It was my turn at the CSA goodie bag this week. Oh what could be in it??? I picked it up yesterday, and was happy to see peaches, tomatoes, fresh green beans and a wonderful cantaloupe! I know the cantaloupes are wonderful, because I have purchased many there this summer. Wenninghoff’s have a way with melons! They are so sweet!
The tomatoes and peaches are sitting on my counter ripening—so I guess it’s me and the green beans! I wanted to make the recipe for braised green beans we learned at the Local Institute for the Culinary Arts, because they are incredible. They give you a flavor that is meant for special occasions—like thanksgiving and Christmas meals. But I just wanted to make them for dinner.
I thought about grilling them, but its cool here now, so using the stove is not off limits. I decided to braise the on the stove top. Quickly. So, I cleaned and stemmed them, and then I blanched and shocked them. This is the secret to incredible green beans—even if you just eat them plain. Chef Brian O’Malley taught us that the act of blanching (placing in boiling water for 3 minutes) and shocking (immediately placing them in ice water) let the beans keep their color and texture—and flavor.
After the B & S, I drained them and placed them in a skillet with a little olive oil, garlic and pepper. I cooked them just until they were tender—not mushy. They have the most incredible flavor! Can’t you just taste them now? So easy!
So, in case you feel slighted, I have included the other two recipes for your use. All are wonderful. Now I need to be patient for my peaches and tomatoes! Have a favorite produce recipe—please share it with us!
The Institute for Culinary Arts Braised Green Beans
Makes 12 portions
1.5 pounds green beans, trimmed into 1 ½ inch segments
8 ounces smoked bacon, cubed
1 each leek, white part julienne
2 cloves garlic, pasted
2 ounces high quality vinegar
1 pinch of baking soda
3 ounces chicken stock
Salt and pepper to taste
In an enamel cast iron pan large enough to hold all ingredients 2-3 inches deep, place over medium heat and immediately add the cubed bacon, and heat until rendered of their fat and starting to crisp significantly.
Into the rendered bacon fat, add the leeks to sweat, then the green beans, then the garlic and season, until green beans have given up a little moisture.
Into the beans, add the remaining ingredients and stir to combine.
Cover with a cartouche and place into a 350 degree oven until the beans are very tender and only about 1 cup of liquid remains. About 1 hour. This can also be done on the stove top over medium heat.
Remove the pan from the oven and allow to rest at room temperature for about ten minutes before service, taste and just seasoning.
Green Beans on the Grill
By jrusk on November 13, 2008
1 lb green beans
1 tablespoon olive oil
2 -3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
salt, to taste
ground pepper, to taste
1 -2 tablespoon water
2 -3 sheets aluminum foil
- Put green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together.
- Note: I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn’t leave a mess.
- Drizzle olive oil over the beans.
- Add minced garlic and crushed red pepper, salt and pepper to taste.
- Toss green beans with tongs until well coated.
- Add water and fold aluminum foil together at the top and pinch the sides closed.
- Cook green bean pouch on the grill.
- Notes: When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal and move to top rack. If I lift the grill lid to flip main dish I usually give the pouch a shake.