Morning Minute: November 22, 2018
A Word of Seasonal Advice From Your Local Fire Fighters:
”We are fortunate in this town to have some of the best dispatchers out there. These dedicated men and women are equipped to handle just about any emergency they are faced with. One particular emergency however, is a little bit beyond even their expertise. That is TURKEY emergencies!
If you need help, tips, or advice on making your Thanksgiving turkey the best it can be, the professionals at Butterball's Turkey Talk-line are there to help! Please don’t call 911!!
You can call them at 1-800-BUTTERBALL (1-800-288-8372) or you can text your questions to 1-844-877-3456. They are available until 10PM today and 6PM tomorrow (Central Standard Time).
If you are frying your bird, be sure it’s thawed first. Make sure the fryer is at least 20 feet from the house. Don’t put too much oil in the pot. TURN OFF the burner before putting the turkey into and taking it out of the pot!!
Regardless of how you are cooking, make sure you have a fire extinguisher nearby, working smoke detectors and a plan of escape.
We hope to not run into you on a professional basis this holiday season but rest assured, if you need us, we are here 24/7.
Happy Thanksgiving.”
News From The Beacon: Apparently there are people out there who don’t like mushrooms. I (Renee) love them. Norah, however, doesn’t. So it became news to me yesterday that there is a need for a mushroom-less green bean casserole recipe. We’re here to fulfill that need.
MUSHROOM HATERS’ GREEN BEAN CASSEROLE
INGREDIENTS
2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large potatoes, minced to 1/4”-1/2” pieces
1 teaspoon kosher salt, to taste
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions
INSTRUCTIONS
Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
Melt butter in a large skillet set over medium-high heat. Add the potatoes, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the garlic and onions and cook until the onions have softened, about another 5 minutes. Add salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
Note: Hate onions too? Or have kids who do? Replace the fresh onions with a tablespoon of onion powder. All of the flavor, none of the gross slimy onions!
Adapted from The Novice Chefs original recipe with mushrooms.
P.S. Yesterday we announced the Hyperlocal Holiday Pop Up. To beat the rain the organizers have opted to move the even to Friday, November 23 from noon til 3 PM. It will be held in the courtyard of the Loyalist. Stop by, get the best sandwich you’ve ever tasted, try a Good Cup of coffee, and do a bit of holiday shopping.