Haricot Verts with Dijon Mascarpone

Haricot Verts with Dijon Mascarpone
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings

Ingredients:
2 1/2 teaspoons Dijon or Whole Grain Mustard
1/2 cup mascapone
1 pound haricot verts (or other green beans), remove stem ends
Lemon zest
Salt and freshly crack black pepper, or tri-color pepper
Method:
(Make the Dijon Mascarpone at least 1/2 to 1 hour ahead of serving time and refrigerate:)
Allow mascarpone to come to room temperature. Using a whisk or silicone spatula, mix the mustard into the mascarpone until well combined, season with salt and pepper. Cover with plastic cling film and refrigerate for 30 minutes to 1 hour (until firm.)
Just before serving; cook the beans:
1.) Line a rimmed baking pan with a clean kitchen towel, or double thickness of paper towels. Set aside.
2.) Bring a large pot of water to a boil, add about 2 Tablespoons salt for each quart of water. Add the haricot verts to the boiling water, cook until just tender but still firm (about 3 to 4 minutes.)
Using a slotted or wire spoon remove the haricot verts from the pot and drain in prepared baking sheet. Grate the lemon zest over the top.
3.) Transfer the beans to a warmed serving bowl and top with spoonfuls
of the Dijon mascarpone. Sprinkle with more lemon zest and freshly ground black pepper. The mascarpone will begin to melt over the beans;
serve hot.

Enjoy! ~Mari


Recipe has been adapted from www.cooktasteeat.com


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Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


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Szechuan-Style String Beans

You can make this with Chinese long-beans, or common string beans (green beans.) I usually increase the amount of sauce (double or triple), and serve with steamed rice as a main course.

Szechuan-style String Beans

As shared from the kitchen of Once Upon a Plate

6 to 8 servings as part of a traditional multi-course Chinese meal.

Serves 2 or 3 as a main course

1 tablespoon dried shrimp (can find in Asian markets, or on line)

1 pound string beans, trimmed and blanched until tender crisp, plunged into an ice water bath, then drained

1 ounce ground pork, chicken, or turkey (I usually use 4 ounces for a main course)*

1 clove garlic, minced or pressed (I use more, and divide use)

1 teaspoon minced preserved Szechuan mustard green (I love this stuff in this dish, but it's difficult to find--- or substitute Kim Chee from the jar, finely chopped, or omit.)

1 teaspoon chili paste (from a jar; it's usually labeled Chili-Garlic paste), or more to taste

Seasonings

I usually double or triple these amounts depending upon how saucy I want the dish.

1 tablespoon dry sherry

2 tablespoons soy sauce

3 tablespoons chicken broth, or stock

1/4 teaspoon sugar

Directions:

Prepare green beans as directed above, don't overcook! You want them barely tender and still slightly crisp, as they will cook further during final cooking. Set aside.

Soak shrimp in warm water for 5 to 10 minutes; drain and mince.

Brown the meat in a little vegetable oil, when it is nearly done add half of the minced garlic & the minced dried shrimp. Stir until heated through. Drain and remove to a bowl or plate.

In the same pan over medium-high heat, add a tablespoon of vegetable oil until hot.

Add string beans and stir fry for a minute or two until hot.

Stir in the remaining garlic, tossing & stirring until fragrant.

Add the meat/shrimp mixture to the pan of string beans, stir until combined then add the seasonings; tossing well until all is heated through.

Note: If you like a thicker sauce, as I do, make a slurry with a little chicken broth & corn starch: After vegetables are nearly done, stir in the additional chicken broth/cornstarch mixture a little at a time to the green beans & meat until the sauce is thickened to your liking.

Before serving taste and adjust seasonings.

Enjoy!

Recipe adapted from "Chef Chu's Distinctive Cuisine of China"

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Green Bean and Bacon Salad

Green Bean and Bacon Salad
4 to 6 servings

Ingredients

• 1 pound slender green beans, stems trimmed
• 1/4 pound thick-cut bacon, cut in 1/4" pieces
• 1 large shallot, finely chopped
• 1/2 cup walnut halves and pieces, toasted
• 1 handful fresh flat-leaf parsley, leaves chopped
• 1 Tablespoon grainy mustard
• 1 Tablespoon hot water
• pinch sugar
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil (I reduce to a scant 1/4 cup)

Method:

Blanch green beans in a large pot of boiling salted water for about 4 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and transfer to a large bowl or platter.

Cook the bacon until crispy. Drain on paper towels, then sprinkle or arrange over the green beans along with walnuts, and parsley.
3.In a jar with a tight-fitting lid, combine shallots, mustard, water, sugar, and lemon juice. Add the oil, put the cap on and shake vigorously to emulsify. Taste for seasonings, adding salt and pepper as desired.

Dress the beans just before serving, tossing well to coat with the dressing.

Recipe adapted from Tyler Florence

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