Green Beans in Brown Butter

It’s countdown to Thanksgiving Day, and of course, the Thanksgiving meal.  Thanksgiving can be stressful for all of us, no matter what our role in the festivities: cook or carver, host or guest, traveler or welcome committee.  And I think part of that stress is due to expectations and so-called traditions, especially involving what should be served for dinner.

Pumpkins pretty enough for your Thanksgiving table

My honest feeling is that you should make what you like to eat and what you feel confident preparing.  I’ve been known to make salmon fillets or pork tenderloin.  We’ve eaten pasta with turkey breast.  One year I served chicken and potatoes as the main course and Grillswiths for dessert.  I’ve never cooked a whole stuffed turkey, and I bet I never will.  Besides, my favorite dishes at most meals are the sides.

I adore green beans.  Stir-fried, sautéed, tossed in salads or pickled in a sweet brine.  But I hate the green bean casserole lots of folks serve on Thanksgiving.  So I asked Chef Francesco Benincasa if he would share his Green Beans in Brown Butter recipe.  It reads as follows:

Steam green beans to desired doneness… a shorter time if you prefer crunchier; a longer time if you prefer softer.

Take butter solid and place in a saucepan (not non-stick) until butter solid turns brown.  This usually takes 10-15 minutes on medium heat, depending on how much butter you use.

Strain butter only if butter solids turn black (as opposed to brown).  The brown bits are tasty -- black ones are bitter.

Toss steamed green beans in brown butter and season with salt and fresh ground black pepper to taste.

Our friends Francesco (“Franky”) and Meredith co-own the Sheridan Livery Inn and Restaurant with his parents.  It is housed in a 19^th-century stable and carriage livery, in downtown Lexington, Virginia, within walking distance to the very picturesque campuses of Washington and Lee University and VMI.  The Livery is a huge place and includes twelve guest rooms, a full-service restaurant, outdoor dining areas and two banquet rooms.

View from Sheridan Livery dining room

Francesco is the head chef, and he cooks up a huge spread for Thanksgiving.

Sheridan Livery Thanksgiving Buffet

November 24, 2011

Soup & Salad

Butternut Squash Soup

Sheridan Mixed Greens Salad

Pasta Salad

Fruit Salad

 Carving Station

Prime Rib with Horseradish Sauce

Roasted Turkey with Gravy

Buffet Table

Pick and Peel Shrimp

Roasted Pork Loin

Baked Salmon with Olive Tapenade

Green Beans in Brown Butter

Sweet Potato Mash

Mashed Potatoes

Macaroni & Cheese

Bacon, Onion, and Rosemary Stuffing

Cranberry Relish

Dinner Rolls and Butter

Dessert Station

Assorted Cakes and Cookies

So, you can make the Green Beans in Brown Butter for yourself.  Or just let Francesco do it for you.  The Livery is open from 11:00 am until 3:00 pm on Thanksgiving Day; reservations are a must!