Saturday, November 8, 2008

By the Skin of My Teeth

I realize there is an hour left before the end of today, but what if today was so awesome I just didn't have the time to blog?

I know. That would be a miracle.

But Kim is in town and she came up for dinner at our place (pork loin, mashed potatoes, caramelized green beans, white chocolate chip cookies) and, well, what else is there to know?

I mean, besides the fact that Geoff didn't even mention my Etsy purchases (which, clearly, means I could have gotten more) and we went to Costco today (2nd happiest place on Earth, after Target) and I got to cook a great (if I do say so myself) dinner for Geoff and Kim.

And, of course, Phoebe was perfection in her little cherries outfit.

Kim hasn't seen her since July so she's grown quite a bit. I can't believe it's been that long already. And it's nice that someone can look at her and see the changes because we notice, but they happen so slowly in our world we don't see such a striking difference.

Tomorrow is the "ladies who lunch" afternoon at Madonna Inn for Phoebe, Kim and I and that means: french dip sandwich, potato salad AND fries, and chocolate cream pie -- yes, I've been looking forward to this ... and so I need to go to sleep.

But before I do, allow me to leave you with the best recipe for vegetables in the entire world. Hint: it starts with a stick of butter.

Fresh from Saveur, I give you: Caramelized Green Beans

Caramelized Green Beans

SERVES 4 – 6

This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book From My Ch√Ęteau Kitchen (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans".

1 stick (8 tbsp.) unsalted, cultured butter
(like Lescure Beurre des Charentes)
1 1⁄2 lbs. green beans, trimmed
Kosher salt and freshly ground black pepper

1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.

2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.

3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.

This recipe was first published in Saveur in Issue #109

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