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Green Bean Casserole Recipe

November 22, 2011 by · Comments Off on Green Bean Casserole Recipe 

Green Bean Casserole Recipe, The ever popular green bean casserole has become a staple for Thanksgiving, but you haven’t really enjoyed it until you’ve tried “French Chef” Julia Child’s classic recipe.
While Julia Child thought the green bean casserole with fried onion rings was — a classic American Thanksgiving dish — this famous “French Chef” – who passed in 2004 at the age of 91 – liked to showcase a somewhat “French version” of this casserole on her 1960’s and 1970’s era public television cooking shows. In turn, Child’s TV cooking partner, Jacques Pepin, called Child’s version “green bean heaven” because of its rich taste with “lots of cream, butter and crispy green beans.” At the same time, Child told Pepin that “it’s much more than just dumping a can of mushroom soup over beans,” because “using canned or even frozen green beans for the recipe was horrid.”

In turn, Child scolded anyone who complained about cooking Thanksgiving dinner because “it’s an honor,” she exclaimed with an affectionate slap on a turkey about to be roasted. Child then dispenses with the pleasantries and met fire with fire by stating that “anybody can cook a Thanksgiving dinner. And, why don’t they care?”

Child’s green bean casserole made easy

In 1996, Child was ranked #46 on TV Guide’s 50 Greatest TV Stars of All Time. She graduated from Smith College, earning a B.A. in history back in 1934 and also graduated from the famed Paris cooking schools Le Cordon Bleu and Le Grand Diploma.

In addition, Child authored the 734-page book “Mastering the Art of French Cooking,” that became an international best seller and still receives critical acclaim that derived in part from its easy to follow recipes.

For instance, she told a TV audience in 1971 that: “I recommend only fresh green beans for the casserole.”

Child then offered a short history of the American version of the green bean casserole that consists of green beans, cream of mushroom soup and topped with French fried onions.

Child noted that this dish has been a classic Thanksgiving side dish since the 1950’s when the Campbell Soup Company offered a cooking contest around two things most Americans always had on hand: green beans and cream of mushroom soup.

While Child never took credit for the green bean casserole – and, in fact, made fun of it during her annual Thanksgiving TV cooking shows – she said “it’s a must for any Thanksgiving dinner.”

Green bean casserole can be modified

What’s nice about a green bean casserole, explained Child during one of her early cooking shows, is “how easy it is to make, and you can add your own ideas very easily.”

For instance, she said “you can simply follow the directions on the back of most cans of mushroom soup that feature green bean casseroles.”

At the same time, this “French Chef,” made it clear that when preparing a classic green bean casserole, to also use “fresh French beans,” that she said are “also referred to as green beans.”

In turn, she always recommended using fresh, “thinner type green or French beans” for her casserole recipe.

“These bright beans are stripped down to their essence and tossed with lots butter. There’s no loss of color, flavor or texture by cooking the beans in advance,” explained Child while also advising Thanksgiving cooks to “prepare the beans up to one day in advance,” and “covered tightly and refrigerated,” and then reheated for about five minutes when ready to serve.

Green Bean Casserole

November 24, 2010 by · Comments Off on Green Bean Casserole 

Green Bean Casserole, (Media Newswire) – Instead of the Green bean casserole served every year at the Easter dinner, try the newly added Italian Green Bean salad recipe posted to the EIDB.net portal. With fresh ingredients, this side dish is sure to please all guests.

To start preparation, remove ends from the beans. If beans are large, cut them French style into lengthwise strips. Heat beans and 1 inch of salted water ( ratio: 1/2 teaspoon salt to 1 cup water ) to boil.

Cook uncovered for 5 minutes, then cover and cook until tender for 10 to 15 minutes. If done French style, cook only 5 to 10 minutes. Once done, then drain.

Check out the rest of the recipe complete with ingredients at: http://eidb.net/2738/italian_green_bean_salad.html

Sweet Potato Casserole With Marshmallows

November 20, 2010 by · Comments Off on Sweet Potato Casserole With Marshmallows 

Sweet Potato Casserole With Marshmallows, Back when Earth Day was still in diapers, cheese fondue was considered an elegant appetizer and people thought they looked hot in bell bottoms, there were no heritage turkeys from custody or fancy-pants sweet potatoes on the table for Thanksgiving.

No, our birds are frozen from the farm nearest factory. And cranberry sauce? He slipped on a box with a schlurp who made the children laugh.

The average American, we celebrated Thanksgiving 30 to 40 years has been, for the most part, processed, convenient and cheap. And, not knowing better, we loved it.

Here’s a look back at some classic Thanksgiving, as well as suggestions on how you can freshen your party with delicious versions kicked-up with local ingredients that are not out of a can or box.

TURKEY

TS-EX-N: When you were a kid, did not always look like Turkey took a week to thaw and your mother always had to get up to, oh, 3 hours to put it in the oven?

At the time, our turkeys were almost always frozen as hard as the head of a politician. A fresh turkey seemed kind of exotic species, like Ricardo Montalban.

NOW: Oh, options. If you want to save endangered, buy a turkey heritage. It can cost as much as your grocery bill every week, depending on the breed and where you buy it, but you’ll feel less guilty pour sauce over it. And these costs, turkeys outdoors? They are everywhere.

Aurora Provisions offer local free-range turkeys for a pound and 3.89, if you want to cook your own. If they do the cooking for you is $ 16.95 & pound for a turkey breast and sage-glazed or cider and 10.95 & pound for a “lemon and herb butter Roast whole boneless, heat & Serve Turkey.”

Rosemont Market offers outdoor bird poultry Maine-tion for a pound and 3.79 and outdoors, birds grazing Serendipity Acres for $ 4.99 a pound.

Whole Foods is a virtual turkey farm itself. They offer birds are free range, medicinal plants and rubbed with brine, organic free-range smoked whole, smoked or without bone-chest, heritage bronze biological heritage and cooked together. Phew.

Stuffing

TS-EX-N: The joke is that people either your creativity or a stick to the tradition that has proven itself. I tried playing pranks fancy over the years for my family, but we always seem to return to cornbread dressing my mother.

The classic, of course, is the essence box that costs far less than $ 2 for a packet of croutons and diced some dried herbs. Really? Is it so hard cube of bread and chop fresh herbs? If you’re still using the canned stuff on Thanksgiving Day, shame on you.

NOW: If you go with a stuffing mix, at least at the outset Rosemont market, where the cut-up bread is homemade ($ 2.99 for 1 lb bag) and has not been sitting on a shelf for months.

Whole Foods Traditional New England joke (and 10.99 for four), cornbread stuffing with sausage and spinach ($ 13.99, serves four) and vegan sprouted grain bread stuffing (and 12.99 , serves four).

Aurora Provisions is selling a corn bread, apple and fennel sausage stuffing ($ 8.95 per pound) and so-called “Mommy Marika’s farce”, a traditional bread stuffing with onion, garlic , parsley, turkey broth, dill and apricots (also $ 8.95 per pound).

If your menu includes sweet potatoes, you can kill two birds with one stone with the fat of the sweet potato stuffing ($ 5.99 per pound) of Leavitt & Sons at Falmouth.

SAUCE

TS-EX-N: house has always been preferred, but let’s faces it, the sauce is a crapshoot. Sometimes it turns out that mind-blowingly good. But if you do not pass your mojo sauce, it can be inedible. That’s why they came with ready-made sauce in jars and stuff powder in sachets.

My mother has always been home, but kept some of the commercial spray handy, just in case a disaster occurred. Once the juices have been used, there is no turning back, and you can not use a turkey without some sort of sauce.

NOW: If you do not want to make your own sauce, or you are worried, you may not be enough, you should really get takeout from a local market rather than using the substance in pot and powder. Yes, it’s more expensive, but – good sauce! – It’s Thanksgiving.

Aurora has provisions Riesling sauce (and 12.99 for fourth) for those who think we need more wine with your meal. Rosemont has the traditional sauce for a liter and 5.99. Whole Foods and sauces, made in their kitchens, Massachusetts, are a pint and 4.99 for the traditional sauce or vegan turkey with wild mushroom sauce. If you host a large crowd, check out Trader Joe’s “All-Natural Gravy” and to 1.49 per carton 17.6 ounces

Cranberry sauce

TS-EX-N: Kids always wanted to open the cranberry sauce on Thanksgiving, but they prefer to die than eat that. The challenge was to get out of the box in one piece if you could see the crests of the box printed in the block of cranberry jelly substance. And, oh yes, there was that cool noise it makes out.

NOW: A return to fresh cranberry relishes home is one of the major improvements in the Thanksgiving over the years. I always make my own cranberry relish and orange, but if you do not want to bother you, there are many shops have purchased options that will bring pizazz to your holiday table. Trader Joe’s has a taste of fresh cranberries, orange and 3.49. Whole Foods is the version to 4.99. Version Rosemont market is a cranberry sauce with ginger and orange for $ 3.29, and Aurora has a taste for wine cranberry-port for $ 6.99.

The stew of green beans

TS-EX-N: This classic celebrates its 55th anniversary this year. It is easiest recipes – green beans, mushroom soup, milk, fried onions and a touch of soy sauce – but still people support it. The French or regular green beans? Canned, frozen or fresh? If you add the water chestnuts, or is it a kind of culinary communist plot?

NOW: After 55 years, green bean casserole has become one of those things that people love or hate. I asked people on Facebook and Twitter what they do to try to improve the dish, and the answers are nothing if not creative. A family adds sautéed fresh mushrooms, shallots and onions and sour cream substitutes for part of the soup to reduce sodium. Another uses shiitake mushrooms and shallots, and tops off the pot home with onion rings panko.

Most local substitutes for GBC seem to be different versions of green bean almandine, although Leavitt & Sons has a pot of beans and cheese for 7.99 a pound. Trader Joe’s at least made an attempt at classic version contains blanched green beans, wild mushroom sauce, cream, butter and chunks of fried onions Gourmet, 16 ounces, $ 3.99.

Sweet potatoes

TS-EX-N: My older brother is in his 50s, but always insists on having his sweet potatoes served with marshmallows on top. This seems to be a guy thing, so at first I thought that maybe there’s just one kind of mutation of sweet potato, on chromosome Y.

Then it dawned on me that perhaps the golden, crispy-on-the-outside, gooey marshmallows-on-the-inside brought back memories of our family camping trips where we roasted marshmallows on a fire open. All I know is that no matter how fabulous my sweet potatoes with cinnamon, nutmeg and pecans are in the lead, marshmallows always win.

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