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the appetizer:

Farm to Fork: Cooking Local, Cooking Seasonal, Cooking Fresh by Emeril Lagasse, includes recipes like Escarole Soup; Toasted Garlic Romano Beans; and Bacon Wrapped Quail with Sausage, Sage and Chestnut Dressing.

Cookbook

 

Toasted Garlic Romano Beans

Toasted Garlic Romano Beans

 

Yield: 6 servings

Don't skimp on the amount of garlic here—it's what makes this simple dish so remarkable. If you cannot find Romano beans in your area, you could certainly substitute blanched green beans or snap beans here without a hitch.

 
  • 1/4 cup extra virgin olive oil
  • 1/3 cup thinly sliced garlic
  • 1 cup halved cherry or grape tomatoes
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chicken stock or canned, low sodium chicken broth
  • 1 -1/2 pounds blanched romano beans, ends trimmed
         and cut into 2-inch lengths on the diagonal

In a large skillet heat half of the olive oil over medium high heat. Add the garlic and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the remaining oil, tomatoes, thyme, rosemary, oregano, salt, and pepper and cook, stirring frequently, until tomatoes have softened slightly, about 2 minutes. Add the stock and romano beans and cook, stirring, until the beans are heated through and well-coated with the garlic and tomatoes, 2 to 3 minutes. Serve immediately.

 
  • from:
    Farm to Fork:
    Cooking Local, Cooking Seasonal, Cooking Fresh
  • by Emeril Lagasse
  • HarperStudio 2010
  • Paperback; 336 pages with 152 recipes; $24.99 US / $32.99 CAN
  • ISBN-10: 0061742953
  • ISBN-13: 9780061742958
  • Reprinted by permission.

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This page created August 2010


 


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