Green Bean Casserole

  • 6–8 slices bacon, diced
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup half and half
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 pounds fresh green beans, trimmed
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted


Preheat the oven to 450°F and lightly grease a 9x13-inch baking dish. To prepare the green beans, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 3 to 4 minutes, until just tender but still bright green. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice-cold water to stop the cooking process. Drain well and set aside.


In a large skillet over medium heat, cook the diced bacon until crispy, about 12 minutes, and do not drain the grease. Sprinkle in the flour and stir until fully absorbed, about 3 minutes, then add the minced garlic and cook for 1 minute, until fragrant. Slowly pour in the chicken broth, half and half, black pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes.


Place the blanched green beans in the prepared baking dish and pour the bacon mixture over them, tossing to coat evenly. In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until evenly moistened, and sprinkle this mixture evenly over the top of the casserole. Bake uncovered for 20 minutes, or until the topping is golden and crisp.


Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more