Introducing Defense Grid: Green Bean Casserole Edition
12/20/2013 by Kaboom
And here's how you can make Lex's scrumptious recipe at home!
Green Bean Casserole simplified no blanching of beans/using frozen beans
1 onion cut into half rings
1 tsp. olive oil
4 T butter
4 C sliced mushrooms
Salt and pepper to taste (don’t be a Philistine always grind your pepper fresh)
3 T All Purpose (AP) flour
Pinch of nutmeg (I grate mine on a microplane)
3 cloves minced garlic
1 ½ C chicken stock ( there’s a little wiggle room on the amount depending on how thick or thin you like it)
1 ½ C half and half
5 cups of thawed cut green beans
1 T butter (I use salted because my kung fu is strong)
1 C panko crumbs
1 C grated parmesan cheese (not that Kraft crap in a can)
¼ tsp onion powder
¼ tsp salt
Onion rings (garnish!!!)
1 Large onion
1¼ cups all-purpose flour
1 t baking powder
1 t salt
1 cup milk, or as needed (I use buttermilk)
¾ cup panko
Set oven to 400 F.
In a heavy sauce pan, heat oil to a shimmer. Add onions and sauté to color.
Remove these onions from pan to a bowl and set aside.
Lower heat to medium and melt butter. Add mushrooms season with salt and pepper and sauté to mid tooth with good color.
Add garlic and nutmeg and cook for additional 3-4 mins taking care to not let garlic burn. Lower your heat to a low setting. Sprinkle flour over the mushrooms and get full coverage over contents in pan.
This is creating a roux from the fats in the pan (this technique is called “singe” pronounced san-jay in French culinary circles). Cook this for 3-4 mins to cook out the raw cereal taste of flour.
Make sure to toss the mushrooms around to keep from burning the roux. Slowly pour in chicken stock and raise heat to medium Scrape up fond on bottom of pan while doing this. Stir this often and it will eventually thicken from the
starches swelling with the liquid in a heated environment. Stir for 3 mins. And slowly pour in half and half and stir to fully incorporate. Reduce this down to thicken (approx 10 mins it should have the consistency of soup that moves). Season with salt and pepper to taste (do it now!)
Reintroduce (fold in) previously cooked onions and drained and thawed green beans. Pour pan contents into a casserole dish. And sprinkle with half of parmesan cheese.
Using a sauté pan set heat to medium and melt butter. Lower heat to low and add panko and keep contents moving to brown slowly (use flip method to get good butter and heat distribution)
Add salt ad onion powder and remove from heat once color turns corner (blonde, not brown) once cool add remainder of parmesan cheese to panko mixture.
Sprinkle this crumb mixture over the casserole and place in oven for 15 until it’s freaking bubbling and brown on top.
I top mine with onion rings fresh from the fryer after its baked and sitting for a bit, but you can do these a few hours ahead and top them during the final bake.
Now I know a lot of you out there are “lazy lima beans” so if you use ready to bake onion rings, I wont balk. Just know deep in your heart that going scratch is the true path to Valhalla
Heat the oil in a deep-fryer to 365 F
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside.
Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping.
The wire rack may be placed over a sheet of aluminum foil for easier clean up.
Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat.
Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time, for 2-3 mins until golden brown.
Remove to paper towels to drain (paper bags are the best for this).
Season with seasoning salt, and serve.