HARICOT VERTS CASSEROLE: APPLEWOOD-SMOKED BACON/CRISPY SHALLOTS
The classic Thanksgiving side dish from Gaylord Palms Resort goes upscale in executive Chef Paul Player's delicious take on the green bean casserole.
Provided by rillemily
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large sauté pan over medium heat. Add bacon and sauté until halfway cooked. Stir in carrot, onion, celery and garlic. Sauté until vegetables are golden brown. Add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Sift in flour and stir until smooth. Add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. Slowly stir in softened butter until fully incorporated. Season with nutmeg, salt and pepper. Place in a large casserole dish and garnish with crispy shallots.
- Crispy Shallots: Preheat deep fryer to 275 degrees. Thinly slice shallots on a bias to create small matchsticks. In a medium bowl, mix flour, Old Bay, paprika and cayenne. Dredge shallot sticks in the flour mixture until evenly coated. Shake off excess flour and place in deep fryer. Cook just until golden brown. Remove and drain on paper towels, adding salt and pepper while they are still hot.
Nutrition Facts : Calories 300.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 52.7, Carbohydrate 45, Fiber 6.8, Sugar 5.6, Protein 6.8
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
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.
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
HARICOTS VERTS WITH CARMELIZED SHALLOTS
I love the tiny little green beans I can find packaged in some grocery stores labeled haricots verts! I can just eat them like candy, but they are even better cooked this way!
Provided by breezermom
Categories Onions
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
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.
HARICOTS VERTS WITH SHALLOTS
I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.
Provided by SkinnyMinnie
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter in a small saute pan set over low heat.
- Add the garlic and shallots.
- Saute for 2-3 min, until just softened.
- Remove from the heat and set aside.
- Fill a medium pot with water and bring it to a boil.
- Add a Tbs of kosher salt.
- Drop in the beans.
- Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
- Taste frequently during cooking so that they are not overcooked.
- Drain and transfer to a serving dish.
- Add the shallot butter and sliced basil.
- Toss gently.
- Taste, season with salt and pepper if needed.
- Serve.
Nutrition Facts : Calories 74.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 45.2, Carbohydrate 5.3, Fiber 2.1, Sugar 0.8, Protein 1.4
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
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.
HARICOTS VERTS
Pair Haricots Verts-a classic side dish-with Sauteed Sole with Lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
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.
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