BECHAMEL AND GREENS
Here, you can use chard, kale, or spinach to make an easy, delicious side dish. Coarsely chop the greens (with any tender stems), steam them until cooked through, then squeeze them dry in cheesecloth or a clean kitchen towel.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute.
- Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened, about 5 minutes. Stir in greens, nutmeg, salt, and pepper and cook until heated through. Creamed greens can be made 1 day ahead, cooled completely, and stored in refrigerator. Reheat, stirring, over medium heat.
BéCHAMEL
Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.
Provided by Food Network Kitchen
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.
FREEZER-FRIENDLY HERBED BéCHAMEL
Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer. It's pivotal for casseroles like lasagna or green bean casserole.
Provided by Ashley Christensen
Yield Makes 8 cups
Number Of Ingredients 10
Steps:
- In a medium Dutch oven or other heavy pot over medium heat, melt the butter. Add the thyme, shallots, and garlic and cook, sweating the shallots, for 3 to 5 minutes, until fragrant and softened. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
- While stirring constantly, slowly add the milk and cream. The mixture will seize up and the flour will clump for a moment but will ultimately reincorporate and the mixture will become smooth. Bring to a gentle simmer, continuing to stir to avoid scorching, and cook until the mixture thickens to the consistency of thick gravy. This will take about 6 minutes. Season with the salt and pepper to taste.
- TO FREEZE: Spread the béchamel on a rimmed baking sheet and let cool to room temperature. Portion and transfer the béchamel to freezer-safe containers, such as vacuum pouches, quart-size zip-top plastic bags, or pint-size lidded plastic containers. Label and date and freeze for up to 3 months.
- TO THAW: Pull the béchamel out of the freezer and thaw it in the refrigerator for 24 hours, or put the packaged béchamel in a into a larger bowl or other vessel, or even a plugged sink, and run a slow steady trickle of cold water over it until it thaws.
- TO REHEAT: If you used vacuum pouches, reheating from frozen using the sous vide method works well. Set the sous vide water bath to 145°F and drop in the pouch. It will take about 1 hour to reach temperature, depending on the volume. Otherwise, thaw first, then transfer to a saucepan and reheat on the stove over medium heat, stirring frequently, until it begins to gently simmer.
BECHAMEL GREEN BEAN CASSEROLE
This is one of our family favorites. Using fresh beans and mushrooms, combined with a seasoned white sauce, this tasty side dish will have your family clamoring for more.
Provided by shelbyrose
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
- To make white sauce, melt butter in medium saucepan over low heat.
- Stir in flour; cook 1 to 2 minutes, stirring constantly.
- Using a wire whisk, stir in milk; bring to a boil.
- Cook, whisking constantly 1 to 2 minutes or until thickened.
- Stir in dressing mix and white pepper; set aside.
- Preheat oven to 350 degrees.
- Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
- Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
- Remove half of onion mixture; set aside.
- Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
- Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
- Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
- Bake, UNCOVERED, 20-30 minutes, or until heated through.
Nutrition Facts : Calories 144.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 16.2, Sodium 109, Carbohydrate 19.9, Fiber 4.1, Sugar 3.1, Protein 5.6
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