Green Bean Casserole Cooking With Shereen

Green Bean Casserole Cooking With Shereen – Shereen Pavlides has been cooking since she was a teenager, graduating with honors from the Institute of Culinary Education in New York, then pursuing a career as a food stylist, recipe developer, and culinary consultant. You may know her best from TikTok, where Pavlides teaches her fans her best “chef tips,” making cooking from scratch easy and accessible while showing home cooks how to up their cooking game with tips quick to get things done. chic and exclusive without a lot of work or money.

In an exclusive interview, we asked Pavlides how she applies the same style of cooking to the holidays, her best tips for hosting, and what to do if you’re a beginner cook but someone is responsible for bringing a dish to the party parties, whatever. . Here are her recommendations, plus a behind-the-scenes look at what a TikTok chef’s vacation looks like.

Green Bean Casserole Cooking With Shereen

A lot of [your content] focuses on cooking from scratch, but keeping things simple while still making things impressive. How does this method translate into what you do for the holidays?

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That’s pretty much what I do all the time. For the holidays, my portions increase to feed my whole family. [There are] more pasta-type dishes, like lasagna and stews, and [there’s] a bit of indulgence with lobster and rib roast, things like that. With the holidays, we tend to spend a little more on family.

I host Thanksgiving every year. It’s my vacation because I get to eat the things I like and we only eat them once a year. I look forward to them, and a lot of the recipes are my mom’s, so it’s the feel-good food that we love, the comfort food that we love, every year.

I’m cooking a turkey. I make my mother’s candied yams. We make them twice a year, for Easter and Thanksgiving, because they go so well with turkey and ham. I make a green bean stew; however, I make my own from scratch, [unlike] the rest of America. Then I usually make a wild mushroom filling. I’m making creamed corn.

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I prepare my pumpkin bisque and my starters. I keep the starters relatively simple because I make a lot of them. I make a huge board of cheeses and charcuterie. I always make my sangria – always, always, always. I always triple it because everyone loves it, [but] it gets under your skin. It always surprises me because I have an empty stomach because I work all day and once I have a glass of sangria, I’m like, “Woo, I feel great.”

I recently partnered with the Almond Board of California and developed a bunch of recipes for this holiday season. I made them – and they are so good and so easy; people will love these salted caramelized almonds with rosemary. They look incredibly fancy, they taste fancy, [and] they look fancy, but they’re so easy. They took me maybe 10 minutes to make and they’re ideal to add to a cheese board because [they] will elevate that cheese board and it’s like a little homemade signature touch.

For someone who may not be very experienced, your average home cook, what are your best tips or tricks this holiday season?

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You don’t have to have everything hot at the last minute. This is what will make you dizzy and crash and burn. Do everything in advance. It’s about the energy flowing into your food, and I promise it will be delicious.

All of my side dishes are made at least an hour before my Thanksgiving party arrives. It’s all in my warming drawer. I know not everyone has a warming drawer, but you can use your oven. With today’s new ovens, they have this heat feature, but you can turn it down to 170 [degrees Fahrenheit]. All ovens will go down to 170 and it [acts like] your warming drawer.

Plus, once you take your turkey out, it will stay warm a lot longer than people think. Don’t cut it. If you don’t cut it, it stays hot for a good 45 minutes, or up to an hour. It’s fantastic. You’re almost blown away because you think, “He was there for 45 minutes.” It should be cold.” Then you cut it and it’s still very hot. Then you can use the oven for the [warming drawer].

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Then everything is done. Just do it because you are relaxed, which will make your business relaxed. That energy really flows into the food because you’re relaxed and relaxed and you have things together.

Is there anything specific you would recommend doing a few days in advance? Can people plan from such a distance?

I prepare a week in advance. I make a list like I did when I worked in restaurants. You make your detailed list and check everything. Cranberry compote – you could make this up to a month in advance if you had a Cryovac machine, because you could Cryovac it. If you don’t, you can make it a week in advance and cover it tightly. Leave it in your refrigerator. Boom, done.

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You can prepare everything in advance. You just need to make your list. [For example] your pie crusts: you can line them, wrap them and freeze them. Then you take them out a day before, then you prepare your filling, which is very easy to prepare, and you cook it. It’s finish. They cool down. You don’t even need to refrigerate them.

You can do everything in advance. You really can. Simply choose your menu, break it down, make a list and break it down. Every day you can do a little bit here and there. You don’t need to be so overwhelmed.

I cook from scratch and a lot of people think it’s a ton of work, when it really isn’t. Here is a small example. Last night it was just my husband and [me]…and I made fried chicken and my homemade pumpkin bisque. I make homemade chicken stock and freeze it. It’s in my freezer in quart sized containers. I took one out and let it defrost. I literally came home and did everything. My prep for each was maybe 10 or 15 minutes. Then we simmer or roast in the oven. I throw my pumpkin in there to roast, then throw it in the pot. It all took maybe an hour.

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Then I eat my soup and I’m like, “Man, this is just crazy.” It’s just a little effort: store the broth in the freezer and roast the pumpkin. You cut it up, gut it and throw it in the oven. It’s easy.

People think cooking is difficult. This is really not the case. If you start with fresh, good quality ingredients, you don’t have to do much. My pumpkin bisque doesn’t have many ingredients, but every ingredient counts and when you taste it, it’s incredible.

[When] people [know they] can do it and they adapt what they’ve been doing for a long time in terms of menu and accommodation, it makes them feel like a rock star in their own kitchen . This really impresses their guests. I would like to encourage people to cook from scratch because, as they say, you have to forget the people who love it. It makes you feel good, and [when] someone feels good and builds their confidence in the kitchen, I really think that spills over into all the other things they do in their life.

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For someone who is not yet confident in cooking and is now tasked with bringing something for Thanksgiving, would you recommend something that is very beginner friendly?

Desserts. Any dessert. You can make pumpkin bread and it could be dessert and it’s super easy and everyone loves it. You cut it into slices and have a coffee at the end of your meal.

I learned from my TikTok followers – and I did this when I was young and a teenager – that we tend to start with desserts. You start tinkering in the kitchen with desserts and then you go up from there. Of course, desserts – and they travel so easily.

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One of my recipes that will be applied to California almonds is that of autumn penne. Everyone prepares their menus differently for the holidays and maybe they have multiple kids or a large [number of] family members, but if you want to bring a pasta dish, this is a great pasta dish. Again, this one will be great for traveling and it’s easy – super-duper easy. I incorporate the almonds for the big crunch and it’s super festive and pretty. This is a good thing.

Less is more, that’s for sure. You don’t have to have 30 different dishes. This is really not the case. Focus on two

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