Home |
Search |
Today's Posts |
![]() |
|
Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
Blanched Green Beans Haricots Verts Blanchis
Buttered Green Beans with Lemon Juice and Parsley Haricots Verts a la Maitre d'Hotel Blanched Green Beans Haricots Verts Blanchis Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck Whatever recipe you choose for your beans, always give them a preliminary blanching in a very large kettle of rapidly boiling salted water. Depending on what you plan to do to them later, boil them either until tender or until almost tender, and drain immediately. This essential step in the French art of bean cookery always produces a fine, fresh, green bean of perfect texture and flavor. Serving: 6 to 8 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes 3 pounds green beans, trimmed and washed A large kettle containing at least 7 to 8 quarts of rapidly boiling water 1/2 tsp salt per quart of water A handful at a time, drop the beans into the rapidly boiling salted water. Bring the water back to the boil as quickly as possible, and boil the beans slowly, uncovered, for 10 to 15 minutes; test the beans frequently after 8 minutes by eating one. A well-cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done. For Immediate Serving Turn the beans into a large, heavy-bottomed saucepan and toss them gently over moderately high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes. Then proceed with either Buttered Green Beans or Buttered Green Beans with Lemon Juice and Parsley. For Later Serving or to Serve Cold: Run cold water over the beans for 3 to 4 minutes. This will stop the cooking immediately and the beans will retain color, taste, and texture. Drain, spread them out on a clean towel, and pat dry. The beans may then be set aside in a colander, or put in a covered bowl in the refrigerator where they will keep perfectly for 24 hours. To Reheat: Depending on your recipe, either drop the beans in a large kettle of rapidly boiling, salted water, bring quickly again to the boil, then drain immediately. Or toss the beans in a tablespoon or two of hot butter or oil, season them, cover the pan, and let them warm thoroughly for 3 to 4 minutes over moderate heat. Then proceed with your recipe. Buttered Green Beans with Lemon Juice and Parsley Haricots Verts a la Maitre d'Hotel Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck Using Julia Child's Blanched Green Beans as a base, this classic side dish is fabulous for entertaining. Serving: 6 to 8 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 3 lbs. hot Blanched Green Beans Salt and pepper 6 to 8 tablespoons softened butter cut into 4 pieces 2 to 3 teaspoons lemon juice 3 tablespoons minced parsley Equipment A wide, heavy-bottomed, enameled saucepan or skillet A hot vegetable dish Toss the hot beans in the saucepan or skillet over moderately high heat to evaporate their moisture. Toss briefly again with salt, pepper and a piece of butter. Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning. Turn into the vegetable dish, sprinkle with parsley, and serve immediately. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Green beans | General Cooking | |||
Green beans? | Preserving | |||
Green Beans - again | Preserving | |||
Green Beans (3) Collection | Recipes (moderated) | |||
Green Beans, how much to buy? | General Cooking |