Haricots Verts And Spring Onions Food

PROVENCAL VEGETABLE SOUP

Steps:

• Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
• To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
• Pistou:
• 4 large garlic cloves
• 1/4 cup tomato paste
• 24 large basil leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup good olive oil
• Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
• Yield: 1 cup

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

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.

GREEN BEAN CASSEROLE

Steps:

• Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
• Preheat oven to 325 degrees F.
• In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
• Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS AND SPRING ONIONS

Steps:

• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.

HERB-ROASTED PORK LOIN WITH HARICOTS VERTS, SPRING ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight.
• Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Don't turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes.
• Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
• Roast the pork until a thermometer inserted into the center reads 120°F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing.
• While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside.
• Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top.
• Haricots Verts and Spring Onions
• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.
• Mustard Breadcrumbs
• Preheat the oven to 375°F.
• Place the breadcrumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.
• Note
• Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.

HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS

Steps:

• Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
• Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
• Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
• Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
• Add vinegar mixture and hazelnuts, toss to coat.

WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé

Steps:

• Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
• Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
• Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl 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.