Lynne Rossetto Kaspers Green Bean Casserole Food

GREEN BEAN CASSEROLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
• Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
• Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

LYNNE ROSSETTO KASPER'S BUTTERNUT SKILLET SOUP

Steps:

• In a 12-inch sauté pan, heat the oil over medium high.
• Stir in the onion, salt and pepper.
• Sauté until golden.
• Stir in garlic and all the thyme. Cook 30 seconds.
• Blend in vinegar, scraping up the brown glaze from the bottom of the pan. Boil down to nothing. Do the same with the wine.
• Blend in tomatoes.
• Cook 2 minutes.
• Add squash and broth.
• Bring to a gentle simmer over medium low heat.
• Cover and cook 30 minutes, or until squash is tender.
• Taste for seasoning.
• Cool a little, then puree half the soup in a blender.
• Pour it back into the pan. Set aside up to an hour at room temperature, or refrigerate up to four days.
• Blend together the topping's lime peel, juice, and garlic.
• Just before serving stir in the herb leaves.
• Reheat soup to bubbling.
• Taste again for seasoning.
• Sprinkle topping on each serving.
• LYNNE'S TIPS
• Kabocha is a winter squash. Its dark green rind is streaked with pale green and the orange flesh is sweet when cooked. As with all squash, select ones that are firm and heavy for their size. Cut in half and remove the seeds before baking, steaming or using in soups.
• The wide, shallow surface of a big sauté pan encourages faster sautés and cooking. Because you can reduce quantities quickly in a big, wide pan, you intensify flavours in a matter of minutes. If you boil down a soup in a deep pot to enrich it, it takes longer and flavours don't stay as fresh.
• Fast-browned onions supply the bold foundation you need with sweet ingredients like squash. (Slow browning creates caramel-like sweetness).

AUNT LYNN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Melt 2 T butter in large skillet over medium heat.
• Stir in flour until smooth and cook for one minute.
• Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream.
• Add green beans and stir until coated.
• Transfer mixture to a 2 1/2 quart casserole dish.
• Spread cheese over top.
• In a small bowl toss taste toppers and butter and sprinkle over the cheese.
• Bake for 30 minutes or until top is golden brown and cheese is bubbly.