I like them crisp-tender so they get thrown into salted boiling water for 90 seconds and then, if I’m ambitious, I put them in a sauté pan with some melted butter. Costco carries them by me so they’re not nearly as exotic as I was told long ago. They’re much thinner than regular green beans and they’ll have the little tail. Well, one trip to Provence was all it took to change my ideas about what you can really do with veggies. The most exotic we got was eating green beans Greek style and using – gasp! – yellow beans! These, however, would’ve been considered too froo froo. We had a lot of veggies growing up and grew many of our own. You must try real haricot verts! It’s the difference between frozen peas and fresh peas subtle on the outside but a world of difference in your mouth. So tell me, are you a fan of green beans? Toss and cook for 2 to 3 minutes to heat through. Melt butter in a large skillet over medium heat, and add the shallots and cook for 1 minute…. □ Scoop them out of the ice water after a minute or so, and place them on paper towels. This will stop the cooking process and set the color. Scoop them out, (slotted spoon, strainer, tongs) and drop them into a bowl filled with ice water to blanch them…. There were the occasional mushy peas, or over-boiled broccoli, but that was about it Oh how I wish that I had tried these French Green Beans īring a large pot of water to a boil, and cook the green beans for 2 minutes, or 4 minutes if you are using regular green beans…. My mom does not like them, so she never really made them. I know, you’re shocked! In fact, I think I have only tried them on two different occasions, and I do believe that they were boiled both times….blech! Unfortunately, I was not raised in a home that served many vegetables.
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