screamin' (green) bean casserole... gluten free!
So I learned something last year during Turkey day-- that my childhood feelings about brussell sprouts were totally en pointe. I hated them when I was tiny, and I hate them now. I thought that my love of all things cabbage-y, tart, and savory would lead me down the path to a love of them, but I should have trusted my 8 year old tastebuds. They taste terrible. For those of you with a penchant for these tiny, foul tasting veggies, I salute you.
So anyway, last year, after making this totally delicious dish that every one else adored and literally ate every last bit of, I made a pledge to myself... to remake it this Thanksgiving but to use a totally inoffensive veggie-- the infamous haricort vert/skinny green beans so I could eat the whole thing instead of trying to scrape the extra sauce from the bottom of the dish to slather on everything around.
I just finished prepping this and it's cooling on the counter as I type. I modified the classic Screaming Heads recipe... and, boy, it's TASTY. If you like prosciutto and garlic, watch out. I was thinking about just making the sauce as a coating for pasta... don't mind me slobbering over here...
screamin' (green) beans
2 lbs green beans (fresh or frozen)
4 or so oz of thinly sliced prosciutto (you will chiffonade this)
1 container of fresh crimini muchrooms (I like the smaller end of the mushroom size scale, here)*
2 tablespoons unsalted butter
1 roasted head of garlic (see step 1 below)
3 tablespoons all-purpose gluten free flour (I use Orgran)
1.5 cups heavy cream
1 cup half-and-half
.25 cup Sherry or White Wine Vinegar
1 cup grated parmesean + .5 cup for sprinkling over the casserole before baking
1 tsp nutmeg (freshly grated or ground)
1 tsp kosher salt
.5 tsp freshly ground pepper
.5 cup gluten free bread crumbs (I use Udi's and just put it in the food processor)
other thing you'll be needing: a casserole dish
1. Crank your oven up to 350 degrees. Take a whole head of garlic and chop off the top of the side that has the thin papery bits that taper... I sort of took a paring knife to gingerly cut off the tippy tops so I didn't lose any garlic. I love garlic and seeing the little pieces in the trash breaks my heart so I go FULL GARLIC. Lightly drizzle the top of the exposed garlic with olive oil, put it into a little foil tent, and let it get delicious in the oven for 45 minutes. You'll be adding this to the tastytown cream sauce you'll be cooking soon.
2. Make sure your oven is still at 350 degrees. Roll up the thinly sliced prosciutto and begin to chiffonade into thin pieces. I go thin since I like to have lots of little pieces throughout the casserole.
3. Heat your pan over medium heat, add the butter, and saute the prosciutto for about 2 minutes. Add the roasted garlic and green beans to the pot and let all the flavors mix together, about another 3 minutes.
4. Add the gluten free flour and give this a really good mix-- you're aiming to get that flour coating all of your green beans. Once you get this going (be sure you get it done fairly quickly so the flour doesn't burn), add in the heavy cream, half & half, and your acid (vinegar or sherry), and the mushrooms. Let this come up to a solid simmer-- I find that the gluten free flour tends to suck up any moisture so this could happen pretty quickly.
5. Stir in your nutmeg, salt, and pepper... and the CHEESE!
5.5. Marvel at your handiwork and transfer the deliciousness into the casserole dish you've set aside. Top it with the reserved half cup of cheese and bread crumbs, bake it, uncovered, for 20 minutes.
6. Serve immediately and enjoy.
* I like to pop out the stems, clean them off with a damp towel, and cut them in half since we have mixed feelings about mushrooms in our house... if they're halved, they're easier for the people I love to pick them out and put them on my plate so I can eat them. YUM. But really, cut them however you like.