I have learnt three important things from the greatest living chef: 1. Onyo is always number first, unless there is bacon! 2. Texture is a conductor of flavour And most important of all: 3. Everything is better with butter
We need Jack to come on camera and cook an episode for Chef one time. He's been learning through all these episodes just like us. Chef's prize apprentice and epic production manager can whip up a little something tasty for Chef on the holiday to surprise him. If he wants, no pressure :)
The only cardiologist allowed is Dr. William Davis, M.D., who recommends lots of the microbiome (fermented yourself), lots of dairy and fat, and forget calories. His book SUPER GUT will restore your health.
I've followed many of chef JPs recipes and loved the result but the best thing for me is, I have learned that I can make my own creations now I have the basic techniques, thanks for all your help!
I've enjoyed watching Chef's channel grow from a few thousand subscribers to, now, over two Million !! I've made several of his recipes and they are DEFINITELY worth trying. He's an AMAZING chef and he obviously loves his audience enough to share his recipes here on YT. Everything is explained perfectly for dummies (like me !!) enough to give us the confidence and courage to attempt to try things we normally would be intimidated to for our family, and friends. And, he's funny, corny, humble, modest😉, and just a really good, down-to-Earth kind of guy. THANK YOU, Chef, for giving us this wonderful platform here on YT. Many blessings to you with the hope that your channel continues to grow to the NEXT Million subscribers.
Jean-Pierre has seriously improved my cooking skills. He teaches excellent philosophy. If you absorb what he says, you will become a better cook whether you like it or not. Thank you Jean-Pierre, and thank you Jack! Your editing is so charming ❤
I'm so glad I found this recipe, I love all the ingrediencies. Gonna try this next time i go home and cook with my dad. At the age of 82 he now relies too much on microwave food, so when I come home he's both sad and happy because we used to cook a lot together when I grew up, and now he's alone. Thank you Jean-Pierre.
Much, much better than a can of green beans slathered with a can of condensed mushroom soup and a topping of stale battered fried onions also out of a can. The challenge for me in making your recipe is how to completely conceal the mushrooms… I have a mushroom hater in the house that actually likes the flavor of them if I manage to chop them up finely enough so that they can’t be recognized. Great recipe!
Buy some dry shitake mushrooms and soak in a small volume of water. Let them soak until the water is dark. Reduce the water over a gentle simmer until it’s a liquor. Add to your dish. Use the mushrooms in something else.
I can eat those stale fried onions right out of the can, but I agree with you. Although I like the “old fashioned” version (mostly due to nostalgia), I’m sure this recipe tastes a lot better.
For me, mostly it's not the taste it's the texture. I make Townsend's Mushroom Ketchup and then dry and grind the remains. Both add a flavor boost that doesn't have the mushroom feel.
When I was a kid my nickname was, "green bean". I would eat all the green beans off of my plate and my sisters and brothers because they hated green beans. So mom called me green bean. This looks fabulous and I guarantee you I will make this for the Thanksgiving. ❤💕 Much love, Rennie
Made this recipe for Thanksgiving. Turned out great! I baked my bacon in the oven for the bacon bits. I'll never go back to the mushroom soup version again. Thanks for the recipe!
I made this casserole today for Thanksgiving dinner, and, Oh. My. GOD. It was absolutely amazing! My wife couldn't stop eating it. It's been decades since I've eaten green bean casserole, because the "traditional" way with canned soup and French fried onions is HORRIBLE. This recipe is to DIE for!! Thank you, Chef, for another incredible recipe!
A lot of recipes top the casserole with canned French fried onions. I'm thinking some minced shallots and bread crumbs mixed with either a little melted butter or EVOO and run under the broiler to get a good suntan would be a nice addition.
That is a great recipie, because you allways end up with milk in surplus - occationally cream as well. You also always have bacon and a bit of ham and/or chicken. And frozen green beans are always more than you need - so they end up cluttering the freezer. Who thought that leftovers is not first class delicious eating. If you are below 30, you need to be smart and learn from Jean-Pierres mother. Why throw something away that still is food - not everybody has a Great Dane as pet (You have not an idea, how much kibble they can put away in record time). But you will have to learn to cook or miss a lot of delicious dishes. Jean-Pierre is a great inspiration. His mashed potatoes is great: I could have thought of nutmeg - but poaching garlic with the "tatoes" that is new to me, and I occationally cook parsnip in that pot as well. It is these little tricks that helps. My late father could boil an egg - though putting the pot on the right flame to boil them at times was a problem - that was about it. I early on swore I would not be dependent.
I put French's fried onions on top of my green beans casserole.....thanks for the video and I plan on doing this recipe but adding the fried onions on top 😜
@ke8wlw Look up Alton Brown's most recent homemade crispy green onion recipe for his version (basically coated in rice flour and fried), just so they can be added as a topping on Jean Pierre's dish here
Oh yeah, I've always preferred my vegetables to be cooked soft. Now Broccoli there is a perfect point where it is tender yet still maintains a brighter color. I love that. But all I prefer to be soft over color. This looks amazing. This could be my main course for certain. God bless all here. 😊😊😊😊
I do the same thing with the baking sheet when using Pyrex dishes, however, I like to put a silicone baking sheet on top of the baking sheet and put the Pyrex dish on top of that. This way the hot pyrex dish won't slide around dangerously while you are moving around with the baking sheet . 👌
good alternative to cream of mushroom with the French fried onions sprinkled on top. I guess a person could always sprinkle some French Fried Onions on top if they wanted a little crunch. That was always a custom in my family at Thanksgiving time. One of my dad's sisters used to always make a fruit casserole with unsweetened coconut in it with marshmallows and little orange slices, like the Mandarin oranges. It was always one of my favorites with the coconut cream pie but my aunts always made it in a glass cake pan. I think I was the only one that liked them lol. I don't know how they made them but I think they always used a graham cracker crust for the coconut cream pie. My dad's sister Carolyn used to make all kinds of chocolate treats with cherries and nuts and other types of fillings. She would spend days cooking all these different chocolate candies and they were way better than what you could buy in the store. She was a great cook! Sometimes I thought I hated to grow up! We were all so much closer when I was a little child! I remember one time when my aunt Carolyn came to visit us when we lived in Millard Nebraska, and I think I was like 5 or 6 and I woke up to a dream of smelling pancakes and sausage cooking. I was leaning up out of bed in my sleep to take a bite out of a pancake and woke up as I was about to take a bite. The aroma of the food made it all the way upstairs to my bedroom, and I ran down stairs to find she was cooking this big breakfast for us all: mom, dad, my two sisters and me and my aunt and her husband and tow daughters and son. Mom had this big kitchen table back then she could add a couple leaves to it to extend it out another 3 or 4 feet. We always had big gatherings at Thanksgiving and Christmass in our family. My dad had 3 sisters and a brother and we lived in Nebraska when I was little and my aunts and uncle lived in Oklahoma and we always took turns traveling for those to holidays. those were some of the biggest memories from my childhood besides camping and fishing when we lived in Nebraska.
I made this green bean casserole for Thanksgiving, and it was amazing! I couldn’t find any thick cut ham, but I found some Canadian bacon that was sliced thick. I substituted that for the ham and added it when the mushrooms were about halfway done. It was an excellent substitute. The final product was amazing! I did the full 8 oz of triple cream Brie and a very sharp Wisconsin white cheddar. I highly recommend this recipe! 👍🏼👍🏼
My lovely hubby loves green bean casserole, me,,,not so much , but I make it for him, but this! This I will happily make! I might add a few pine nuts . Thank yu chef!
I made this for T-Day and OMG it is fantastic! Flavorful, silky, and not at all “brie- overpowering”. I am definitely ditching the gloppy cream of mushroom soup in favor of this…Thank You!!❤❤
Didn’t have time/space to add this one to Thanksgiving but I’m damn well making it for Christmas. We made the stuffin muffins, mashed potatoes au gratin and honey glazed carrots this year, all well-received. Grazi Chef! Molto benne!
Hey, Jack-You ever consider videoing Chef doing his prep and releasing that as a separate video or a longer video and release the final cut separate? I think it'd be awesome to see Chef put together his mis en place and prep, etc. Love the videos. Thank you!
We came up with something very similar (we used broccoli and added a touch of currypowder to the sauce) and it worked out great!! It's amazing what you pick up from watching your videos!! Hats off for you chef!!!
When I blanch and shock any green vegetable I always put a small amount of Baking Soda in the water it really helps the Vegetables keep their green color.
Unless you overcook the vegetables, you don't need to put anything in the water to maintain their color. And don't forget to shock them in cold water after you remove them, otherwise they keep cooking and they end up overcooked.
@@harrisonbergeron9764 like I wrote, if your vegetables are losing their green color, you're cooking them too long. Also, baking soda leeches nutrients out of vegetables.
@@SuzanneBaruch Like I wrote you are incorrect. I have done blind experiments with different green vegetables and people over the years and in 90% percent of the cases the people selected the vegetables with the addition of the baking soda to be more green and appetizing. These experiments were done with specific criteria so that the amount of time, water temp and other variables where alleviated as much as possible. So when you have conducted this type of experiment then you can come back to me. The heat is what destroy most of the nutrients. The small amount of baking soda used and the minimum time the vegetation is exposed to it will have limited effect on the nutrition of the vegetables. Notice in the below they reference baked goods and not blanched vegetables which would have limited exposure. In summary, while baking soda may not directly “leach” nutrients out of vegetables, its alkalinity can potentially affect the absorption of certain nutrients (especially fat-soluble vitamins) when consumed in baked goods. However, the extent of this impact is likely to be small and can be mitigated by the presence of other ingredients in the baked good. Additionally, baking soda’s effectiveness in removing pesticide residues from vegetables is a separate issue, and its use in this context is unlikely to have a significant impact on nutrient levels.
Chef!! Really liking the before Thanksgiving ideas. I think I’m going to make the mashed potatoes. Can we see some type of turkey? Preferably not oven!? 😁 big fan of the channel and your cooking technique/humor.
I think that’s a really cool tip. I’m putting the brie in the freezer for 30 minutes and using a vegetable peeler to remove the rind . I personally don’t care if it’s on or not. But I think that is really cool. Thanks for sharing that. Happy Thanksgiving♥️
Okay, I'll try this tomorrow, but with broccoli, not green beans. Pretty similar to my existing broccoli casserole recipe, but I have some Brie (and some bangin' Cranberry Grand Marnier jam to serve it oven melted with toast rounds!) I can snag half my Brie, add some good cheddar, add in the mushrooms / bacon / ham to my existing roux and sauteed onions, and should be good.
I think I am going to make this. I'm going to add some nice Pepperidge Farm cornbread stuffing on top so it adds a bit more crunch and can help soak up some of that decadent looking sauce.
I like a little bite to my veg, cant stand soggy veg. This looks like a lovely stodge dish thats comfy food when you're feeling low or poorly. Minus the meat 😁, i sometimes I like leeks added for a little sweetness. Cheese sauce with anything is my favourite ❤❤❤
This looks amazing Chef! Unfortunately one of my sons won’t eat mushrooms so I’d have to leave them out. Still, I think it will be delicious with all the other great flavorings. I always add nutmeg to my cream sauces. Just a touch! Thank you for a week of wonderful recipes!❤
Oh Chef!! This will make my daughter so happy!!! I can’t thank you enough for giving us this recipe!! You are so super awesome! I’m so excited to make her this!!!!❤❤😘🥰 thank you Chef!
Made this for family Thanksgiving and it was a HUGE HIT (I know it was really good, as it was the first side gone on Friday at lunch). We all Loved the sauteed mushroom forward flavor. Thanks Chef JP, love your chanel!
I saw a really good recipe from " That Dude Can Cook " It looks pretty simple, I just started making stock now, based on Chefs directions. Thinking about making turkey gravy this year 🎉
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I have learnt three important things from the greatest living chef:
1. Onyo is always number first, unless there is bacon!
2. Texture is a conductor of flavour
And most important of all:
3. Everything is better with butter
@@CarlJHolmanand Mizen place
@@DianeHardin-ri4qt 😒 i dont think you could have spelled it any worse
@ sorry didn’t know you were at schoolteacher
@@PersonManGuyDude What does it matter as long as his mizz is in place!!??
@@DianeHardin-ri4qt it's actually mise en place but your spelling gets the job done and sounds how he says it.
We need Jack to come on camera and cook an episode for Chef one time. He's been learning through all these episodes just like us. Chef's prize apprentice and epic production manager can whip up a little something tasty for Chef on the holiday to surprise him. If he wants, no pressure :)
@@CONTINGENCY_sys I agree totally Jack needs to cook
Bet he can make prison food!😅
What a charismatic personality! Chef Jean-Pierre knows his food and knows how to keep his audience interested. Love you chef Jean-Pierre!!
🙏🙏🙏❤️
No cardiologists allowed here😊
With so much stress in the world Jean-pierre is a beacon of light.
Thankyou for what you do❤
The only cardiologist allowed is Dr. William Davis, M.D., who recommends lots of the microbiome (fermented yourself), lots of dairy and fat, and forget calories. His book SUPER GUT will restore your health.
Those cardiologists must be from the 80's. Most will tell you nowadays that grass fed butter is hearth healthy.
I read your comment quickly and thought you said "bacon of light" 🤣
There are many choices for fats if anyone wants to switch :) Otherwise, moderation proven works
Emotional support butter bowl is superb 😀
Yes I want one.
Chef is spoiling all of us out here with new videos every day!😂🤩❤
@@mawawiba2772 IKR? He really likes to spoil his followers 😂
He certainly is!! ❤
he does it every year for thanksg. welcome to the fam.
@@colekter5940 I'll try corn nibs too, w/ almond slices on top.
@@mawawiba2772 if they were just longer, I love them he could make one every day and do it for hours
Thanks for all the Thanksgiving 🦃 side dishes 👍
@@cynthiagonzalez658 TLM - Turkey Lives Matter! They are gobbled-down to quickly. Wattle we do about it?
I've followed many of chef JPs recipes and loved the result but the best thing for me is, I have learned that I can make my own creations now I have the basic techniques, thanks for all your help!
👍👍👍😊🙏❤️
Good morning my favorite chef best chef anywhere you have a great day and a happy Thanksgiving, sir
Green beans, butter,bacon , mushroom and ham. Ham gravy is the best
I've enjoyed watching Chef's channel grow from a few thousand subscribers to, now, over two Million !! I've made several of his recipes and they are DEFINITELY worth trying.
He's an AMAZING chef and he obviously loves his audience enough to share his recipes here on YT. Everything is explained perfectly for dummies (like me !!) enough to give us the confidence and courage to attempt to try things we normally would be intimidated to for our family, and friends.
And, he's funny, corny, humble, modest😉, and just a really good, down-to-Earth kind of guy.
THANK YOU, Chef, for giving us this wonderful platform here on YT.
Many blessings to you with the hope that your channel continues to grow to the NEXT Million subscribers.
I’m so grateful for your support, and thank you for the kind words and the warm wishes. 👍❤️
Ah a new chef Jean-Pierre video. A great way to start the weekend.
Life is better with butter and cheese 💛💛
Talking while still shoveling in hot food is a good sign of deliciousness! 😊
Jean-Pierre has seriously improved my cooking skills. He teaches excellent philosophy. If you absorb what he says, you will become a better cook whether you like it or not.
Thank you Jean-Pierre, and thank you Jack! Your editing is so charming ❤
I'm so glad I found this recipe, I love all the ingrediencies. Gonna try this next time i go home and cook with my dad. At the age of 82 he now relies too much on microwave food, so when I come home he's both sad and happy because we used to cook a lot together when I grew up, and now he's alone.
Thank you Jean-Pierre.
Another great casserole for the holidays...green bean casserole! 🐖🥓🧀😋🎉💯
Emotional support butter bowl!
Much, much better than a can of green beans slathered with a can of condensed mushroom soup and a topping of stale battered fried onions also out of a can. The challenge for me in making your recipe is how to completely conceal the mushrooms… I have a mushroom hater in the house that actually likes the flavor of them if I manage to chop them up finely enough so that they can’t be recognized. Great recipe!
Buy some dry shitake mushrooms and soak in a small volume of water. Let them soak until the water is dark. Reduce the water over a gentle simmer until it’s a liquor. Add to your dish. Use the mushrooms in something else.
I can eat those stale fried onions right out of the can, but I agree with you. Although I like the “old fashioned” version (mostly due to nostalgia), I’m sure this recipe tastes a lot better.
Pulse them in a food processor a few times?
That’s what I was thinking. Pulse to a semi-fine chop and it should work well.
For me, mostly it's not the taste it's the texture. I make Townsend's Mushroom Ketchup and then dry and grind the remains. Both add a flavor boost that doesn't have the mushroom feel.
When I was a kid my nickname was, "green bean". I would eat all the green beans off of my plate and my sisters and brothers because they hated green beans.
So mom called me green bean.
This looks fabulous and I guarantee you I will make this for the Thanksgiving. ❤💕
Much love,
Rennie
Adding Brie cheese to the dish is a very exciting idea! Can't wait to try it!
Made this recipe for Thanksgiving. Turned out great! I baked my bacon in the oven for the bacon bits. I'll never go back to the mushroom soup version again. Thanks for the recipe!
OMG-I just noticed your butter dish... lol I NEED that!
I made this casserole today for Thanksgiving dinner, and, Oh. My. GOD. It was absolutely amazing! My wife couldn't stop eating it. It's been decades since I've eaten green bean casserole, because the "traditional" way with canned soup and French fried onions is HORRIBLE. This recipe is to DIE for!! Thank you, Chef, for another incredible recipe!
A lot of recipes top the casserole with canned French fried onions. I'm thinking some minced shallots and bread crumbs mixed with either a little melted butter or EVOO and run under the broiler to get a good suntan would be a nice addition.
So, the plastic wrap is when it's pre-made, waiting for the oven ?
So easy to make crispy fried onions, no need for processed canned junk!
@@aimeeromberger6546 Tastes better 2
I am with you chef, I like my vegetables soft not crunchy.
Yeah same here, I guess we would starve in school these days
@@paulacoffey2299 i think Baby Corn is nice a little crunchy- but every other veg is better soft :)
Green bean casserole has been my favorite holiday dish since I was a child.
Chef ❤😂😂 Absolutely Delicious!!
the crunchy bacon bits is an excellent substitute for French Fried Onions! great recipe chef!
A wise man once said "Everything is better with butter"
Wise indeed!!!! 👍🙏❤️
Except coca cola.
@@joedent3323mmm that made me think of a Coke Float 🤤
@@waltertx.6020 coke float is amazing! I have them here, with squirty whippedcream and a cherry on top :)
@@waltertx.6020 maybe hot buttered cola would be good?! Im too scared to try it though 😳
I'm Team Crunchy Green Beans.
I would put the raw green beans in the casserole and hope for the best.
Cheers, Y'All from rainy California.
Again with new video, recipe! Thank You Chef!
butter here butter there butter beyond butter in the sky on earth butter in the air
That is a great recipie, because you allways end up with milk in surplus - occationally cream as well. You also always have bacon and a bit of ham and/or chicken. And frozen green beans are always more than you need - so they end up cluttering the freezer.
Who thought that leftovers is not first class delicious eating. If you are below 30, you need to be smart and learn from Jean-Pierres mother. Why throw something away that still is food - not everybody has a Great Dane as pet (You have not an idea, how much kibble they can put away in record time). But you will have to learn to cook or miss a lot of delicious dishes.
Jean-Pierre is a great inspiration. His mashed potatoes is great: I could have thought of nutmeg - but poaching garlic with the "tatoes" that is new to me, and I occationally cook parsnip in that pot as well. It is these little tricks that helps. My late father could boil an egg - though putting the pot on the right flame to boil them at times was a problem - that was about it. I early on swore I would not be dependent.
Thank you ❤
I have always been a good cook, but you have made me GREAT. ❤❤❤
You’re a star! 👍🙂
I put French's fried onions on top of my green beans casserole.....thanks for the video and I plan on doing this recipe but adding the fried onions on top 😜
My mom likes to put those crispy onions on the top of hers.
I was thinking breadcrumbs would be nice but your idea is even better! 🤤👍
@@valvenator why not both... with some butter!!!
@@jamesgaul3544 I think saying cooking and butter on this channel is like saying boiling and water in the same sentence.
@ke8wlw Look up Alton Brown's most recent homemade crispy green onion recipe for his version (basically coated in rice flour and fried), just so they can be added as a topping on Jean Pierre's dish here
Well I tired this green bean casserole recipe for Thanks Giving this year.
Everybody loved it…….. Thank you , thank you..
Hi from houston tx I'm in love with you so much , you made my ❤ so happy every time I see you, I ❤❤❤❤❤you way of cooking.
Thanks so much for the love! 🙏❤️
We need a book with all of chef’s quotes. Starting with “bloop bloop bloop.” 😅
Seriously, would totally get one for my kitchen countertop
Looks amazing I love me a good green bean casserole. I think I might add some toasted breadcrumbs.
I never had green bean casserole. I’m not a fan of cream of mushroom soup. I think I would like Chef’s casserole. ❤
You're on a roll this week! Thank you, your videos always make me smile!
I will make this for Thanksgiving. I will use beef bacon and blackmore turkey ham. 😋
Thank you, chef. I salute you.
Oh yeah, I've always preferred my vegetables to be cooked soft. Now Broccoli there is a perfect point where it is tender yet still maintains a brighter color. I love that. But all I prefer to be soft over color.
This looks amazing. This could be my main course for certain.
God bless all here. 😊😊😊😊
I do the same thing with the baking sheet when using Pyrex dishes, however, I like to put a silicone baking sheet on top of the baking sheet and put the Pyrex dish on top of that. This way the hot pyrex dish won't slide around dangerously while you are moving around with the baking sheet . 👌
a Royal Week so to say at Chef Jean-Pierre's. Wonderful to see so many videos on a run!Merci. And the "emotional support butter" bowl, how cute
This is more of a cheese casserole with green beans 😁 😍
good alternative to cream of mushroom with the French fried onions sprinkled on top. I guess a person could always sprinkle some French Fried Onions on top if they wanted a little crunch. That was always a custom in my family at Thanksgiving time. One of my dad's sisters used to always make a fruit casserole with unsweetened coconut in it with marshmallows and little orange slices, like the Mandarin oranges. It was always one of my favorites with the coconut cream pie but my aunts always made it in a glass cake pan. I think I was the only one that liked them lol. I don't know how they made them but I think they always used a graham cracker crust for the coconut cream pie. My dad's sister Carolyn used to make all kinds of chocolate treats with cherries and nuts and other types of fillings. She would spend days cooking all these different chocolate candies and they were way better than what you could buy in the store. She was a great cook! Sometimes I thought I hated to grow up! We were all so much closer when I was a little child!
I remember one time when my aunt Carolyn came to visit us when we lived in Millard Nebraska, and I think I was like 5 or 6 and I woke up to a dream of smelling pancakes and sausage cooking. I was leaning up out of bed in my sleep to take a bite out of a pancake and woke up as I was about to take a bite. The aroma of the food made it all the way upstairs to my bedroom, and I ran down stairs to find she was cooking this big breakfast for us all: mom, dad, my two sisters and me and my aunt and her husband and tow daughters and son. Mom had this big kitchen table back then she could add a couple leaves to it to extend it out another 3 or 4 feet. We always had big gatherings at Thanksgiving and Christmass in our family. My dad had 3 sisters and a brother and we lived in Nebraska when I was little and my aunts and uncle lived in Oklahoma and we always took turns traveling for those to holidays. those were some of the biggest memories from my childhood besides camping and fishing when we lived in Nebraska.
Freaking amazing!! I need to kick my green bean casserole up a notch. This will be on Thanksgiving menu.Thanks Chef!!!?
I made this green bean casserole for Thanksgiving, and it was amazing! I couldn’t find any thick cut ham, but I found some Canadian bacon that was sliced thick. I substituted that for the ham and added it when the mushrooms were about halfway done. It was an excellent substitute.
The final product was amazing! I did the full 8 oz of triple cream Brie and a very sharp Wisconsin white cheddar.
I highly recommend this recipe!
👍🏼👍🏼
🙏❤️ I'm so glad you enjoyed it!
Une nouvelle vidéo du chef Jean-Pierre vient d'être publiée il y a 23 secondes? Je dois l'écouter immédiatement! ;-)
🙏❤️
My lovely hubby loves green bean casserole, me,,,not so much , but I make it for him, but this! This I will happily make! I might add a few pine nuts . Thank yu chef!
Definitely awesome recipe🤩 nice way to prepare...
Wow looks very yummy😋stay connected always dear friend
I made this for T-Day and OMG it is fantastic! Flavorful, silky, and not at all “brie- overpowering”. I am definitely ditching the gloppy cream of mushroom soup in favor of this…Thank You!!❤❤
You are most welcome! 😊👍
Didn’t have time/space to add this one to Thanksgiving but I’m damn well making it for Christmas. We made the stuffin muffins, mashed potatoes au gratin and honey glazed carrots this year, all well-received. Grazi Chef! Molto benne!
👏👏👏👍
Exactly what I was looking for!
Hey, Jack-You ever consider videoing Chef doing his prep and releasing that as a separate video or a longer video and release the final cut separate? I think it'd be awesome to see Chef put together his mis en place and prep, etc. Love the videos. Thank you!
We came up with something very similar (we used broccoli and added a touch of currypowder to the sauce) and it worked out great!! It's amazing what you pick up from watching your videos!! Hats off for you chef!!!
👏👏👏👍❤️
This is more entertaining than a superhero movie ❤🩹 And there is also more suspense
When I blanch and shock any green vegetable I always put a small amount of Baking Soda in the water it really helps the Vegetables keep their green color.
Unless you overcook the vegetables, you don't need to put anything in the water to maintain their color. And don't forget to shock them in cold water after you remove them, otherwise they keep cooking and they end up overcooked.
@@SuzanneBaruch Sorry but you are incorrect Baking Soda helps maintain the color I have done several experiments over the years.
@@harrisonbergeron9764 like I wrote, if your vegetables are losing their green color, you're cooking them too long. Also, baking soda leeches nutrients out of vegetables.
@@SuzanneBaruch Like I wrote you are incorrect. I have done blind experiments with different green vegetables and people over the years and in 90% percent of the cases the people selected the vegetables with the addition of the baking soda to be more green and appetizing. These experiments were done with specific criteria so that the amount of time, water temp and other variables where alleviated as much as possible. So when you have conducted this type of experiment then you can come back to me. The heat is what destroy most of the nutrients. The small amount of baking soda used and the minimum time the vegetation is exposed to it will have limited effect on the nutrition of the vegetables. Notice in the below they reference baked goods and not blanched vegetables which would have limited exposure.
In summary, while baking soda may not directly “leach” nutrients out of vegetables, its alkalinity can potentially affect the absorption of certain nutrients (especially fat-soluble vitamins) when consumed in baked goods. However, the extent of this impact is likely to be small and can be mitigated by the presence of other ingredients in the baked good. Additionally, baking soda’s effectiveness in removing pesticide residues from vegetables is a separate issue, and its use in this context is unlikely to have a significant impact on nutrient levels.
Wish I had some right now.
Best chef ever
Perfect for Thanksgiving, I wanted to make a green bean casserole! Thank you, Chef.
If Chef could be anything in the world other than a human, it would be a gallon of butter.
I could eat this with just a baguette, lovely!
"Emotional Support Butter" container is the best!
Looks delicious!!! Will try it soon. Thank you 🎉
This is going to be my green bean casserole for all my Holiday meals from now on!! 😋
Love the extra videos. My husband has so much fun watching Chef JP ❤.
Chef!! Really liking the before Thanksgiving ideas. I think I’m going to make the mashed potatoes. Can we see some type of turkey? Preferably not oven!? 😁 big fan of the channel and your cooking technique/humor.
I think that’s a really cool tip. I’m putting the brie in the freezer for 30 minutes and using a vegetable peeler to remove the rind . I personally don’t care if it’s on or not. But I think that is really cool. Thanks for sharing that. Happy Thanksgiving♥️
Okay, I'll try this tomorrow, but with broccoli, not green beans. Pretty similar to my existing broccoli casserole recipe, but I have some Brie (and some bangin' Cranberry Grand Marnier jam to serve it oven melted with toast rounds!) I can snag half my Brie, add some good cheddar, add in the mushrooms / bacon / ham to my existing roux and sauteed onions, and should be good.
I think I am going to make this. I'm going to add some nice Pepperidge Farm cornbread stuffing on top so it adds a bit more crunch and can help soak up some of that decadent looking sauce.
Looks awesome chef.
I think I'll make it to bring for Thanksgiving. 👍
I like a little bite to my veg, cant stand soggy veg. This looks like a lovely stodge dish thats comfy food when you're feeling low or poorly. Minus the meat 😁, i sometimes I like leeks added for a little sweetness. Cheese sauce with anything is my favourite ❤❤❤
I think i found my favorite cooking show! This chef makes it just fun to watch 😂
Looks so delicious I’m going to make it today.
Ohhhhh that Ohhhhh makes me feel ohhhhhhh!!!
Not being a fan of green bean casserole growing up your gust might change my mind about green bean casserole thank you, Chef.
Oh Chef, more love for my tummy! There's a special thanks for you at my dinner table this year!
This looks amazing Chef! Unfortunately one of my sons won’t eat mushrooms so I’d have to leave them out. Still, I think it will be delicious with all the other great flavorings. I always add nutmeg to my cream sauces. Just a touch! Thank you for a week of wonderful recipes!❤
Every time with the hot bite of food! 🤣
The first green bean casserole l have ever actually wanted to try.
Looks amazing and delicious. Definitely will give this a go! Thanks Chef. Appreciate your work.
We love you, Chef! Keep it up 🌲🇺🇸🌲
"Emotional support butter" i need one of those 😂
Etsy seller that made butter bowl
PrettyPoshShoppe
Dear Chef, Is that a casserole or a meal in itself? Yummy and the best looking green bean casserole yet.
That was fabulous chef. Little wonder you like your job.
Thank you! It's definitely a rewarding career! 🙏❤️
Oh Chef!! This will make my daughter so happy!!! I can’t thank you enough for giving us this recipe!! You are so super awesome! I’m so excited to make her this!!!!❤❤😘🥰 thank you Chef!
That's a great casserole! I can think of all kinds of variations, with chicken, salami, even cauliflower "rice". Thanks Chef!
Made this for family Thanksgiving and it was a HUGE HIT (I know it was really good, as it was the first side gone on Friday at lunch). We all Loved the sauteed mushroom forward flavor. Thanks Chef JP, love your chanel!
I'm so glad you and your family loved it! 👍❤️
Looks fabulous.
Hopefully this year we'll see
Ham and Beans!
I am going to have to give this a try for Christmas (Canadian Thanksgiving was back in October). This looks FANTASTIC.
I saw a really good recipe from " That Dude Can Cook "
It looks pretty simple, I just started making stock now, based on Chefs directions. Thinking about making turkey gravy this year 🎉
Oh wow this looks great
That's the best looking green bean casserole that I have ever seen.
Looks amazing as always!
Thank you Chef❤👍
What about the dehydrated onions? I love the crunch