Jeff Purrazzi, one of the producers of Chef Plum’s digital series Restaurant Road Trip, is a chef with confidence. He adapted this recipe from Alton Brown’s “Green Bean Casserole 2.0,” and believes his version is true to its title. Jeff shared the recipe as part of our episode featuring Thanksgiving sides. Jeff uses roasted rice powder in this dish to keep it gluten free so all eaters at the table can enjoy.
To make Roasted Rice Flour you’ll need:
1/2 cup raw, glutinous rice
Instructions:
1. Add raw glutinous rice in a pan and roast over a medium high heat until the grains become a golden brown colour, Stir continuously to ensure even browning of the grains.
2. When the rice is the desired golden brown color, remove from the heat and allow to cool down.
3. Grind the roasted rice into a powder using a grinder, mortar & pestle or other grinding device. Bear in mind the small quantity will, most likely, not grind properly in a larger blender or processor unless using a grinding attachment meant for spices.
4. Store in a jar with the lid on or air tight container. Store at normal temperature and use within a few days for the best taste.
Better Than Alton Brown's Green Bean Casserole
Equipment
- Mandoline
- Dutch oven
- 12-inch cast-iron skillet
- Spice grinder
Ingredients
- 4 tablespoons + 2 teaspoons kosher salt, divided, plus more to taste
- 2 pounds fresh green beans, trimmed and halved
- Neutral oil, for frying
- 18-24 peeled shallots, thinly sliced on a mandoline
- 5 tablespoons unsalted butter
- 8 ounces Chanterelle mushrooms, cleaned and roughly chopped
- 8 ounces Oyster Mushrooms, cleaned and pulled into strands
- 8 ounces King Trumpet Mushrooms, cleaned and cut into rings
- 1 teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- 1 teaspoon allspice
- 1 teaspoon freshly grated nutmeg
- 2/3 cup roasted rice flour (see recipe if you can’t find)
- 1 tablespoon sherry vinegar
- 2 cups unsalted chicken broth
- 2 cups half-and-half
Instructions
- Heat oven to 350ºF with a rack in the middle.
- Bring 3 quarts of water and 2 tablespoons of the salt to a boil in a large, heavy pot, such as a Dutch oven. Prepare an ice bath with 2 tablespoons of salt in water. Add the beans to the boiling water, return to a boil, and cook until just tender, about 8 minutes. Drain the beans, then immediately transfer to the ice bath. Let sit until cool, about 5 minutes, then remove from the Ice bath and lay out on paper towels to dry.
- Add all the thinly sliced shallots into your thoroughly dried dutch oven and pour in oil to just cover the shallots, and bring to 375°F over medium-high heat. Line a half sheet pan or platter pan with paper towels and stash next to the cooktop.
- While the oil heats, keep a watchful eye on the temp and stir the shallots gently. When the oil hits its target temp, carefully continue to stir, until golden brown, which happens pretty quick when the oil is at temp. As soon as all the shallots are consistent golden brown, use a spider to transfer to the prepared sheet pan and season lightly with salt. (The onions can be made up to a week ahead and stored in airtight containment at room temperature.)
- Melt the butter in a 12-inch cast iron skillet over medium heat. When the butter is foamy, add the mushrooms, the 2 teaspoons salt, and the pepper. Cook, stirring frequently, until the mushrooms have given off all of their liquid. Before this liquid evaporates, spoon off several tablespoons of this liquid and reserve. Continue to cook until the rest of the liquid has evaporated, and the mushrooms have browned, about 10 minutes.
- Add the garlic, allspice and nutmeg and cook, stirring constantly, until aromatic, about 30 seconds. Place rice powder, some of the reserve mushroom liquid and about a ⅓ cup of water together in a bowl and with a gloved hand mash together to form a smooth paste called a slurry. Pour the roasted rice flour slurry over the mushrooms (you may need to stir up as you pour), then continue to cook, stirring, until it begins to thicken to the right consistency, about 1 minute.
- Stir in the vinegar and cook for about 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the half and half. Return to a simmer, then reduce the heat to low. Continue to simmer, stirring frequently, until the mixture is quite thick, about 12 minutes. Remove from the heat.
- Stir in the green beans and half of the fried shallots, then top with the remaining shallots. Transfer to the oven and bake until the sauce is bubbly around the edges and the onions are deeply browned, about 10 minutes.