Tag Archives: green beans

Green Beans with Chard

This recipe is a nice variation on steamed green beans. The beans look pretty mingled with the chopped chard, and it makes a great side dish for dinner parties.

Ingredients:
1 generous bunch Swiss chard (about 1 1/2 pounds)
3-4 generous handfuls of green beans
2-3 shallots, outer skin removed and chopped
olive oil, butter
kosher salt & freshly ground pepper
lemon juice or vinegar
toasted pine nuts (optional)

Directions:
1. Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.

2. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minutes (from the time the water comes back to a boil) until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside.

3. Wash green beans, cut off ends and cut into 1 1/2 inch pieces.

4. Steam green beans until bright green and slightly softened, about 4-6 minutes.

5. Heat 1 T olive oil and 2 T butter in saucepan, about 30 seconds. Saute shallots, ~1-2 minutes.

6. Toss chard, beans and butter/shallot mix. Season generously with salt and pepper. Toss with juice from 1/2 lemon. Add toasted pine nuts if desired.

(Alternative addition if in season: toss in 1 heirloom tomato, chopped.)

Advertisements

Light Summer Campanelle Pasta with Green Beans


Light Summer Campanelle Pasta with Green Beans

I love a light pasta with fresh vegetables in the summertime. This recipe is lovely for dinner as a warm entree or could also be served cold as a pasta salad for lunch. The marinated artichoke hearts are optional, but add a nice tangy flavor.

Ingredients:
1 small onion, chopped small
1-2 garlic cloves, minced
1/2 cup chopped white mushrooms
~ 1 1/2 cups green beans, sliced into 1 inch pieces
1 cup coarsely chopped baby or regular spinach leaves
2-4 marinated artichoke hearts, chopped (optional)
Handful of cherry tomatoes, halved
1/2 to 1 teaspoon red pepper flakes
1/4 scant cup dry white wine
2-3 Tablespoons olive oil
1 Tablespoon unsalted butter
Salt and pepper
Dash of fresh or dried thyme
~ 1/2 lb. campanelle pasta

Directions:
1. Boil water and cook pasta according to directions on packaging, likely 10 minutes cooking time.

2. Prepare vegetables while water is boiling. Cook vegetables while pasta is cooking. If pasta is finished cooking before the vegetables are done, drain and toss with a touch of olive oil, cover and set aside.

3. Heat 1 generous Tablespoon olive oil in saucepan. Add onion and saute for ~ 5 minutes. Melt in 1/2 Tablespoon butter. Add red pepper flakes and dash of salt.

4. Add garlic and saute for ~30 seconds or until fragrant. Stir in white wine. Let heat briefly, melding, and then add mushrooms and green beans (and artichoke hearts, if using). Stir in ~ 2 Tablespoons water, cover and steam 5-7 minutes, or until the beans are softened but still a little crunchy and bright green.

Saute onions, green beans and mushrooms

5. Melt in 1/2 Tablespoon butter, a touch more olive oil and and a splash of water if needed. Add dash of salt and pepper. Stir in spinach. Cover and cook about 1 minute.

6. Stir in a dash of fresh or dried thyme, add cherry tomatoes.

7. Mix vegetables into pasta. Serve with freshly ground pepper.

Chicken with Garlic & Herbs, Green Beans & Zucchini with Salsa Verte, and Super Rich Chocolate Brownies

Chicken with Garlic and Herbs

I had a friend over for dinner the other night, and we enjoyed an extremely satisfying meal.

The dinner consisted of:

– Chicken with Garlic and Herbs

– Green Beans and Zucchini with Salsa Verte

– Blend of Wild Rices

– Deep Dark Brownies with Vanilla Ice Cream

There were three of us total, and we each made one dish. (The rice cooker made the fourth dish- a blend of wild rices from Berkeley Bowl.) These were great recipes that went well together.

The chicken recipe came from Nigel Slater’s cookbook, Appetite. It’s basically bone-in chicken parts cooked in a saucepan on the stove top with a wine sauce made from the leftover fat and cooked chicken bits. It’s simple to make and really good.

The Green Beans and Zucchini with Salsa Verte recipe came from the June 2010 issue of Bon Appetit.  The vegetables were briefly steamed in a saucepan and tossed with the “Salsa Verte”- a puree of herbs like a pesto made of basil, parsley, green onion, capers, lemon juice, Dijon mustard, garlic and olive oil.

Regarding dessert: I used to make brownies all the time, but finally got tired of my recipes. I was therefore enthusiastic to try a new recipe I found through Food Buzz on The Peche food blog. I guess it originally came from a cookbook called The Chocolate Bar. Which explains a lot, as these brownies are extremely rich. Freshly baked that night, they were almost like the liquid chocolate cake you often get at restaurants. Very yummy with some vanilla ice cream.

Here’s the chicken recipe:

Chicken with Garlic and Herbs

Ingredients:

2 pieces chicken per person (I used thighs and drumsticks), with skin and bones
olive oil
butter – a thick slice
garlic – 6 large, sweet cloves
herbs – a small bunch of fresh parsley, plus thyme (or tarragon or chervil)
wine – a large glass white wine or dry vermouth

Directions:

Rub the chicken all over with a little oil and some black pepper. In a large pan- it can be high-sided or shalllow but it must have a lid- warm enough olive oil to give a small puddle in the bottom, then add the butter. once the butter starts to froth, put in the chicken pieces and keep the heat moderately high while they colour. A pale and relatively even gold is what you are after.

Meanwhile, put the whole unpeeled garlic cloves on a board and, with the flat blade of a knife, squash them so that they flatten but remain fairly intat. Throw them in with the chicken. Turn down the heat so that the fat under the chicken is gently fizzing, then add a little sea salt, cover the pan with a lid and leave to cook over a low to moderate heat. The time it takes to cook will depend on the thickness of your chicken joins, but you should expect them to need about forty minutes. You will have to turn them during cooking so that they colour on all sides.

While this is happening, pluck the leaves from the herbs and chop them roughly. Transfer the chicken to a serving dish or warm plates, then fish out the garlic (although the garlic has done its work, it may be tender and sweet and is worth adding to the plate, though the skin should be discarded at some point).

Tip off most of the fat from the pan – what you are after is the golden, caramelised juice stuck to the bottom – then turn up the heat, pour in the wine and add the herbs and let it bubble. Scrape away at any stuck bits in the pan, encouraging them to dissolve into the wine with a wooden spoon. Let this all bubble away for a minute or two until you have a thin liquor. It should be pale and interesting. Now taste the juice for seasoning – it may need salt, pepper or a squeeze of lemon juice – and spoon it over the chicken. (Add an extra pat of butter at the end when making the sauce if desired.)

Green Beans and Zucchini with Salsa Verte Recipe.
Super Dark, Chocolatey Brownies Recipe.
Photograph: Jonathan Lovekin from Nigel Slater’s book, Appetite.