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#marshmallowed yams

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Ingredients

  • 2 cans Kuner's cut beans (green, chopped rough)
  • 1 ham-hock, deboned and finely diced
  • 1 10.5 oz. can of Campbell’s® Condensed Cream of Mushroom Soup 
  • 4 oz. fine grated Tartufo bianco d'Alba
  • 1/2 cup fresh milked cow cream
  • 3 tsp. Worcestershire sauce
  • 1/2 tsp. Red boat fish sauce
  • 1/2 clove twice-blanched garlic 
  • 1 small sweet onion
  • 1 large shallot
  • 3 cups French's® French Fried Onions
  • 1 cup thick grated Parmigiano Reggiano
  • 4 shakes cracked black pepper
  • 1/4 tsp kosher sea-salt
  • 10 branches of thyme, de-stemmed
Instructions
  • Step 1
  • thin slice and confit onion and shallot

  • Step 2
  • peel and mince garlic. 
    • Chop kosher salt into garlic
    • Add to onions
  • Step 3
  • Saute diced ham hock until crisp and well rendered
    • Add green beans, fry for four minutes

  • Step 4
  • Heat the oven to 350°F. 
    • Stir the soup, cream, Worcestershire sauce, truffles, fish sauce, green beans, onion mixture and 2 cups fried onions in a 1 1/2-quart casserole.  Season the mixture with pepper and thyme.
    • Bake for 25 minutes or until hot.  Stir the bean mixture. 
    • Refrigerate over-night with ham-bone in the middle
  • Day 2- Step 5
  • Pre-heat oven to 250 degrees
    • Drink coffee, left over and cold
  • Step 6
  • taste green beans,
    • Decide the mixture got way too smoky from the bone
      • Add cream and bullion until the sauce is broken and the texture is all wrong
  • Step 7
  • fuck it

  • Step 8
  • Add remaining fried onions and parmesan cheese
    • bake until the cream is thick,
      • the cheese melted and crusty 



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