Week 10: Green Bean Casserole

Not quite sure what inspired this choice, especially since fresh green beans are definitely out of season in Wisconsin right now. I think I just wanted something really warm and home-y tasting since it is doing nothing but raining here.

Adapted from:
Best Ever Green Bean Casserole
Alton Brown for Food Network



Makes 4 to 6 servings
Take about 45 minutes to make and cook

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 Tbsp plus 1 tsp kosher salt, divided
1 lb fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2-inch pieces
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 Tbsp all-purpose flour
1 C chicken broth
1 C half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Really. Do toss the onions. Not tossing the onions results in seriously burnt onions. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. I actually blanched for 10 minutes. I wanted to beans to taste sort of soggy in the casserole. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Put in casserole dish. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.



Will definitely make this again. I think next time I might skip making the onions myself though and just buy some French Fried Onions. That part took a ton of time, smoked up the house, and didn't really turn out all that great.

Week 1 (Part 2): Meat and Potatoes

I eat to feel better. I know this about myself. Today was a day that I needed food. It was a bad day. Tears were involved. So, I came home and cooked. I snapped green beans and grated potatoes and whisked. It felt good.

"Lemony Green Beans"
Taken from Simple Suppers
from The Moosewood Collective

Serves 4 to 6 people
Ready in 20 minutes

1 tsp. salt
1 pound green beans
1 lemon
1 1/2 Tbsp. olive oil or butter
salt and pepper

Bring 3 or 4 inches of salted water to a boil. Rinse the green beans, and trim the stem ends. When the water boils, add the green beans and cook until tender, 5 to 7 minutes.

While the beans are cooking, grate the lemon peel and juice the lemon and set aside. You'll need about 1 1/2 Tbsp. lemon juice and 1 1/2 tsp. lemon zest.

When the beans are tender, drain them and return them to the pain. Add the olive oil or butter and the lemon juice and toss to coat. Add salt and pepper to taste. Serve sprinkled with lemon zest.

I liked this. It was easy enough to make and tasted great - really lemony.

"Two Potato Gratin"
Taken from Simple Suppers
from The Moosewood Collective

Serves 4
Takes 55 minutes

2 eggs
3 C grated sweet potatoes and white potatoes
1/2 C chopped scallions
2 Tbsp. white flour
1 tsp. salt
1/4 tsp. black pepper
1 C grated dilled Havarti cheese
1 Tbsp. butter
1 Tbsp. vegetable oil

Preheat the oven to 375.

Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese and mix well.

Heat the butter and oil in a large ovenproof skills (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the bottom is nicely browned. Do not stir.

Transfer the skillet to the oven and bake for about 15 minutes, until the top is golden. Sprinkle with remaining cheese and continue to bake until the cheese is melted, about 5 minutes. Cut the gratin into wedges and serve hot.

I expected this was going to be like cheesy potatoes; I guess they're called scalloped potatoes. It was more like hashed browns. But, the mix of sweet and regular potato was nice, and the onions added some crunch. I'd eat it again.

"Mustard Horseradish Sauce"
Taken from Barefoot Contessa Family Style
by Ina Garten

Makes 6 to 8 servings

1 1/2 C mayonnaise
3 Tbsp. Dijon mustard
1 1/2 Tbsp. whole-grain mustard
1 Tbsp. prepared horseradish
1/3 C sour cream
1/4 tsp. kosher salt

Whisk together. Serve at room temperature.

Ina's original recipe was meant to accompany a rib roast. I served it with beef tenderloin cooked on the grill.

I didn't have two different kinds of mustard and just used about 4 Tbsp. of Dijon mustard. I also would have added a little more horseradish for some extra kick. Oh, and I would recommend remembering to put the sour cream on your shopping list to avoid an extra and last-minute trip to the store.