Next time line the sheet with parchment paper.Avoraciopoctules wrote:I made apple strudel today. The filling turned out perfect, but the pastry shell broke on the bottom when I tried to take it off the baking sheet. Any tips for avoiding that next time?
Anyway, I don't really use recipes personally; I just cook by feel. My favorite thing to cook during the winter holidays is green bean casserole. Yes, LIKE the shitty Campbell's soup recipe, no not literally the shitty Campbell's soup recipe.
So I take about a 1/2 lb. (~1/4 kg) of bacon and cut it into lardons, then cook them crisp in a large skillet and render the fat. Remove lardons and drain on a paper towel.
I add chopped crimini or portabello mushrooms to the fat and sautee, seasoning with salt, pepper, paprika, cumin and thyme, then reduce heat and add fortified wine (marsala, madeira or sherry), cover and simmer.
While the mushrooms are simmering in the cooking liquid and absorbing deliciousness, I add the beans to a pot of salted water and blanch for about 7 minutes then shock in ice water to stop the cooking process. This will keep them green and al dente. Drain them and line a glass baking dish with them. Preheat oven to about 350F degrees (~175C).
To the mushrooms and wine, add some heavy cream then crank up the heat and reduce by 1/2. Pour it over the green beans and mix together with tongs until they are coated.
Top with bacon lardons and crisp fried onions (I use the canned ones for expedience, but you can slice, dredge and fry a fresh onion if you want). Bake covered for 30 minutes, and uncovered for 15.