Monday, November 10, 2014

"Copy and Print" version of recipe for the Green Beans

It's All about the Beans

1 lbs fresh green beans, rinsed, trimmed and halved
2 tablespoons all-purpose flour
2 cups chicken broth
3 slices thick-cut bacon, diced
½ cup chopped yellow onion
2 cloves garlic, minced
12 ounces fresh button or cremini mushrooms, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup half-and-half
2 cups of ready to fry loose hash brown potatoes
Wash the mushrooms and beans well, rinse.
Chop the onion, slice the mushrooms, cut up the bacon.
Snap the ends off of the green beans and cut in half. Heat chicken broth in a skillet and add the beans, cover and let boil for 5 minutes. Prepare an ice water bath. When 5 minutes are up, use a slotted spoon to transfer the beans into the bath to stop the cooking, reserve the chicken broth.

Fry the bacon until crispy, add onions and fry until starting to turn transparent, about 4 minutes. Add the mushrooms, garlic and almond slivers. Cook for another 4 minutes until the mushrooms are soft. With a slotted spoon, transfer the mixture to a bowl.

Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the reserved chicken broth while constantly whisking to prevent lumps. Mix in the Half-and-half. Stir until nicely thickened.

Spray a 9 x 13 baking pan. Mix everything together and pour into the pan.

In a clean skillet heat 2 tbs oil. When hot, scatter a very thin – single layer of loose hash browns across the pan. Stir this until each bit of potato is a nice golden brown, it might take two skillets full. Drain and sprinkle with kosher salt.

Sprinkle the golden potatoes over the green bean casserole and bake in a 350 degree oven for about 40 minutes to heat through.

A great new take on an old classic.

No comments:

Post a Comment