I've made one of her simple vegetable recipe for dinner. String Beans with Shallots. Ina has her string beans boiled briefly in salted boiling water. I have gone the microwave route. Placed the french beans in a microwave bowl, sprinkle with 2 tablespoons of water with a light pinch of salt, microwave on high for 1 minute, stir, repeat, stir and repeat again. Refresh under cold running water in a colander. Drain. I have used about 6 or 7 shallots, and have skipped the butter, using only vegetable oil.
The chopped shallots are sauteed in oil until lightly brown and the french beans are added to the shallots, with some salt and lots of black pepper, tossing the beans until they are heated through.
How good does that look!
Simple, easy and taste nice too!
We had the french beans served alongside Madhur Jaffrey's Pork Vindaloo with Potatoes, and plain basmati rice. It was a lovely dinner.
(Ina Garten, foodnetwork.com)
1 pound French String Beans (haricots verts), ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large diced
1/2 teaspoon freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1-1/2 minutes only. Drain immediately and immerse in a bowl of iced water.
Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
If you're using regular string beans, blanch them for 3 minutes, until they're crisp-tender.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
How Good Does That Look?