blend in a blender until smooth. In a casserole dish, add beans, quince and sauce, and broil until bubbly and colored. Soak shallots in buttermilk, toss in flour and fry until crispy. Remove casserole from broiler, top with fried onions, and serve.


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