Im in charge of green beans for 25 people this thanksgiving. I wanted to do some lime+ ginger in a dashi burr blanc with fried shallots to top, or any suggestions I'll take, wanted something not sooooo creamy thanks Chris
Jacob Burton
Nov 22, 2024
Hi Chris,
Are you thinking of a casserole, sautéed green beans, or something else? If it's a casserole, keep in mind that a beurre blanc will break during baking. With your Asian flavor profile, coconut milk could be a great substitute for cream. You can still use dashi as a flavor base, and then fortify with coconut milk for thickness.
If you’re going sautéed, blanch the green beans first, then char / sauté in a hot wok with ginger and seasoning. Toss the beans in a beurre blanc made separately, and top with fried shallots for garnish. You can make a stabilized dashi beurre blanc in a blender using xanthan gum which I demonstrate in our sauces course.
Lime juice can sometimes get a funky flavor when cooked for extended periods of time. What I would suggest is to put some lime zest into your coconut milk mixture, and then squeeze some fresh lime over the top of the finished casserole right before serving.
Love the idea of the crispy shallots and shiso leaves. Let me know how it turns out.
You can post a picture by hitting '/' ... you'll then get a menu drop down that allows you to format your post and add pictures.
Hi Chris,
Are you thinking of a casserole, sautéed green beans, or something else? If it's a casserole, keep in mind that a beurre blanc will break during baking. With your Asian flavor profile, coconut milk could be a great substitute for cream. You can still use dashi as a flavor base, and then fortify with coconut milk for thickness.
If you’re going sautéed, blanch the green beans first, then char / sauté in a hot wok with ginger and seasoning. Toss the beans in a beurre blanc made separately, and top with fried shallots for garnish. You can make a stabilized dashi beurre blanc in a blender using xanthan gum which I demonstrate in our sauces course.
Lime juice can sometimes get a funky flavor when cooked for extended periods of time. What I would suggest is to put some lime zest into your coconut milk mixture, and then squeeze some fresh lime over the top of the finished casserole right before serving.
Love the idea of the crispy shallots and shiso leaves. Let me know how it turns out.
You can post a picture by hitting '/' ... you'll then get a menu drop down that allows you to format your post and add pictures.
Have a great Thanksgiving!