UBS InPerson Cooking Class: Green Bean Casserole ( with Chicken, optional)

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Green Bean Casserole

Kenji Lopez Alt

Serves 8 – 10

1 pound (450 g) shallots, peeled and sliced 1/8 inch thick on a mandoline

2 cups (480 ml) canola oil

Kosher salt

1 1/2 pounds (675 g) white button mushrooms, rinsed and spun dry

2 teaspoons (10 ml) soy sauce

2 teaspoons (10 ml) lemon juice from 1 whole lemon

2 cups (480 ml) low-sodium store-bought or homemade chicken stock

1 1/2 cups (360 ml) heavy cream

2 tablespoons (30 g) butter

2 cloves garlic, finely minced or grated on a Microplane grater

1/4 cup (30 g) flour

Freshly ground black pepper

2 pounds (900 g) green beans, ends trimmed, cut into 2-inch segments

1. Combine shallots and oil in a wok or medium nonstick saucepan. Shallots should barely stick out above level of oil. Place over high heat and cook, stirring frequently, until shallots are completely soft, about 12 minutes.

2. Meanwhile, line a rimmed baking sheet with 6 layers of paper towels. Continue to cook shallots, stirring constantly, until shallots are light golden brown, about 8 minutes.

3. Immediately strain through a fine-mesh strainer set in a heat-proof bowl or saucepan. Set shallot oil aside. You should have about 2 cups of fried shallots.

4. Transfer fried shallots to paper towels. Lift up one end of top paper towel and roll shallots off onto second. Blot with first towel to absorb excess oil. Repeat 4 more times, transferring shallots from one paper towel to the next, until only one paper towel remains. Season well with salt.

5. Allow shallots to cool completely, about 45 minutes. Once they've cooled, transfer to a sealed airtight container. Shallots can be made up to 1 month in advance.

6. Smash mushrooms under the bottom of a large skillet until broken into 1/4- to 1/2-inch pieces. Roughly chop into pieces approximately 1/8 to 1/4 inch in size. Set aside.

7. Combine soy sauce, lemon juice, chicken stock, and heavy cream in a 1-quart liquid measuring cup or medium bowl.

8. Add 2 tablespoons (30ml) reserved shallot oil (save remainder in an airtight container for another use) and butter to a 12-inch nonstick skillet. Heat over high heat until butter is melted and foaming subsides. Add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.

9. Reduce heat to medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until light golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture.

10. Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture between pancake batter and heavy cream, about 5 minutes. Season to taste with salt and pepper.

11. Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). Bring 1 gallon (3.8L) water and 1/4 cup (48g) kosher salt to a boil over high heat. Fill a large bowl with 1 quart ice cubes and 2 quarts (1.9L) water.

12. Add green beans to water and boil until tender but still bright green, about 5 minutes. Drain through a colander set over the sink and immediately transfer to ice water until completely cooled. Drain green beans and set aside.

13. Combine green beans, mushroom sauce, and 1 cup fried shallots. Transfer to a 9- by 13-inch rectangular baking dish or a 10- by 14-inch oval baking dish. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup fried shallots and serve.