Lisa Harp, Valdosta Today Food Contributor:
As I trust you know, I try to share interesting and clever recipes each week that I not only believe you and your family will enjoy, but that you will enjoy preparing. Today’s offering is no exception.
As many families do, my family, whether they like it or not, often finds the Food Network on the television. Though we tire of his attempts at humor many times, we all agree Alton Brown is a professor of food. When I looked for traditional recipes to share during the holidays with a special twist, Green Bean Casserole comes to mind right after how to fry a turkey.
I want to share Alton Brown’s recipe, which you can find on the Food Network site, or just follow along here. It is unique and will certainly raise a few eyebrows at your holiday table!
Ingredients
For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
METHOD
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.