Last night I made this new recipe from the April 2104 Cooking Light magazine. The recipe was simple and easy to follow and the green beans were wonderful. I did double the recipe to ensure that we would have some leftover for lunches today.
Pan-Charred Green Beans with Tarragon
Hands-on:
11 min. Total: 11 min.
Cooking spray
8 ounces washed and trimmed fresh green beans
1 1/2 teaspoons butter
1 tablespoon cider vinegar
2 teaspoons chopped fresh tarragon
1/4 teaspoon kosher salt
8 ounces washed and trimmed fresh green beans
1 1/2 teaspoons butter
1 tablespoon cider vinegar
2 teaspoons chopped fresh tarragon
1/4 teaspoon kosher salt
1. Heat a medium, heavy skillet (not nonstick) over high heat
for 2 minutes.
2. Coat pan with cooking spray. Immediately add green beans to pan, shaking them into a single layer; cook, without stirring, 2 minutes or until beans are very lightly charred. Cook beans 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.
3. Remove pan from heat. Let beans rest 1 minute. Add butter; toss until butter melts and coats beans. Add vinegar; toss. Turn on heat if necessary to evaporate most of liquid. Sprinkle beans with tarragon and salt; toss. Serve immediately.
Cooking Light: http://www.cookinglight.com
Variation: Pan-Charred Asparagus:
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano.
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano.
VARIATION: PAN-CHARRED ASPARAGUS
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf
VARIATION: PAN-CHARRED ASPARAGUS
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf
No comments:
Post a Comment