That said, it’s good to remember less is more with packaged foods, and it’s best to pick and choose when to use them as your secret weapon. And its use of packaged foods makes it part of a fundamentally American cuisine, one that has evolved with the greater availability of products from a wide variety of cultures. The dish is a great example of the high-impact/low-impact cooking I practice, meaning that the dish has a high impact on the person enjoying it and a low impact on the person making it. You can always make your own, but I prefer store-bought to save time - but either way, they give the casserole its signature, craveable crunch. And then, of course, there are the fried shallots. White miso contributes a hint of sweetness, and bridges the gap between the cream and the dashi. Here, I use shiitakes, which I love for their umami and aromatic notes of the forest floor, and a roux made from half-and-half. Instead, I used dashi powder, which adds wonderful depth and salinity, bringing out the dish’s umami notes and complementing the flavor of the mushrooms. Whatever the case, I didn’t hesitate to call on packaged foods for some help when I decided to make my own version of the recipe - though not Campbell’s cream of mushroom soup. Maybe it was some nifty marketing from the folks at Campbell’s. Green bean season, after all, is long gone by the time late November rolls around. But as I grew up and became a chef, I started to ask why it was a Thanksgiving staple. As a child, I never questioned the recipe it was just an integral part of Thanksgiving. It’s a recipe I have a long history with: when I was growing up, it was the dish that my mom and dad brought to my grandma’s for Thanksgiving every year. Green bean casserole is another one of those dishes that gets some help from packaged foods: invented by Campbell’s in 1955, its foundational ingredient is the company’s cream of mushroom soup. To wit: one of my most popular recipes at home is “Dad Rice,” which is simply rice made in the rice cooker with powdered ranch seasoning. Timing is everything in the kitchen, whether it’s at home or work, and as someone who lives a busy life and also happens to cook for a family of five, I’ve found that sometimes the easy way out is also the most delicious and satisfying. This year, Eater is choosing to acknowledge that history in our coverage of the holiday.ĭespite being a professional chef, my ego is not too fragile to accept a little help from packaged foods. ![]() ![]() Repeat until all the onions are cooked.Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. Fry until golden brown, a few minutes, then remove immediately to a paper towel-lined plate. Grab a handful of the onions, throw them into the flour mixture, tap to shake off the excess and plunge into the hot oil. Heat the oil in a Dutch oven or heavy-bottomed pot until a deep-frying thermometer registers 375 degrees F.Ĭombine the flour, salt, cayenne and some black pepper in a bowl. Put the onion slices in a baking dish, cover with the buttermilk and soak for at least 1 hour. Bake until the sauce is bubbly, about 30 minutes. Pour the sauce over the green beans and stir gently to combine. Put the green beans in the prepared casserole dish. Add the peppers along with the reserved bacon/onion mixture and stir to combine. ![]() If the sauce is too thick, splash in some chicken broth as needed. Add the cayenne, 1 1/2 teaspoons salt and some pepper, then the grated Cheddar and Monterey Jack. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Cook for a minute or two, then stir in the milk, half-and-half, chicken broth and sherry. Sprinkle the flour into the skillet and whisk immediately to evenly mix it into the butter. In the same skillet, melt the butter over medium heat. ![]() Cook for 2 minutes, then add the garlic and onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 4 to 5 minutes. Butter a casserole dish.Īdd the bacon pieces to a skillet over medium heat. Drain the beans once they're cool and set aside. Remove from the boiling water with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Blanch the green beans by dropping them into the boiling water and cooking them for about 1 1/2 minutes. Bring a pot of lightly salted water to a boil prepare a bowl of ice water.Ĭut the green beans in half if you like the pieces a little smaller.
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