I'll share my recipes, if you'll share yours - August 19, 2010

13 years ago

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Bon AppÃ©tit : August 2010

Yield: Makes 6 servings

The season's best beans shine in this salad. Shaved pecorino frescoâa mild, fresh sheep's-milk cheeseâis a delicious finishing touch.

Dressing:

â¢ 1 tablespoon minced shallot

â¢ 4 1/2 teaspoons Sherry wine vinegar

â¢ 1 teaspoon Dijon mustard

â¢ 1/4 cup extra-virgin olive oil

â¢ 1 tablespoon walnut oil

Salad:

â¢ 8 ounces green beans, trimmed

â¢ 8 ounces yellow wax beans, trimmed

â¢ 8 ounces haricots verts, trimmed

â¢ 8 cups (packed) torn frisÃ©e leaves

â¢ 1/4 cup walnuts, toasted, chopped

â¢ 2 teaspoons fresh savory leaves or fresh thyme leaves

â¢ 2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

For dressing:

Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season the dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and re-whisk before using salad.

For salad:

Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD: Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

Combine all beans and frisÃ©e in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

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Comments (7)

Jasdip
13 years ago
Rosemary Dijon Grilled Chicken

1/2 cup mayonnaise
1/4 cup dijon mustard
2 tbsp lemon juice
2 tsp crumbled dried rosemary
2 garlic cloves, minced
6 boneless chicken breasts

In a large bowl, combine the mayonnaise, mustard, lemon juice, rosemary and garlic. Cut several shallow slices into each
chicken breast. Place the chicken into the marinade and turn to coat. Marinate in the frig at least 30 minutes or overnight.

Preheat the barbecue to medium. Grill the chicken, turning occasionally until cooked through, about 6 minutes per side.
nicole__
13 years ago
Chile Rellenos Casserole
I make this all the time! Great to bring to a potluck!

Filling

1 lb bulk breakfast sausage, like Jimmy Dean
1 lb hamburger
1 large yellow onion
1/2 tsp seasoning salt

4 TBL tobasco sauce or cajun hot sauce
5 eggs
1/4 c all purpose flour
1/4 tsp seasoning salt

1 32oz can whole green chilies

1 lb grated cheddar cheese

Brown the meat onions, add salt. Then line a large 9 x 13 casserole or baking pan with the whole green chiles. Open each chile and remove any seeds before lining the dish and go up the sides with the chilies. Then dump the meat & onion mixture on top of the lined pan. Now in a large mixing bowl whisk the flour, eggs salt & hot sauce together. Pour over the meat mixture. Cover with foil. Bake @ 375 for 40minutes. Remove from oven and top with grated cheese, bake another 5 minutes.
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patti43
13 years ago
Nicole, I just have to make the chili rellenos for Harry. He LOVES them!

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1/2 c. soy sauce (I use low sodium)
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Mix well with whisk. Put meat and marinade in a plastic bag and chill 8 hours turning occasionally.
glenda_al
13 years ago
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13 years ago
Patti43.....I should also add side notes....ha ha......when I make it I drain the juice from the chiles into the eggs. I LOVE chiles too much to lose the juice! You should try it!!!
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13 years ago
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drewsmaga
13 years ago
I made this again today. I am overrun with basil.

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I'll share my recipes, if you'll share yours - August 19, 2010

Comments (7)

Jasdip

nicole__

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patti43

glenda_al

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