HARICOTS VERTS WITH HAZELNUTS
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
- In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
- Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
- In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.
BROWN BUTTER HARICOTS VERTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; roughly chop and set aside.
- Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, 5 to 7 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry.
- Melt the butter in a large skillet over medium heat and cook, stirring occasionally with a rubber spatula, until golden brown flecks appear and the butter smells nutty, about 4 minutes. Add the hazelnuts and cook 30 seconds. Remove the hazelnuts and all but 2 tablespoons of the browned butter to a small bowl; cover to keep warm.
- Add the broth to the skillet and season with 1 teaspoon salt. Bring to a boil over high heat, then add half of the haricots verts and cook until warmed through, about 2 minutes. Transfer to a platter using tongs. Repeat with the remaining haricots verts. Top with the hazelnuts. Season with salt and sprinkle with the lemon zest.
HARICOTS VERTS WITH HERB BUTTER
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
- For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
- Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
- Use any extra herb butter for serving on a steak or in a sandwich.
ROCKY MOUNTAIN TROUT WITH HAZELNUTS AND HARICOTS VERTS
Steps:
- Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes. When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to cool.
- Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until the potatoes are done, but firm. The tip of a knife should penetrate them with a slight resistance.
- Meanwhile, cut off the head and tail of the trout. Using tweezers, remove any pin bones you may find in the trout. Separate the trout into 2 fillets each by cutting down the back of the trout. Season with salt and pepper, and dredge the trout fillets in the flour.
- Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes.
- Preheat a 12-inch skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Saute the trout fillets, skin side down, until golden brown. Turn the fillets and cook 1 more minute. Remove from the pan, and repeat until all the trout are cooked. Place all the fillets a baking sheet in the oven to keep warm. Add the contents of the potato pot to the trout pan. Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter.
- To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate. Spoon the remaining hazelnut sauce over each portion, and serve immediately.
HARICOTS VERTS AND PEAR SALAD WITH HAZELNUTS AND PROSCIUTTO
Steps:
- Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.
- For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.
- Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.
- Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.
- If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.
HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS
if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g
Provided by MarraMamba
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
- Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
- Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
- Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
- Add vinegar mixture and hazelnuts, toss to coat.
Nutrition Facts : Calories 78.9, Fat 4.3, SaturatedFat 0.5, Sodium 106.3, Carbohydrate 8.8, Fiber 3.8, Sugar 2.5, Protein 4.1
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