Tuesday, October 19, 2010

Green Beans with Garlic

If I was asked to make a Thanksgiving dinner for my family, my guest would not be happy with the outcome. All I know how to make (that is a traditional Thanksgiving recipe) is mashed potatoes. Just regular butter mashed potatoes. I found a wonderful book called "Thanksgiving Entertaining" by Williams-Sonoma. The book has yummy traditional Thanksgiving recipes.


2 lb (1kg) small, slender green beans, stem ends trimmed
4 tablespoons (2 oz/60 g) unsalted butter
4 cloves garlic, minced
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
Freshly ground pepper
3 oz (90-g) piece Parmesan or Grana Padano cheese cut into shavings with a vegetable peeler (about 3/4 cup)

Trim the stem ends of the beans in advance and have the beans ready for quick cooking. You may also blanch the beans ahead and saute them with the garlic just before serving. Parmesan curls add a nutty flavor.

Have ready a large bowl of ice water. Bring a large pot 3/4 full of water to a boil. Salt the water, add the green beans, and cook them until tender-crisp, 4-5 minutes. Drain the beans, transfer immediately to the ice water, and let cool for 1 minute. Drain again and pat dry.

In a large frying pan over medium heat, melt the butter. Add the garlic and cook, stirring, just until pale gold 2-3 minutes. Add the beans and tarragon and toss to coat with the garlic butter. Season to taste with salt and pepper. Cover partially and cook, stirring occasionally, until the beans are heated through, 3-4 minutes. Top with Parmesan shavings just before serving. Serve hot.