The Art Of French Cooking- Week 3 -Haricots Verts a l'Anglaise

Haricots Verts a l'Anglaise

[Buttered Green Beans I]

Buttered green beans go with anything, and particularly roast or broiled lamb, 

beef, chicken, veal, and liver (ew? I am only typing what's in the cookbook). 

They may also be served as a separate course.

For 6-8 people

You'll need a large saucepan and a large saute' pan for this recipe.

• 3 pounds thin French green beans, ends trimmed and washed (you can use frozen beans, too, it's faster and easier)
• Salt and pepper
• 4-8 TBSP. butter (I used 2 TBSP.- my pan is non-stick)

Fill saucepan 2/3 full of water. Bring water to boil.

A handful at a time, drop beans into water, bring water back to boil as quickly as possible.

Boil for 3 minutes, for al dente (firm to the bite) beans, or 5 minutes for softer beans.

Using tongs, or drain beans in a colander first, toss the hot beans in the saute' pan over moderately high heat to evaporate their moisture.

Toss with salt and pepper to taste. Turn them into the serving dish, and distribute butter in bottom of pan over them, and serve at once.

Review:

This recipe was wonderfully fast and easy to make!

The spices used aren't very atypical, 
so there was no heady aroma in the house this time.

I think it took me all of 10 minutes to make these, 
as I did use organic, frozen French beans- 

our garden hasn't made our beans yet).

I have cut the use of the butter in Julia's recipes in 1/2 each time 

because my pans are non-stick, and I don't want all that fat and cholesterol.

So far, it hasn't seemed to hinder the flavor of the foods.

We all enjoyed these beans.

They were simple, yet flavorful.

They definitely need to be served with a more exciting dish.

We give this:

****

out of

*****

Till next Saturday,

Bon Appetit, y'all!