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Posts Tagged ‘green beans’

by Sarah Steimer

Roast tarragon chicken over vegetables with a balsamic-red wine glaze

This dish was a great on-a-whim meal, using what ingredients I had in the fridge. Not a fan of tarragon? Try using rosemary or thyme instead.

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by Sarah Steimer

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

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by Caitlin Saniga

Stewed green beans with tomatoes and bacon

These green beans are a classic side at the Saniga house. Sometimes we serve it with ham, and sometimes Grandma uses “zesty” seasoned tomatoes instead of the typical canned tomatoes. Have you ever had a green beans and tomatoes dish? How was it different?


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by Caitlin Saniga

Salad with green beans, toasted walnuts and shallot vinaigrette

Salad with green beans, toasted walnuts and shallot vinaigrette

  • 6 ounces green beans, ends trimmed, cut into 1 1/2-inch lengths
  • 1/4 teaspoon salt
  • 1/2 teaspoon plus 1 tablespoon walnut oil
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon minced shallot
  • 2 teaspoons white wine vinegar
  • 4 ounces mixed salad greens
  • pepper to taste

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by Caitlin Saniga

Let’s be real for a minute. The crispy onion things on top of the green bean casserole are all anyone ever really cares about. Especially the fact that there better be TONS.

  • canola oil for frying
  • 3/4 cup all-purpose flour
  • salt and pepper, to taste
  • 6 large shallots, peeled and sliced into thin rings
  • 1 tablespoon olive oil
  • Unsalted butter for baking dish, plus 2 tablespoons
  • 1 pounds cremini mushrooms, cleaned and sliced
  • 1/4 cup finely chopped shallots
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 2 pounds green beans, trimmed, chopped into 2-inch lengths and blanched

Green bean casserole has always been my favorite Thanksgiving dish. Grandma makes the classic recipe every year: canned green beans, cream of mushroom soup, those crispy little onions that come in a resealable can. I love it so much that if it’s sitting around for too long before dinner, I’ll pick at the onions on top until the poor casserole is noticeably bare. What I dig about this recipe is that it uses all fresh ingredients from the beans, to the mushrooms in the homemade creamy soup, to the shallots that go into the frying oil. And the best part? You can double the crispy shallot part of the recipe if you anticipate needing more. 😉

Using a mesh strainer makes it easier to sift away the excess flour when coating the shallot rings.

If possible, make the crispy shallots ahead of time. Start by pouring oil about 1/2 inch deep in a saucepan over medium-high heat. Let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

Put 1/2 cup of the flour in a small bowl and season with salt and black pepper. Add the sliced shallots and toss to coat evenly.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Working in batches, fry the shallots until golden brown and lightly crisped, about 3 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.

When it’s done, it looks like a work of art!

Preheat an oven to 375 degrees. Butter a 13-by-9-inch baking dish.

In a large sauté pan over medium-high heat, warm the olive oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup of flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish.

Transfer to the oven and bake until the edges are bubbling, about 25 minutes. Remove from the oven, sprinkle with fried shallots, return to the oven and cook for 5 more minutes. Let rest for 5 to 10 minutes before serving.

Serves 8.

Recipe adapted from: Williams-Sonoma Kitchen

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by Caitlin Saniga

I’ve come to find that the combination of Dijon mustard, olive oil, an acid (lemon juice or some version of vinegar), salt and pepper make a magical vinaigrette. Extra ingredients can distinguish the dressing. Shallots make the vinaigrette in this recipe stand out, and boy is it delicious!

  • 1/2 teaspoon salt, plus more for seasoning
  • 1 pound green and yellow waxbeans
  • 1 large shallot, chopped finely
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • pepper to taste
  • 5 strips bacon, cooked and crumbled

Add the 1/2 teaspoon of salt to a large pot of water, and bring it to a boil over medium heat. Add the green beans, and cook until tender-crisp, about 2 minutes. Strain the beans and run cool water over them until they stop letting off steam. Transfer them to a large bowl.

To make the dressing, add the shallot and vinegar to a small dish and let sit for 15 minutes, to allow the shallot to sweeten. Next, add the Dijon mustard, olive oil and salt and pepper to taste. Thoroughly whisk to combine. Pour the dressing over the beans, and toss to coat. Top with crumbled bacon and serve immediately.

Makes 4 servings.

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by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.

  •  1 large handful of yellow wax beans or green beans
  • 2 garlic cloves, halved
  • 2 dill sprigs
  • 1 tarragon sprig
  • 1 teaspoons whole black peppercorns
  • 1 teaspoon prepared horseradish
  • 6 tablespoons distilled white vinegar
  • 3 tablespoons kosher salt
  • 3 teaspoons sugar
  • 1/2 cup plus 2 tablespoons water

Trim the stem ends of the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.

In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.

Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.

Let rest in the refrigerator for 24 hours before serving.

Recipe adapted from: Food & Wine

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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