Best Haricot Verts Casserole Applewood Smoked Baconcrispy Shallots Recipes

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HARICOTS VERTS WITH SHALLOTS



Haricots Verts With Shallots image

I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.

Provided by SkinnyMinnie

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 garlic clove, minced
1 large shallot, minced
kosher salt
8 ounces French haricots vert
6 -8 basil leaves, cut into thin strips

Steps:

  • Put the butter in a small saute pan set over low heat.
  • Add the garlic and shallots.
  • Saute for 2-3 min, until just softened.
  • Remove from the heat and set aside.
  • Fill a medium pot with water and bring it to a boil.
  • Add a Tbs of kosher salt.
  • Drop in the beans.
  • Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
  • Taste frequently during cooking so that they are not overcooked.
  • Drain and transfer to a serving dish.
  • Add the shallot butter and sliced basil.
  • Toss gently.
  • Taste, season with salt and pepper if needed.
  • Serve.

Nutrition Facts : Calories 74.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.2, Carbohydrate 5.3, Fiber 2.1, Sugar 0.8, Protein 1.4

HARICOT VERTS CASSEROLE: APPLEWOOD-SMOKED BACON/CRISPY SHALLOTS



Haricot Verts Casserole: Applewood-Smoked Bacon/Crispy Shallots image

The classic Thanksgiving side dish from Gaylord Palms Resort goes upscale in executive Chef Paul Player's delicious take on the green bean casserole.

Provided by rillemily

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb French haricots vert
4 ounces apple-smoked bacon, diced
1 cup diced carrot
1 cup diced sweet onion
1 cup diced celery
2 teaspoons chopped garlic
2 cups veal stock
1 cup dry red wine
1 tablespoon flour
2 tablespoons unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste
2 large shallots
1 cup flour
1 tablespoon Old Bay Seasoning
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt and pepper

Steps:

  • Heat a large sauté pan over medium heat. Add bacon and sauté until halfway cooked. Stir in carrot, onion, celery and garlic. Sauté until vegetables are golden brown. Add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Sift in flour and stir until smooth. Add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. Slowly stir in softened butter until fully incorporated. Season with nutmeg, salt and pepper. Place in a large casserole dish and garnish with crispy shallots.
  • Crispy Shallots: Preheat deep fryer to 275 degrees. Thinly slice shallots on a bias to create small matchsticks. In a medium bowl, mix flour, Old Bay, paprika and cayenne. Dredge shallot sticks in the flour mixture until evenly coated. Shake off excess flour and place in deep fryer. Cook just until golden brown. Remove and drain on paper towels, adding salt and pepper while they are still hot.

Nutrition Facts : Calories 300.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 52.7, Carbohydrate 45, Fiber 6.8, Sugar 5.6, Protein 6.8

CRISP HARICOTS VERTS WITH PINE NUTS



Crisp Haricots Verts with Pine Nuts image

Provided by Melissa Clark

Categories     Nut     Side     Thanksgiving     Vegetarian     Dinner     Pine Nut     Green Bean     Fall     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
  • In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

HARICOTS VERTS WITH CARMELIZED SHALLOTS



Haricots Verts With Carmelized Shallots image

I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!

Provided by breezermom

Categories     Onions

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb French haricots vert, trimmed (tiny green beans)
1 1/2 tablespoons butter
1/2 tablespoon light brown sugar
1/2 tablespoon olive oil
1/2 lb shallot, halved lengthwise and peeled
1 tablespoon red wine vinegar (may sub balsamic vinegar)
salt
black pepper, freshly ground, to taste

Steps:

  • Cook the green beans in boiling salted water to cover 3 to 4 minutes, or until crisp tender. Drain. Plunge the beans into ice water to stop the cooking process; drain.
  • Melt the butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce the heat to medium-low, add vinegar, and saute 10 minutes or until the shallots are golden brown and tender.
  • Increase the heat to medium-high; add the green beans. Saute 5 minutes or until thoroughly heated. Season with salt and freshly ground black pepper to taste.

MAC AND CHEESE WITH APPLEWOOD SMOKED BACON



Mac and Cheese With Applewood Smoked Bacon image

This is your basic mac and cheese recipe, with a couple simple additions that I think made it one of the best I've tried/made (and I've tried/made a lot).

Provided by foodgoblin

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb noodles, elbow, penne, farfalle
16 ounces , cheese. (I used jack and sharp cheddar)
1/2-1 lb of applewood smoked bacon, cooked but not too crispy & broken into bite size pieces
1 onion, pureed
cayenne pepper, salt & pepper to taste
frozen peas
1 cup heavy cream
3 -4 cups milk
2 cups crushed potato chips and seasoned bread crumbs, to cover
butter

Steps:

  • Cook bacon and set aside on paper towels to drain.
  • Cook noodles, al dente, drain and set aside.
  • For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
  • Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
  • Add the heavy cream and milk.
  • Cook until smooth.
  • Add the cheese, cubed or grated is fine, cook until melted and smooth.
  • Season with salt, pepper, and CAYENNE to taste.
  • Combine the sauce with drained noodles and stir in frozen peas.
  • Pour into baking dish and top with crushed mixture of chips and panko crumbs.
  • Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
  • Enjoy!

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)



Crispy Shallots ( Ina Garten Back to Basics) image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

PERFECT HARICOTS VERTS



Perfect Haricots Verts image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan
Extra-virgin olive oil, for coating pan
2 small shallots, cut into rings

Steps:

  • Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
  • Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
  • Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

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