Campbell's Soup Company bravely takes credit for the green bean casserole, claiming to have developed the recipe in the 1950s, back when casseroles were celebrated as innovative. By 1992, the New York Times lamented that the dish was such a common household staple that in "polite company," casseroles were "as ridiculed as they are easy to make and comforting to eat." It's 2023, and Bryan and Michael Voltaggio want casseroles to become avant-garde again. They remember green bean casseroles as a childhood Thanksgiving staple that, per Bryan, "Doesn't just have to live on the third Thursday of every November."
The Retro restaurant founders dress up their casserole with a mushroom broth emulsified with brown butter — which is an easy way for you to elevate yours at home, too. Take it from Michael, who always has a supply of brown butter in his fridge, and will emulsify the nutty and flavorful fat into everything from salad dressings to mashed potatoes to "elevate" flavors.
To make your own, Michaelƒ recommends heating a saute pan to "moderately hot," tossing in diced cold butter, and cooking it "until the milk solids start to sort of caramelize on the bottom." Then, start stirring constantly with a rubber spatula so the butter doesn't burn. Once your milk solids turn brown, pour the butter into a container, refrigerate until firm, and then dice it up for future use.
from What to Cook https://ift.tt/7ChSbOt