This year I decided to do a traditional Thanksgiving, but with new recipes. I like the usual round of casseroles, but I think I've been eating the same thing for 30+ years. Time for a refresh. I found this recipe in an article about Thomas Keller and the dinner he makes for veterans each year. I figured that kicking the canned mushroom soup couldn't be a bad thing. The casserole actually turned out pretty well, but I have to admit something. I did not fry a load of shallots. At this time of year, something has to give, and that was it. French's fried onions all the way!
Haricots Verts Casserole
Adapted from Saveur magazine, November 2014
2½ pounds haricots verts or green beans, trimmed
Kosher salt and freshly ground white pepper, to taste
3 tablespoons unsalted butter
12 ounces white button mushrooms, sliced ¼-inch thick
1¾ cups heavy cream
8 sprigs thyme
2 cloves garlic, smashed
1½ tablespoons sherry vinegar
2 cups canola oil
3 shallots, thinly sliced
½ cup all-purpose flour
Cook haricots verts in an 8-quart saucepan of boiling salted water until crisp-tender, 1 to 2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
Add butter to pan; heat over medium-high. Cook mushrooms until browned, 8 to 10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8 to 10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9x13-inch baking dish.
Heat oven to 400°F. Wipe pan clean and add oil; heat until a deep-fry thermometer reads 300°F. Toss shallots in flour and, working in batches, fry until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.
3 shallots, thinly sliced
½ cup all-purpose flour
Cook haricots verts in an 8-quart saucepan of boiling salted water until crisp-tender, 1 to 2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
Add butter to pan; heat over medium-high. Cook mushrooms until browned, 8 to 10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8 to 10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9x13-inch baking dish.
Heat oven to 400°F. Wipe pan clean and add oil; heat until a deep-fry thermometer reads 300°F. Toss shallots in flour and, working in batches, fry until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.
Makes 8 to 10 servings
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