Circle h Farm

--- Dexter, Oregon ---

Circle h Farm is a certified organic farm, growing fruits, vegetables, and herbs for local markets. Circle h delivers CSA boxes to Eugene, Dexter, and Oakridge, Oregon. Also can be found at the Lane County Farmers' Market.

CSA week 20, September 13

September 13, 2018  /  Sarah Hucka

It’s time for shallots! As I was looking up the best ways to use these sweet, versatile, special onions, I stumbled across this delicious-sounding recipe. I’m going to keep this one in mind for Thanksgiving - movie over green bean casserole!

Tempura Green Beans with Mushroom Salt and Shallot Dip

INGREDIENTS

Dip

  • 2 shallots, 1 coarsely chopped, 1 thinly sliced into rings

  • 4 scallions, white and pale-green parts only, thinly sliced

  • 1 tablespoon Champagne vinegar or white wine vinegar

  • Kosher salt

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 2 tablespoons buttermilk

  • 2 tablespoons finely chopped fresh chives

  • Freshly ground black pepper

  • ¼ cup vegetable oil

Mushroom salt and assembly

  • 3 tablespoons porcini powder, divided

  • 1 tablespoon kosher salt

  • Vegetable oil (for frying; about 6 cups)

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • ½ teaspoon baking powder

  • ¼ teaspoon kosher salt

  • 1 cup chilled club soda

  • 8 ounces green beans, trimmed

RECIPE PREPARATION

Dip

  • Place chopped shallot, scallions, and vinegar in a food processor and season with salt. Process until finely chopped; transfer to a medium bowl. Whisk in mayonnaise, sour cream, buttermilk, and chives; season dip with salt and pepper.

  • Cook oil and shallot rings in a medium skillet over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Set aside for serving.

  • DO AHEAD: Dip (without crispy shallots) can be made 1 day ahead. Cover and chill.

Mushroom salt

  • Mix salt and 1 Tbsp. porcini powder in a small bowl; set mushroom salt aside.

  • Fit a large pot with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 375°.

  • Meanwhile, whisk cornstarch, flour, cornstarch, baking powder, kosher salt, and remaining 2 Tbsp. mushroom powder in a small bowl. Add club soda; whisk until batter is smooth.

  • Working in batches, dip green beans in batter, letting excess drip back into bowl, and fry, stirring gently with a slotted spoon if green beans stick together, until golden, about 3 minutes per batch. Using a spider or slotted spoon, transfer to paper towels to drain. Sprinkle with mushroom salt.

  • Top dip with crispy shallots and serve alongside green beans.