I created this recipe, because I wanted to make green beans a new and exciting way. I sort of threw together a bunch of ingredients I like to make this dish, and it is (like so many of my dishes) easily customizable. You may use lemon instead of orange, use different nuts, use shallots or leeks--really, I just want people to experiment with my dishes. They are starting points for you and catalysts for you to experiment...or if you are afraid of the kitchen, just follow the recipe. One day you may have enough confidence in what you've learned by following recipes to create your own.
This morning, I saw that Katie Couric (a fellow 'Hoo, I might add) has a book out filled with advice she has received along the way. There was an excerpt online, and I decided to see what piece of advice I could glean before moving on and answering work emails. One of the excerpts is from Mario Batali and talks about his path to where he is now. He is Italian and worked in some of the best chefs' restaurants! And moved to England and went to Le Cordon Blue! And then moved to Italy and cooked for three years! AND opened his own restaurant in New York with the techniques he learned in that tiny Italian town! Really? May I have just one of these experiences? Preferably one that would enable me to live abroad, but really, beggars can't be choosers.
Toward the end of the excerpt, Mario says, "Life is not a recipe. Recipes are just descriptions of one person’s take on one moment in time. They’re not rules. People think they are. They look as if they are. They say, 'Do this, not this. Add this, not that.' But, really, recipes are just suggestions that got written down."
I couldn't have said it better myself! Make these dishes your own; don't be afraid to try something new or random. I do it all of the time...I only share the successes with you! You will have triumphs and failures, but eventually, the successes will outnumber the failures because you will learn what goes with what...and what doesn't go with what. You will try new thing you never thought you'd try before and may never want to try again. But that's what it's all about. Take a chance. Learn from your mistakes.
It doesn't need to be restated that I love green beans. This recipe is a fairly hands-off method to making a delicious, tender, and flavorful side dish. Make sure you buy the tiniest green beans (aka haricot verts), not the larger ones my grandmother refers to as 'snaps.' HVs are more tender (tenderer?). You may be skeptical of the orange zest, but it adds a depth and freshness to the dish...try it!
Start off blanching these beans just as you did before. Don't forget to shock them in an ice bath and drain well before moving on to the next steps.
1 pound haricot verts, blanched
3 cloves of garlic
1 onion, cut into large chunks
olive oil
seasoning salt to taste
1 orange (to be zested)
1/3 cup toasted pecans
Preheat your oven to 425. I chose to use a cast-iron skillet, but feel free to use a roasting pan or a sheet/tray if you don't have one. Once your oven is preheated, add the chopped onion, green beans, and smashed garlic to the pan. Toss with olive oil and salt mixture.
To smash the garlic (you all probably know how to do this, but oh well), place a wide-blade knife on top of the garlic, and hit it with the bottom or your hand. The skin will easily peel off at this point and you will have a slightly mushed piece of garlic. If it was a very large clove, you may want to slice it once or twice. If not, leave it whole. Roast in the oven for 20 minutes, stirring occasionally. If the beans look like they are drying out and shriveling up, add a tad more oil. Once the beans and onions begin to brown, they are finished.
Remove from the oven, and top with pecans and orange zest. Toss well. Devour.
No comments:
Post a Comment