Tag Archives: haricot vert

A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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rulin’ the roost!

Due to a wicked battle with mother nature, my barbecued chicken dinner had to be prepared indoors…
Voluptuous split breast chicken were marinated in my homemade bbq sauce overnight… then tossed into the oven till thoroughly cooked and juicy!
These beautiful, succulent breasts were rested on a grassy bed of haricot vert that were blanched, shocked and sautéed in garlic infused olive oil.
Picture perfect, but more importantly DELICIOUS!

at a low simmer…
-R

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green with envy…

Tonight I again dove into my CSA basket to determine what would be a great element to add as a side dish to tonight’s dinner…
To my delight there were some beautiful haricot vert that squealed ‘blanch and shock me, then lube me up with some garlic, crushed red pepper and olive oil’… WOW those skinny little beans are dirty talkers! Lucky for them, I am not shy so I did as requested and boy oh boy we’re these sexy things tasty! It’s truly amazing the difference in flavor when you are getting firsthand, farm fresh produce. These were crisp, sweet, a touch spicy and full of garlicky goodness! I could have finished off an entire bushel of these beauties… why is there never enough of something to eat when you’re enjoying??

at a low simmer…
-R

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throwback dinner!!

Recently there has been mention from a certain someone craving a certain dish from his childhood… that dish however comes in the form of a microwaveable tray with a piece of meat, a veggie, mashed potatoes and a sweet treat. I decided to satisfy that craving and whip up my own take on that old school meal!
On the menu… thick and juicy salisbury steaks simmered in a homemade mushroom, garlic and ginger gravy, super fluffy garlic mashed potatoes [with a special kick to elevate them even further], haricot vert sautéed in a garlic-infused oil, and last, but certainly not least to end the meal… almond cake with a crunchy, crumbly, nutty topping!
The only thing I watched… the plate getting empty… like a tv show with a happy ending!

at a low simmer…
-R

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This ain’t no ‘little black dress’…

So a dry rubbed skirt steak, sautéed haricot vert with garlic and a refreshing orange/blood orange salad tossed in olive oil with scallions were for dinner tonight…
The dry rub was easy… salt, brown sugar, cayenne pepper and crushed red pepper that I grind down. Rubbed all over my lengthy, sexy skirt steak [yes I am a LOVER] and left to get it together for a loooongg time! After a while, the skirt steak had a date with a hot grill and a few minutes later… well need I say more!
The haricot vert were simply tossed with garlic and olive oil, after being steamed slightly in my french skillet. Perfect crunch and a buttery flavor, but NO butter added here!
As for the orange salad… sweet, ripe oranges, blood oranges, olive oil and some sliced scallions are all you need… ok perhaps a dash of salt to balance this bad boy out! Tossed everything in a bowl and let it meld together. It’s a winner, and so was dinner!

at a low simmer…
-R

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