I’ve always admired the French–their lifestyle, art and cuisine. Most certainly I am appreciative of the myriad ways they knot their scarves! I’m also a fan of their green beans, “haricots verts”, essentially a long and slender version of your basic green bean. Anyone with decent soil and full sun can grow haricots vert, but I’ve always associated these beans with the French: So slender, so chic – with no strings attached!
A dinner based simply on green beans is what I’m craving tonight. I’ve a weekend of Super Bowl meatballs, chicken wings and stuffed potato skins ahead so appreciate a somewhat refined dinner centered around a vegetable– the perfect antidote to game day snacking!
I find fresh, whole green beans cook better in boiling water than when steamed, the boiling water cooks them evenly and they remain crisp. I shock my beans in icy cold water so they retain their vibrant green color.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...