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EAT
THIS
GREEN BEAN CASSEROLE
WITH SCHMALTZ AND GRIBENES
REBECCA ORCHANT
BY REBECCA ORCHANT
Green bean casserole is a must-have on our
Thanksgiving table. We like to church it up a
little by making our own cream of mushroom
sauce, and for Thanksgivukkah we’re giving
it another extra-special twist. As garlic and
tomatoes are to Italian cooking and onion,
celery and bell pepper are to Cajun cooking,
schmaltz and gribenes are to Jewish cooking.
HUFFINGTON
11.24-12.01.13
Schmaltz is chicken fat, and
it’s the preferred cooking fat
for most traditional Jewish
dishes (both matzoh balls and
chopped liver are a shadow of
themselves without it). This
green bean casserole incorporates both silky, rendered
schmaltz and the crispy, impossible-to-stop-snacking-on
fried chicken skin bits that result from making it — gribenes
(pronounced grib-eh-ness).