Haricots Verts With Mushrooms Currants And Sunflower Seeds Recipes

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HARICOTS VERTS WITH PANCETTA



Haricots Verts with Pancetta image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/4 pounds haricots verts or green beans, trimmed
4 ounces pancetta, diced
2 cloves garlic, thinly sliced
1/4 cup panko breadcrumbs
Freshly ground pepper
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
  • Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
  • Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.
  • Photo by Con Poulos

FLOUNDER PICCATA WITH HARICOTS VERTS AND MUSHROOMS



Flounder Piccata with Haricots Verts and Mushrooms image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 14

Kosher salt
8 ounces haricots verts, trimmed
Extra-virgin olive oil, for cooking
1 shallot, finely diced (brunoise)
4 cremini mushrooms, thinly sliced
Pinch crushed red pepper flakes
1 cup all-purpose flour
Two 6-ounce flounder (or other flatfish) fillets, skin removed
1/4 cup white wine
1 lemon, cut into supremes (segments cut free from pith) and finely chopped (see Cook's Note), plus the zest and juice of 1 lemon
1 tablespoon drained capers
1/2 stick (4 tablespoons) butter, cut into tablespoon-size pats
1/2 cup chicken stock, plus more as needed
Parsley leaves from 6 fresh stems, finely chopped, plus additional for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water.
  • Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes. Immediately shock in the ice bath to stop cooking. Drain the excess water and set aside on a sheet tray.
  • Coat a small saute pan with olive oil and add 1 tablespoon of the shallots and some salt (save the remaining shallots for the sauce). Sweat over medium heat until softened and translucent, about 1 minute, then add the mushrooms. Stir and cook until the mushrooms start to soften, 2 minutes more. Add a pinch of salt and the crushed red pepper flakes and continue cooking until golden brown, 2 to 3 minutes. Add the haricots verts to the pan and toss to coat. Taste for seasoning and set aside.
  • Put the flour in a shallow dish. Coat a large skillet with olive oil and heat over medium-high until the skillet is hot. Sprinkle both sides of the fish with salt and dredge in the flour. Gently shake off the excess flour and lay the fish skin-side down in the oil. Cook until the outside edges of the first side turn white and crisp, 2 to 3 minutes, then flip and cook until the fish turns white and opaque, 1 minute more. Remove the fish from the skillet and set aside on plates or a platter.
  • Use a paper towel to carefully wipe out the skillet used to cook the fish. Lower the heat to medium and lightly coat with olive oil. Add the remaining diced shallot with a pinch of salt and sweat until the shallots soften, about 30 seconds. Add the white wine and chopped lemon supremes and cook, stirring often, until it comes to a boil. Add the capers, lemon juice and lemon zest and simmer until the liquid is reduced by half. Add the chicken stock and a pinch of salt and continue to reduce at a simmer by half.
  • Add a pat of butter and cook, swirling the pan, until melted, then add another pat. As the butter melts, swirl the pan to fully incorporate. Continue adding butter, one pat at a time, until the sauce is thickened. (You should need between 3 and 4 pats total.) If the sauce reduces too much, adjust with a small splash of chicken stock to thin it out. Season to taste with salt and stir in the parsley.
  • Arrange the haricots verts and mushrooms next to the fish on plates. Top the fish with the sauce and garnish with a sprinkle of fresh parsley.

ROASTED HARICOTS VERTS



Roasted Haricots Verts image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 3

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé



Wild Mushrooms, Haricot Vert, and Shallot Sauté image

Categories     Mushroom     Vegetable     Side     Sauté     Vegetarian     Green Bean     Fall     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons butter, divided
4 large shallots, halved, thinly sliced
1 teaspoon chopped fresh thyme
1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
1/2 pound button mushrooms, thickly sliced
1/3 cup Madeira
3/4 pound haricots verts or small slender green beans, trimmed
3 tablespoons (about) low-salt chicken broth (optional)

Steps:

  • Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
  • Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
  • Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.

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