Tuesday, August 20, 2013

Great Summer Green Beans Recipe

Green Beans with Lemon-Butter Bread Crumbs and Toasted Almonds 5 tbs unsalted butter ¼ cup panko (Japanese bread crumbs) Zest of 1 lemon (a microplane works great for this step) 1 tbs kosher or sea salt, more may be needed after tasting 1 ½ lb fresh green beans, stem ends trimmed 1 ½ tbs fresh lemon juice ½ cup slivered almonds, toasted Salt, fresh ground pepper to taste In a small skillet over medium heat, melt 2 tbs of butter. Add the panko and toast crumbs, stirring constantly, until golden brown and crisp- about 2 minutes. Remove from heat and stir in the lemon zest and a pinch of salt. Set aside. Fill a large saucepan two thirds full of water and bring to a boil over high heat. Add 1 tbs of salt. Add the beans and cook until bright green and still very crisp, about 2 minutes. Meanwhile, fill a large bowl two-thirds full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water. Let cool in water for about 2 minutes and then drain thoroughly. Blot dry with paper towels and set aside. In large skillet over medium heat, melt the remaining 3 tbs butter and swirl to coat the pan. Add the green beans and sauté, stirring constantly until the beans are heated through, but still crisp-tender, about 3 minutes. Add the lemon juice and almonds, sauté for 1 minute longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with panko topping and serve immediately. To make this dish ahead: Blanch green beans up to one day in advance. Spread the cooked beans on dry paper towel or a clean cotton towel, roll up in ‘jelly roll’ style and place in sealed plastic bag and refrigerate. Remove from refrigerator 2 hours before sautéing. The panko topping and toasted almonds can be prepared up to 1 day in advance. Cover and store in separate airtight containers at room temperature.

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