Green Bean Salad Amandine Food

GREEN BEANS AMANDINE

Steps:

• Place beans and water in a large skillet or saucepan and bring to a boil. Cover and cook until crisp-tender, 10-15 minutes; drain and set aside. , In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and, if desired, seasoned salt. Add beans and heat through.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

GREEN BEANS AMANDINE

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
• Melt butter in a large, deep-sided skillet over medium heat. Add almonds and 1 tsp. salt and stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and lemon juice and stir to coat; cook just until warmed through.
• Transfer green beans to a platter. Pour butter sauce and almonds over and serve.

GREEN BEAN SALAD AMANDINE

Steps:

• Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.
• Pat beans dry with paper towels.
• Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.

GREEN BEANS ALMONDINE

Steps:

• Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

GREEN BEAN AND CORN ALMONDINE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.

GREEN BEANS AMANDINE

Steps:

• In the saucepan of a double boiler, boil the water.
• Place the green beans in the colander of the double boiler and place over the saucepan. Cover with a lid and allow to steam for approximately 3-5 minutes, or until beans are near tender crisp.
• Remove the colander and set aside. Dump the water out of the saucepan and add the butter over very low heat.
• Add the almonds when butter is melted and saute until they are slightly brown.
• Toss the green beans into the mixture. Squeeze lemon juice over beans and season to taste with salt and pepper. Cook another minute until heated throw. Serve immediately.

ROASTED PEPPERS AND BEAN SALAD AMANDINE

Steps:

• Preheat the broiler and place the whole peppers on a lightly greased tray close to the heat source until the skins are black and blistered. You can also char your peppers over a gas burner for the same result. Either way, once they are blacked and skin is charred, place directly into a heat proof bowl and cover tightly with either aluminum foil or plastic wrap. Let the peppers sweat until they are cool enough to handle. Remove aluminum foil or plastic wrap.
• Carefully peel off the blackened skin, discarding the skins. Remove core and seeds from peppers. Slice lengthwise into thin, even-sized strips. Set aside.
• Wash and rinse beans under cold water. Remove tops from the beans (if you desire your beans to be same size, cut them to resemble each other. I only remove tops as having them the same size is not a priority for me). Bring a pot of salted water to a boil and cook the beans for 2 minutes or until crisp tender to desired doneness (being careful not to overcook).
• Drain and cool quickly by refreshing the beans under very cold water or in a bowl of ice and water. When cool, drain again. (I sometimes don't follow the cooling process as I feel it can sometimes wash the flavor away. But, if I need the cooking process to stop (because I may have overcooked them slightly), I do place them in cold water with ice cubes.
• Thinly slice the onion and place in a large bowl. Add the beans and peppers.
• To make the dressing, place the vinegar in a small bowl and add the oil in a thin stream, whisking constantly. Add the tarragon and cumin, and season to taste with salt and pepper.
• Pour the vinaigrette onto the vegetables and toss to coat. Arrange decoratively on a platter and sprinkle with the sliced toasted almonds.
• NOTE: If you can't find both yellow wax beans or yellow bell peppers in your market, you can use all green beans or all red bell peppers as I normally do. The colors are even more beautiful when you can find all the colors noted.

GREEN BEAN AMANDINE

Steps:

• Preheat the oven to 375°F.
• In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
• Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.
• Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.