Haricot Verts With Toasted Walnuts And Chevre Recipes

HARICOTS VERTS WITH TOASTED WALNUTS AND CHEVRE

Steps:

• Bring a medium pot of well-salted water to a boil.
• Cook the beans in the water until tender, 2-3 minutes.
• Drain and run under cold water to cool. Drain well.
• Heat the olive oil in a 12-inch skillet over medium-high heat.
• Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
• Stir in the walnuts.
• Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
• Season to taste with salt and pepper and transfer the beans to a serving dish.
• Sprinkle the boat cheese over the top and serve.

HARICOTS VERTS WITH BROWNED GARLIC

Steps:

• Bring water and 2 teaspoons salt to a boil in a large pan.
• Add in beans; cook 2-3 minutes or until crisp-tender; drain.
• Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
• Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

CITRUS HARICOTS VERTS

Steps:

• Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
• Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.

HARICOTS VERTS WITH WALNUTS AND WALNUT OIL

Steps:

• Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
• Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
• Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

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.