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July 14, 2012 by Max Distro LLC

Green Bean and Cranberry Bean Salad

Green Bean and Cranberry Bean Salad

Green Bean and Cranberry Bean Salad

In a previous post, I mentioned that I had bought some fresh haricot a ecosser (cranberry shelling beans) and that I was going to make a salad with them. In the US we don't usually get them fresh, usually they are dried, canned or frozen. I started with about a 1 cup of haricot a ecosser, and put them in lightly salted boiling water for about 30 minutes, until they were cooked but still firm. I drained them and put them aside. I then blanched a handful of green beans (about 3-4 minutes in the same water) and drained those. While those were cooking, I sautéed two shallots and two cloves of garlic in about 1/4 stick of butter. I then tossed in the beans as seen above, and added the zest of 1/2 lemon and about 1/8 cup slivered green almonds. I cooked for about 5 minutes and put them in the refrigerator to chill.

While those were chilling, I sautéed 2 additionaI shallots and cloves of garlic in olive oil. I took about 1/2 kilo of fresh lamb that I got from the local butcher and threw those into the pan with olive oil, salt and pepper to brown. I added two teaspoons of herbs de Provence, a liberal amount of fresh cilantro cut by chiffinade and the remaining zest from the lemon. When they were close to done, I added the juice from 1/4 lemon, took the chilled bean salad out and used 1/4 lemon juice on that as well.

Green Bean and Cranberry Bean Salad

Green Bean and Cranberry Bean Salad

The final result is seen above. This is a really easy dish to make and pretty yummy. This is meant for two people, although I had some bean salad left over. You can use other kinds of beans and even add asparagus and/or cherry tomatoes if you like. Try to get firm beans if you can, I think Garbonzo beans would be good. You don't have to use green almonds, I had them and the taste is very nice. The cold and crisp green beans with the al dente cranberry beans are really good, especially on a hot day (we had it with cold beer). Make the recipe even larger and take it to a potluck picnic.

 

 

Posted with BlogsyPosted with Blogsy

Filed Under: Cooking and Recipes Tagged With: Almonds, Haricot a Ecosser, Haricot Vert, Herbs

June 29, 2012 by Max Distro LLC

More Unusual Produce in Paris

Cherry Tomatoes

There is nothing particularly unusual about this beautiful little strand of cherry tomatoes but I was confronted by whole display of them at a new produce store I was visiting and I couldn’t help myself, I bought half a kilo. I would catorgorize this as kitchen porn. Which brings up the larger question, how do specialty vegetable, meat, cheese and bakeries compete with supermarkets in Paris. The answer is presentation, quality, service and particularly beautiful or unusual items. In a supermarket these might be thrown into a bin, but at my produce store, they were carefully lined up and stacked to attract my attention. The green beans were presented in exactly the same way, a neat stack stretching 2-3 feet, a striking appearance as were the flat peaches (I should have taken a picture).

Everybody walks in the neighborhood here, no one drives to market (no parking). It is not unlike an open air shopping mall, except the anchors are the various little cafes where you have coffee (espresso) once or twice a day and three small supermarkets. As you go to market, you pass the bread store..beautiful aroma, the cheese shop…huge wheels of Brie, the butcher…mouthwatering cooked filet and the wonderful beauty of the fruit and vegetable store. As I picked my selections, half a kilo each of cherry tomatoes, striated beans and flat peaches, they were carefully lifted from their displays and placed in neat, little white bags, as if the owner was parting with little nuggets of gold. He nodded to me, as if to say, I approve of your selection. The cost was only 11 euros and it took 3 minutes. That is how they stay in business.

[Read more…]

Filed Under: Food and Drinks, Paris Tagged With: Almonds, Haricot a Ecosser, Paris, Shelling Beans, Tomatoes

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