New recipes

Haricots Verts with Almonds

Haricots Verts with Almonds

Ingredients

  • 1 1/4 pounds haricots verts, trimmed
  • 1/3 cup slivered almonds, toasted

Recipe Preparation

  • Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill.

  • Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.

Reviews Section

Chicken with Haricots Verts, Potatoes, and Toasted Almonds

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, tarragon sprigs, potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay haricots verts over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and haricots verts are tender. Transfer chicken to a plate.

Season haricots verts-potato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped tarragon and almonds.


Ingredients:

2 lbs. haricots verts (thin green beans), trimmed
1 lb. shallots, peeled and sliced in half
3 Tbs. vegetable oil
¼ lb. blue cheese (preferably Roquefort), crumbled
¾ cup almonds (preferably Marcona), toasted and roughly chopped
Salt and freshly ground black pepper, to taste

1. Preheat oven to 425°F. Toss shallots in vegetable oil and season with salt and pepper. Spread onto a sheet pan and roast until beginning to caramelize, about 10 minutes. Remove from oven and set aside.
2. In a large stockpot, bring 4 quarts of salted water to a boil. Boil green beans until al dente. Immediately transfer beans to a bowl of ice water to quickly cool. Drain beans in a colander and set aside to dry.
3. Place stockpot over a medium-low heat. Add beans, shallots, and enough vegetable oil to coat. Once beans and shallots are warm, add in half the cheese, almonds and toss to combine.
4. Remove from heat and transfer beans to desired serving platter. Top with remaining cheese and almonds.

Attend a class with us and go home inspired to cook, eat and share delicious memories with your friends and family. Check out our online calendar to see all the Home Cook classes we’re offering.


A Bordeaux wine pairing

This month, the French Winophiles group is taking a look at a wine region that many of you are probably quite familiar with, at least in name: Bordeaux. Bordeaux is the name of any wine that comes from the Bordeaux region near the middle of France&rsquos western border.

It is one of the largest wine growing regions in all of France. A whopping 89% of the wines that come out of this region are reds, which is probably why when most people think Bordeaux, they automatically think red wine. We sure did! And, that&rsquos why when we came across a Bordeaux Blanc, or white Bordeaux, we just had to try it.

We had never seen a White Bordeaux before. Sure, we figured they had to exist, but we were instantly intrigued. And, even after buying it, we still weren&rsquot sure if White Bordeaux wines were a &lsquothing&rsquo or if this wine was just a novelty thought up by some TV promotion agency, since it does bear the name of an incredibly well-known TV series: Downton Abbey. The TV show&rsquos popularity aside, we figured it would at least be an interesting experience. Funny thing is, once you notice something that you&rsquove never noticed before, it starts popping up all over the place. After we purchased this bottle, White Bordeaux wines seemed to pop out of the woodwork. I&rsquom not sure where they were before, but all of a sudden, they were everywhere we looked. Strange how that happens.

With a beautiful golden color, the Downton Abbey Bordeaux Blanc is very pretty to look at. But, there&rsquos no point leaving it alone in the glass for too long just to admire the color. Is there? The blend of 70% Muscadelle and 30% Sémillon Blanc gives this wine a nice deep, roundness with a burst of citrus flavors and a bright and clean finish.


Haricots Verts with Toasted Almonds and Caramelized Shallots

It is Thanksgiving week! Ok I know it is not actually the week of Thanksgiving, but we are celebrating Thanksgiving this week on ChezCateyLou. I have 5 amazing recipes to share with you, for the best parts of the meal – the sides and dessert!

I’m not going to tackle a turkey recipe because, well, I don’t really like turkey. Is that un-American? I just don’t think it tastes very good! Plus there are a million recipes out there for Turkey, and I’m pretty sure most of them are better than anything I could make. So instead I will be sharing with you some of my favorite side dish recipes and, of course, dessert!

TheBetterHalf and I (ok it was mostly me) spent most of the weekend cooking all of these delicious Thanksgiving recipes. We shared them with some friends last night and everything was a hit! Unless they were lying to me. But I don’t think they were. We will actually be traveling on Thanksgiving, so it was fun for us to eat some of our favorite seasonal foods before the actual holiday.

So let’s start out with green beans. I know, not the most exciting of the Thanksgiving side dishes, but green beans are found on almost every Thanksgiving table, and they are delicious! Plus you need one dish that is a little bit healthy. TheBetterHalf thinks that for each green you eat on Thanksgiving you can eat an extra serving of stuffing. I decided to make them fancier than your standard green beans and use Haricots Verts – this is Chez CateyLou after all, so we need to have something French and fancy involved!

Haricots Verts (French for “green bean”) is just a longer, thinner version of a regular green bean. To keep these beans bright green, crisp and tender, this recipe blanches the beans first, which means that you boil them for 2 minutes and then plunge them into ice cold water to stop the cooking process. Then they are sauteed briefly, and tossed with the good stuff – the toasted almonds and caramelized shallots. The shallots get caramelized in some butter and olive oil, making them slightly sweet and so flavorful. The toasted almonds add an amazing nutty flavor and a nice crunch to the dish.

This is a simple side dish, but the flavors work nicely together, and the green color is so pretty. It would be a great addition to your Thanksgiving table! Plus you can make it in advance. I think these taste great at room temperature – or you can just briefly reheat them in a sauté pan. What a great way to start out my Thanksgiving week – a quick and easy dish that is delicious, healthy, and beautiful!

Come back tomorrow for the star of the show, according to TheBetterHalf – the stuffing!

Haricots Verts with Toasted Almonds and Caramelized Shallots
Recipe from Williams-Sonoma
Serves 6

Ingredients
Kosher salt, to taste
2 lb haricots verts or regular green beans, trimmed
1 Tbsp unsalted butter
1 Tbsp plus 2 tsp olive oil
4 shallots, thinly sliced
Freshly ground pepper, to taste
1/2 cup sliced almonds, toasted

Note: toast almonds in a dry skillet over medium heat, shaking the pan occasionally, for about 5 minutes or until just golden brown and nutty smelling. Watch them closely, as they burn quickly!

Fill a large pot with water, add a few tablespoons of salt, and bring to a boil over high heat. Add the green beans and cook for 2 – 3 minutes. Transfer them to a bowl of ice water to stop the cooking process. When they are cool, drain the beans and set aside.

In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil. Add the shallots, season with salt and pepper, and cook stirring occasionally until the shallots begin to brown, about 6 minutes. Reduce the heat to medium-low and cook until the shallots are caramelized, about 6 minutes more. Transfer to a paper towel-lined plate.

In the same pan over medium-high heat, warm 1 tsp of the olive oil. Add half of the green beans, season with salt and pepper and cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes. Add half each of the shallots and almonds and stir to combine. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds. Toss all of the beans together, then transfer to a platter.


The Basic Ingredients for French-Style Green Beans With Almonds:

To make this low carb side dish, you need the following ingredients:

  • Green beans. You can use regular green beans or French green beans (also called Haricots Verts). This type of green bean is slightly longer and skinnier than regular green beans. It requires faster cooking time, more tender, and more flavorful but also a bit more expensive than regular green beans.
  • Garlic or shallots, or use a combination of both.
  • Lemon and lemon zest
  • Sliced almonds with skin on
  • Unsalted butter

French green beans (also called Haricots Verts) is available at Trader's Joe, Whole Foods, and other grocers.


Recipe Summary

  • 2 tablespoons olive oil
  • 4 boned skinned chicken breast halves (8 oz. each)
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1 cup reduced-sodium chicken stock
  • 3 sprigs tarragon, plus chopped tarragon for garnish
  • 12 to 16 parcooked baby red potatoes
  • About 1/2 tsp. salt
  • About 1/4 tsp. freshly ground black pepper
  • 1 pound haricots verts (slender French green beans)
  • 4 teaspoons toasted slivered almonds

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, tarragon sprigs, potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

Lay haricots verts over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and haricots verts are tender. Transfer chicken to a plate.

Season haricots verts-potato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped tarragon and almonds.


Bring a large pot of salted water to boil.

Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.

Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.

Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.

Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.


Haricots Verts Amandine

  • Author: Mandy Pagano
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 generous servings
  • Category: Sides, Vegetables
  • Method: Stovetop
  • Cuisine: French

Description

Haricots verts amandine are french green beans with almonds in a browned butter sauce.

Ingredients

  • 1 lb (453 g) fresh green beans (french style preferred), rinsed and trimmed
  • water to blanch
  • 1-2 tbsp salt for blanching water
  • 2 tbsp (1 oz/28 g) salted butter
  • 1/3 c (approx 1 oz/28 g) raw sliced almonds
  • 1 large shallot (or 2 small), thinly sliced and broken up into rings
  • 2 cloves fresh garlic, thinly sliced
  • 2 tbsp (1 fl oz/30 ml) fresh lemon juice
  • 2 tbsp (1 fl oz/30 ml) dry white wine (I used Pinot Grigio)
  • Salt and fresh cracked black pepper, to taste

Instructions

  1. Fill a large pot about 1/2-2/3 of the way with water and add a few tbsp salt. Set it over high heat to boil.
  2. Prepare a large bowl by filling it with water and add a goodly amount of ice to make it very cold. Set it by the sink, then put a collander in the sink.
  3. Once the water comes to a boil, add the green beans and boil them for 3-4 minutes until they’re bright green and crisp-tender.
  4. As soon as your timer goes off, immediately remove the pot from the heat and drain the beans. Plunge the drained beans into the ice cold water to stop the cooking process. Your beans are now blanched. You can let them stay in the cold water a minimum of 2 minutes, or until completely cool, then drain and set aside.
  5. In a large skillet, melt the butter over medium heat.
  6. Once the butter is melted and begins to be a little foamy, add the almonds to the skillet and stir continuously. After 3-4 minutes, the almonds should be getting golden in color and the butter should have started browning.
  7. Add the shallot and garlic to the skillet and cook, stirring constantly, another minute or two more. It should be very fragrant.
  8. Add the green beans to the skillet and salt and pepper, to taste. I used about 1/2 tsp each, but you may need to adjust to your own tastes. Toss well to coat and combine, then add the lemon juice and wine to the skillet and toss well again to combine all ingredients well.
  9. Cook another 2-3 minutes to heat the beans through, making sure to continue tossing to coat the beans in the sauce, and turn out onto your serving dish.
  10. Taste, and adjust seasonings, if needed.
  11. Serve hot and enjoy!

Notes

Per serving (1/6 recipe): 99 cal, 3 g protein, 6.4 g fat, 8.2 g carbs, 2.9 g fiber, 5.3 g NET carbs

Nutrition

Keywords: Green beans with almonds, browned butter, french cooking, haricots verts amandine


This site is owned and operated by Avocado and Macadamia LLC. MyPALeos.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies.


The material on this web site is provided for educational purposes only and is not to be used for medical advice, diagnosis or treatment. Readers should not act upon any information provided on this Website without seeking advice from a licensed physician. This Website is not intended to create a physician-patient relationship between us and any user of this Website. Please see our full terms and conditions policy here.


Watch the video: Green Bean Almondine Recipe: Easy Green Bean Side Dish: Recipe by Diane Kometa: Dishin With Di #115 (January 2022).