![]() ![]() ![]() 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. 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons. 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. At this point, we will stir in the green beans and cook for about 8 minutes, or until the green beans are tender. A mixture of broth and half & half will be added and cooked until thickened. ![]() 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. We will then begin with sauting the onions and mushrooms for 10 minutes. (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. Top with remaining 1 cup onions and 1/4 cup cheese. minced shallots and cook until softened, 2 to 3 minutes. Stir together green beans, soup, heavy cream, 1/2 cup of the onions, and 1/4 cup of the cheese in a large bowl. 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. All you need are some very thinly-sliced onions (red, white or yellow up to you), Panko breadcrumbs (which we will briefly saut to make them extra crispy), Parmesan cheese, butter and salt. 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. ![]()
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