Haricots Verts And Spring Onions Recipes

EASIEST RECIPE FOR HARICOT VERTS

Steps:

• Melt butter in large pan over medium high heat. When it sizzles, add in the haricot verts.
• Cook for 3 minutes, mostly undisturbed. Let them get a bit dark.
• Season with salt and add 1/3 cup water to pan and cover.
• Turn down heat to medium low and cook for 3-4 minutes for tender crisp, 5-6 minutes if you want them softer.
• Remove cover and cook until all liquid has evaporated. Add more salt to taste if desired.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HERB-ROASTED PORK LOIN WITH HARICOTS VERTS, SPRING ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• Whisk together the mustard, thyme leaves, parsley, and 2 tablespoons olive oil in a shallow baking dish. Stir in the garlic, and slather the pork with this mustard mixture. Cover and refrigerate at least 4 hours, preferably overnight.
• Take the pork out of the refrigerator 1 hour before cooking, to bring it to room temperature. After 30 minutes, season the pork generously with salt and pepper. Reserve the marinade.
• Preheat the oven to 325°F.
• Heat a large sauté pan over high heat for 3 minutes. Swirl in the remaining 2 tablespoons olive oil, and wait a minute or two, until the pan is very hot, almost smoking. Place the pork loin in the pan, and sear it on all sides until well browned and caramelized. Don't turn or move the pork too quickly or all the mustard will be left in the pan and not on the pork. Be patient; this searing process takes 15 to 20 minutes.
• Transfer the pork loin to a roasting rack, and slather the reserved marinade over the meat. Reserve the pan. Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons butter.
• Roast the pork until a thermometer inserted into the center reads 120°F, about 1 1/4 hours. Let the pork rest at least 10 minutes before slicing.
• While the pork is roasting, return the pork-searing pan to the stove over medium-high heat. Wait 1 to 2 minutes and then deglaze it with the chicken stock or water. Bring to a boil, whisking and scraping the bottom of the pan to release the crispy bits. Swirl in 3 tablespoons butter and set aside.
• Arrange the haricots verts and spring onions on a large warm platter. Slice the pork thinly, about 1/4-inch thick, and fan the meat over the beans. Add the buttery pork juices and herbs to the sauce, bring it to a boil, and then spoon it over the pork. Shower the mustard breadcrumbs over the top.
• Haricots Verts and Spring Onions
• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.
• Mustard Breadcrumbs
• Preheat the oven to 375°F.
• Place the breadcrumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the breadcrumbs, tossing to coat them well. Transfer the breadcrumbs to a baking sheet, and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.
• Note
• Marinate the pork the day before serving. You can blanch the haricots verts and cut the spring onions ahead of time, but cook them while the pork is resting. The mustard breadcrumbs can be made a few hours ahead of time.

DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE

Steps:

• Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
• Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
• Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
• Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
• Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!

HARICOTS VERTS AND SPRING ONIONS

Steps:

• Blanch the haricots verts in a large pot of salted boiling water 2 to 3 minutes, until tender but still al dente.
• Cut the spring onions 1 inch above the bulb, leaving some green top still attached. Trim the roots, but leave the root end intact (this will keep the onions in wedges, rather than slices). Cut the onions lengthwise into 1/4-inch-thick wedges.
• Heat two pans over medium-high heat for 2 minutes. (In order to get nice color on the onions and preserve their beautiful shape, it's best to cook them in two large pans so they are not crowded.) Swirl 2 tablespoons olive oil into each pan, and gently place the onions in the pans, cut side down. Season with the thyme, salt, and pepper, and cook the onion wedges 2 to 3 minutes, until they start to brown slightly. Turn the onions, using tongs, and add the haricots verts. Season each pan with 1/4 teaspoon salt and freshly ground black pepper, and cook 3 to 4 minutes, stirring to combine. Add the butter and sage leaves and cook a few more minutes, tossing to glaze the vegetables in the butter and let the sage perfume them. Taste for seasoning.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

HARICOT VERT AND RED-ONION SALAD WITH PISTOU

Steps:

• Make pistou:
• Purée all pistou ingredients in a food processor until basil is finely chopped.
• Make salad:
• Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
• While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
• Toss beans and onion with pistou. Season with salt and pepper.

WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé

Steps:

• Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
• Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
• Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.