Let's Dish With Linda Lou

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Slow-Cooked Southern-Style Green Beans

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French-style green beans, better known as Haricots Verts, are a very thin variety and the perfect choice for my Slow-Cooked Southern-Style Green Beans. I’ve made green beans with tomatoes many times and over the years, adding this and leaving out that, but now I’ve tweaked this recipe and it’s perfect. I think it’s my choice of spices and aromatics that puts a unique twist on these Slow Cooked Southern Style Green Beans and gives it complexity and depth of flavor.

I love cumin because of its grassy and earthy flavor so I decided to add this spice to my recipe. It made a HUGE difference!

Onions

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Stuffing (2)

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Paprika

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Diced Fire Roasted Tomatoes

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Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) saucepot, 2 large mixing bowls, spider

Ingredients:
2 pounds of French-style green beans (*Haricots Verts)
2 tablespoons of grapeseed oil (substitute any neutral oil)
1 sweet onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 (15-ounce) can of diced fire-roasted tomatoes and their juice
1 1/2 cups of water
1 tablespoon of ground cumin
1 teaspoon of sweet paprika
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Start by going through the beans and cutting off the root ends. In a pot of boiling salted water *blanch the beans for 1 to 2 minutes, then immediately transfer to an ice bath. This sets the beautiful green color. Transfer the green beans to a plate lined with a paper towel to drain any excess water. Pat dry with a kitchen towel and place into a large bowl.

In a saucepot over medium heat add grapeseed oil. To that, add ground cumin allowing the spice to melt into the oil. This will give the cumin a chance to *bloom. Once you can smell the aroma from the cumin add the diced onions and sweet paprika. Cook and stir for 2 to 3 minutes until onions have softened and become translucent.

Next, add the diced green bell pepper, Kosher salt, and fresh ground black pepper. Sitrring ocassionally, cook for another 3 to 5 minutes. Next, into the pot, the dried oregano. Rub the oregano through your fingers to release its flavor as you drop it into the pot. Finally, add the minced garlic, stir to combine.

Add the *blanched green beans, can of diced fire-roasted tomatoes along with the juice, and water. Stir all the ingredients together while bringing the green beans up to a boil. Turn down to a simmer cooking uncovered for 30 minutes. Remove from the heat and cover until ready to serve. Enjoy my Slow-Cooked Southern-Style Green Beans with your next meal. Serve hot.

*Blanch: Blanching is a cooking process wherein a food, usually fruit or vegetable, is scalded in boiling water. Removed after a brief, timed interval and finally plunged into iced water (shocking or refreshing) to halt the cooking process.

*Bloom: The process of gently frying spices in oil. It’s a quick way to deepen their flavor. Cook just until the spices smell nice and toasty; any longer and you risk burning them.

*Haricots Verts: Usually known as French beans are a thinner and shorter variety.

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Chicken Milanese

 

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My Chicken Milanese recipe is so easy and versatile you can make it using pork or turkey as well. You want to ask your butcher to slice the meat, “scaloppine-style”, which is a very thinly sliced cutlet.

Flat Leaf Italian Parsley

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Oregano

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thyme (1)

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eggs

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Brown rice with fresh herbs

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Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 53 minutes
Yields: 4 servings
Equipment: 2 large mixing bowls, 2 rimmed baking sheet pans, 12-inch sauté pan

Ingredients:
2 boneless skinless chicken breast, sliced scaloppini-style (yields 10 thin cutlets)
1/4 cup of grapeseed oil (substitute a neutral oil, ex. Canola oil)
6 large eggs
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
1 teaspoon of dried rosemary
5 cups of store-bought Italian-style breadcrumbs
1/2 cup plus 1 tablespoon of fresh Italian flat-leaf parsley, roughly chopped
2 tablespoons of fresh oregano leaves, roughly chopped
1 tablespoon of fresh thyme leaves, roughly chopped

Tip: If you going to use dried herbs use half the amount of fresh.

Directions:
To start you want to marinate the chicken. In a large bowl, add eggs, Kosher salt, freshly ground black pepper, garlic powder, dried rosemary, and freshly chopped Italian flat-leaf parsley. Whisk to combine.

Add the chicken cutlets into the bowl with the marinade, toss making sure all the cutlets are well coated. Cover with plastic wrap, transfer to the frig for a minimum of 30 minutes.

In the meantime, prepare the breading for the chicken. In another large bowl add the store-bought Italian style bread crumbs, freshly chopped Italian flat-leaf parsley, fresh oregano, and fresh thyme leaves. Mix to combine.

In a large sauté pan over medium-high heat, add the grapeseed oil. Allow a few minutes for the oil to come up to temperature. It’s important to shallow fry the chicken in batches, (maybe 3 cutlets at a time) do not overcrowd the pan.

Preheat oven to 250-degrees F.
This process goes really quickly, about 2 to 3 minutes per side, depending on the thickness of the chicken fillets.  hat I like to do is, as they come out of the pan, place them on a rimmed baking sheet pan fitted with a wire rack and keep them warm in the oven while the remaining batches of chicken finish cooking. That’s all there is to it.

I serve my Chicken Milanese with a simple herbed brown rice and Sauteéd Haricots Verts With Toasted Almonds.

Sautéed Haricots Verts With Toasted Almonds

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Haricots Verts With Toasted Almonds

Haricots Verts With Almonds

Being a lover of all types of beans, I’d have to say the most elegant of them all is the Haricots Verts. These are the fancy French-style string beans you may see served alongside an extravagant entrée in a restaurant. Not any more! Haricots Verts are available in most grocery stores today.

Recipe for my Haricots Verts With Toasted Almonds pairs perfectly with chicken, fish, pork, or steak and is super delicious.

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Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Yields: 2 to 4 servings
Equipment: 1 (3-quart) saucepot, colander, 1 (12-inch) sauté pan, large mixing bowl, large serving bowl

Ingredients:
1 pound of Haricots Verts, trimmed
2 tablespoons of olive oil
2 small shallots, peeled and thinly sliced
1 garlic clove, thinly sliced
1 teaspoon of Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup of slivered almonds, toasted
1 tablespoon of fresh dill, roughly chopped for garnish, optional

Directions:
Over medium heat add the slivered almonds in a single layer to a dry sauté pan. Heat them, stirring or tossing them frequently until they turn golden brown and start to smell around 2 to 3 minutes. Transfer to a bowl and set aside.

Start by washing the beans in a colander. Next, line the beans so all the stems are laying in the same direction, cutting off (the ugly end) the tops. After they’re all cleaned, place all the green beans in 3 quarts boiling salted water to *blanch for 2 to 3 minutes. Using a pair of tongs or spider, transfer the beans immediately into an *ice bath. This will shock the beans, stopping the cooking process and set their vibrant green color.

When the beans no longer feel warm to touch, drain in a colander and dry thoroughly with paper towels.

In a large sauté pan over medium heat, add olive oil, swirl to coat. Add sliced shallots and sliced garlic, Kosher salt, and black pepper. Cook for 2 to 3 minutes until shallots are translucent and tender.

Add the Haricot Verts, cook for another 5 minutes or until lightly charred, stirring occasionally. Add toasted slivered almonds, stir to combine.

Transfer the Sautéed Haricots Verts With Toasted Almonds to a large serving bowl. Garnish with fresh dill. Serve hot.

*blanching/to blanch is the process that stops enzyme actions which can cause loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps prevent loss of vitamins.

*ice bath is a combination of water and ice. It’s used to quickly stop the cooking process, especially when blanching or parboiling ingredients.

Chicken Milanese

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