I apologize to all 7 of my faithful blog readers (you know who you are!). I have neglected the blog over the past several weeks, but I haven’t neglected making lots of delicious food! This post is only the first of many as I try to clear this backlog of recipes I’ve made. That means you’ll see a new post almost every day!
This is a perfect dish to break back into the blog – when I think of simple side dishes, this is my go to – green beans that still have a springy crunch, tossed with sweet shallots, olive oil and butter. The recipe comes together quickly: blanch the beans for a minute and a half, shocking immediately after in ice water. Caramelize the shallots in butter and olive oil, then toss the beans to reheat.
Green Beans with Shallots, via Ina Garten
1 pound green beans
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, diced
Salt and pepper to taste
1. Blanch the string beans in a large pot of boiling salted water for 90 seconds. Drain and quickly immerse in a bowl of ice water.
2. Heat the butter and oil in a large pan sauté the shallots on medium heat, tossing occasionally, until lightly browned (about 5 to 10 minutes).
3. Drain the string beans and add to the shallots; toss well until the beans are hot. Add salt and pepper to taste.