Saturday, December 22, 2007
Adventures in High Altitude Cooking: Green Bean Casserole
This edition of Hight Altitude Cooking is about a typical North American holiday dish: The Green Bean Casserole. Here's how I went about creating this dish in the Andean city of Cusco.
1. Volunteer to make green bean casserole for the missionary community Thanksgiving because it's your favorite dish.
2. Discover that not only do they not have canned mushroom soup in Cusco but that French's Fried Onions cannot be found either.
3. Determine that it can indeed be accomplished without these modern North American conveniences!
4. Create your own fried onions in the following steps:
Number 1: slice onions very thinly and soak in milk
Number 2: dip or roll in flour
Number 3: deep fry the floury onions
Number 4: enjoy a fried onion that looks and tastes very much like the canned variety
5. Clean, cut and cook fresh green beans.
6. Mix beans with dry packets of mushroom soup, milk cream and milk (all the while hoping that you have the amounts correct).
7. Mix in some of your fried onions.
8. Fill a casserole dish, cook and cover with more of your labor-intensive onions 10 minutes before it's done.
9. Enjoy your green bean casserole and enjoy the comments of missionary kids who said it was their favorite dish!
Side Note: after cooking the casserole the mushroom thickened way more than I expected. Next time I'll use more milk than cream.