- 1 1/2 pounds haricots verts (or other slender green beans), trimmed
- 1 1/2 tablespoons olive oil
- 2 medium-size red bell peppers, seeded, cut into 1/2-inch dice (2 cups)
- 1/2 cup pine nuts, toasted
Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.
12 Green Bean Recipes for Summer Entertaining
When I was a kid I loved the snap of raw green beans, but it occurred to me recently that these days I pretty much only eat them on Thanksgiving in the form of green bean casserole. That dish is a classic for good reason, but it barely scratches the surface of what you can do with green beans. The slightly grassy vegetable can be served raw and crunchy, braised until meltingly tender, or eaten anywhere in between. And while green beans are a staple on Thanksgiving, the ones you find in your local farmer's market in the summer are much better than anything you can get in November. From fried rice packed with veggies and Thai-style pomelo salad to a lighter take on the flavors of the ubiquitous casserole, we've rounded up 11 of our favorite green bean recipes.
YaYa's Euro Bistro - Greenwood Village
There is something about YaYa’s that is both sophisticated and whimsical. The atmosphere and menus are certainly sophisticated. Mosaic tile floors, stone columns and fabric covered wall panels are complemented by heavy beamed ceilings, hand blown chandeliers and curvy wrought-iron railings. The eclectic menu is inspired by a combination of American, French, Italian and Greek cuisines. Mediterranean Euro bites share the menu with oak fired pizzas baked in our own brick oven rich, creative pastas and an array of the freshest seafood dishes and innovative meat entrees.
Perhaps the whimsical is the name itself and what it conjures up. “Ya Ya” means grandmother. The restaurant is actually named after co-founder Paul Khoury’s own grandmother, who as the wife of an ambassador, traveled in many European countries gathering ideas for her own special recipes.
Come dine with us and relax in the glow of the hand-carved sconces, order from the outstanding wine list and savor one of our delicious entrees. Enjoy the warm atmosphere, homemade food and staff that will treat you like family.
Wine Spectator – Award of Excellence (multiple years) | Westword’s – Best of Outdoor Dining Winner (multiple years) | Westword’s – Best of Sunday Brunch Winner (multiple years) | Open Table – Winner of Diners Choice (multiple years) | Denver Channel 7 – A List Award | AOL Cityguide – City’s Best Outdoor Dinning (multiple years) | James Beard Foundation – Featured Restaurant | Denver A List – Best New American | Gayot – Top 10 Denver Brunches
Center cut porkchop and country potatoes!
I made a scrumptious meal tonight and wanted to hightlight a ingredient from Trader Joe’s I used and you should try out.
The dish is a center cut porkchop with Trader Joe’s Country Potatoes with Haricots Verts & Wild Mushrooms
So, I went to Trader Joe’s recently and bought these Country Potatoes with Haricots Verts & Wild Mushrooms. I’ve never eaten it before, and pretty much loved it, so I feel it deserves some recognition here.
I put the bag’s contents in a frying pan and cooked it through while my center cut porkchop was cooking on my indoor grill pan. Only one thing to say. delish!.
Inside there potatoes, mushrooms, pieces of onions, and haricots verts or fancy green beans. The potatoes were thickly cut, some big pieces some small, and very soft and fluffy on the inside. The fancy green beans were tender, flavorful, and the mushrooms, were mixed in well to.
Worth adding to your cart for sure if you see it.
Experiencing at least one culinary epiphany in France seems to be a rite of passage for all serious gourmands, amateurs and professionals alike. For Elizabeth David, it was a simple Gruyère omelette at the restaurant Molière in Avignon. For Julia Child, it was oysters on the half shell, sole meunière and a green salad she ate at La Couronne in Rouen. My own acorn on the head occurred while studying abroad and culminated, after a lengthy gestation, in a cold-eyed reappraisal of a similarly humble dish: tuna salad.
Upon arrival in the southern town of Aix-en-Provence as a milk-fed Midwesterner, I considered myself as prepared as any diplomat or spy for a year of international intrigue, having taken six extra summer credits of French. All was not as promised, however. For starters, whatever it was they were speaking, it had nothing whatever to do with what I had been mouthing in the language lab back home. Bewildered and humiliated, I had difficulty even parsing a restaurant menu.
Staring down an entree list one afternoon on the town's bustling main drag, the Cours Mirabeau, I came across the puzzling salade composée. Composed salad? "Composed of what?" I naïvely asked. The unshaven waiter raised one bored eyebrow and burped, "N'importe quoi" ("Whatever"). I ordered it anyway, and thus discovered what has since seemed to me the most perfect sleight of hand for those summer nights when no one wants to eat, much less cook: the salad as meal.
But we have dinner salads here as well is it merely an accent that distinguishes our chef's salad or Cobb from a salade composée?
The term "chef's salad" sadly conjures blanched wisps of iceberg laden with cold cuts and sliced block cheeses, shadowed by a waxy tomato wedge or two, something that arrives from the "diet" side of the menu and is best left to the ladies who lunch. Iɽ defend a well-made Cobb to the death, with its delicious scrum of chicken, bacon, blue cheese and avocado, but it is exactly that American overkill that separates it from the concept, if not the precise definition, of a salade composée.
Although that n'importe quoi, the anything-goes factor, is the defining beauty behind the salade composée, there is a guiding principle of restraint and balance -- typical for the French -- as well as numerous unwritten rules: there are, naturally, right ways and wrong ways to compose your composed salad. Limiting what goes in, so as to be able to taste each of the ingredients, as well as using the freshest ones possible, are obvious but often overlooked guidelines: one or two leafy summer greens, a scattering of fragrant tomatoes, some lightly poached asparagus or thin beans to start, a boiled egg if you like, a handful of black olives.
Certain ingredients, I found, could alter its perception: islandy additions like fish and coconut milk create a salade tahitienne, whereas sautéed calamari or skewered shrimp atop might garner a nautical moniker, like marinière. The marinated chicken breast or hunk of sliced, grilled steak over watercress are the workaday versions, and I have had memorable salads topped with sautéed gizzards or confit of duck, even torchons ("dishrags") of foie gras. Of course the most famous, and the only salade composée to have successfully traversed the Atlantic, is the niçoise.
It was this salad (and the pan-bagnat, its sandwich counterpart) that inspired me to rethink my tuna salad. I wanted it plucky and light, a Mediterranean counterpoint to the tongue-coating thickness of our mayo-driven variations. I also wanted it dressed a bit more than the naked tuna tossed atop a niçoise. I settled on lemon, mustard, dill and the mild, crunchy burn of Greek peppers to temper the pungency of the fish.
The crucial element to the whole enterprise however is to begin with the best solid-chunk tuna, preferably in a jar, and it absolutely has to be preserved in olive oil. I have found Italian products to be the best. Buon Italia in New York City (www.buonitalia.com) imports its own , while Flott is available in most markets. Though the ventresca, or belly meat, is considered rare and priced accordingly, I prefer the straight solid chunk meat. It is more toothsome and less fatty.
It took me only minutes to conceive my reconstructed tuna, but after years of fiddling, I still can't say that I've perfected it. Later, upon reading both Elizabeth David and the hilariously terse master Escoffier on the subject in Le Guide Culinaire ("Tunny fish in oil, the flesh of tomatoes, diced anchovy fillets. Seasoning of tarragon, chervil and chopped chives, with or without mustard"), I found everything I thought I had made new to be old again.
I change the ingredients routinely, adding and subtracting according to whim and availability. That same breeziness becomes my undoing when incorporating it into a salade composée. Like any fanny-packed tourist, I will often shuffle right over the French mandate of elegant restraint and inadvertently chuck the whole larder into my delicate constructions. Beginning with the lightest touch, I'll lay on a feather's worth at a time -- some sautéed zucchini here, those roasted red peppers oh, and don't leave out the artichoke hearts, and absolutely those caperberries, and the ricotta salata -- until the creaking colossus threatens to bury whichever wide-eyed guests have been lured to my table.
Believe me, less in this salad is actually more. As a rule, I have found it helpful when preparing the dish to follow Coco Chanel's lead for dressing yourself: when you're finished, assess the whole in the mirror and remove one item before heading out for the day. In my case, however, it can be four or five ingredients that need escorting from the premises.
The ideal is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens, some carefully considered vegetables, a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
Rosés are closely, and appropriately, associated with the South of France and its cuisine. Tavel, a small town built on the renown of its rosés in the midst of all the heavyweight Rhône reds, is arguably the most famous appellation for them, though most any competent version will enhance this summer's eve dinner. The contact with the red skins that produces the blush gives these wines a bit more body and tannin to stand up to the dense oil of the tuna. A couple of bottles that I suggest as good accompaniments are Domaine Tempier Rosé (Bandol) and Lucien Crochet Sancerre (Loire Valley).
Tuna Salad 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained 2 scallions washed, trimmed and chopped fine 6 pepperoncini peppers, destemmed and julienned 3 tablespoons chopped fresh dill 1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts 1/4 cup good-quality olive oil (or the oil the tuna was packed in) 1 tablespoon smooth Dijon mustard 1 tablespoon whole-grain mustard 1 teaspoon balsamic vinegar 1 teaspoon fresh lemon juice or more to taste 1/4 to 1/2 teaspoon freshly ground black pepper.
Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.
Summer Night's Salad 6 cups summer greens (mesclun, arugula, spinach or others) 12 asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled 1/4 pound haricots verts, parboiled with asparagus for 4 minutes, then cooled 6 ounces cherry or grape tomatoes, sliced in half 1/2 small bulb fennel, sliced very thin 6 mild pickled okra pods, sliced lengthwise into quarters 1 Kirby cucumber, sliced thin 12 or so good-quality black olives, like calamata or gaeta, pitted 1 tablespoon lemon juice 1 tablespoon balsamic vinegar 1 tablespoon olive oil or mustard oil Salt and freshly ground black pepper to taste 2 cups tuna salad (see recipe).
1. Build salads to order on four large plates. Start with a small handful of greens for each plate and divide the asparagus, haricots verts, tomatoes, fennel, okra, cucumber and olives accordingly.
2. Drizzle the salads with the lemon juice, balsamic vinegar and olive or mustard oil and season with salt and pepper.
3. Mound spoonfuls of the tuna in the center of each salad. Serve with sliced bread and a good soft cheese.
Salade Niçoise (Adapted from "French Provincial Cooking," by Elizabeth David) 1 head bibb or Boston lettuce 1 12-ounce can or jar imported tuna in olive oil 12 small new potatoes, cooked until tender and halved 1 cup green beans, ends trimmed and cooked until tender 1/2 red bell pepper, seeded and julienned 1 6-ounce jar marinated artichoke hearts, drained 2 firm ripe tomatoes, quartered lengthwise 2 hard-cooked eggs, peeled and halved lengthwise 6 anchovy fillets 12 black olives, pitted and sliced Handful of capers 3 tablespoons tarragon vinegar 2 teaspoons Dijon mustard 1 garlic clove, peeled and crushed 3/4 cup extra-virgin olive oil Coarse sea salt and freshly cracked black pepper 1 tablespoon mixed chopped herbs, like chervil and chives.
1. Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
2. Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.
CHRISTMAS BREAKFAST CASSEROLE
- 1/2 pound bacon fried very crispy and chopped
- 1 small yellow onion — chopped and sautéed
- 1 clove garlic — minced and sautéed a minute with the onion
- 6 eggs
- 2 cups milk
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper–optional
- 6 slices good quality white sandwich bread or rustic loaf — somewhat stale is fine
- 2 cups grated pepper jack cheese (can use jalapeño jack or sharp white Cheddar or Gouda)
- 3/4 cup diced red and green bell peppers-can sub jalapeño or poblanos for the green bell peppers–to be added on top just before baking
Warm up leftovers covered for just a minute or so in the microwave or heat a small skillet with oil, add a piece of casserole, lower heat, cover and cook until bubbly. If you cut the casserole in half or into pieces, it’ll heat more quickly whichever method you choose.
Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts - Recipes
18441 Mack Ave, Detroit, MI 48236
OPEN FOR CURBSIDE: THURSDAY - SATURDAY 4 pm to 8 pm
Dietary & Allergies: Please advise us of any food allergies or dietary restrictions when placing your order
From the health department: Consuming raw or undercooked meat may pose a health risk
We’re open for curbside only!
Dish is now open Thursday - Saturday for curbside service only. Simply give us a call to place your order and pay over the phone, and we will bring it right out to your car! Our crew cares deeply about all of you - your health and safety is our top priority so we won’t be allowing anyone inside the store. We have compiled a list of everything we’re doing to ensure the health and safety of our customers and staff, simply select the Health & Safety link to read further.
Gift cards are now available for purchase directly online!
If you plan on stopping by for curbside service, the ‘physical’ gift card can be brought out to your car. For those who prefer a ‘digital’ form, our E-Gift Card will be sent directly to your email. Either card can be used for any Dish items whether you pay over the phone, through our Online Store - arriving in the coming days or in-store when we resume counter sevice. They never expire, and the E-Gift Cards are super easy to send as gifts - simply enter the lucky persons email address!
Sautéed Haricots Verts, Red Bell Peppers, and Pine Nuts - Recipes
G o u r m e t F r e n c h M e n u Classes and C l a s s i c F r e n c h S a u c e s
All classes listed below are available
for Private Group Classes of 6 or more.
-No Mix and Match-
The French Connection/ Bistro Breton Version II (125.) per person/ 3-hour class
Classic French cuisine with a fresh modern approach…Indulge in the sumptuous delights in creating this tantalizing French bistro menu just like a trained master chef, easy to recreate once you know the secrets!
Salade Frisée au Fromage de Chèvre
Curly lettuces with warm goat cheese croustades, sunburst tomatoes and tarragon-vinaigrette.
Gratin de Fruits de Mer (Seafood Gratin)
Baked seafood gratin of shrimp, cod and scallops, bound in a sublime fish Velouté sauce and topped off with a sprinkling of bread crumbs.
Fancy spiral piped puréed potatoes seasoned with nutmeg and white pepper, drizzled with butter and baked to a golden brown.
Pastis Gascon w/ Mixed Berry Coulis
Fresh apple torte, scented with orange blossom water and brandy, baked in layers of flaky phyllo dough and served with mixed berry coulis.
Pays Basque Cuisine/ (125.) per person / 3-hour class
A delicious sojourn through northern Basque Region of France
Salade Roquette et Cresson
Arugula, watercress and fennel salad with orange segments and olive oil vinaigrette.
Basque Lamb Stew
Rich and succulent lamb stew simmered in a rich red wine broth with roasted peppers, garlic, onions, rosemary and tomatoes.
Roast Vegetables B asquaise
Assortment of root veggies such as carrots, turnips, sweet potatoes and parsnips, cut up in chunks and roasted with onions, whole peeled tomatoes, kale and fresh thyme.
Gâteau Basque (Pastiza)
Traditional Basque tort, baked in a pastry crust filled with pastry cream and brandied cherry preserves .
Bistro Saint-Germain/ (125.) per person / 3-hour class
Elevate your everyday market fresh ingredients into the extraordinary with tried and true French cooking techniques.
Chou-fleur a la de Moutarde
Cauliflower baked in a mustard cream sauce.
Saumon en Croute
Whole side of salmon filet w/ minced mushroom-shallot-white wine reduction and spinach, wrapped in puff pastry and baked to golden brown with yogurt-dill sauce on the side.
T omates Cerises poêlées au basilic
Cherry tomatoes pan fried with basil and garlic.
Petite choux puffs filled with coffee ice cream and draped in chocolate sauce.
Le Restaurant Bastille/ (125.) per person / 3-hour class
Create this elegant French menu with the panache and savoir faire of a master Chef in a relaxed comfortable setting.
Cream of carrot-leek soup with fresh herbs and sour cream.
Morue en Papillote
Fresh cod baked in parchment paper with herbed butter, vermouth and julienne vegetables.
Haricots Verts aux Amandes
French green beans sautéed with toasted almonds.
Beignets aux Pommes
Deep fried apple fritters dusted with cinnamon sugar.
The Uptown Gourmet/ (125.) per person / 3-hour class
Salade de Laitue Bibb
A refreshing salad with Bibb lettuce, tart apples and toasted pine nuts and sauce vinaigrette.
Poulet en Croûte
Seared chicken breast w/shitake mushrooms, shallots and Brie, wrapped in puff pastry and baked to golden brown with red wine sauce.
Tomates farcies au Four
Tomatoes stuffed w/ peas, pearl onions and béchamel sauce, baked w/ herbed-garlic bread crumb topping.
Bananes Flambées au Rhum
Bananas flambéed in rum, brown sugar, orange juice and orange zest served warm with vanilla ice cream.
Le Sud de la France/ South of France/ (125.) per person / 3-hour class
Provençal favorites from Arles to the sun drenched shores of the Côte d' Azur.
Salade de Mâche
Mixed lettuces-frisée, oak leaf, arugula and corn lettuce w/ Dijon vinaigrette.
Provençal style caramelized onion tart with anchovy, olives and herbs.
Bouillabaisse du Sud de la France
Mediterranean seafood stew with fresh cod, snapper, mussels and shrimp in a rich savory broth of white wine, tomatoes, fresh herbs, saffron, aromatic vegetables and Pernod.
Biscuits au Citron
Zesty lemon crinkle cookies with a hint of cardamom.
T he French Chef “A Tribute to Julia”/ (125.) per person / 3-hour class
In the spirit of the late-great Julia Child and Auguste Escoffier we’ll create this amazing French Burgundian feast, using the freshest ingredients and implementing classic and modern French techniques and methods of cooking.
A salad of julienne celery root (celeriac) and carrot in a rémoulade sauce served over a bed of butter lettuces and fresh snipped chives.
Beef shoulder steak, seasoned and cubed, browned then slowly simmered in a luscious red wine sauce with bacon lardons, mushrooms, pearl onions and fresh herbs.
Petites Pommes de Terre au Four
Roasted creamer potatoes or baby Yukon golds with fresh herbs
Sautéed Haricots Verts and Shallots
Haricots Verts (thin tender green beans) blanched and sautéed with shallots.
Mixed Berry Clafoutis
Mixed berry almond-custard tort, baked in buttered gratin dishes, served warm with powdered sugar.
Flavors of Old Algiers in the Streets of Paris/ (125.) per person / 3-hour class
Enjoy recreating this enchanting French-Algerian menu with the all the enticing Arabic flavors and spices of the Maghreb.
Salade du Maghreb
Mélange of fresh cucumber, peppers, tomatoes, olives, raisins and mint in a mustard-lemon dressing.
Tagine de Poulet aux Abricots et Amandes
Chicken braised in a saffron-wine broth with dried apricots, turmeric, cumin, coriander and almonds.
Riz et Bette à Carde
Rice with chard, coriander, parsley and paprika.
Gâteau de Miel de Yaourt
Honey-yogurt cake infused with orange blossom water and rum syrup.
Le Bistro Française/ (125.) per person / 3-hour class
Coeur de Laitue et Salade de Pamplemousse
Butter lettuce, red leaf, radish and grapefruit salad with sauce vinaigrette
Porc en Croûte w/ sauce Robert
Pork tenderloin w/ mushroom duxelle and black forest ham baked in puff pastry with sauce Robert.
La Patate Douce dans des Vestes
Twice baked souffléed stuffed sweet potato jackets w/chives, cinnamon and goat cheese.
Far Breton aux Pruneaux
Traditional custard cake from Brittany studded w/ rum-soaked dried plums and a dusting of powdered sugar.
Le Bistro Marais/ (125.) per person / 3-hour class
In this tantalizing French Bistro menu class we’ll create an exquisite gourmet feast fit for a King or Queen!
Blanched fresh asparagus bundles with red bell pepper, egg and chive dressing.
Filet de Bouef au Poivre Vert
Pan fried medallions of beef or petit steak with brandy-peppercorn cream sauce.
Pommes de Terre “Hasselback”
Fanned potatoes baked with herbed butter and parmesan cheese. Swedish in origin but adapt beautifully to make the perfect accompaniment to this delicious French menu.
Chilled lemon cups filled with lemon sorbet and fresh berries.
The Paris Bistro/ (125.) per person / 3-hour class
In this class we’ll cook up an amazing array of mouthwatering dishes typical of your favorite Parisian style Bistro. Lots of great tips and techniques to easily re-create these dishes in your home kitchen!
Onion Soup Gratin ( Gratinée des Halles)
Classic French onion soup, topped with toasted croutons, gruyere-parmesan cheese gratin.
Flank Steak- w/ Frites
Grilled marinated flank steak with crispy French fries.
Hollandaise sauce w/ reduction of tarragon, shallots, crushed peppercorns and white vin. Salade Verte
Butter lettuce salad with sauce vinaigrette.
Tarte aux Pommes
Puff pastry apple-frangipane galette.
By Sue Lau | Palatable Pastime
Sauteed Mexicorn is my recipe of the day with Farmer’s Market Week. I’ll be sharing recipes every day this week with a ton of other bloggers so we can all enjoy the best of summer’s bounty when it comes to fresh market produce.
Today I am sharing my time-honored recipe for Mexicorn, which I like to make with corn cut straight from the cob. You can make it in winter with frozen corn as well.
Considering I live in southwest Ohio, which is an island in a sea of American corn, it is easy to find here straight from the growers. I’ll buy it all season long and prepare it many ways and I won’t forget to cut even more corn straight off the cobs, freeze it flat on a baking sheet to pack the kernels up frozen. It’s all part of buying local.
Tuesday’s Farmers Market Week Recipes
- by Intelligent Domestications by Our Sutton Place by Cheese Curd In Paradise by Making Miracles by A Day in the Life on the Farm
- Sautéed Mexicorn by Palatable Pastime (You are Here!)
The Mexicorn cooks up easily in just a few minutes. I use poblano pepper in this but you can use bell pepper or whatever mild pepper you have. Jalapeno would be too spicy, but you could add a little.
Ray’s Green Beans and Romesco
Welcome the return of
Neighbor Ray’s petite green beans, true haricots verts
grown in his meticulous urban backyard garden.
Sleek and delicate, just picked and crunchy sweet.
The sack still holding the day’s warmth.
A summer highlight that had gone missing for a couple of summers.
Two years ago, Ray’s crop did too poorly. Pests and such.
Last year, I was out-of-pocket. Book promotions and such.
But this year, they’re back.
And I’m back. Thank goodness.
As I’ve done in productive summers past, I’ve created a dish to celebrate them.
This time, I gleaned inspiration from a favorite local chef, Roderick Bailey of The Silly Goose, who makes a bowl of green beans and yukon gold potatoes, nestled in a pool of hazelnut romesco sauce. He finishes the dish with shavings of Manchego cheese and a flourish of paprika oil, in Spanish tapas fashion.
Now, in my pantry and fridge I had many of the ingredients to replicate. Those golden potatoes, buttery companion to the beans. I had cremini mushrooms to add to the mix, impart their own kind of meaty umami.
As for the romesco, I had ripe bell peppers. An anaheim too, for a mild kick of heat. A couple of tomatoes. Half an onion. A piece of shallot. The critical sherry vinegar.
A few missing elements, though. No hazelnuts, nor Manchego cheese. No paprika oil, either.
No matter. I could still achieve a luscious base for the dish. A simpler romesco. I even eliminated the soft breadcrumbs often used as a thickening agent in traditional preparations. Let’s keep it gluten free. The peppers, once roasted and pureed with a splash of vinegar, a teaspoon of paprika, would have rich body and deep flavor.
It all comes together with minimal work. Blanche the slender green beauties–done in just minutes. Roast potatoes and mushrooms. Roast, then puree peppers, tomatoes, onions and the like. Pool and spread the romesco. Arrange the vegetables let them settle into the sauce.
(If you have Manchego, or toasted hazelnuts to garnish–go for it.)
Stand back and admire the brilliant composition of colors and textures.
Then, dig in.
For other ideas for preparing and serving romesco sauce, visit here.
RAY’S BEANS AND ROMESCO
1 pound haricots verts, or young thin green beans, stems removed
1 pound Yukon Gold potatoes, cut into cubes
8 ounces cremini mushrooms, quartered
coarse ground black pepper
Bring a large skillet of lightly salted water to a boil. Put in the beans and cook for 3 minutes. Plunge them into an icy bath to cease the cooking and set their bright green color. Drain and set aside.
Preheat the oven to 425 degrees.
Place the cubed potatoes onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place quartered mushrooms onto a baking sheet. Sprinkle with 1 tablespoon olive oil, salt and black pepper. Toss to coat.
Place each pan into the oven and roast until the potatoes are crisp and lightly browned, yet have soft cooked interiors—about 20 minutes. The mushrooms will roast more quickly, about 15 minutes.
Set both aside and make the romesco sauce.
SIMPLE ROMESCO SAUCE
1 red (or yellow or orange) sweet bell pepper, cut in half, stemmed and seeded
1 Anaheim pepper, cut in half, stemmed and seeded
2 cloves garlic
2 roma tomatoes, cut in half
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon paprika
Place peppers, onion, garlic, tomatoes onto a baking sheet. Coat with olive oil and dust with salt.
Roast in the preheated 425 degree oven until the skins of the peppers are blistered—about 20 minutes.
Remove and cool. Peel and discard the skins of the peppers and tomatoes.
Place the vegetables into the bowl of a food processor fitted with a steel blade.
Pulse and process.
Add the sherry vinegar and paprika.
Pulse and process until smooth. Taste for seasonings and adjust as needed.
Pour most of the romesco sauce onto the bottom of a shallow bowl.
Toss the green beans, potatoes and mushrooms together. Place on top of the pool of romesco.
Dot the vegetables with remaining sauce and serve.