![]() ![]() If you don’t feel like frying the shallots, sprinkle 1/2 cup toasted sliced almonds over the casserole before serving.Īdapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009). Variation: Substitute 1 head broccoli (about 1 1/2 lbs.) cut into florets, for the green beans. Remove the casserole from the oven, scatter the fried shallots on top and serve. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Toss the shallot rings in the flour to coat evenly, shaking off the excess. Place the remaining 1/3 cup flour in a small bowl. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Line a baking sheet with paper towels and place near the stove. While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350☏ on a deep-frying thermometer. (The casserole can be prepared to this point up to 1 day ahead, covered and refrigerated.) Bake until the liquid is bubbling, about 20 minutes (30 minutes if it has been refrigerated). Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. minced shallots and cook until softened, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. In a saucepan, melt the butter over medium heat. Add the green beans and cook until tender-crisp, about 4 minutes.ĭrain and rinse under cold running water. Bring a saucepan of salted water to a boil over high heat. Trim the green beans and halve crosswise. Lightly butter a deep 2 1/2-quart baking dish. Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.Preheat an oven to 350☏. Pour into a baking dish and top with panko crumbs. Pour over green beans and stir gently to combine. Step 4 Add pimentos to pan, then add bacon/onion mixture.If sauce is too thick, splash in some chicken broth as needed. Add salt, pepper, and cayenne then add the grated cheddar. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Pour into a greased 1 1/2-quart baking dish. Cook for a minute or two, then pour in milk and half and half. Add the green beans, mushroom soup, onion rings and House Seasoning to taste. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Step 3 In a separate skillet or saucepan, melt butter over medium heat.Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. ![]() Step 2 Add bacon pieces to a skillet over medium heat.Drain beans once they're cool and set aside. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Step 1 Cut green beans in half if you like pieces to be a little smaller.You’ll need them for the dressing.īut that’s another story for another time. Have fun with it! The green bean casserole world is your oyster. And while I opted for a topping of panko breadcrumbs, you can substitute the yummy french fried onions (or crushed potato chips you heard me) if that’s more to your liking. Use a combination of different cheeses, add a little mustard, some mushrooms–whatever floats your boat. The wonderful thing about it, besides the fact that it contains bacon, is that it begins with a plain white sauce, which can be adapted in any number of ways. Today I’m sharing a from-scratch green bean casserole that’s a cinch to make and a nice departure from the cream-of-mushroom standby we all know and love. I’ve have had a blast making a complete mess of of my kitchen.Īnd I’ve considered selling the house when it’s time to clean up.Īnd I’ve told my children to make friends with washing dishes, but fast. I’ve been cooking Thanksgiving dishes to share with you and in the process, I’ve even been storing up things like pie crusts and cornbread for my own spread. Thanksgiving is just over two weeks away, and boy is my whisk tired. ![]()
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