Haricot Verts With Shallots And Bacon Food

PERFECT HARICOTS VERTS

Steps:

• Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
• Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
• Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

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.

STRING BEANS WITH SHALLOTS

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
• If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

HARICOTS VERTS WITH SHAVED PARMESAN

Steps:

• Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
• Serve immediately with shaved parmesan and freshly ground pepper.

HARICOTS VERTS WITH SHALLOT DRESSING

Steps:

• Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING

Steps:

• cook beans in a pot of boiling water until crisp tender, about 5 minutes.
• drain, rinse with cold water, pat dry.
• cook bacon in a skillet until crispy, transfer to paper towels to drain.
• add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
• add vinegar, mustard and dry mustard.
• whisk in oil, season with salt& pepper.
• toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

HARICOTS VERTS WITH SHALLOTS AND PANCETTA

Steps:

• Heat a large skillet oven over medium-high heat. Coat pan with cooking spray.
• Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned.
• Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat.
• Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.
• Note: Use caution towards the end of the cooking time as it could burn quite easily.

HARICOTS VERTS WITH WARM SHALLOT VINAIGRETTE

Steps:

• In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside.
• In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.

HARICOTS VERTS WITH SHALLOTS AND LEMON

Steps:

• In a large skillet, heat the olive oil and sautee the shallots and green beans.
• Season with salt and pepper.
• Shake the pan occasionally so the beans do not burn.
• When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
• Serve!

HARICOT VERTS WITH SHALLOTS AND BACON

Steps:

• Cook bacon in a skillet on a medium-low flame until browned. Remove bacon to a plate and add butter and shallots to pan. Lower the flame slightly. Stir frequently. Next, add in haricot verts. Continue stirring frequently. Cook for about 8 minutes, or until tender. While cooking, toast almonds in a separate pan. Chop bacon finely. Slice almonds when cooled. Add both the almonds and bacon back into the pan. Stir them in and serve.

HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS

Steps:

• Blanch Haricot verts.
• Fry bacon with onion until crispy and onions are caramelized.
• Add bacon and onions to the blanched beans.
• Add vinegar and sugar mix well and serve.

HARICOTS VERTS WITH CARMELIZED SHALLOTS

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.