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Category: Beans
Prep Time: Cook Time: Total Time:
1 lb green beans, ends trimmed
1 tbsp olive oil
8 oz sliced mushrooms
2 cloves garlic, minced
2 tsp chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows
Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving.
Fried Onions:
2 quarts peanut oil, for frying
2 large red onions, thinly sliced and separated into rings
1/4 cup buttermilk
2 cups Arborio rice coating, recipe follows
kosher salt
Heat peanut oil in a deep fryer or deep pot to 375. Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid. Dip onions into Arborio rice coating, covering thoroughly Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
Arborio Rice Coating:
1 cup Arborio rice
3 cups flour
1 cup semolina
2 tbsp fine salt
1 tsp freshly ground black pepper
Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
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ITALIAN GREEN BEAN CASSEROLE
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Category: Beans
Prep Time: Cook Time: Total Time:
1 lb green beans, ends trimmed
1 tbsp olive oil
8 oz sliced mushrooms
2 cloves garlic, minced
2 tsp chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows
Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving.
Fried Onions:
2 quarts peanut oil, for frying
2 large red onions, thinly sliced and separated into rings
1/4 cup buttermilk
2 cups Arborio rice coating, recipe follows
kosher salt
Heat peanut oil in a deep fryer or deep pot to 375. Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid. Dip onions into Arborio rice coating, covering thoroughly Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.
Arborio Rice Coating:
1 cup Arborio rice
3 cups flour
1 cup semolina
2 tbsp fine salt
1 tsp freshly ground black pepper
Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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