When I get a new cookbook, I am inspired by the food and beautiful photography, as well as the prospect of making some new delicious meals for family and friends. When I have the time, the process of cooking is also quite enjoyable and peaceful – I am working with my hands and preparing something to share with loved ones. That said, I have a few familiar recipes that I turn to often because of their simplicity and delicious flavors. One of those recipes is the “Green Beans Gremolata” from the Barefoot Contessa (Ina Garten) Foolproof book. If you love French string beans, this recipe is worth adding to your collection. The mix of flavors is delicious. The recipe is not complex.
As the recipe notes, the beans are blanched for 2-3 minutes in boiling water then drenched in a bowl of ice cold water to stop the cooking and preserve the bright green color. The beans are then sautéed for 2-4 minutes in olive oil until coated and heated through. The gremolata (mixture of fresh minced garlic, Parmesan, toasted pine nuts, and lemon zest), which can be prepared ahead of time, is added separately once off the heat. Note: the recipe recommends adding fresh parsley which I usually leave out as a personal preference. Of course, the idea is to try recipes and then make them uniquely yours depending on your family’s preferences.
Careful when toasting pine nuts over the stove – they often cook quite quickly. I rarely leave pine nuts unattended as they seem to toast in a few minutes on our stove. I highly recommend cooking this recipe in a cast iron pan (linked in widget below) as it transfers heat nicely and cooks the beans very well.
I have linked Ina Garten’s Foolproof book in the widget below. Included in the book is also a salmon with roasted tomatoes recipe that is divine. I also included Magnolia Table by Joanna Gaines which was gifted to us over the holidays. We especially enjoyed her Scalloped Potatoes & Sausage and Hash Brown Casserole recipes – both perfect for special occasions and family gatherings. Both were a hit for our holiday guests. From a practical and timing perspective, both can also be prepared the night before, refrigerated, then cooked the day of.
Re: cooking, “No matter what happens, try and enjoy the process. If you mess up, there’s always pizza.” Well said, Joanna Gaines. Cheers.
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