Saturday, April 16, 2011

Make it Yourself

You saw me make the Green Bean Cass-A-Rolls. Now here's the recipe so you can make them yourself.

GREEN BEAN CASS-A-ROLLS
Makes about 24 rolls

For the rolls:
1 lb. green beans with the top snipped off
1 sheet of thawed puff pastry
2 eggs whisked with 1 T water (for egg wash)
flour (for dusting)

For the mushroom sauce:
1 T butter
2 T finely chopped shallots
1 cup roughly chopped mushrooms (I used half crimini and half shitake)
2 t dry sherry
1 ½ c heavy whipping cream
1-2 t chopped fresh tarragon
salt/pepper to taste

For the crispy fried onions:
1 ½ c thinly sliced onions ( cut onion in half then thinly slice half moons)
1 T flour
oil for frying (use canola, corn, or vegetable oil and fill halfway up a medium saucepan)
salt



Directions:
Preheat oven to 400

Blanche the green beans in salted boiling water for three minutes then shock them in a bowl of ice water. Drain and pat dry and set aside.

Roll out the thawed (make sure it is thawed in the fridge and doesn’t get to warm which makes it hard to work with) puff pastry on a lightly floured surface till it’s about 1/8 in. thick and larger in surface size.

Cut into four equal sections (4 rectangles. Separate the green beans into 4 equal parts and put each group lengthwise onto the top of each puff pastry and roll each one down very tightly like a sushi roll till the dough is completely covering and smooth all around. Pinch the middle seem of puff pastry to bond and seal the rolls. At this point they will have green bean ends sticking out of both ends.

Cut off ends just into the puff pastry. Then slice into five rolls about 1 in. thick. Carefully place flat onto flat sheet pans lined with parchment paper or a silpat mat. Do this for the rest of the rolls.

With a pastry brush, brush the egg wash heavily on the rolls. This helps to bind the delicate rolls so that the green beans don’t fall out.

Bake at 400 for 20-25 minutes till they are puffed and golden brown.
While they are baking, you can make the mushroom sauce and fried onions.

In sauté pan, melt the 1 T butter and sauté the shallots over medium heat for 2 minutes. Add in the mushrooms and sauté till they are soft and slightly browned about 5 minutes.

Add in the sherry to deglaze the pan. Add in the heavy whipping cream and turn the heat up to medium high heat and let the cream come to a rolling boil. Let it cook down till it’s reduced by half and is thick.

Season with s/p to taste and add in chopped tarragon. Set aside. Fill medium saucepan halfway up with oil and set over medium high heat. Toss the onions with the flour till lightly coated. To test if oil is hot enough, throw in one piece and see if it sizzles. If ready, in batches fry the onions till dark golden brown and crispy. Drain on paper towels and sprinkle with a little salt.

Assembly:

On top of the rolls, spoon a small bit of the mushrooms sauce and top with the crispy onions. Serve and enjoy!

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