"Haricots Vert - French Green Beans."

Is the citation in Escoffier's Le Guide Culinaire. I translate it
"Green Beans" but otherwise follow the recipe as closely as i can. Going
so far as to go to the market very early to get the "Green Beans" off
the truck.

Haricots Verts
--------------

"French beans are one of the finest of all the vegetables but they need
to be prepared with the greatest possible care. Their quality is such
that they are nearly always good in spite of the faulty preparation they
so often receive.

French beans should be used very fresh and must not be cooked for too
long in boiling salted water. They are best when still a little firm to
the bite but not, of course, the least bit hard.

They should not be refreshed after cooking, it being sufficient to toss
them in a pan on the stove to evaporate excess moisture. After
seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
1 lb. 2 oz. of beans and toss over to coat them.

Note: Chopped parsley should not be used on French beans unless it is
very tender, freshly picked and chopped at the last moment."

I do sometimes wonder if the French cut of green beans is whats being
refered to.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 14 Aug 2009 17:51:44 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>"Haricots Vert - French Green Beans."
>
>Is the citation in Escoffier's Le Guide Culinaire. I translate it
>"Green Beans" but otherwise follow the recipe as closely as i can. Going
>so far as to go to the market very early to get the "Green Beans" off
>the truck.
>
>Haricots Verts
>--------------
>
>"French beans are one of the finest of all the vegetables but they need
>to be prepared with the greatest possible care. Their quality is such
>that they are nearly always good in spite of the faulty preparation they
>so often receive.
>
>French beans should be used very fresh and must not be cooked for too
>long in boiling salted water. They are best when still a little firm to
>the bite but not, of course, the least bit hard.
>
>They should not be refreshed after cooking, it being sufficient to toss
>them in a pan on the stove to evaporate excess moisture. After
>seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
>1 lb. 2 oz. of beans and toss over to coat them.
>
>Note: Chopped parsley should not be used on French beans unless it is
>very tender, freshly picked and chopped at the last moment."
>
>I do sometimes wonder if the French cut of green beans is whats being
>refered to.

Haricots Vert are a type of green bean. They are straight, thin and
very tender. I've seen them sold fresh from time to time, but mainly
I see them in the frozen section at Trader Joe's. IMO: You could
substitute young Blue Lake beans.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Mr. Joseph Littleshoes Esq." > wrote in on
Aug Fri 2009 pm

> "Haricots Vert - French Green Beans."
>
> Is the citation in Escoffier's Le Guide Culinaire. I translate it
> "Green Beans" but otherwise follow the recipe as closely as i can. Going
> so far as to go to the market very early to get the "Green Beans" off
> the truck.
>
> Haricots Verts
> --------------
>
> "French beans are one of the finest of all the vegetables but they need
> to be prepared with the greatest possible care. Their quality is such
> that they are nearly always good in spite of the faulty preparation they
> so often receive.
>
> French beans should be used very fresh and must not be cooked for too
> long in boiling salted water. They are best when still a little firm to
> the bite but not, of course, the least bit hard.
>
> They should not be refreshed after cooking, it being sufficient to toss
> them in a pan on the stove to evaporate excess moisture. After
> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
> 1 lb. 2 oz. of beans and toss over to coat them.
>
> Note: Chopped parsley should not be used on French beans unless it is
> very tender, freshly picked and chopped at the last moment."
>
> I do sometimes wonder if the French cut of green beans is whats being
> refered to.

sesame seeds or sliced almonds toasted or not...work well with green beans.

well salted water is really required. Seems you can't add enough salt afterwards if the water wasn't
well salted.

--
Is that your nose, or are you eatting a banana? -Alan

On 2009-08-15, Mr. Joseph Littleshoes Esq. > wrote:
> to be prepared with the greatest possible care. Their quality is such
> that they are nearly always good in spite of the faulty preparation they
> so often receive.

The following seems to contradict this.

> French beans should be used very fresh and must not be cooked for too
> long in boiling salted water. They are best when still a little firm to
> the bite but not, of course, the least bit hard.
>
> They should not be refreshed after cooking, it being sufficient to toss
> them in a pan on the stove to evaporate excess moisture. After
> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
> 1 lb. 2 oz. of beans and toss over to coat them.

The chef should stand on his head and hoist the French flag out his
ass. Anyone in the room should flagellate themselves with onions from
a tureen of French onion soup and all in the kitchen should decry any
and all Americans as commie running dogs.

Gimme a break, Joseph.

nb

"Mr. Joseph Littleshoes Esq." > wrote in message
...
> "Haricots Vert - French Green Beans."
>
> Is the citation in Escoffier's Le Guide Culinaire. I translate it "Green
> Beans" but otherwise follow the recipe as closely as i can. Going so far
> as to go to the market very early to get the "Green Beans" off the truck.
>
> Haricots Verts
> --------------
>
> "French beans are one of the finest of all the vegetables but they need to
> be prepared with the greatest possible care. Their quality is such that
> they are nearly always good in spite of the faulty preparation they so
> often receive.
>
> French beans should be used very fresh and must not be cooked for too long
> in boiling salted water. They are best when still a little firm to the
> bite but not, of course, the least bit hard.
>
> They should not be refreshed after cooking, it being sufficient to toss
> them in a pan on the stove to evaporate excess moisture. After seasoning
> with salt and pepper add 3 & 1/2 oz small pieces of butter per 1 lb. 2 oz.
> of beans and toss over to coat them.
>
> Note: Chopped parsley should not be used on French beans unless it is very
> tender, freshly picked and chopped at the last moment."
>
> I do sometimes wonder if the French cut of green beans is whats being
> refered to.

Haricots verts are regular green beans, picked when small and thin, before
the seeds start to form in the pod. They are not hard, even straight from
the vine. They should be cooked, whole, with just the stem end broken off,
just until they turn bright green.
"Frenched" green beans, are essentially green beans shredded lengthwise, and
is what happens when the bean is left too long on the vine and is too tough
to cook and eat whole. Leave them any longer and you can shell them and eat
the beans/seeds!
Green beans are one of the most successful crops we grew in the family
garden this year. I planted successive plantings of Blue Lakes and organic
bush beans and they went nuts.
The tomatoes, I am still waiting on!

notbob wrote:

>
> The chef should stand on his head and hoist the French flag out his
> ass. Anyone in the room should flagellate themselves with onions from
> a tureen of French onion soup and all in the kitchen should decry any
> and all Americans as commie running dogs.
>
> Gimme a break, Joseph.
>
> nb

*Courtly Bow* But of course M. you needst not even ask

I thought SF's comment on the "Blue lakes" was interesting, we get such
quantitites of green beans i had to try the fresh. As indicated. I was
quite pleased, but for my part i can get the beans at noon or even after
to cook that evening.

I once spent a week at a reltives rural place cooking up Escoffier &
Child with all the garden fresh and farm raised animales & etc. at my
disposal. *sigh* those were the days, days when i actualy had the
energy to be amazed by life

Oh and pardon moi, the only way i can do the rfc chat #channel is to use
a browser that dont have a spell checkerist
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

sf wrote:

> On Fri, 14 Aug 2009 17:51:44 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:
>
>
> >"Haricots Vert - French Green Beans."
> >
> >Is the citation in Escoffier's Le Guide Culinaire. I translate it
> >"Green Beans" but otherwise follow the recipe as closely as i can. Going
> >so far as to go to the market very early to get the "Green Beans" off
> >the truck.
> >
> >Haricots Verts
> >--------------
> >
> >"French beans are one of the finest of all the vegetables but they need
> >to be prepared with the greatest possible care. Their quality is such
> >that they are nearly always good in spite of the faulty preparation they
> >so often receive.
> >
> >French beans should be used very fresh and must not be cooked for too
> >long in boiling salted water. They are best when still a little firm to
> >the bite but not, of course, the least bit hard.
> >
> >They should not be refreshed after cooking, it being sufficient to toss
> >them in a pan on the stove to evaporate excess moisture. After
> >seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
> >1 lb. 2 oz. of beans and toss over to coat them.
> >
> >Note: Chopped parsley should not be used on French beans unless it is
> >very tender, freshly picked and chopped at the last moment."
> >
> >I do sometimes wonder if the French cut of green beans is whats being
> >refered to.
>
>
> Haricots Vert are a type of green bean. They are straight, thin and
> very tender. I've seen them sold fresh from time to time, but mainly
> I see them in the frozen section at Trader Joe's. IMO: You could
> substitute young Blue Lake beans.
>
Thank you SF, i buy whats in the Asian shopping area, the type of beans
i picked off the vine as a child. I have seen the very long very thin
type of "green bean" sold more commonly in Asian shopping areas but have
not tried them yet.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 15 Aug 2009 01:21:19 GMT, notbob wrote:

> On 2009-08-15, Mr. Joseph Littleshoes Esq. > wrote:
>> to be prepared with the greatest possible care. Their quality is such
>> that they are nearly always good in spite of the faulty preparation they
>> so often receive.
>
> The following seems to contradict this.
>
>> French beans should be used very fresh and must not be cooked for too
>> long in boiling salted water. They are best when still a little firm to
>> the bite but not, of course, the least bit hard.
>>
>> They should not be refreshed after cooking, it being sufficient to toss
>> them in a pan on the stove to evaporate excess moisture. After
>> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
>> 1 lb. 2 oz. of beans and toss over to coat them.
>
> The chef should stand on his head and hoist the French flag out his
> ass. Anyone in the room should flagellate themselves with onions from
> a tureen of French onion soup and all in the kitchen should decry any
> and all Americans as commie running dogs.
>
> Gimme a break, Joseph.
>
> nb

i don't see anything wrong with the cooking method. i usually steam any
green beans i eat, but his way doesn't seem outlandish.

your pal,
blake

blake murphy wrote:
> On Sat, 15 Aug 2009 01:21:19 GMT, notbob wrote:
>
>
>>On 2009-08-15, Mr. Joseph Littleshoes Esq. > wrote:
>>
>>>to be prepared with the greatest possible care. Their quality is such
>>>that they are nearly always good in spite of the faulty preparation they
>>>so often receive.
>>
>>The following seems to contradict this.
>>
>>
>>>French beans should be used very fresh and must not be cooked for too
>>>long in boiling salted water. They are best when still a little firm to
>>>the bite but not, of course, the least bit hard.
>>>
>>>They should not be refreshed after cooking, it being sufficient to toss
>>>them in a pan on the stove to evaporate excess moisture. After
>>>seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
>>>1 lb. 2 oz. of beans and toss over to coat them.
>>
>>The chef should stand on his head and hoist the French flag out his
>>ass. Anyone in the room should flagellate themselves with onions from
>>a tureen of French onion soup and all in the kitchen should decry any
>>and all Americans as commie running dogs.
>>
>>Gimme a break, Joseph.
>>
>>nb
>
>
> i don't see anything wrong with the cooking method. i usually steam any
> green beans i eat, but his way doesn't seem outlandish.
>
> your pal,
> blake

*Chuckle* i almost wrote "for amusement purposes only" or perhaps "of
historical interest" but i figured MOST people here would see the humor
of the quote without having it pointed out to them as well as the sense
of it no matter how quaintly written, also, it is a translation from the
French and so might seem a bit preciouse
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 15 Aug 2009 12:04:08 -0400, blake murphy
> wrote:

>On Sat, 15 Aug 2009 01:21:19 GMT, notbob wrote:
>
>> On 2009-08-15, Mr. Joseph Littleshoes Esq. > wrote:
>>> to be prepared with the greatest possible care. Their quality is such
>>> that they are nearly always good in spite of the faulty preparation they
>>> so often receive.
>>
>> The following seems to contradict this.
>>
>>> French beans should be used very fresh and must not be cooked for too
>>> long in boiling salted water. They are best when still a little firm to
>>> the bite but not, of course, the least bit hard.
>>>
>>> They should not be refreshed after cooking, it being sufficient to toss
>>> them in a pan on the stove to evaporate excess moisture. After
>>> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
>>> 1 lb. 2 oz. of beans and toss over to coat them.
>>
<snip>
>
>i don't see anything wrong with the cooking method. i usually steam any
>green beans i eat, but his way doesn't seem outlandish.
>
It's a classic method. I made broccolini that way the other day,
finishing them off in the pan with olive oil and garlic instead of
butter, salt & pepper.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> "Haricots Vert - French Green Beans."
>
> Is the citation in Escoffier's Le Guide Culinaire. I translate it
> "Green Beans" but otherwise follow the recipe as closely as i can. Going
> so far as to go to the market very early to get the "Green Beans" off
> the truck.
>
> Haricots Verts
> --------------
>
> "French beans are one of the finest of all the vegetables but they need
> to be prepared with the greatest possible care. Their quality is such
> that they are nearly always good in spite of the faulty preparation they
> so often receive.
>
> French beans should be used very fresh and must not be cooked for too
> long in boiling salted water. They are best when still a little firm to
> the bite but not, of course, the least bit hard.
>
> They should not be refreshed after cooking, it being sufficient to toss
> them in a pan on the stove to evaporate excess moisture. After
> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
> 1 lb. 2 oz. of beans and toss over to coat them.
>
> Note: Chopped parsley should not be used on French beans unless it is
> very tender, freshly picked and chopped at the last moment."
>
> I do sometimes wonder if the French cut of green beans is whats being
> refered to.

I have saute'd green beans in the past and have been pleased with the
results. Note tho' that I don't steam or boil them first; They are
tossed into the cast iron skillet fresh.

And I add just a touch of granulated garlic to the above recipe...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> On Fri, 14 Aug 2009 17:51:44 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
> >"Haricots Vert - French Green Beans."
> >
> >Is the citation in Escoffier's Le Guide Culinaire. I translate it
> >"Green Beans" but otherwise follow the recipe as closely as i can. Going
> >so far as to go to the market very early to get the "Green Beans" off
> >the truck.
> >
> >Haricots Verts
> >--------------
> >
> >"French beans are one of the finest of all the vegetables but they need
> >to be prepared with the greatest possible care. Their quality is such
> >that they are nearly always good in spite of the faulty preparation they
> >so often receive.
> >
> >French beans should be used very fresh and must not be cooked for too
> >long in boiling salted water. They are best when still a little firm to
> >the bite but not, of course, the least bit hard.
> >
> >They should not be refreshed after cooking, it being sufficient to toss
> >them in a pan on the stove to evaporate excess moisture. After
> >seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
> >1 lb. 2 oz. of beans and toss over to coat them.
> >
> >Note: Chopped parsley should not be used on French beans unless it is
> >very tender, freshly picked and chopped at the last moment."
> >
> >I do sometimes wonder if the French cut of green beans is whats being
> >refered to.
>
> Haricots Vert are a type of green bean. They are straight, thin and
> very tender. I've seen them sold fresh from time to time, but mainly
> I see them in the frozen section at Trader Joe's. IMO: You could
> substitute young Blue Lake beans.

They sell them fresh locally. They were running about $3.00 per lb.
yesterday morning when I was in the produce section... I ended up
purchasing some fresh Okra instead since, for once, it was being sold
"loose" instead of pre-packaged!

I'm going to keep it simple and just steam it. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:

> In article ,
> sf wrote:
>
>
> >On Fri, 14 Aug 2009 17:51:44 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
> >
> >
> >>"Haricots Vert - French Green Beans."
> >>
> >>Is the citation in Escoffier's Le Guide Culinaire. I translate it
> >>"Green Beans" but otherwise follow the recipe as closely as i can.
> Going
> >>so far as to go to the market very early to get the "Green Beans" off
> >>the truck.
> >>
> >>Haricots Verts
> >>--------------
> >>
> >>"French beans are one of the finest of all the vegetables but they need
> >>to be prepared with the greatest possible care. Their quality is such
> >>that they are nearly always good in spite of the faulty preparation
> they
> >>so often receive.
> >>
> >>French beans should be used very fresh and must not be cooked for too
> >>long in boiling salted water. They are best when still a little
> firm to
> >>the bite but not, of course, the least bit hard.
> >>
> >>They should not be refreshed after cooking, it being sufficient to toss
> >>them in a pan on the stove to evaporate excess moisture. After
> >>seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter
> per
> >>1 lb. 2 oz. of beans and toss over to coat them.
> >>
> >>Note: Chopped parsley should not be used on French beans unless it is
> >>very tender, freshly picked and chopped at the last moment."
> >>
> >>I do sometimes wonder if the French cut of green beans is whats being
> >>refered to.
> >
> >Haricots Vert are a type of green bean. They are straight, thin and
> >very tender. I've seen them sold fresh from time to time, but mainly
> >I see them in the frozen section at Trader Joe's. IMO: You could
> >substitute young Blue Lake beans.
>
>
> They sell them fresh locally. They were running about $3.00 per lb.
> yesterday morning when I was in the produce section... I ended up
> purchasing some fresh Okra instead since, for once, it was being sold
> "loose" instead of pre-packaged!
>
> I'm going to keep it simple and just steam it. ;-d


I was looking at someting to day that makes me wonder if "French Beans"
might not be the fully mature bean taken out of its pod and cooked?

Though i think that might be refered to as 'flageolet' beans?
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3