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Gourmet Green Bean Casserole
Serves 8
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.
6 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/4-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 pound button mushrooms, stems trimmed, quartered
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons all-purpose flour
2 cups milk
Pinch of cayenne pepper
Pinch of grated nutmeg
1 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup canola oil
4 shallots, cut crosswise into 1/4-inch rings
1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
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THANKSGIVING DAY SAUSAGE STUFFING
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 c. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 c, and add 1 or 2 tsp of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.
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Tater Tot Breakfast Casserole
4 C. Tater Tots
1/2 C. sharp cheddar cheese, shredded
1 1/2 C. diced ham
1/4 C. green onions, sliced
6 eggs
1 C. milk
pepper to taste
In lightly greased 9" x 13" baking dish, place enough Tater Tots to cover bottom in a single layer. Sprinkle with cheese, ham & green onions. Beat eggs, milk & pepper; pour over all. Cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered @ 350 for 50-55 minutes, or until knife inserted in center comes out clean. |
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Bread Stuffing with Apple, Raisins and Marmalade
1 large baguette (1 pound), crusts trimmed, bread cut into 1-inch cubes
1 cup shelled walnut halves (1/4 pound)
4 tablespoons unsalted butter
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 pound lean ground beef
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
1/4 cup orange marmalade
1/4 cup golden raisins
1 McIntosh apple, peeled and finely diced
Salt and freshly ground pepper
2 large eggs, beaten
1 cup Rich Turkey Stock
Preheat the oven to 350°. In a food processor, pulse the bread until coarsely shredded. Spread on a large rimmed baking sheet and toast for about 10 minutes, or until lightly browned. Meanwhile, spread the walnuts in a pie plate and toast in the oven for about 5 minutes, or until fragrant and lightly browned. Let the nuts cool, then coarsely chop them. Melt the butter in a large deep skillet. Add the celery and onion and cook over moderately high heat until softened, about 5 minutes. Add the beef and cook, breaking it up using a wooden spoon, until no pink remains, about 6 minutes. Add the sage and thyme. Transfer the meat to a large bowl and add the marmalade, raisins, apple, toasted bread and walnuts. Toss well and season generously with salt and pepper. Let cool slightly, then stir in the eggs and Rich Turkey Stock. Butter a 2-qt shallow baking dish and spread the stuffing in it. Bake for about 30 minutes, or until the stuffing is heated through and the top is browned and crisp.
MAKE AHEAD The stuffing can be prepared through Step 2 and refrigerated for 2 days. Return to room temperature before baking. |
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