Haricot Verts Casserole Applewood Smoked Baconcrispy Shallots Recipes

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.

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.

HARICOT VERTS CASSEROLE: APPLEWOOD-SMOKED BACON/CRISPY SHALLOTS

Steps:

• Heat a large sauté pan over medium heat. Add bacon and sauté until halfway cooked. Stir in carrot, onion, celery and garlic. Sauté until vegetables are golden brown. Add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Sift in flour and stir until smooth. Add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. Slowly stir in softened butter until fully incorporated. Season with nutmeg, salt and pepper. Place in a large casserole dish and garnish with crispy shallots.
• Crispy Shallots: Preheat deep fryer to 275 degrees. Thinly slice shallots on a bias to create small matchsticks. In a medium bowl, mix flour, Old Bay, paprika and cayenne. Dredge shallot sticks in the flour mixture until evenly coated. Shake off excess flour and place in deep fryer. Cook just until golden brown. Remove and drain on paper towels, adding salt and pepper while they are still hot.

MAC AND CHEESE WITH APPLEWOOD SMOKED BACON

Steps:

• Cook bacon and set aside on paper towels to drain.
• Cook noodles, al dente, drain and set aside.
• For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
• Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
• Add the heavy cream and milk.
• Cook until smooth.
• Add the cheese, cubed or grated is fine, cook until melted and smooth.
• Season with salt, pepper, and CAYENNE to taste.
• Combine the sauce with drained noodles and stir in frozen peas.
• Pour into baking dish and top with crushed mixture of chips and panko crumbs.
• Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
• Enjoy!

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)

Steps:

• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
• Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
• Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

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.

HARICOTS VERTS WITH SHALLOTS

Steps:

• Put the butter in a small saute pan set over low heat.
• Add the garlic and shallots.
• Saute for 2-3 min, until just softened.
• Remove from the heat and set aside.
• Fill a medium pot with water and bring it to a boil.
• Add a Tbs of kosher salt.
• Drop in the beans.
• Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
• Taste frequently during cooking so that they are not overcooked.
• Drain and transfer to a serving dish.
• Add the shallot butter and sliced basil.
• Toss gently.
• Taste, season with salt and pepper if needed.
• Serve.

HARICOTS VERTS WITH BACON AND CHESTNUTS

Steps:

• Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
• Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.