cooking: green bean casserole

Here it is, my contribution to the family Thanksgiving dinner this year.

Green Bean Casserole
adapted from Serious Eats
serves about 10-15 people, assuming there are other Thanksgiving dishes available

-2 lbs (pre peeled & sliced) shallots, trimmed, peeled, and sliced to 1/8″ thickness using mandoline
-2 c canola oil
-3 lbs white button mushrooms, chopped into 1/4″ x 1″ pieces
-2 tsp soy sauce
-2 tsp freshly squeezed lemon juice
-2 c chicken stock
-1 1/2 c heavy cream
-2 tbsp butter
-2 cloves garlic, minced
-1/4 c ap flour
-2 1/2 lbs (leave allowance for trimming waste) green beans, trimmed into 2″ long pieces

Heat oil in wok over high heat. Once hot, toss shallots in and fry until golden brown, stirring often. While frying, get a heat proof bowl, a strainer, and a sheet pan with several layers of paper towels ready. Once shallots are ready, pour the shallots/oil into the strainer, allowing the oil to cool down in the bowl. Place the shallots on the paper towel lined sheet and blot the shallots with the paper towels until most of the oil has been absorbed. Season with salt. Set aside to let cool.

In large bowl, combine soy sauce, lemon juice, chicken stock, and heavy cream.

Heat 2 tbsp of the shallot oil and butter over high heat in a large non-stick skillet until butter melts. Add mushrooms and cook until liquid is gone, about 10 minutes. Add garlic and cook for 30 seconds until fragrant. Add flour and cook until golden brown, about 2 minutes. Next, add the cream mixture and whisk until well combined. Bring mixture to a boil. Reduce heat and simmer until mixture thickens. Season with salt and pepper.

Preheat oven to 350°F.

Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl on the side. Once boiling, add green beans and boil for 5 minutes. Immediately drain and place beans in ice bath until cool. Drain and set aside.

In large bowl, combine green beans, mushroom sauce, and 1 cup of the fried shallots. Transfer to a large casserole dish and place in oven for 20 minutes. Top with remaining shallots and serve.

Having some drinks while cooking isn’t always a bad thing…why is that? Because you can use the empty bottle to store the leftover shallot oil for future use!

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thanksgiving 2010

This year, I’m making a single dish since I’m celebrating Thanksgiving with a larger group, last year I celebrated with just my immediate family, so I made a ton of dishes.

I plan on making legit green bean casserole to bring up to the annual family gathering. The recipe I’m using is from Serious Eats. I’ve never made or ate green bean casserole, so I’m hoping this turns out well.

Here are a few preview pictures from my prep work. After the holiday I’ll be sure to post an update.

Happy Thanksgiving everyone!

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cooking: thanksgiving 2009

Previously I was expecting the entire family (including aunts, uncles, cousins, etc.) to come over but this was not the case. This actually made my job much easier, as I did not have to make as much food. I was in the kitchen pretty much all day yesterday, but it was totally worth it.

The menu for last night was..

Green Beans and Walnuts with Lemon Vinagrette

Brown Bread Stuffing with Fruit

no picture taken…

Simple Pan Gravy (for extra gravy…just in case!)

Roast Turkey with Creamy Herbed Gravy

Pumpkin Cheesecake

I was able to tackle all of these meals, but my sister wanted to do the Pumpkin Cheesecake, so credit is all her’s for that one.

Let’s just say that this was the best Thanksgiving (food wise) that I have ever had. Everything turned out well and on time. Thanksgiving is a holiday where people are known for overindulging in all the good food we have…lucky for me…I did not (though it was damn hard not to get another slice of that cheesecake)!

My favorites of the night were the stuffing, turkey w/ the herb gravy, and the pumpkin cheesecake. My least favorite of the night was the green beans w/ lemon vinagrette. I dunno what it was, it just felt like it was missing something…and it was just a tad too tart for my liking. The turkey was a million times more successful than last year. Only bummer was that the dark meat was cooked a little too long….but the white meat was perfect!

Now if you’ll excuse me…I’ve gotta go snack on some leftovers…

P.S. Print out that pumpkin cheesecake recipe and make it…it’s so ridiculously good…

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