On today’s show I walk you through a very simple summertime dish, or basically, anytime you can get fresh green beans….
Created By: Chef Keith Snow
Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!
1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch black pepper
1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.
These beans come from 2 hours away and are very fresh. These will be on our Thanksgiving table. My kids go wild for these when cooked with shallots and cream. They go fast. This year, I plan on filling a warming tray with them as I bought 4 pounds.
One of the benefit of buying local seasonal foods is cost. These green beans are very abundant during harvest so they are very inexpensive and very fresh.
This year we have about 4-5 local produce items ready to be cooked for 2009 turkey day. I did not get a local turkey this year. Maybe for Christmas dinner.