Photo and recipe courtesy of Food Network
It's been so long since I've posted a recipe. Until a few weeks ago, we have been sticking with the standards. But, I found that I really missed trying out new recipes. I, like many of you I'm sure, have a lot of resources to pick from when it comes to recipe searches. There are a few that I have found to be foolproof. My favorites are Skinny Taste for light and flavorful cooking and Barefoot Contessa for easy and simple but company worthy meals.
By around 4:30 on the Sunday of Mardo Gras weekend as the rain threatened to pour down on us, I realized that Jane and I had had enough Mardi Gras for one day. She and our friends from South Carolina were ready to call it quits. By that evening, I had not had a home cooked meal in days. I was craving something hearty and something green! My parents got me Ina's new cookbook Barefoot Contessa Foolproof for Christmas, and I thought it would be the perfect occasion to test the green bean recipe I flagged.
Let me tell you, Ina is a genius. This dish is simple and elegant and incredibly delicious. We had extra gremolata, so I topped off the steak we grilled with it. The lemon and garlic together with the meat was perfect. I have since made it twice more. Three times in two weeks - now that's what I call a foolproof recipe!
Green Beans Gremolata
1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
Per Serving (based on a 4-serving yield): Calories 159; Total Fat 13 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 10 grams; Sugar: 4 grams; Fiber 3.5 grams; Cholesterol 3 milligrams; Sodium 426 milligrams
What recipe source do you consider foolproof?