Long Time Coming...
It has been quite awhile since my last post. We have gone on vacation, attended board meetings, staff meetings and numerous school basketball games. In between all of these activities there have been a few new recipes that I have tried and a few oldies that were dusted off.
With the holidays fast approaching I thought I would post an updated green bean casserole from Williams and Sonoma that we tried the day before we left for vacation. This was a part of our mini Thanksgiving we held at our house. No roast turkey, just a wonderful roast chicken. The dish was delicious, but takes a bit of time. Enjoy!
With the holidays fast approaching I thought I would post an updated green bean casserole from Williams and Sonoma that we tried the day before we left for vacation. This was a part of our mini Thanksgiving we held at our house. No roast turkey, just a wonderful roast chicken. The dish was delicious, but takes a bit of time. Enjoy!
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| The Final Product |
The All-New Green Bean Casserole
- 1 1/4 lbs. green beans
- Kosher salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 10 oz. button mushrooms, sliced
- 3 large shallots, plus 3 Tbs. minced
- 1/3 cup plus 3 Tbs. all-purpose flour
- 1 cup half-and-half
- 1 cup chicken stock or broth
- 1 tsp. soy sauce, preferably mushroom soy sauce
- Canola oil for deep-frying
Directions:
Preheat an oven to 350°F. Lightly butter a deep 2 1/2-quart baking dish. Trim the green beans and halve crosswise. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes.
Drain and rinse under cold running water. Pat dry with paper towels and set aside. In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes. Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (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).
While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels and place near the stove. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.
Remove the casserole from the oven, scatter the fried shallots on top and serve. Serves 6 to 8.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Drain and rinse under cold running water. Pat dry with paper towels and set aside. In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes. Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (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).
While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels and place near the stove. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.
Remove the casserole from the oven, scatter the fried shallots on top and serve. Serves 6 to 8.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
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| Slicing the Shallots |
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| My "Deep Fryer" Careful grease is hot! |
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