November 28, 2013

FROM THE THANKSGIVING ARCHIVES: A VITAL LESSON FROM THE AGE OF CASSEROLES:

Green bean bake--uncanned! (LEZLI BITTERMAN , December 18, 2002, Chicago Sun-Times)
Everyone has his or her own favorite dishes to serve at the holidays. I wouldn't want to mess with tradition, especially one that has been in your family for years. But with Thanksgiving out of the way, now is the time to try a couple of recipes that may rival those old standbys.

Dorcas Reilly, former manager of the kitchens at Campbell's Soup, created classic green bean bake in 1955 and it has been a staple on many holiday tables ever since. In fact, Reilly, now 76, recently presented the original recipe to the archives of the National Inventors Hall of Fame in Akron, Ohio.

Eve Felder, associate dean for advanced cooking at the Culinary Institute of America, has created a contemporary version of this dish. It appeared in the November 2002 issue of Fine Cooking magazine, and I think it's worth a try.

Felder's green beans with mushrooms, cream and toasted bread crumbs uses fresh green beans in place of frozen or canned and replaces condensed cream of mushroom soup with fresh mushrooms and real whipping cream. Instead of canned fried onions, Felder creates a refreshing crunchy topping made with homemade coarse bread crumbs baked in olive oil and seasoned with salt and pepper. [...]

Green beans with mushrooms, cream and toasted bread crumbs

MAKES 4 SERVINGS

Bread crumbs:

1 cup coarse fresh bread crumbs

1 tablespoon olive oil

Freshly ground black pepper to taste

Green beans:

4 tablespoons unsalted butter

8 ounces white mushrooms, quartered

1/2 cup finely diced onion

1 teaspoon kosher salt

3 medium cloves garlic, peeled and

minced

10 ounces fresh green beans, trimmed

1/4 teaspoon freshly ground black pepper

1-1/2 cups low-salt chicken broth

1/2 cup heavy cream

Heat the oven to 375 degrees.

Toss the bread crumbs in a bowl with olive oil and pepper. Spread them on a baking sheet and toast until golden, stirring occasionally, about 10 minutes. Remove from oven and reserve.

To prepare green beans, melt butter in a large skillet over medium heat. Add mushrooms and onions. Increase heat to high to reheat the pan, then drop the heat back to medium. When mushrooms are slightly golden, in about 7 minutes, add salt. Saute until mushrooms are deep golden, about 5 minutes. Add garlic, green beans and pepper. Add broth and simmer, stirring occasionally, until beans are fork-tender, about 15 minutes.

Remove beans and mushrooms from liquid and keep warm. Increase heat and reduce liquid until only 1/2 cup remains. Add cream and return green bean-mushroom mixture back to pan.

Continue to simmer until cream has thickened, about 10 minutes. Serve beans and sauce topped with toasted bread crumbs.

Cook's Illustrated

Nutrition facts per serving: 403 calories, 29 g fat, 15 g saturated fat, 74 mg cholesterol, 30 g carbohydrates, 9 g protein, 943 mg sodium, 4 g fiber


This is the kind of senseless "progress" that's wrecking this country.
(originally posted: December 19, 2002)
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Posted by at November 28, 2013 12:05 AM
  

Any chance I can get ahold of Dorcas Reilly?



My great grandfather, Louis DeLisle, was the first

executive chef for Campbell's in Camden and

I suspect Reilly worked with him...I have no

recollection of Louis, as he died before I was

born...but I would like to correspond with someone

who might have.



Thanks! (And I may try the green bean bake!)

Posted by: Brian McKim at December 19, 2002 10:18 AM

Visit Campbell's Kitchen online at www.campbellskitchen.com

Posted by: oj at December 19, 2002 10:35 AM

Unloop.

Posted by: oj at November 24, 2005 8:42 AM
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