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. 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. 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 12-inch cast iron 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. Top with the remaining onions. Place into the oven and bake
until bubbly, approximately 15 minutes. Remove and serve immediately.
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Green Beans with Lemon and Garlic
Show: Down Home With the Neelys
Episode: If Pat's a Good Boy: Pat's Favorites
Recipe courtesy The Neelys
Serves: 6 servings
Ingredients
Directions
Blanch green beans in a large stock pot of well salted boiling
water until bright green in color and tender crisp, roughly 2 minutes.
Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the
butter. Add the garlic and red pepper flakes and saute until fragrant,
about 30 seconds. Add the beans and continue to saute until coated in
the butter and heated through, about 5 minutes. Add lemon zest and
season with salt and pepper.
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Green Beans with Caramelized Onions and Almonds
Show: Tyler's Ultimate
Episode: Ultimate Meatloaf
Recipe courtesy Tyler Florence
Serves: 6 to 8 servings
Ingredients
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Directions
Fill a large high sided skillet with some
water, adding enough to be just shy of the rim of the pan by about 1
inch. Place over high heat and bring up to boil; add a big pinch of salt
and the green beans. Cook for about 5 minutes, the beans should still
be crisp. Drain the beans and then run them under some cold water to
stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over
medium heat. Add the almonds and toast stirring every now and then until
golden, about 3 to 5 minutes. Remove the almonds from the skillet and
reserve. Return the skillet to the heat and add the butter and olive oil
and heat until the butter has melted. Add the onions, season with salt
and pepper, and cook stirring frequently until the onions caramelize, 20
to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the
cooked cooled green beans and almonds, and stir well to combine. Season
with salt and pepper, to taste.
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Orange Scented Green Beans
Show: Food Network Specials
Episode: Rachael Ray's Thanksgiving in 60 - 2
Recipe courtesy Rachael Ray
Serves: 8 servings
Ingredients
- Peel of 1 orange
- 2 pounds trimmed green beans, available in produce department
- 2 tablespoons butter
- Salt
- 3 tablespoons fresh chives, snipped
Directions
Fill a pan with 2 inches water and bring to a
boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should
remain bright green with a snap to them.
Drain beans and return to pan. Remove peel. Toss with
butter, salt and
chives then transfer to a serving dish.
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Green Beans with Mushroom and Shallots
2007, Ellie Krieger, All Rights Reserved
Yield: 6 servings, serving size 1/2 cup
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1 inch pieces
- 1 tablespoon water
- 2 tablespoons olive oil
- 1/3 cup sliced shallots (about 2 medium)
- 3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
- Salt and freshly ground black pepper
Directions
Put green beans in a microwave-safe bowl with the water. Cover
tightly and microwave on high for 4 minutes. Carefully remove the cover,
drain in a colander, shaking off any excess water, and set aside.
While the beans are cooking, heat the oil over medium-high heat in a
large nonstick skillet. Add the shallots and cook, stirring, until
softened slightly, about 2 minutes. Add the mushrooms and cook, stirring
occasionally, until the water they release has evaporated and they
begin to brown, about 10 minutes. Add the green beans and stir to
combine and rewarm. Season with salt and pepper and serve.
Per Serving: Calories 80; Total Fat 5g (Sat Fat 0.5g, Mono Fat 3.5g,
Poly Fat 1g); Protein 4g; Carb 11.5g; Fiber 3g; Cholesterol 0mg; Sodium
7mg
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Green Bean Casserole by Martha Stewart
We've
made the quintessential Thanksgiving casserole better than ever by
combining fresh green beans, homemade mushroom sauce, and savory fried
shallots.
Everyday Food, November 2009
- Prep Time 35 minutes
- Total Time 50 minutes
-
Yield Serves 8
Ingredients
-
3 cups vegetable oil
-
6 large shallots, cut into very thin rounds, rings separated
-
1 1/2 cups all-purpose flour
-
Coarse salt and ground pepper
-
2 pounds green beans, trimmed and halved
-
1/4 cup (1/2 stick) unsalted butter
-
1 pound button mushrooms, trimmed and coarsely chopped
-
14.5 ounces low-sodium chicken broth
-
1 cup whole milk
Directions
-
Preheat oven to 425 degrees. In a large skillet, heat oil
over medium. Line a baking sheet with paper towels. In a large bowl,
toss together shallots and 1 1/4 cups flour until shallots are evenly
coated. In batches, shake off excess flour from shallots and fry until
golden and crisp, about 5 minutes, adjusting heat if shallots are
browning too quickly. With a slotted spoon, transfer to sheet and season
with salt. Set aside. (Store in an airtight container at room
temperature with a layer of paper towels underneath, up to 2 days.)
-
In a large pot of boiling salted water, cook green beans
until crisp-tender, 6 minutes. Drain and rinse with cold water to stop
the cooking. Pat dry. (To store, refrigerate in a resealable plastic
bag, up to 1 day.)
-
In a large saucepan, melt butter over medium-high. Add
mushrooms and cook until liquid has evaporated, about 7 minutes. Season
with salt and pepper. Add 1/4 cup flour and cook, stirring, until
incorporated, about 1 minute. Whisking constantly, gradually add broth,
then milk. Bring to a simmer. Cook, stirring occasionally, until sauce
thickens, about 5 minutes. Season with salt and pepper. (To store,
refrigerate with plastic wrap on surface, up to 2 days. Reheat before
using.)
-
Add green beans to mushroom sauce and toss to coat. Transfer
mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges,
about 15 minutes. Serve topped with fried shallots.
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Green Bean Casserole
Recipe courtesy Tyler Florence
Yield: 6 to 8 servings
Ingredients
- 3 pounds green beans
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 loaf crusty Italian bread
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 4 tablespoons freshly grated Parmesan
- 5 tablespoons extra-virgin olive oil
- 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
- 2 shallots, sliced
- 1 cup heavy cream
Directions
Bring a large pot of water to a boil; add a big pinch of salt and
the green beans. Cook for about 5 minutes, the beans should still be
crisp, they will be cooked more in the oven. Drain them and set aside.
Butter a baking dish large enough to hold the green beans with 1
tablespoon butter and set aside.
Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add
1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2
tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and
spread onto a baking sheet. Bake just until the bread just starts to
turn golden, about 10 minutes. Remove from the oven and set aside.
Meanwhile, melt the remaining butter and olive oil in a large
skillet over medium heat. Add the mushrooms and shallots, season with
salt and pepper, and cook until the mushrooms have released their
liquid, about 10 minutes. Pour in the heavy cream, add the remaining
thyme and chives, and cook for another 5 minutes. Add the green beans
and stir well. Put the green bean mixture into the prepared baking dish,
top with the croutons, and sprinkle on the remaining Parmesan. Bake
until everything is hot and bubbling, about 20 to 25 minutes.
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Green Beans and Salsify with Country Ham and Pecans
- ACTIVE: 25 MIN
- TOTAL TIME: 35 MIN
For his simple side dish, Dean
Fearing sautés crisp green beans with caramelized salsify, toasted pecans and
strips of intense country ham. At home, he jokingly calls them
"all-day" green beans—in fact, they take about half an hour to prepare.
Ingredients and Instructions
- 2 pounds green beans, trimmed
- 1/2 lemon
- 1 pound salsify
- 3 tablespoons vegetable oil
- 3/4 cup pecan halves
- 4 ounces country ham, cut into 2-by-1/4-inch strips
- 1/2 tablespoon pure maple syrup
- Salt and freshly ground pepper
- In a large pot of boiling, salted water, cook the beans
until tender, 7 minutes. Using a wire skimmer, transfer the beans to a
baking sheet to cool. Keep the water boiling.
- Squeeze the lemon into a medium bowl of water. Working
with one stalk at a time, peel the salsify, slice it 1/2 inch thick on the
diagonal and transfer to the lemon water. Drain the salsify and add it to
the boiling water. Cook until just tender, about 4 minutes, then drain and
pat dry.
- In a large, deep skillet, heat the oil. Add the pecans
and salsify and cook over high heat until browned on the bottom, about 4
minutes. Add the country ham, reduce the heat to moderate and cook,
stirring, until heated through, about 1 minute. Add the green beans and
cook, stirring, until hot, about 3 minutes. Stir in the maple syrup and
season with salt and pepper. Transfer to a bowl and serve.
Make Ahead The recipe can be
prepared through Step 2 and refrigerated for 2 days; let return to room
temperature.
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Gingered Green Beans
- TOTAL TIME: 25 MIN
- SERVINGS: 10
Scott Conant makes his crisp-tender beans with
ground ginger, since freshly grated ginger invariably creates unappealing
little chunks.
Ingredients and Instructions
- 2 pounds asparagus beans or Chinese long beans, cut
into 3-inch lengths, or whole green beans
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- Kosher salt
- Fill a large bowl with ice water. In a large pot of
boiling salted water, cook the beans until crisp-tender, about 4 minutes.
Drain the beans and transfer them to the ice water to cool. Drain and pat
dry.
- In a large skillet, heat the olive oil. Add the garlic
and cook over moderately high heat until fragrant, about 30 seconds. Stir
in the ground ginger and crushed red pepper, then add the beans. Season
with salt and stir-fry until the garlic is lightly browned and the beans
are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
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