Alex Guarnaschelli Makes Stovetop Green Bean Cassero...Food Network
- Video description
- 2 months ago
- 23,703 views
- 671 likes
- 25 comments
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download
Subscribe to Food Network: https://foodtv.com/2WXIIWZ
Get the recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stovetop-green-bean-casserole-recipe-2012920
Stovetop Green Bean Casserole
RECIPE COURTESY OF ALEX GUARNASCHELLI
Total: 53 min
Prep: 15 min
Cook: 38 min
Yield: 8 to 10 servings
The Green Beans:
2 tablespoons kosher salt
1 pound string beans, ends trimmed, beans cut in half
The Mushroom Base:
1 tablespoon unsalted butter
12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices
1 teaspoon cayenne pepper
1 teaspoon Dijon mustard
2 cloves garlic, peeled and minced (or put through a garlic press)
3 tablespoons all-purpose flour
1 cup chicken stock
3/4 cup heavy cream
1 cup sour cream
4 cups canola oil
1/4 cup all-purpose flour
2 teaspoons cayenne pepper
3 medium shallots, peeled and cut into thin rounds
For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry.
This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com
- Related videos