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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: August 6, 2011

06/08/11 Parmesan Encrusted Green Beans


 

RECIPE
Serves 2

A CookTale

Of the many Green Bean dishes, this is a standout. It looks as “good as it tastes and it’s a sure “crowd pleaser” (if you ever have to serve a crowd). I don’t remember how I stumbled on this recipe, after trying every conceivable combination, but it has become my fall back recipe.

INGREDIENTS

8 Ounces of fresh Green Beans
4 TB of freshly made Bread Crumbs
3 TB of Grated Parmesan Cheese
Salt & fresh Pepper to taste
2 TB of Olive Oil

METHOD

1. Heat the oven to 450 degrees.
2. Heat a pot of water to a boil. Parboil the Beans for 4 minutes.
Drain & blot dry.
3. Add the 2 TB of EVOO, the Parmesan Cheese & Bread Crumbs. Toss it all together.
3. Place in an oven proof dish & roast until it’s caramelized and slightly charred. About 15 minutes or to taste
4. Plate & serve.

06/08/11 Lamb Kidneys in a Mustard Butter Parsley Sauce.


RECIPE
Serves 2

A CookTale

A byword in this household is: “when in doubt ask Julia”. It’s especially true with recipes for lamb or veal kidneys. She is Madam Reliable. On the occasional occasion that we can find fresh kidneys (as we did this week at Adam’s Fairacre Farm), Mastering the Art of French Cooking, Volume 1, comes off the shelf, opened to page 417, as it did last evening.

INGREDIENTS

4 Lamb Kidneys (White core of fat removed)
4 TB of Butter
1 TB of minced Shallots
1/2 Cup of White Wine or Vermouth
1 TB of Lemon Juice
2 TB of Dijon Mustard+Combined with 3 TB of Butter (softened)
Salt & Pepper
3 TB of minced Parsley

METHOD

1. Heat a deep sided saute pan & add the Butter. When the foam
subsides roll the Kidneys in the Butter & saute for about 4 minutes, turning every minute. The Kidneys will stiffen but not become hard, they’ll brown slightly & be pink in the center.
2. Remove to a warm plate & cover.
3. Stir the Shallots into the Butter & cook for a minute. Then add the Wine or Vermouth & the Lemon Juice. Boil until the liquids reduce to about 4 TB.
4. Off the heat swirl in the Mustard-Butter by spoonfuls, & add Salt & Pepper.
5. Rapidly slice the Kidneys crosswise 1/4″ thick. Return with their juices to the pan, sprinkle on the Parsley, & toss over low heat for a minute or two. Don’t allow the sauce to come near a simmer.
6. Serve on warm plates.