Ingredient: garlic

  • Green Bean Casserole (Gluten-Free)

    Print Recipe
    Green Bean Casserole- Gluten-Free
    From Jules Shepard
    1. To make "fried" onions, preheat oven to 475 degrees.
    2. Lightly grease a baking sheet with cooking spray and set aside. Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.
    3. Pour out onto prepared baking sheet, separating onion rings.
    4. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.
    5. Remove from oven and set aside.
    6. To make the casserole, turn oven temperature down to 400 degrees.
    7. Boil beans in lightly salted water for 5 minutes.
    8. Rinse with cold water and drain.
    9. In a large saucepan, melt the butter.
    10. Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
    11. Add spices and flour, stirring to coat.
    12. Cook an additional minute and add sour cream and soup.
    13. Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
    14. Remove from heat and stir in half the "fried" onions and the drained beans.
    15. Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.
    16. Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.
  • Butternut Squash Bisque with Smoked Sausage and Sage

    Print Recipe
    Butternut Squash Bisque with Smoked Sausage and Sage
    From Chef Gigi Warshawsky
    Course Soup
    Course Soup
    1. Preheat oven to 400 degrees. Cut the butternut squash in half, seed and prick the inside a few times with a fork. Lay on a sheetpan, cut side up. Brush with a little olive oil, sprinkle with seasoned or garlic salt and pepper. Bake until tender, about 45 minutes. When cool enough to handle, scoop out the flesh and reserve. Discard peel.
    2. In a sauce pan, heat olive oil and butter. Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute. Sprinkle with flour and stir with wooden spoon for 1-2 mintues. Splash with white wine, stir to incorporate. Add the chicken stock and squash. Simmer for 20 minutes.
    3. In the meantime, cut up sausage into 1/4 inch dice or half slices. Heat a small frying pan and add butter and oil. When butter is starting to turn brown, add the sage and fry until crispy. Remove sage leaves for garnish and then saute the sausage. Reserve. Blend the soup in a blender. Blend and add to clean saucepan. Add the cream, sherry, and sausage. Adjust seasoning. Garnish with fried sage leaves, croutons or crusty bread.