For that classic, creamy mushroom taste, sauteed crimini mushrooms were folded into the mixture once cooled, casting a brownish tint. To make it extra gooey and flavorful, freshly grated parmesan cheese is heaped into this mixture, and you can always substitute with other cheeses, like gruyere. I tied it together with a beaten egg, slipped into the creme fraiche (taking a page out of lasagna-making, where this helps stiffen ricotta). So if you’re looking to put a new spin on a classic - and forget the sodium and preservative-rich canned and instant ingredients - here’s one way to make green bean casserole. Topped with caramelized onions before baking for a crisp topping A win-win for tradition and novelty, perhaps? According to them, it looked convincing enough to hearken the memories, but it tasted even better than them, too. And, “You have one hell of a beginner’s luck.” Apparently everyone at the party loves green bean casserole, and loved this version of it, however it differed from ones past. “You have nothing to hold it to so you can make it however you want,” they said. Now that the cat’s out of the bag, I can tell you that my friends who noshed on this casserole at a pre-Thanksgiving potluck last Sunday nodded at this revelation as if it made all the more sense. There was a giddy streak from the novelty rather than nostalgia in me see, I’ve never made nor can recall even eating green bean casserole before this. My editor had suggested green bean casserole as one of the dishes for me to try out, and I happily accepted the challenge. Grist wanted to run a series on Thanksgiving recipes without the processed ingredients and canned substitutes for truly homemade food. The incentive for making this casserole came to me by way of my editor at - not my own nostalgic impulses for Thanksgiving sides (more on that in a moment). Trimmed green beans, creme fraiche and sauteed mushrooms before folding together Would it be a success? Would it compare to the real thing?įresh crimini, or baby portobello, mushrooms are sliced and browned I instead gathered a few flavor-packed ingredients, including some creme fraiche for a little tangy depth, to make a suitably saucy coagulent with. So I didn’t head down the expected route and make a flour-based bechamel sauce. Yet keeping in theory with the practical aspect of the dish, I wanted to create a variation that called for no canned soup but still a one-two-three ease of putting together to bake. In this recipe, I’ve probably found the most decadent way of preparing a side of green beans that I can possibly muster - and it’s still better for you than the classic. It occurs to me now that whoever drafted that recipe for green bean casserole and sold it to millions via labels on condensed soup cans was probably trying to come up with a “healthier” alternative to most casserole recipes. That doesn’t mean it can’t be vegetables, layered with all that good stuff and little else. Sometimes you’ve just got to eat something ooey, gooey, and rich.
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