There's still a few weeks to get those Thanksgiving ducks in a row. On most tables, roast turkey is front and center, the holiday main attraction. But what's in the supporting cast?
Mashed potatoes, dressing/stuffing, yams, something green, all smothered in gravy. How can we forget the cranberry sauce?
Next week, I'm invited to a pre-Thanksgiving potluck at All Recipes headquarters and I've been marinating on what to bring to the party. One of those old-school dishes from my childhood keeps popping into my internal brainstorming sessions: Green Bean Casserole.
Go ahead and groan. It's such a throwback, swimming in cream of mushroom soup and topped with canned crispy onions. It's a million miles from fancy, but it does taste awfully good.
Still, what about a made from scratch version? Maybe I'll even incorporate a few wild mushrooms and use stronger-flavored shallots as a stand-in for the crunchy onion factor. And fresh green beans instead of canned. All baked in my beautiful Le Creuset casserole pan. Yeah, that's the ticket.
I'm going to experiment the next couple days and would love any suggestions!
-- Leslie Kelly
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