Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (113 page)
SERVES 8
You can reduce the amount of garlic if you prefer more subtle flavoring.
2 | slices hearty white sandwich bread, torn into quarters |
3 | tablespoons unsalted butter |
2 | tablespoons grated Parmesan cheese |
Salt and pepper | |
6 | garlic cloves, minced |
2 | teaspoons all-purpose flour |
1 | teaspoon minced fresh thyme |
¹⁄ | teaspoon red pepper flakes |
1¹⁄ | pounds green beans, trimmed |
1 | cup low-sodium chicken broth |
1 | tablespoon lemon juice |
1.
Pulse bread in food processor to fine, even crumbs, about 10 pulses. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add bread crumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and stir in Parmesan, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper; set aside.
2.
Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and ¹⁄
4
teaspoon salt. Cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes. Stir in flour, thyme, and pepper flakes, then add green beans. Add chicken broth, increase heat to medium-high, cover, and cook until beans are crisp-tender, about 4 minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Transfer to serving dish, sprinkle with bread crumbs, and serve.
SERVES 8
This recipe turns the holiday favorite into an easy weeknight recipe.
3 | large shallots, sliced thin |
3 | tablespoons all-purpose flour |
Salt and pepper | |
5 | tablespoons vegetable oil |
10 | ounces cremini mushrooms, trimmed and sliced ¹⁄ |
2 | tablespoons unsalted butter |
1 | onion, minced |
2 | garlic cloves, minced |
1¹⁄ | pounds green beans, trimmed |
3 | sprigs fresh thyme |
2 | bay leaves |
³⁄ | cup heavy cream |
³⁄ | cup low-sodium chicken broth |
1.
Line baking sheet with triple layer of paper towels. Toss shallots with 2 tablespoons flour, ¹⁄
4
teaspoon salt, and ¹⁄
8
teaspoon pepper in small bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to prepared baking sheet and set aside.
2.
Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and ¹⁄
4
teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.
3.
Wipe out skillet. Melt butter in skillet over medium heat, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay leaves. Add cream and broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay leaves and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.
WHY THIS RECIPE WORKS
Mature supermarket green beans are often tough and dull, needing special treatment to become tender and flavorful. We wanted out-of-season green beans that would not only taste great on their own but that could also accommodate some interesting flavor variations. We discovered that roasting them in a 450-degree oven for 20 minutes with only oil, salt, and pepper transformed aged specimens into deeply caramelized, full-flavored beans. A little oil encouraged browning without making the beans greasy, and incorporating ingredients like garlic and ginger halfway through cooking prevented them from scorching. Adding honey or maple syrup helped liquid seasoning (such as vinegar or sesame oil) cling to the beans and helped with caramelization. Finishing with fresh herbs or nuts added the right complexity and texture.
SERVES 4
An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
1 | pound green beans, trimmed |
1 | tablespoon olive oil |
Salt and pepper |
1.
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spread beans on baking sheet. Drizzle with oil and, using hands, toss to coat. Sprinkle with ¹⁄
2
teaspoon salt, toss to coat, and distribute in even layer. Transfer to oven and roast 10 minutes.
2.
Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes. Season with salt and pepper to taste and serve.
SERVES 4
The assertive flavors in these green beans are a great match for steak.
1 | teaspoon extra-virgin olive oil |
1 | tablespoon lemon juice |
¹⁄ | cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse |
¹⁄ | cup pitted kalamata olives, chopped |
2 | teaspoons minced fresh oregano |
1 | recipe |
Salt and pepper | |
2 | ounces crumbled goat cheese (¹⁄ |
Combine oil, lemon juice, sun-dried tomatoes, olives, and oregano in medium bowl. Add beans and toss well to combine. Season with salt and pepper to taste, transfer to serving dish, top with goat cheese, and serve.
SERVES 4
The walnuts add nice texture to this recipe.
1 | tablespoon balsamic vinegar |
1 | teaspoon honey |
1 | teaspoon minced fresh thyme |
2 | garlic cloves, sliced thin |
1 | pound green beans, trimmed |
¹⁄ | red onion, cut into ¹⁄ |
1 | tablespoon olive oil |
¹⁄ | cup chopped walnuts, toasted |
1.
Adjust oven rack to middle position and heat oven to 450 degrees. Combine vinegar, honey, thyme, and garlic in small bowl; set aside.
2.
Line rimmed baking sheet with aluminum foil and spread beans and onion wedges on baking sheet. Drizzle onions and beans with oil and, using hands, toss to coat. Sprinkle with ¹⁄
2
teaspoon salt, toss again to coat, and distribute in even layer. Transfer to oven and roast for 10 minutes.
3.
Remove baking sheet from oven. Pour vinegar-honey mixture over beans and, using tongs, toss to coat. Redistribute beans and onions in even layer and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes.
4.
Season with salt and pepper to taste, transfer to serving dish, sprinkle with walnuts, and serve.
SERVES 4
The Asian-inspired flavors of these beans pair well with salmon.
¹⁄ | teaspoon toasted sesame oil |
2 | teaspoons honey |
¹⁄ | teaspoon red pepper flakes |
3 | garlic cloves, minced |
1 | teaspoon grated fresh ginger
|
1 | pound green beans, trimmed |
1 | tablespoon olive oil |
Salt | |
4 | teaspoons sesame seeds, toasted |
1.
Adjust oven rack to middle position and heat oven to 450 degrees. Combine oil, honey, pepper flakes, garlic, and ginger in small bowl; set aside.
2.
Line rimmed baking sheet with aluminum foil and spread beans on baking sheet. Drizzle with oil and, using hands, toss to coat. Sprinkle with ¹⁄
2
teaspoon salt, toss to coat, and distribute in even layer. Transfer to oven and roast for 10 minutes.
3.
Remove baking sheet from oven. Pour garlic-ginger mixture over beans and, using tongs, toss to coat. Redistribute in even layer and continue to roast until beans are dark golden brown in spots and starting to shrivel, 10 to 12 minutes.
4.
Season with salt to taste, transfer to serving dish, sprinkle with sesame seeds, and serve.
SERVES 4
These beans are a great match for pork.
1 | tablespoon maple syrup |
1 | tablespoon Dijon mustard |
1 | tablespoon whole grain mustard |
Pinch cayenne pepper | |
1 | pound green beans, trimmed |
2 | carrots, peeled and cut into 2-inch-long matchsticks |
1 | tablespoon vegetable oil |
Salt | |
1 | tablespoon minced fresh parsley |
1.
Adjust oven rack to middle position and heat oven to 450 degrees. Combine maple syrup, Dijon mustard, whole grain mustard, and cayenne in small bowl.
2.
Line rimmed baking sheet with aluminum foil and spread beans and carrots on baking sheet. Drizzle with oil and, using hands, toss to coat. Sprinkle with ¹⁄
2
teaspoon salt, toss to coat, and distribute in even layer. Transfer to oven and roast for 10 minutes.
3.
Remove baking sheet from oven. Pour maple mixture over beans and, using tongs, toss to coat. Redistribute in even layer and continue to roast until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes.
4.
Season with salt to taste, transfer to serving dish, sprinkle with parsley, and serve.
WHY THIS RECIPE WORKS
Green bean casserole is a classic, but we wanted a fresher spin that skipped frozen green beans, condensed soup, and canned onions. Using fresh green beans was an obvious place to start, and in place of canned soup, we made a mushroom variation of the classic French velouté sauce (traditionally made by thickening white stock with a roux). Ultimately, we found that the canned onions couldn’t be replaced in our version without sacrificing the level of convenience we thought appropriate to the dish, but we masked their commercial flavor by combining them with freshly made buttered bread crumbs.
