It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Monday, November 10, 2014
"Copy and Print" version of recipe for the Green Beans
All about the Beans
lbs fresh green beans, rinsed, trimmed and halved
ounces fresh button or cremini mushrooms, chopped
tablespoons all-purpose flour
cups of ready to fry loose hash brown potatoes
the mushrooms and beans well, rinse.
the onion, slice the mushrooms, cut up the bacon.
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.
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.
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.
a 9 x 13 baking pan. Mix everything together and pour into the pan.
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.
the golden potatoes over the green bean casserole and bake in a 350
degree oven for about 40 minutes to heat through.