Pasta with Sausage and Vegetable Sauce | Main | Meatloaf

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Quick dinner
Sep 2nd, 2004

Okay, here is a super quick dinner. I'm not even sure you'd call it cooking. More like heating really. I think even Scottie could do this one, with or without the bourbon.

Menu
Bottom Broiled Chicken Breasts with Spice Rub
Corn on the Cob
Green Beans with Shallots

So I've talked about my chicken breast method before. Put in Pyrex baking dish, rub with olive oil and spice mixture of choice, then put in bottom rack of a 500F oven. Turn over once during cooking time.

Corn on the cob - you all know how to do this. Heat water in pan until boiling. Add corn. Cook about 8 minutes or so. Drain and let cool a bit before eating - with lots of butter and salt if that's your thing.

Green Beans with Shallots: This is the only one that's actually a recipe, but really, you're just blanching the beans and then sauteeing them in butter and oil with some shallots. Yum.


Green Beans with Shallots

1 1/2 cup water
1 lb thin green beans with tips snapped off (preferably from a Farmer's Market)
1 tbsp unsalted butter
1 tbsp peanut oil (you could use olive if that's what you've got. I just recently got some roasted peanut oil and it's so so good)
2 shallots (2 tbsp's worth)
1/2 tsp salt
1/4 tsp freshly ground pepper


Heat water in a large saucepan until boiling. Add beans and cover, cook for 4 to 6 minutes or so. Drain what water is left and set aside.

Just before you're ready to eat, heat the butter and oil in a large skillet on medium-high. Add the shallots and saute for about 20 seconds. Then add the beans. Stir everything around so the beans get nice and coated with the oil, add the salt and pepper, and saute for about 2 minutes until heated through. Put in bowl and serve.

-Jacques Pepin's Table: The Complete Today's Gourmet
Print Recipe

Comments

Despite my comments before, I cook pretty often and rarely use a box or a microwave (though T.Joe has some decent things in a box...). Seeing your thing for green beans reminded me of a vinaigrette I've used for green and yellow beans. (It may also be used for steamed and mashed fingerling potatoes, a floor wax, or a dessert topping.) I'm big on citrus flavors, so you may want to cut back a bit on the lemon:

1/3 cup olive oil, 3 tablespoons of lemon juice, 1/2 tsp of a Dijon-y mustard, some minced shallots (I don't measure; I'd guess 1/2tbsp), 3 minced garlic cloves, 2 tsp chopped tarragon, and a good-sized pinch of sugar and salt (my pinch is probably a little less than 1/2tsp).

Steam a pound of beans for about 7-8 minutes, then toss them in some ice water to stop the cooking process if you're so inclined. (I rarely do this, though; by the time I'm finished cooking I'm ready to eat.) If not, just eat the damn things.

-posted by Scott on Mar 13th, 2006
Hell: Officially frozen over

Let all marvel/cower in terror as Scott and I trade green bean recipes! I have lately been cooking them as Kymm describes, blanched then sauteed, but using olive oil and walnuts rather than shallots and peanut oil.

Kymm, do you have a good meatloaf-type recipe you like? For some reason I have been aching to make meatloaf.

-posted by Shannon on Mar 13th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com