Passing the Torch, By-passing the Cans

It was an action packed weekend at the Steele house. Not only was Easter celebrated but a certain young lady turned two. When you are two you get to sit at the big kids table and hunt for your own eggs full of chocolate and quarters alongside your brother and sister.

If you are in your late twenties and early thirties, you get to hunt for harder-to-find eggs full of cash money and Cadbury eggs. Grandma Juju even lets you sit at the adult table but you have to bring part of the meal. It's been kind of hard to let go of making everything, but I'm learning to trust these kids. 

Dear Daughter's boyfriend brought a most excellent green bean casserole. Now remember, we don't do canned soup in our house. Everything has to be made from scratch. But Photog Boy was up to the challenge. The guy is a chef par excellence as well as great photographer and student.

I miss the tradition of canned soup green bean casserole but when you taste something like it was served in a French restaurant, well, tradition takes a backseat to gourmet dining.

Photog Boy respects the right of folks not to like caramelized onions but oh what a topping.

Here's the recipe. It takes a few pans and concentration but oh, it's so worth it.

Haricot Vertes a la Photog Boy

16 oz heavy cream
1 shallot diced or a teaspoon dried shallots
1 clove garlic, minced
1 onion sliced
2 boxes fresh Bella mushrooms
6 cups fresh green beans, stems removed (each bean pod cut in half or thirds)
salt and pepper to taste
butter

Step 1: In a large saucepan, melt one tablespoon butter on medium heat, add shallot and garlic. Cook until fragrant. Add sliced mushrooms and season with 1/2 teaspoon salt and 4 dashes black pepper. Cook until liquid has evaporated from the mushrooms about 5-8 minutes.When the liquid is almost evaporated, add the heavy cream. Bring mixture to a boil and lower heat to simmer. Simmer until reduced by half. Remember to stir occasionally throughout. 

Step 2: While mushrooms cook, add 1 and 1/2 teaspoons butter in a small saucepan (enough to coat bottom of pan) and melt on low heat. Add sliced onion with pinch salt and pepper. Cook onion until caramelized. (This will take a bit of time but don't be tempted to rush by turning up heat.) Set aside.

Step 3: In a medium pot, bring 3 cups salted water to a bowl. Add green beans and cook until crisp tender (You can also steam) and drain. Set aside.

Step 4: Combine drained green beans and mushroom sauce. Put in 9x13 glass dish. Top with caramelized onions and cook at 350 degrees for thirty minutes or until bubbly. 

So, what dish responsibility have you given over to folks for family dinners or celebrations? Do  you find family saying even though they follow Grandma's directions the {fill in the blank} doesn't taste quite the same? Have you found healthier ways of making a traditional entree, side dish or dessert?