Greenbeanswithcaramelizedshallotbutter Recipes

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
• Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
• Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Steps:

• Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
• Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

Steps:

• Melt butter in a saucepan over medium-high heat.
• Add shallots and saute' 4 minutes (or until golden); stir in vinegar and cook 1 1/2 more minutes.
• Remove from heat and stir in thyme, rind, salt, and pepper (I added more butter at this point).
• Cook beans in boiling water 3 minutes or until crisp-tender; drain.
• Combine beans and shallot mixture in a large bowl and toss well to coat.

Steps:

• Rinse the green beans and steam over boiling water until crisp tender, about 5 minutes.
• These can also be placed in a microwave safe dish and microwaved 4 to 5 minutes or again until crisp tender.
• Over medium heat, melt butter in a nonstick skillet; add shallots.
• Cook stirring often until golden brown, approximately 5 minutes (if needed add a touch of water to prevent burning).
• Add the green beans and toss until hot; season with salt and pepper sprinkle with lemon zest and serve.

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

Steps:

• Cook beans in boiling salted water until tender, about 6 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
• Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife.
• Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and saute 1 minute.
• Reduce heat to medium-low; saute until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper.
• Add the green beans, mix together, and heat through. Serve.
• DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.

Steps:

• Cook green beans in boiling water.
• Drain.
• (This can be done ahead.).
• Cut onions into thin slices, and cut each slice in half.
• Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
• (Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
• Add green beans; cook 5 minutes or until thoroughly heated.
• Toss with vinegar.

Steps:

• Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
• Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.

Steps:

• Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
• Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

Steps:

• In a small skillet, melt 1/4 cup butter with olive oil over medium heat.
• Add shallots and cook for 7-9 minutes over low heat, stirring occasionally, until tender.
• Stir in remaining butter, salt and pepper and remove from heat.
• Cook green beans uncovered in a large pot of boiling water 5-7 minutes or until crisp-tender.
• Drain well and transfer to a serving bowl.
• Add shallot butter and parsley and toss to coat.
• Garnish with toasted almonds if desired and serve.

Steps:

• Heat a large skillet over medium high heat.
• Add EVOO and chopped bacon and cook until crisp, about 10-12 minutes.
• Remove from pan to a paper towel-lined plate.
• Add sliced shallots to the pan and cook in the bacon drippings until caramelized, about 10 minutes.
• Add the green beans and chicken stock to the pan.
• Cook until desired tenderness, about 5 minutes.
• Toss with cooked bacon and salt and pepper.

Steps:

• Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes.
• Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.