Quick n easy. I oven fried a couple of decent sized pork
chops. Decided to make a salad to go with it, maybe have
some leftover mashed potatoes, when I spied fresh green beans
from my little trip to Delicious Orchards.

Too late to make them cold the way I like it, as a salad I
guess, but I served them hot. Boiled water, adding a layer
of a little bit of olive oil, salt ... when it was boiling threw
in the green beans I'd snapped, along with some granulated
garlic.

Darn, they were good, I haven't had fresh green beans in
at least a couple of years. Even better cold.

nancy

> Darn, they were good, I haven't had fresh green beans in
> at least a couple of years. Even better cold.
>
> nancy

I grew up with frozen, microwaved green beans... now, since I'm in
charge of the kitchen, a frozen green bean has never -- to my
knowledge, anyway -- crossed my threshold. I often blanch them and eat
them with butter and salt (and a touch of garlic). Yum. Haven't done
too much with salads, though. Anyone got a great green bean salad
recipe? (Nancy?)

P.S. Been away last month or two... swamped with work. Ugh! Back in
the kitchen again, though.
--

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

"Karen MacInerney" > wrote

>> Darn, they were good, I haven't had fresh green beans in
>> at least a couple of years. Even better cold.
>>
>> nancy
>
> I grew up with frozen, microwaved green beans... now, since I'm in
> charge of the kitchen, a frozen green bean has never -- to my
> knowledge, anyway -- crossed my threshold. I often blanch them and eat
> them with butter and salt (and a touch of garlic). Yum. Haven't done
> too much with salads, though. Anyone got a great green bean salad
> recipe? (Nancy?)

I just do as I said and add minced or garlic paste after I shock
the cooked beans.

> P.S. Been away last month or two... swamped with work. Ugh! Back in
> the kitchen again, though.

Nice to see you. Waiting for the word so I can order your
book: May, right?

nancy

Nancy Young wrote on 23 Mar 2006 in rec.food.cooking

> Darn, they were good, I haven't had fresh green beans in
> at least a couple of years. Even better cold.
>
> nancy
>
>

I go the baked with butter,crumbled bacon, minced garlic and minced
onions...garnished with almond slices (Green Bean Almondine)...Very nice!

--
-Alan

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 23 Mar 2006 in rec.food.cooking
>
>> Darn, they were good, I haven't had fresh green beans in
>> at least a couple of years. Even better cold.

> I go the baked with butter,crumbled bacon, minced garlic and minced
> onions...garnished with almond slices (Green Bean Almondine)...Very nice!

Mmm mm! Too bad I don't see those big piles of green beans
you pick through? Not usually in the regular grocery store.
I'd have them far more often. I'll keep your recipe in mind.

nancy

On Thu 23 Mar 2006 06:50:48p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Mr Libido Incognito" > wrote
>
>> Nancy Young wrote on 23 Mar 2006 in rec.food.cooking
>>
>>> Darn, they were good, I haven't had fresh green beans in at least a
>>> couple of years. Even better cold.
>
>> I go the baked with butter,crumbled bacon, minced garlic and minced
>> onions...garnished with almond slices (Green Bean Almondine)...Very
>> nice!
>
> Mmm mm! Too bad I don't see those big piles of green beans
> you pick through? Not usually in the regular grocery store.
> I'd have them far more often. I'll keep your recipe in mind.
>
> nancy

Within the last month we've been getting some really wonderful young and
tender green beans, and I've bought several bags. Usually I like to pick
out my own, but it wasn't necessary with these.

I liked them prepared just about any way at all, but last night I cooked,
shocked, and dried them. Then mixed them with fat-free sour cream, dill
weed, and a bit of finely minced garlic and onion. Served them at room
temperature.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article >,
"Nancy Young" > wrote:

> Darn, they were good, I haven't had fresh green beans in
> at least a couple of years. Even better cold.
>
> nancy

None from a farmers market or stand in the summer? They're one of my
favorite vegetables when fresh. I buy an ice cream bucketful and cook
them all at once in a lot of water (I understand that Ms Child approved
of this cooking method), drain, then rinse with cold water for a moment
to stop the cooking. I nibble on them cold, but like them hot, too.
Anymore I cook them whole.

I've posted this soup recipe before - it's really good.
{ Exported from MasterCook Mac }

Green Bean Soup

Recipe By: Posted again to rec.food.cooking by Barb Schaller 3-23-06
Serving Size: 6
Preparation Time: 0:30
Categories: Soups

Amount Measure Ingredient Preparation Method
1 # fresh green beans in 3/4² pieces
4 cups chicken stock
2 tsp. salt (I don¹t use it)
1 clove garlic on a toothpick
1 tsp. vinegar
2 Tbsp. butter
1 small onion chopped fine
1 tsp. paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream at room temperature

Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
Remove from heat. Make roux from everything else except sour cream.
Dilute with 1 cup bean broth, then stir back into beans and broth.
Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
soup into the sour cream then pour back into soup. Do not boil.
Correct the seasoning.
‹‹‹‹‹
Notes: Source: Marge, 9/17/94. Pretty tasty! Not as sour as Mom¹s
Green Bean Soup --cream did not curdle.
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote

> "Nancy Young" > wrote:
>
>> Darn, they were good, I haven't had fresh green beans in
>> at least a couple of years. Even better cold.

> None from a farmers market or stand in the summer? They're one of my
> favorite vegetables when fresh.

Much easier in the summer. This one place I go has a huge
pile of them year round. I like picking through them, I get a
big bag of them.

> I buy an ice cream bucketful and cook
> them all at once in a lot of water (I understand that Ms Child approved
> of this cooking method), drain, then rinse with cold water for a moment
> to stop the cooking. I nibble on them cold, but like them hot, too.
> Anymore I cook them whole.

You don't snap the ends? I snap both ends.
>
> I've posted this soup recipe before - it's really good.
> { Exported from MasterCook Mac }
>
> Green Bean Soup

Thanks for the recipe, that looks different!

nancy

On Thu 23 Mar 2006 07:51:59p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> "Nancy Young" > wrote:
>
>> Darn, they were good, I haven't had fresh green beans in
>> at least a couple of years. Even better cold.
>>
>> nancy
>
> None from a farmers market or stand in the summer? They're one of my
> favorite vegetables when fresh. I buy an ice cream bucketful and cook
> them all at once in a lot of water (I understand that Ms Child approved
> of this cooking method), drain, then rinse with cold water for a moment
> to stop the cooking. I nibble on them cold, but like them hot, too.
> Anymore I cook them whole.

I've used Julia's method since the 1960s. IMHO, it's the only way to cook
green beans when using water. (I also like them roasted.)

> I've posted this soup recipe before - it's really good.
> { Exported from MasterCook Mac }
>
> Green Bean Soup

<souper recipe snipped>

I'll vouch for Barb's recipe (not that Barb's recipes need to be vouched
for), but I've made it several times. It's delicious!

Barb, isn't that a Slovak recipe?

--
Wayne Boatwright o¿o
____________________

BIOYA

Nancy Young wrote:

> I just do as I said and add minced or garlic paste after I shock
> the cooked beans.
>
You know, I just might try it tonight.

> > P.S. Been away last month or two... swamped with work. Ugh! Back in
> > the kitchen again, though.
>
> Nice to see you. Waiting for the word so I can order your
> book: May, right?

Thanks, Nancy. You're right, five weeks and counting (give or take a
few days), which is why I've been out of pocket lately... it's finally
up on Amazon, though! What a trip! (And one of the reviewers liked my
blueberry coffee cake recipe. Thank God.)

I'm going to be all over Texas soon... would love to meet any RFCers --
drop me a line if you're in Dallas, San Antonio or Houston!

Oh -- and by the way -- I'm going to be doing this Muffins are Murder
contest soon -- the winning recipe will be in the next Gray Whale Inn
mystery and in Bed and Breakfast America Magazine (don't ask how I
pulled that one off), so drop me a line and I'll get you the info if
you're interested...

Whew. You can tell where my head is. Now, back to cooking... and I'm
already drooling over the green beans!

--

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

In article >,
"Nancy Young" > wrote:
>
> You don't snap the ends? I snap both ends.

> > I've posted this soup recipe before - it's really good.
> > { Exported from MasterCook Mac }
> >
> > Green Bean Soup
>
> Thanks for the recipe, that looks different!
>
> nancy

Yeah, I snap both ends, dufus. <g> A given.
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote

> "Nancy Young" > wrote:
>>
>> You don't snap the ends? I snap both ends.

> Yeah, I snap both ends, dufus. <g> A given.

(laugh) I see them on tv, leaving one end on. Hello,
snap it off! We have rules, you know.

nancy