Let it cook for one minute, until slightly browned and fragrant. Draw in as much liquid as you can, into the flour. When the butter is melted, sprinkle the flour over the butter, whisking all the while. Add remaining 4 tablespoons of butter to other side of skillet. Cook for another 2–3 minutes, until garlic is fragrant.Now slide everything in the skillet to one side. Add chopped shallots and garlic, stirring to incorporate. Cook, stirring regularly, until mushrooms are softened. Once butter is melted, add the mushrooms and stir to incorporate. Add 2 tablespoons of the butter to the skillet. Return skillet to stove top over medium heat. Once bacon has cooled, roughly chop and set aside.Discard all but 2 tablespoons of the bacon fat from the skillet. Transfer bacon from skillet to a paper towel lined plate to drain and cool. Drain again and set aside.In an extra large skillet with tall sides, over medium to medium-high heat, fry bacon until chewy-crisp. Drain beans and pour into a large bowl of ice water to stop from cooking. Cook beans for 2–3 minutes, until bright green in color and tender crisp. Sprinkle lightly with kosher salt and set aside.For the green beans, bacon, and homemade gravy:Preheat oven to 375° F.Bring a large pot of salted water to a boil and add green beans. Transfer to a paper towel lined baking sheet. This should take about 3–5 minutes per batch. Take care to not let them get too dark, as they will also bake for a bit in the oven on top of the casserole. Fry shallots in batches until golden brown and lightly crispy. Heat to 325☏, using a deep-frying thermometer. Pour canola oil into a medium saucepan to a 1-inch depth and place over medium-high heat. Place lid tightly on bowl and shake the bowl a few times to evenly coat shallots with flour mixture.
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