By Steve Petusevsky | Posted: Monday, September 13, 2004 12:00 am
It started six months ago when a company I work for held a Web sweepstakes where the winner got a chef (namely me) to serve 10 guests dinner at their house anywhere in the United States. I thought I'd get to go to Alaska or maybe Hawaii.
But turns out the winner was from, yes, Osceola, Ark. Gone were my dreams of shopping the markets of San Francisco or scouting out New York's finest.
I flew to Memphis and met the two women who would help me put on the party: two very funny local girls. We drove two hours north through bright green cotton fields to arrive at the home of the winner, a very conservative Methodist minister. I needed to be on my best behavior.
The menu requested by the winner was just as conservative as he was. It included cucumber salad, green beans, mashed potatoes and pecan pie.
I actually brought equipment from my restaurant, because I wasn't sure what the kitchen would hold or stores offer. Turns out the local store offered something called "deer corn." That's dried corn that comes in 50-pound bags and is used to feed wild deer that wander into your yard. I didn't know this, of course, until I inquired.
As I prepared the feast, I realized my cooking was a really big thing in Osceola. The neighbors stopped by to see me work, each carrying a bulky video camera to record the event for posterity.
The dinner progressed and, frankly, it's been a long time since I was invited to say grace. I hope my bubbeh, she should rest in peace, doesn't get wind of it.
I made the best dinner these folks ever had. In fact, the neighbors were so impressed they offered me one of the new pups their dog had just that morning. I hope you too enjoy the version of green bean casserole I made that afternoon.
Arkansas Green Bean and Carrot Casserole
Cooked Green Beans and Carrots
• Water
• Salt, to taste
2 pounds fresh green beans, ends trimmed
2 medium carrots, peeled and thinly sliced
White sauce
1 tablespoon soy butter or butter
1 medium onion, chopped
1 tablespoon flour
3 cups soy milk or 2 percent milk
• Salt and fresh-ground black pepper, to taste
Crumb topping
1 red bell pepper, cored, seeded and sliced into rings
1 cup corn flakes or crushed Ritz crackers
1 teaspoon paprika
To make beans and carrots: Bring a large (5-quart) pot of water to boil with a pinch of salt. Add green beans and cook 3 minutes before adding carrots. Boil an additional 2 minutes until tender. Drain well and rinse under cold water. Place in a mixing bowl.
To make sauce: Preheat oven to 375 degrees. Heat butter in a medium saucepan over medium heat until melted. Add onions and saute 5 minutes until lightly browned. Add flour and combine well. Add milk and stir in well. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened and smooth. Season with salt and pepper. Mix sauce with green beans and carrots. Transfer mixture to a 2to 3-quart casserole dish and spread evenly.
To make topping: Arrange red pepper rings on top and scatter crushed cracker crumbs or corn flakes over peppers. Bake, uncovered, 35 to 40 minutes until top is browned lightly and green beans are heated through. Sprinkle with paprika. Makes 6 to 8 servings.
Per serving: 108 calories, 28 percent calories from fat, 3 grams total fat, 2 milligrams cholesterol, .74 gram saturated fat, 5 grams protein, 17 grams carbohydrates, 6 grams total fiber, 69 milligrams sodium, 6 grams total sugar.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, please send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.