Green Bean Casserole, Rebooted

Chris Bucchere: Green Bean Casserole, Rebooted
Exactly once a year, around Thanksgiving, I get a craving for that classic green bean and cream-of-mushroom side dish topped with fried onion rings. It’s the perfect accompaniment to the holiday feast — but it’s made with far-from-perfect ingredients: frozen french-cut beans, Campbell’s cream-of-mushroom soup and Heinz crispy onions. In other words, a processed food nightmare.

This holiday, I’ve tried rebooting this old recipe so my family and I can enjoy this dish without supporting the industrial agriculture juggernaut and subjecting ourselves to known carcinogens in our food.

This dish is far too yummy to remain stuck in the 70s. Give a try with and without the optional “secret ingredient” — the Point Reyes blue cheese — and let me know what you think!


1 Lb fresh green beans, ends removed, cut into bite-size pieces

1 large onion, diced

About a dozen Cremini mushrooms, sliced

1 T olive oil

2 t dried thyme

3 T flour

2 T butter

Approximately 1 C of 2% milk

1 oz Point Reyes blue cheese (optional)

Salt and pepper to taste

1/4 C panko breadcrumbs

1/2 C raw dehydrated onions (look for them at Whole Foods)


Steam the green beans to al dente in lightly salted water, about 5 minutes. (My grandfather would let the water cool a bit and then drink it like a tea/health tonic. It’s really good — and loaded with nutrients exuded by the beans when they’re cooking.)

Meanwhile, sautée the onions and mushrooms in 1 T of olive oil until tender and lightly browned, adding thyme plus salt and pepper to taste.

Toss the green beans with the onions and mushrooms in a casserole dish and set aside.

Now create a roux with the butter and flour over low heat and slowly add the milk until you have smooth sauce-like consistency. Optionally, add the blue cheese and allow it to melt into the sauce. Add more milk if the mixture gets too thick. When satisfied with the sauce, pour it over the green beans, mushrooms and onions and stir to coat.

Top with breadcrumbs and dehydrated onions and bake for 10-15 minutes at 325° until the sauce bubbles and the onions on top start to crisp up. Allow to cool for five minutes before serving.

Guiltless Pumpkin Pie

I modified my mother’s classic pumpkin pie recipe to remove all the dairy, sugar and fat (except for the fats naturally occurring in the eggs). It can be made completely guiltless if you bake it as a soufflé in ramekins, but it gets better — albeit more carb-ey and fatty — if you add a bottom-layer of pie crust.

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1 pie (8 servings)


1.5 C cooked pumpkin

1 C almond milk

2 eggs

1/4 C yacón, agave or maple syrup (more if needed)

1 T ground cinnamon

1 t vanilla extract

1/2 t fresh ginger, grated

1/2 t ground cloves

1/4 t ground allspice

1 pie crust (optional)


While it’s fine to use canned pumpkin in a pinch, I prefer to start with a whole sugar pie pumpkin. Preheat the oven to 400° and place the pumpkin, washed, upright in a jellyroll pan filled 2/3 full with water. IMPORTANT: Stab the pumpkin all the way through from the top with a knife several times so that it doesn’t explode in the oven.

Roast the pumpkin at 400° for about an hour, then remove and allow to cool to the touch. Remove all the seeds, stringy parts and the skin and then you’re ready to use the remaining pumpkin flesh for this recipe.

Preheat the oven to 425°

Now comes this easy part: dump everything into a blender and blend on a high for 60 seconds. At this point, I test the mixture for sweetness and add more yacón, agave or maple syrup and re-blend if it doesn’t seem sweet enough.

Pour the mixture into eight ramekins or a pie dish (optionally lining with raw pie crust if you desire).

If you used crust, line the edges with foil so that they don’t burn. Bake at 425° for 20 minutes, then reduce the heat to 275° and bake for another 35-45 minutes — until a knife poked in the center comes out clean. If you used ramekins, start testing them with a knife at 25-30 minutes as they require less cook time.

Nonna’s Biscotti

biscottiPassed on from one nonna to the next, this biscotti recipe perfectly balances the sweet with the savory and the softness with the crunch. The resulting treats make the perfect accompaniment to an espresso, something Italians drink from 11am-on into the afternoon and evening.


About three dozen cookies


4 eggs

1/2 cup vegetable oil

1 C brown sugar

1 C white sugar

zest of one orange

1 t almond extract

1 t vanilla extract

1 t orange extract

4 C white flour

2 t baking powder

2 C almonds, lightly toasted and chopped coarsely

1 C semi-sweet chocolate chips

pinch of salt


Preheat oven to 350° F.

Beat the eggs with mixer to medium fluff (no peaks). With the mixer running on low, add the oil, sugar, zest, and extracts. Slowly add the other dry ingredients while continuing to beat on low.

Turn the resulting dough out onto a flat surface, adding additional flour if it’s sticking.

Separate the dough into six even parts, then roll each one out into a log. Flatten each log into a slightly oblique shape about a foot long and two inches wide.

Transfer onto two cookie sheets, three logs per sheet, and bake at 350° for 20-30 minutes, removing when golden brown.

Allow to cool enough to be handled with bare hands, but while still fairly hot, cut the logs on the diagonal into even pieces about 3/4″ wide.

Now, lay each cookie on its cut side and bake again at 350° for about six minutes, only until golden brown. Then flip and repeat for another six minutes. Transfer the cookies onto a cooling rack when finished.

In an airtight container, the biscotti will last at least a  week, but Nonna Bucchere says they’ll be long gone before any chance of spoilage.

BBQ Chicken w/ Zucchini Penne

ChrisBucchereCucinaMiaBBQChicken You can make this entire meal using one large cast-iron pan (plus a pot for boiling water for the pasta) in about 30 minutes. Simple and delicious — with a customizable level of spice.


4 servings

Ingredients (pasta)

Olive oil as needed

4 green onions, peeled and cut into 1″ pieces

6 zucchini, cut into 1/3″ slices lengthwise

A generous handful of fresh basil, stems removed and chopped

1 Lb penne pasta

4 oz Pecorino Romano cheese, grated

Salt and pepper to taste

Ingredients (chicken)

4 chicken thighs brought to room temperature

1 cup of BBQ sauce

3 T apple cider vinegar

2 jalepeños, sliced into rounds


Dilute the BBQ sauce with the vinegar and pour the solution over the chicken thighs in a zip-lock bag. Close the bag and massage to coat the chicken. Allow to marinate while preparing the pasta toppings.

Heat a tablespoon of olive oil and sear the green onions over medium-high heat until soft, 3-4 minutes, then set aside. Adding more olive oil as needed, sear the zucchini strips, covered, on medium-high heat in the cast-iron pan until golden brown, ~2 minutes per side. Snip the cooked zucchini into bite-sized pieces and combine with the cooked green onions and basil in the serving dish for the pasta.

Now would be a good time to boil water for that pasta, by the way.

While the water is coming to a boil, using the same cast iron pan, sear the jalepeño rounds on medium-low heat, making sure to use adequate ventilation. Remove from the pan and set aside. Increase the heat to medium-high and add the chicken, bone-side down, and the BBQ sauce. Cook, covered, turning once, until the juices run clear, 4-5 minutes per side.

Meanwhile, cook and drain (but do not rinse) the pasta, then toss it with the onions, zucchini and basil, adding additional olive oil to coat if it seems dry. Top with the grated cheese. Sprinkle with salt and pepper to taste.

The chicken will have a slightly spicy flavor it picked up from the pan (from when you cooked the jalepeños), but serve each thigh with a few more rounds of the spicy green pepper for those who want a little more heat.

Italian Beet Salad

The secret to good food (or any) photography is good lighting. I got luck this time.


For this week’s peek into the Bucchere Family “cookbook,” I’ve adapted and hybridized both my grandmothers’ recipes to create this simple, refreshing beet salad. I often serve it with other simple things like sandwiches but, with its mild sweetness, it also serves as a great accompaniment to a savory meat or fish course.


2 servings


1/2 lb of fresh yellow or red beets (but not both together, because the colors bleed when they touch)

A few sprigs of fresh oregano, stems removed and leaves chopped

2-3 T of olive oil

Salt and pepper to taste

2 oz of goat cheese (optional)


Wash the beets, but do not peel them. Drop them into boiling water for 10-15 minutes or until they can be easily pierced with a fork. You can roast them instead in a jellyroll pan at 400° for 10-20 minutes (again with skin on). I’ve found that how you cook the beets doesn’t change the taste of this dish, so it’s entirely up to you.

Once cooked, let the hot beets rest for another 10 minutes (or so) until they’re no longer too hot to touch. At this point, the skins should just fall off. Once you’ve removed all the skin, slice the beets up into bite-size chunks and place them in a serving dish. Add the olive oil, oregano, salt and pepper and stir to coat.

And . . . you’re done.

The dish can be served as is at room temperature or allowed to chill for up to three days in the fridge.

Optionally, you can crumble goat cheese on top. If you do, wait until right before serving. Unless you like pink goat cheese, that is.

Rigatoni e Polpette

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I’ve heard that the fastest road to a man’s heart often leads through his stomach. If that’s true, Rigatoni e Polpette is the vehicle that will get you there.


10-12 meatballs, serves about four

Ingredients (Pasta & Sauce)

Three cans of crushed tomatoes, opened

3 T olive oil, + more as needed

1 medium white or yellow onion, diced

3 cloves of garlic, diced finely or pressed

A generous handful of basil, chopped coarsely

1 T dried oregano

1 bay leaf

Salt and pepper to taste

A few pinches of crushed red pepper (optional)

1 lb of dry rigatoni or pac-macs

Ingredients (Meatballs)

1 lb ground beef

1 lb ground lamb (or ground pork)

4-5 slices of good, crusty bread (about a cup when pulverized)

4 oz pecorino romano, + more for shredding on top

1 large white or yellow onion, peeled and quartered

2 cloves of garlic, peeled

A generous handful of basil

1 egg

1 T dried oregano

Approximately half a cup of milk

Instructions (Sauce)

Start with the sauce, since longer cooking times lead to a richer, sweeter taste (and lasting relationships). Pour the olive oil and one piece of the diced onion into a large pot and apply medium-high heat. When the one piece of onion starts to sizzle, add the rest of it. (Now’s a good time to open the cans of tomatoes, if you haven’t already.)

Stirring often, sautée the onions until golden brown, then reduce the heat to medium-low, pushing all the onions to one side of the pot. This should cause the olive oil to pool on the other side. You’ll need at least a tablespoon, so add more if necessary.

Now comes the part you’ll want to practice before trying to impress your special someone. (Or just do it before she arrives, leaving plenty of time to air out the house if needed.)

Understanding how to work with garlic makes the difference between tantalizing him or bringing her to tears. The secret: medium-low heat and good timing. Add the minced (or pressed) garlic to the hot oil and sautée until fragrant, but not burned. (If you burn the garlic, throw everything out — including the onion — and start over, knowing that your house will be safe from vampires for weeks.) When the garlic is “ready” (usually < 30 seconds, but use your nose), mix it in with the onion briefly, and, working quickly, add the cans of tomatoes and stir, raising the heat back to medium-high.

If you smell anything acrid, if your nose hairs are burning or if your eyes are watering, throw everything out and start over.

On the other hand, if things seem to be going well, add the oregano and about 3/4 of the chopped basil, reserving the rest for sprinkling on top. Add the bay leaf, salt, pepper and crushed red pepper to taste. When the sauce starts to bubble, reduce the heat to create a nice, even simmer. Give it a stir every ten minutes or so to make sure it’s not burning. Taking a break to stir means you can stop and give someone samples, so she can taste the subtle sweetness emerge from this Southern Italian staple, something many of us call “gravy.”

Instructions (Meatballs)

Now, it’s time to let the machines do the work. Use a food processor to pulverize, in this order: the bread, the cheese, the quartered onion, the garlic, the basil and the egg. Combine with the milk, 1T of oregano, salt, pepper and the crushed red pepper (optional) and mix into the ground meat, something that we traditionally do with our bare hands. The mix should stick and hold together, but barely. If things seem too dry and aren’t sticking together, add a little more milk or another egg, beaten. If things feel too loose, add some breadcrumbs. Be careful not to use too heavy of a hand with either, as this is a really good way to screw up a nearly complete recipe.

Now is another great time for samples. Take a pinch of the raw meatball mix and share it with your guest. (How this part goes might be a leading indicator of things to come.)

Form the meatballs (using your bare hands is best). They should be larger than golf balls but smaller than cricket balls. As you form each one, drop it into the sauce. Continue until you’ve finished the mix. Continue to simmer on low heat for at least 30 minutes to several hours (adding water as needed to keep those babies submerged). Try not to stir, at least initially, until you’re certain that the meatballs have cooked through and solidified. Even then, stir carefully! Remember, we designed these puppies to crumble when touched with a fork.

Instructions (Pasta & Serving)

When you’re about 20 minutes from your special dinner, cook the pasta to al dente, drain, combine with sauce and 2-3 meatballs each. Top with the remaining chopped basil and grated pecorino romano.

Whereas I normally appreciate feedback on my recipes, I’ll understand if you’d rather keep the results of this one all to yourself.

Cast Iron Lamb Chops

lambHad more fun last week with Farmigo’s amazing meats, this time searing Casa Rosa Lamb Chops in my cast-iron skillet.

This meal was too simple to deserve a recipe. I cut the chops into four pieces and seasoned them with sea salt, pepper and sumac. After searing about 2 minutes per side in a covered skillet, I served on a bed of fresh oregano with a side of strawberry jam and sprinkled with a pinch of pink Hawaiian sea salt.

Dancers vs. Restaurants

Le Colonial Cancels Live Musiclec

Breaking up is hard to do.

It’s especially hard when so many delightful years of swing outs, lindy circles and sugar pushes suddenly come to a screeching halt like they did last night, when Le Colonial ended its ten-year, four-night-a-week run of free live lindyhop, balboa and swing music.

Evoking colonial Vietnam, this restaurant, bar and dance club featured a slick dance floor where patrons could swing the night away to dance-friendly bands with 15 and 20 year careers behind them (Lavay Smith and her Red Hot Skillet Lickers and Steve Lucky and the Rhumba Bums Featuring Miss Carmin Getit) as well as newer acts (The Cosmo Alleycats and Le Jazz Hot). See ing as how this was the only such venue to boast a lineup this swingin’ in San Francisco, the bittersweet cancelation of live music at Le Colonial is a real loss to dancers, musicians and, perhaps, even the restaurant itself.

desktop1My wife — whom I met 16 years ago this Saturday (you guessed it) lindyhopping — and I have been going steadily to this lovely venue 2–3 times a month since 2011, usually on Wednesday nights. There we’ve cultivated scores of friendships with dancers from age 9 (our daughter, who often accompanied us) to age 85 (Bernie Schindler, an amazing human being who deserves his own blog post, if not a whole book). We’ve celebrated birthdays, anniversaries, engagements; we’ve loved and we’ve lost; and we’ve mourned those who’ve traded in their wingtips for wings.

In light of this news, there’s been significant chatter in the local dance community — both online and off — about why it happened. While it’s easy to point fingers at the management, it’s important for us to consider that there’s more than one side to this (and any) story.

To properly frame this discussion, first I need to offend every lindyhopper on the planet by stereotyping all of us into two broadly generalized groups:

1. People who dance for sport, wear snap pants and headbands, carry towels and water bottles and generally view dance as (fun) exercise

2. People who dance for the scene, wear vintage clothes, drink alcohol and generally view dance as fun per se, but also as a means of socializing

Of course, it’s a spectrum, not a binary system. In fact, I put myself squarely in both groups. There’s a time and a place for both, for me. Everyone’s different.

Back to Le Colonial. They had the beautiful problem of attracting both kinds of dancers (and everything in between). Just as it would be strange if I showed up at Lindy in the Park on Sunday morning in a three piece zoot suit, vintage tie and spectators, it would be just as weird to bring my gym bag, wear shorts, change shoes tableside and eat my own food and drink out of my own water bottle at Le Colonial.

FullSizeRenderWhen all is said and done, both groups of dancers bear some responsibility for Le Colonial’s decision because we didn’t spend enough money on food or drink to justify the ruckus we made (often generating complaints from dinner guests and unwelcome visits from management). Far too many of us dressed like schlubs, carried in way to much luggage and were rude to the staff. Add to that the constant game of musical chairs that happens between songs, which drives the servers — who routinely also get kicked, body checked and stomped on — straight up the wall.

Despite all these problems, live music could one day return to Le Colonial. For it to work, however, the restaurant needs to stop trying to be a restaurant and a lounge and a bar and a dance hall all at the same time. They would need to block off the main staircase leading up to the lounge and turn the whole thing into a proper music venue. Then, they would need to convert the Sutter entrance into box office and — gasp! — sell tickets. Remember, the musicians we love — and who love us back — need to pay the rent, buy food and keep the lights on. With a  $10 or $20 cover, there wouldn’t be so much of a need for dancers to buy food and drink. For Le Colonial and the band, food and drink purchases would be gravy, with the meat and potatoes coming from the cover charge.

Bottom line: we dancers — in either camp — out of respect for the venues and the musicians, need to follow the “When in Rome” principle, saving the shorts and All-Stars for the 9:20 Special and trying to look our best when dancing at classier places like Le Colonial. More importantly, we need to be wiling to put our money where our collective mouths and happy feet are.

Because you get what you pay for. Conversely, you don’t get what you don’t pay for.

We didn’t pay for the world class music we enjoyed for years.

And now it’s gone.

A Back-to-school Classic: Mac & Cheese

2015-09-21 19.50.03Yes, I realize that mac & cheese comes in variety of boxes and/or bags. But — as is the case with roasted peppers — the homemade version is just better, period. Unlike roasting peppers, however, making your own mac & cheese is easy, taking only maybe 5–10 minutes more than the box method. Here’s my family’s take on a home-ec recipe (remember home-ec?) from the 70s, that, with a few modifications, has stood the test of time. The “secret ingredient,” tomato paste, adds color and a tangy flavor that kids will love, assuming there’s any left after the grown-ups have their way with this tasty dish.


4–6 servings


1 Lb elbow pasta

2 T unsalted butter, plus 1 T more, diced and set aside

3 T white or durum flour

1/2 C milk (2% or more milk fat)

1 T tomato paste

8oz cheddar cheese, cut into a dozen or so cubes

1 T breadcrumbs


Bring a pot of water to a boil (for the pasta) and preheat the oven to 325°

In the meantime, prepare a roux by melting 2 T of the butter over low heat in a saucepan, adding the flour and whisking vigorously to get the lumps out. When the roux begins to turn light brown and get fragrant, start adding the milk slowly, continuing to whisk until you’ve added all of it.

The end result should be a smooth, creamy, pourable sauce with no lumps. If it’s too thick, add more milk. If it’s too thin, continue simmering over low heat and whisking constantly until it reduces to a good thickness.

When you’re happy with the sauce’s consistency, add the tomato paste and cheese cubes and continue to cook over medium-low heat until the cheese is melted, stirring occasionally.

Meanwhile, cook the pasta in the boiling water, following the package directions, but leaving it slightly al dente (because it will continue to cook in the oven). When finished, drain (but do not rinse!) and add to a casserole dish.

When all the cheese cubes have melted, pour the cheese sauce over the pasta and stir to coat.

Sprinkle the breadcrumbs on top and dab with the remaining butter cubes.

Bake at 325° until the cheese sauce bubbles, around 10-15 minutes.

Allow to cool for five minutes and enjoy. Be sure to save some for the kids.