fingerling potato salad

prep time:  tbd
cook time:  11 minutes
servings:  6

ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper

steps:
1.  boil potatoes in salted water for 8 minutes.  add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes.  drain.  let cool in a large bowl.  add tomatoes.

2.  whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl.  toss with potato mixture and season to taste.

- rachael ray magazine, july/august 2014

nori hand rolls

prep time:  tbd
cook time:  tbd
servings:  2 adults, 1 child and 1 baby


ingredients:
10 asparagus - woody ends removed and halved
40 green beans - trimmed
1 teaspoon fine sea salt
2 cups cooked brown sushi rice or brown short grain rice
10 nori sheets - halved lengthways
1/2 tablespoon wasabi (optional)
1 beetroot - grated
1 3/4 ounces sprouts such as alfalfa, broccoli or mung (optional)

sauce ingredients:
2 avocados - peeled, pitted and mashed
2 tablespoons mayonnaise
steps:
1.  put the asparagus and green beans in a steamer and steam, covered, for 5 minutes until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well.

2. to make the sauce, mix together the avocados and mayonnaise in a bowl until smooth.

3.  to make a hand roll, spread 1 tablespoon of the sauce diagonally down the centre of one nori sheet, then add a little wasabi on top, if using.  put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans and 1 tablespoon each of the beetroot and sprouts, if using, on top of the sauce.  take the nori sheet in your hand and roll into a cone shape.  repeat with the remaining ingredients and serve.

for 6-9 month-old infants:  green bean, avocado & rice purée

1.  put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes.  add 4 green beans and cook, covered, for a further 10 minutes until completely soft.  transfer to a blender and add 2 tablespoons of the avocado and 3 tablespoons water.  blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth.  serve warm.

for 9-12 month-old infants:  vegetables, avocado, sprouts, beetroot & rice

1.  put 4 tablespoons of the cooked brown sushi rice and a generous 1/2 cup boiling water in a saucepan and simmer, covered, over a low heat for 10 minutes.  add 2 green beans and 1 asparagus piece and cook for a further 10 minutes until completely soft.  transfer to a blender and add 2 tablespoons of the avocado, 1 tablespoon each of the beetroot and sprouts, if using, and 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée.  serve warm.

- goop, january 2012

clean beet carpaccio with marinated bean salad

prep time:  tbd
cook time:  tbd
servings: 4


ingredients:
4 medium beets
1/2 pound green or mixed beans - trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley - chopped
2 shallots - finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper

steps:
1.  preheat oven to 400 degrees.  wash beets well and remove green tops if necessary.  line a roasting pan with aluminum foil and place the beets in the pan.  coat them with a tablespoon of olive oil and sprinkle with salt.  cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender.  beets are done once they can be easily speared with a fork.  remove from oven and let cool.

2.  meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar.  slowly whisk in the rest of the olive oil and season with salt and pepper to taste.  set aside.
 
3.  bring 6 cups of water to a boil.  add the beans and let them cook for about 3 minutes to blanche the beans, not cook them through, so that they stay firm and beautifully bright green.  remove beans from the water and add them to the marinade.  once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates.  top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
 
- goop, january 2012

chicken and vegetable paella

prep time: tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice

steps:
1.  heat the olive oil in a 15-inch paella pan over medium-high heat.  once hot, sear the vegetables until they are a nice brown color.  remove vegetables from the pan and reserve.

2.  add the chicken in small batches to the pan and sear until skin is golden and crisp.  remove the chicken and reserve.

3.  add the chopped garlic and cook for 2 minutes.  stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken.  pour in the wine and let reduce by half, about 2 minutes.

4.  return the vegetables and chicken to the pan and pour in the water.  allow the mixture to boil for 2 mintues to flavor the water.  then stir in the rice.  season to taste with salt and boil for 10 minutes.  do not stir the rice again as this can cause the rice to cook unevenly.

5.  crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly.  do not stir the rice.  cook for another 5 minutes.  remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.

- good, february 2012

spicy moroccan stewed fish with couscous

prep time:  tbd
cook time: 18 minutes
servings:  2

ingredients:
1 cup quick-cook couscous
olive oil
2 lemons
salt
pepper
2 cloves garlic
1 fresh red chili
fresh basil
1 teaspoon whole cumin seeds
3/4 teaspoon ground cinnamon
2  6-ounce white fish fillets - skin off and bones removed
3/4 pound large shrimp - raw and peeled
1 15-ounce can of diced tomatoes
2 handfuls of fresh or frozen peas, fava beans, or green beans

steps:
1.  put the couscous into a bowl and add a couple of tablespoons of olive oil.  halve the lemons and squeeze in the juice from two of the halves.  add a pinch of salt and pepper.  pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap.  let the couscous soak up the water for 10 minutes.

2.  get a large saucepan on a medium heat burner.  peel and finely slice your garlic.  finely slice your chili.  pick the basil leaves off the stalks.  put the smaller ones to one side and roughly chop the larger ones.  add a couple of lugs of olive oil to the hot pan.  add the garlic, chili, basil, cumin seeds, and  cinnamon. 

3.  give it all a stir and put the fish fillets on top.  scatter over the shrimp.  add the canned tomatoes and the peas and beans.  squeeze in the juice from the two remaining lemon halves.  put a lid on the pan.  bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily.  taste, and season with salt and pepper.

4.  by the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve.  spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up.  top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves.  serve.

- goop, april 2010

clean salmon salade nicoise

prep time:  tbd
servings:  2

ingredients:
2 cups green beans
1 salmon fillet - broiled
3 tablespoons capers
1 tablespoon dijon mustard
1 lemon - squeezed
1 garlic clove - finely chopped
4 giant handfuls of mixed greens
6 anchovies

steps:
1.  bring a pot of salted water to a boil; add the green beans and cook until bright green and tender.  do not overcook.  plunge into a bowl of cold water and drain.

2.  combine green beans in a bowl with capers, garlic, mixed greens and pieces of salmon fillet.  lightly toss with the mustard and freshly squeezed lemon juice.

- good, january 2011

tempura-fried green beans with mustard dipping sauce

prep time:  tbd
cook time:  tbd
servings: 4

ingredients:
4 egg whites
3 cups flour
2 3/4 cups club soda
about 6 cups canola oil, for frying
1/4 cup dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce
1 pound green beans, trimmed
kosher salt

steps:
1.  in a large bowl, whisk the egg whites until soft peaks form.  whisk in the flour and club soda.  place the batter in the refrigerator until ready to use.

2.  pour the oil into a large pot so that it is at least a few inches deep.  heat to 350 degrees over a medium-high flame.

3.  meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes.  set aside.

4.  dip the trimmed beans into the batter, letting the excess run off (a slotted spoon or spider is useful here).  carefully lower them into the hot oil in small batches, so that they do not stick together.  fry until the batter is golden brown and the beans are bright green, about 3 minutes.  remove with a slotted spoon and place on a paper-lined plate.  season with salt.  repeat until the beans are finished.  serve with a bowl of dipping sauce.

- new your times, october 2009, adapted from jimmy bradley of the red cat.