Haricots Verts With Sliced Shallots
Good beans can take from 2 to 10 minutes to cook, depending on the variety and the stage of development. Those that require the least amount of cooking time are the best. Don’t be alarmed at the quantity of salt required. The beans require a large quantity of boiling water and the shorter their cooking time, the more salt is necessary to season them only delicately. Nearly all of the salt is discarded with the cooking water.
INGREDIENTS
1 1/2 Pounds Haricot Verts (French For Green Beans)
1 Large Sliced Shallot
1/4 Cup Kosher Salt
4 Tablespoons Cold & Diced Unsalted Butter
Put the beans and sliced shallot in a large-size saucepan. Sprinkle the salt over beans and shallots. Boil water in a teakettle. Pour boiling water over salted beans and shallots. Turn heat to high and boil, uncovered for 2 to 10 minutes (depending on the freshness of beans) until barely tender. Remove a bean at 2 minutes cooking time and bite into it to test. When done, remove from heat and drain. Place back in saucepan over high heat for a few seconds to dry them out. Remove from heat. Add unsalted butter. Toss until all butter is absorbed. Transfer to serving bowl. Serves 4
Asian Green Beans
I confess that I have eaten way too much last week so it’s time for me to lighten up a bit. I like to use a mild and sweet soybean paste, but any white miso will work just fine. This white miso dressing is also great on simply prepared vegetables or seafood. Make a big batch of the dressing and keep it in the fridge, in an airtight container, for up to 1 week.
INGREDIENTS
2 1/2 Pounds Fresh Green Beans
1/4 Cup White Miso (Fermented Soybean Paste)
4 Tablespoons Thinly Sliced Green Onions (Dark Green Parts Only) Divided
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Japanese Prepared Hot Mustard (Not Wasabi)
2 Tablespoons Vegetable Oil
1 Tablespoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Cup Toasted Sliced Almonds
In a large-size pot cook the green beans in salted water until crisp-tender. Transfer to a bowl filled with ice water to cool. Drain well. Trim beans by cutting in half on a sharp diagonal. Place cooked beans on paper towels to dry off. In a small-size bowl combine miso, 3 tablespoons green onions, vinegar, mustard, oil, and sugar. Whisk well. Add kosher salt and whisk again. Place green beans in a large-size bowl. Pour dressing over beans. Toss to coal well. Garnish with almonds and remaining green onions. Serve warm or at room temperature. Serves 6
Green Beans With Toasted Bread Crumbs
If you’re looking for more Thanksgiving side dishes to make here is a good one. Forget that mushroom soup green bean casserole thing. This green bean dish is much better. If you want this dish to be gluten free then use gluten free bread crumbs.
INGREDIENTS
4 Tablespoons Olive Oil (Divided)
1 Cup Panko Bread Crumbs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 1/2 Pounds Trimmed Fresh Green Beans
2 Tablespoons Fresh Lemon Juice
1/2 Cup Slivered Almonds
In a medium-size sauté pan heat 2 tablespoons of the olive oil over a medium heat. Add bread crumbs and toast until golden brown. Stir constantly. Remove bread crumbs from heat and add kosher salt and pepper. Set aside. In a large-size pot add water and a vegetable steamer over a high heat. Bring to boil and add trimmed green beans. Place lid onto pot. Steam green beans until crisp-tender. In a large-size sauté pan heat remaining 2 tablespoons olive oil over a medium-high heat. Add steamed green beans and sauté for 3 minutes until heated through. Add lemon juice and slivered almonds and sauté for 1 minute. Transfer green beans and almonds to serving platter. Top with bread crumbs and serve immediately. Serves 6
Barbecued Corn on the Cob
Two of summer’s most appealing joys are barbecuing and corn on the cob. This combination is an easy-to-prepare picnic vegetable. It’s a perfect accompaniment to barbecued meats or poultry, and it goes right on the grill with them.
INGREDIENTS
4 Unhusked Ears of Corn
Butter
Salt
Pepper
Pull the husks back from the ears of corn, leaving the husks attached at base, and remove the silk. Cut off 2 or 3 pieces of husk; cut lengthwise into 1/2 inch strips and set aside. Replace the husks and tie each ear closed with 1 or 2 of the reserved strips to seal completely. Soak in ice water for about 30 minutes. Darin well; seal in plastic bags and transport in a cooler (if you are going on a picnic). Place the corn on a grill 4 to 6 inches above a solid bed of glowing coals. Cook for 15 to 20 minutes, turning occasionally to cook evenly. To serve, discard the husks and season the corn with butter, salt, and pepper. Makes 4 servings.
Creamy Corn Pudding
Growing up in Nebraska I ate the best corn ever. Corn was a late summer staple that went with every night of barbequing. This summer I’m getting ready to put up corn to enjoy the rest of the year. Try using fresh corn for this savory pudding that goes exceptionally well with baked ham. Perfect for a late summer feast.
INGREDIENTS
4 Tablespoons Unsalted Butter
1 Medium Chopped Onion
1/4 Cup Unbleached Flour
2 Cups Warmed Half & Half
1 Cup Warmed Milk
2 Cups Fresh Cooked Corn (About 4 Ears Cut From the Cob)
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Eggs
Boiling Water
Preheat your oven to 325° F. In a medium-size saucepan, melt the butter over a medium heat. Add the chopped onions and cook for 10 minutes, stirring often. Add the flour and cook for one minute while continuing to stir. With a wire whisk, gradually whisk in the warm half & half and warm milk. Bring to a boil making sure to whisk constantly. Reduce the heat and let simmer for 10 minutes. You will want the sauce to be thick. Remove from the heat; stir in the corn, kosher salt and pepper. In a medium-size casserole (2-quart), with a wire whisk, beat the eggs lightly. Slowly add the corn mixture, beating constantly. Set the casserole in a 13”x9” baking pan. Put the pan on the middle oven rack and pour enough boiling water into the pan to come halfway up the sides of the casserole. Bake for 80 to 90 minutes until an inserted knife comes out clean. Remove from the oven and remove from the baking pan. Let cool for 10 minutes before serving. Serves 8 as a side dish.
Roasted Potatoes
Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud. Easy Roasted Potatoes are on my menu tonight. They go with just about any main dish. I like using red potatoes, but you can use any variety that suits you.
INGREDIENTS
2 Pounds Unpeeled Potatoes
1 Tablespoon Chopped Fresh Thyme
1 Diced Carrot
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450°F. Cut your potatoes into 1 inch pieces. In a large-size bowl combine the potatoes and diced carrots. Drizzle in the olive oil. Sprinkle on the kosher salt, pepper and thyme. Mix well until the vegetables are all coated. Spread the vegetables in one layer in a shallow roasting pan. Roast for 40 to 45 minutes until tender and lightly browned. Stir once or twice during cooking. Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast. Remove from the oven and transfer to a serving platter. Serve warm. Serves 4 as a side dish.
Ratatouille
Gardens are beginning to burst with fresh vegetables that need eating. Ratatouille is one of the very first things that I learned to make while living in France. I had never had ratatouille before and instantly fell in love with the dish. Here is the original recipe that my French chef taught me.
INGREDIENTS
1 Chopped Medium Onion
2 Minced Garlic Cloves
2 Tablespoons Olive Oil
3 Cups Cubed Eggplant
1 Large Sliced Zucchini
2 Medium Chopped Tomatoes
1 Chopped Medium Green Bell Pepper
4 Tablespoons Dry White Wine or Chicken or Vegetable Broth
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1Tablespoon Snipped Fresh Basil
In a large size skillet add the olive oil and sauté the onion and garlic over a medium heat for 5 minutes until the onion is nice and tender. Add the eggplant, zucchini, tomatoes, green pepper, wine, kosher salt and pepper. Turn the heat up and bring to a boil, but be careful not to burn the vegetables. Once you have brought to a boil turn the heat down to simmer and cover with a lid. Cook with the lid on for 15 minutes until the majority of the liquid is gone. Stir occasionally. Stir in the basil before serving. Transfer to a serving bowl and serve with crusty bread. Serves 4
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Flank Steak Salad
It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it. Here is the perfect summer salad that will definitely leave you feeling satisfied.
INGREDIENTS
3 Ears Fresh Corn (Cooked & Cut From The Cob)
1 Cup Cannellini Beans
1 Large Diced Roasted Red Pepper
2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)
1 Cup Grape Tomatoes (Halved Lengthwise)
1/2 Cup Minced Red Onion
1/2 Cup Chopped Olives
1 Diced Yellow Plum
1 Avocado (Cut Into Chunks)
1 Seeded & Minced Jalapeño
10 Basil Leaves
1 1/2 Pounds Marinated Flank Steak
1 Cup Hoisin Sauce (For Marinade)
1 Cup Sriracha Sauce (For Marinade)
Tzatziki Sauce For Dressing
In a medium size bowl combine the hoisin sauce and the sriracha sauce. Place the flank steak into a large size ziplock bag and pour the hoisin mixture in. Zip up the bag and give a few gentle shakes to cover all of the flank steak. Place into the fridge for 4 hours or more. I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad. In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil. Remove the flank steak from the ziplock bag and throw away the bag and the marinade. On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak). Remove the flank steak from the heat and transfer to a plate. Let rest for 10 minute. Slice the flank steak and place on top of the salad. Serve with Tzatziki Sauce as a dressing. Serves 4
Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
