Haricotvertsgreenbeanswildmushroomswithhazelnuts Recipes

Steps:

• Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
• Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
• When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

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.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

Steps:

• Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water.
• Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.

Steps:

• Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
• Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

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.

Steps:

• Combine dried porcini mushrooms and 1 cup boiling water in small bowl; let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid; coarsely chop porcini.
• Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots and sauté until slightly softened, about 2 minutes. Add fresh mushrooms and porcini and sauté until juices form, about 10 minutes. Add porcini soaking liquid, leaving any sediment behind. Stir until mushrooms are tender and juices evaporate, about 2 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool green beans under cold water; drain well. (Mushrooms and green beans can be prepared 1 day ahead. Cover mushrooms and refrigerate. Wrap green beans in paper towels, enclose in resealable plastic bag, then refrigerate.)
• Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add green beans and mushrooms. Cook until vegetables are heated through, stirring often, about 7 minutes. Season generously with salt and pepper. Transfer vegetables to bowl and serve.

Steps:

• Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
• Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

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.

Steps:

• Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
• Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
• Do Ahead
• Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.

Steps:

• In a large skillet, heat olive oil and butter over medium heat. Add green beans, trimmed; season with coarse salt and ground pepper. Cover and cook, tossing occasionally, until green beans are crisp-tender, 5 to 8 minutes. Stir in hazelnuts, parsley, and lemon juice. Serve immediately.

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.

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

Steps:

• In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.
• Season with salt and pepper.

Steps:

• Blanch Haricot verts.
• Fry bacon with onion until crispy and onions are caramelized.
• Add bacon and onions to the blanched beans.
• Add vinegar and sugar mix well and serve.

Steps:

• Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
• Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
• Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.

Steps:

• In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
• Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

Steps:

• Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
• Toss with oil, salt, and pepper. Tie into bundles using chives.
• Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.