Thursday, December 25, 2008

Not Your Ordinary Green Beans

For Thanksgiving I wanted to make a green bean casserole.  It's one of those dishes that is just a staple for a holiday meal.  I wanted to do something a little different with the casserole; just to give it a little twist.  When I was looking on the Food Network website I saw a green bean casserole on their main screen that looked absolutely incredible.  After seeing that casserole I knew that was the one I would be making to take to Thanksgiving; it was Alton Brown's "Best ever green bean casserole".  There was more to this casserole than the traditional green bean casserole but I think the extra work was worth it.  It involved making homemade cream of mushroom soup; which that was good by itself.  The soup had a wonderful flavor.  Instead of the French's fried onions it called for homemade onion rings that were covered with Panko bread crumbs; those bread crumbs gave it so much crunch and such a great texture.  Once all of the elements were combined it made one of the best tasting green bean casseroles I think I've ever had.  It was such a big hit at Spencer's Thanksgiving that I made it for my family's Thanksgiving too.  

Green Bean Casserole
Since I had never made this recipe before I wasn't sure how it would turn out if I made the soup and onion rings in advance so I made everything the morning of Thanksgiving.  Now that I've made it I have figured out that it's a recipe that can be made in advance and combine and mix everything together except the onion rings.  I wanted the onion rings to have the same crunch they did when they came out of the oven so when I made it for my family's Thanksgiving I did everything the night before and mixed it together but I put the onion rings in a plastic bag and just put them in the day of before I baked it.  I would recommend this recipe to anyone who is a fan of green beans and green bean casserole; you'll definitely be hooked.  

Best Ever Green Bean Casserole

Green Bean Casserole

Ingredients:

2 Medium onions, thinly sliced
1/4 Cup all-purpose flour
2 Tbsp panko bread crumbs
1 Tsp Kosher salt
Non-stick cooking spray

For the beans and sauce-

2 Tbsp + 1 Tsp Kosher salt, divided
1 Pound fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 Ounces mushrooms, trimmed and cut into 1/2 inch pieces
1/2 Tsp freshly ground black pepper
2 Cloves garlic, minced
1/4 Tsp ground nutmeg
2 Tbsp all-purpose flour
1 Cup chicken broth
1 Cup half and half

Directions:

Preheat oven to 400. 

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.  Coate a sheet pan with nonstick cooking spray and evenly spread onions on the pan.  Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.  Toss the onions 2 to 3 times during baking.  Once done, remove from the oven and set aside until ready to use.

For the beans and sauce-

While the onions are cooking, prepare the beans.  Prepare an ice bath by filling a large bowl with ice water, place by stove.  Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.  Add the beans and blanch for 5 minutes.  Drain in a colander and submerge in an ice bath to stop the cooking process.  Drain and set aside. 

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Recipe Source: Alton Brown, Food Network

1 comment:

joelen said...

This looks wonderful and perfect for the holidays! Hope your holidays went well!

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