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10lbs/4.5kg Russets, peeled & large diced
460g/4 sticks unsalted butter
350g or 1 1/4c heavy cream
15-20g or 1 1/4Tbsp salt
Additional 75g/.5 stick melted butter
Add peeled, diced potatoes to large pot & cover with water. Bring to boil, then reduce heat to med to simmer gently for 25-30min or until tender.
add 4 sticks/460g butter to a small saucepan to melt over low. In another small saucepan add 350g heavy cream to warm over low.
When potatoes are tender, drain off water. Add butter, stir & mash. Add cream, stir and combine. Pass through fine mesh strainer, using small ladle. Season w salt and anothr ½ stick melted butter to taste. keep warm until ready to serve.
750g/1.5lb hearty white bread
1 stick/115g butter + additional for topping
350g or 2c onion, small diced
250g or 1.5c celery, small diced
5g/2tsp fresh sage, minced
150g or 1c golden raisins
15g or 1/4c parsley, minced
2-3g 1.5-2tsp poultry seasoning
2-3g or 1.5tsp black pepper
950g/1 box chicken stock
50g or 3Tbsp better than bouillon (or chicken bouillon)
Cut sliced bread into 1.5”/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min.
Preheat large saute pan over med. Add stick of butter. When melted, add onion, celery, salt. cook for 3-4min. Add sage, stir, & cook for 4-5min.
Place raisins in a small sauce pan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue to hydrate for 5 more min off heat. Drain off water.
Whisk together stock, eggs, and bouillon.
Add dried bread to large bowl with the veggie mixture, drained raisins, parsley, herbs & stock mixture. Gently mix to incorporate and moisten the bread.
Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min. Remove foil increase oven to 450F/230C and return to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.
GREEN BEAN CASSEROLE
2lb/900g trimmed green beans, cut into 1-1.5” (2.5-4cm) pieces
115g/1 stick butter
1lb or 450g diced mushrooms (use food processor to “dice” quickly)
15-20g or 3-4 cloves garlic, minced
10-12g or 1-2tsp salt
5g or 2Tbsp fresh thyme leaves, chopped
65g or .5c ap flour
400g or 1 2/3c chicken stock/broth
125g or 1/2c heavy cream
50g or .5c grated parmesan
3g or 1.5t black pepper
Crispy fried shallots (or onions) – see recipe below
Bring large sauce pot filled with water to a boil (for beans) over high. Salt the boiling water & add beans. Boil for 5 min or until tender, but not mushy. Transfer drained beans into a large bowl.
Preheat medium pot over medium heat and add butter. Add diced mushrooms, garlic, and salt. stir. Cook for 5-6 minutes or until mushrooms have begun taking on color. Stir in thyme for about a minute. Stir in flour. Cook for a minute, scraping any mushroom fond from bottom of pan. Add chicken stock & cream, stir to combine and bring to a simmer. Cook for another 2-3 minutes to cook roux and mushrooms, adding stock to thin if needed.
Off heat, gently stir in cooked green beans, parm, & pepper.
Spread into 9”x13” (23x33cm) pan, top with shallots. bake at 375F/190C, 18-20min.
250g or 6-8 large shallots, sliced into rings and separated
200g or 1 2/3c ap flour
75g or 2/3c corn starch
3g or 1/2t salt
3g or 2/3t baking powder
2g or 1t black pepper
2g or 1t paprika
225g or 3/4c + 2.5T buttermilk
Add 1”of canola oil to large pot, heat over med-high to 350F/175C.
Combine flour, corn starch, salt, baking pow, pepper, & paprika. Add shallots to and toss to coat. Sift shallots out of flour and place in a bowl. Add buttermilk to shallots and stir to combine, then add shallots back into flour mixture & toss to coat.
lower shallots into 350F/175C oil. After 5mins or when shallots are golden & crispy, transfer to towel.
*DISCLAIMER: links in this description may be affiliate links. If you buy these products I’ll receive a small commission.
0:32 Potato Puree/Mashed Potatoes
10:52 Green Bean Casserole
17:18 Let’s eat this thing