Bechamel And Greens Recipes

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute.
• Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened, about 5 minutes. Stir in greens, nutmeg, salt, and pepper and cook until heated through. Creamed greens can be made 1 day ahead, cooled completely, and stored in refrigerator. Reheat, stirring, over medium heat.

Steps:

• Boil green beans in lightly salted water 8-10 minutes, or until crisp-tender.
• To make white sauce, melt butter in medium saucepan over low heat.
• Stir in flour; cook 1 to 2 minutes, stirring constantly.
• Using a wire whisk, stir in milk; bring to a boil.
• Cook, whisking constantly 1 to 2 minutes or until thickened.
• Stir in dressing mix and white pepper; set aside.
• Preheat oven to 350 degrees.
• Spray medium skillet with non-stick cooking spray; heat over medium-high heat.
• Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Remove half of onion mixture; set aside.
• Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender.
• Combine skillet mushroom mixture, green beans and white sauce in a 1 1/2 quart casserole dish.
• Combine bread crumbs with reserved onion mixture; sprinkle over casserole.
• Bake, UNCOVERED, 20-30 minutes, or until heated through.

Steps:

• Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
• Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
• Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
• Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
• When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.