INGREDIENTS 4 SERVINGS
1 1/4 lbs. fresh green beans, trimmed
1 tsp. butter
1/2 tsp. shallot, minced
1/4 tsp. garlic, minced
1/2 cup bryan, baby red pear or cherry tomatoes, halved
to season salt
to season fresh ground black pepper


METHOD
1. Blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove green beans and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain their crispness and color.
2. Melt butter in a large sauté pan over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans; sauté for 3 minutes while stirring. Add tomatoes and sauté for 1 minute. Season with salt and fresh ground black pepper. Transfer to a warm serving platter or bowl for service.
Chef Larry's Notes:

Fresh green beans are also known as "haricot vert". Other vegetables such as snow peas, Chinese pea pods and yellow beans can also be prepared in this method. The method in this recipe of blanching and quick sautéing the vegetables is known as cooking vegetables "al dent" or with bite.

 


Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry

 

  

to play the videos

you'll need the
Windows Media Player


28.8 | ISDN | Cable