Green beans almondine - got a good recipe for it?
Strange but the cookbooks my wife and I have all don't mention this dish. The original Gourmet Cookbook has a recipe for brussels sprouts almondine, but not this veggie. Even Julia doesn't mention it in her first two books. Has anyone got a "killer" recipe for making this vegetable? We have to bring a green veggie to a Thanksgiving Day meal for twenty people and would like to have something that's transportable, relatively simple, and something that everybody will like.
My DH really does not like French cut green beans, it is a texture problem for him so I don't make them. I will confess that I aways liked the Birdseye frozen variety. But it is not much more than French cut green beans, blanched slivered almonds(toasting them a bit is a nice touch) and good butter.
I've bought frozen green beans from Trader Joe's, blanched them, then while they are draining, brown 1 sliced shallot in a few pats of butter (the more the merrier), toss in the green beans, salt pepper, and toss in the toasted, sliced blanched almonds from trader joes. I think I've even tossed the almonds in the butter/shallots first, then the green beans, but it's really easy and if you don't over blanch the green beans you can even reheat and they are still fine.
Here's the recipe my wife finally made and was it good with garlic and ginger and toasted almonds (she very creatively combined a number of ideas from various cookbooks). Two people asked for the recipe afterwards and, when she tried it out beforehand, we both couldn't stop munching on the beans even after they had cooled off:
String Beans with ginger, garlic and toasted almonds.
2 and one half pounds string beans (French style haricots verts if available) trimmed
4 tablespoons vegetable oil (I used grape seed oil.)
one quarter cup minced fresh ginger
4 medium-sized garlic cloves, minced
2 and one half cups slivered almonds
1. Toast the almonds in the oven until light brown.
2. Wash and slice ends off green beans. Cut beans into 1 1/2 inch pieces.
3. Bring a large pot of salted water to boil and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking. Lift beans out of ice water as soon as they are cool and drain them on towels. (Recipe can be made to this point a day in advance and kept refrigerated, with the beans wrapped in towels or stored in a plastic bag.
4. When ready to cook, heat two tablespoons oil in a wide skillet over high heat. Add half the ginger and half the garlic, stirring and tossing constantly until ginger and garlic are softened and aromatic. Add the beans to the pan, stirring constantly until they are hot and mixed in thoroughly with the garlic and ginger. Sprinkle with salt and remove to a heated serving dish. Repeat with remaining oil, beans, ginger and garlic. Add the browned almonds to taste and mix thoroughly.