High Hampton Inn

Recipes

Green Bean Casserole
By Chef Sean Ruddy
High Hampton Inn

Yield: 12 servings

Ingredients: 36 oz. Green beans
1 each Yellow onion (small diced)
1 clove Garlic (minced)
½ cup White wine
2 tbsp. Unsalted butter
1 qt. Heavy cream
½ cup Parmesan cheese
½ tsp. Nutmeg
½ tbsp. Kosher salt
½ tsp. White pepper
¼ cup Roux (cooled)
2 cups Fried onion crisps (Frenches)

Method:

If you use frozen green beans, thaw them first and squeeze the water from them.
Heat the butter in a small saucepan, and add the onions.
Allow the onions to cook for several minutes until translucent.
Add the garlic and cook for a few minutes more.
Add the wine and let simmer on a low heat until almost dry. Add the seasonings.
Add the heavy cream and let cook until simmering.
Whisk in the roux until it starts to thicken.
Spray a 10 x 12 baking dish with pan spray.
In a mixing bowl, combine the beans and the cream mixture along with the parmesan cheese.
Place the mix in the baking dish and cook for about 30 minutes in a 350 deg. Oven, until bubbling.
Spread the onion crisps on top and cook for 10 minutes more until golden brown.

Butternut Squash Bisque (Yield: 1 Gallon)
By Chef Sean Ruddy
High Hampton Inn

Ingredients:
4 ea. Butternut squash (peeled, seeded and diced)
6 tbsp. Vegetable oil
2 ea. Carrots (peeled and diced small)
2 ea. Onions (diced)
1 bunch Celery (diced)
2 ea. Garlic cloves (minced)
2 qts. Chicken stock (vegetable stock may be substituted for vegetarians)
1 c. Dry white wine
1 qt. Heavy cream
1 tbsp. Salt
1 tsp. Cinnamon
1 tbsp. Cumin
1 tbsp. Coriander (ground)
1 tsp. White pepper
1 lb. Roux (8 oz. butter and 8 oz. flour, combined and cooled)
Crème fraiche to taste

Method:

In a large pot, heat the oil and add the vegetables. Add the garlic and cook 5 minutes. Add the wine and cook 5 minutes more. Add the stock and seasonings, bring to a simmer, cook for 15 minutes. Remove from heat and let cool down so it is just warm. Ladle the mixture into a blender or food processor and purée. Return mixture to the pot, and bring back to a simmer. Add the heavy cream and bring to a boil. Add the roux until it thickens and let simmer 10 minutes. Serve with a dollop of crème fraiche on top.

Click here to try more of High Hampton Inn’s delicious recipes.