Posts Tagged 'sides'

Cheddar-Pecan Green Bean Casserole

Green Bean Casserole

Cheddar-Pecan Green Bean Casserole

Green bean casserole is an iconic dish that most Americans expect on their Thanksgiving holiday table. Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender haricots verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese. (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French fried onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights. It’s so good you’ll serve it year round!

Cheddar-Pecan Green Bean Casserole

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 oz. button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoons freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Excepted from “Simply Suppers” by Jennifer Chandler.

 

 

 

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Grilled Bok Choy with Ponzu Ginger Sauce

Bok Choy 0408

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.


Jennifer Chandler

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