on February 13, 2011
in problems and questions
I love having a side dish as the weekly recipe. It will be so easy to throw it together for any meal this week.
Leave all green bean comments and questions here.
This post was written by LW who has written 167 posts on French Fridays with Dorie.
For those of you in the MidAtlantic, I found a small package of pancetta at Safeway for under $4. It’s over by the deli, in the imported charcuterie area.
I’m making these tonight for Valentine’s Day dinner. I am really looking forward to them – we love green beans!
They turned out so good! They were a big hit.
Thanks for the tip on pancetta. The green beans will have to happen later this week. My book just arrived this afternoon! We waited till too late to get a Valentine reservation anywhere so we are having a dinner at home. Hubby brought home beef tenderloin/mignons soooo i think we will make: bistro paul bert pepper steak with some roasted asparagus and haven’t decided on dessert yet.
I got a lot of cooking & catching up to do now! Can’t wait..
Thanks for the fun!
I made them for our Valentines day dinner too…..not a bean left…unusual at our home since no one really likes green beans!!
FYI, Trader Joe’s also sells a small pack of diced pancetta. Very easy.
I’m definitely thankful for an easy recipe this week – will post my link on Friday!
YUM and so easy. I had the diced pancetta for another recipe. Kids loved it – and they tell me they still hate green beans but will eat these – yes I just nodded at that one too.
I definitely lucked out – I got my book over the weekend so I got ‘an easy one’. I’m so excited to join in the fun.
I did not make it to the farmers market this week so I will be skipping this recipe. However, may make it with my shortribs for next week!
This couldn’t have been easier! Even my son, who is not a big greenbean fan managed to eat these. Of course, he may have been eating them to get to the pancetta, but I can live with that!
Although this is a simple and wonderful way to spruce up green beans, it’s crucial to properly blanch the green beans in plenty of heavily salted water, so they cook quickly and maintain their vivid green color, followed by an ice bath and draining. I’ve shared Thomas Keller’s “big pot blanching” technique, some links to variations on Dorie’s recipe that also sound lovely, and a recipe for an incredible vegetable side I had fell in love with in Las Vegas. Post will be up at midnight ;-)
I really hope to get to the short ribs this weekend, since I will be in New Orleans next week. Any restaurant recommendations are greatly appreciated ;-)
Enjoyed this simple dish. It made a great breakfast the next day topped with an egg. Yum.
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