The final recipe from my Christmas dinner is String Beans with Shallots. It went perfectly with the Dijon-Tarragon Cream Chicken and Mustard Seed Mashed Potatoes that I made. I had never made it before but since it was a Barefoot Contessa recipe, I knew I was safe.
String Beans with Shallots (Serves 6)
Recipe from Barefoot Contessa
1 pound French string beans (haricots verts), ends removed
2 Tbsp unsalted butter
1 Tbsp good olive oil
3 large shallots, large-diced
1/2 tsp. freshly ground black pepper
1. Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately add immerse in a bowl of ice water.
2. Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 tsp. salt and pepper, tossing well. Heat only until the beans are hot.
Note: The recipe can be prepared almost entirely in advance. After the string beans are blanched, all you have to do is sauté the shallots in butter and toss the beans in the pan until they are warm.
Last night we went to Corvette Diner for my daughter’s birthday. It’s her favorite restaurant and we go every year. Even though it was pouring and it took us over an hour to get there (navigating our way around flooded, closed off streets) we had to go, right? :)
I ordered the California Dreamin’ Chicken Burger (guacamole, green chiles, lettuce, tomato, onion, pepper jack cheese) with onion rings:
Messy but good!
After I took the kids to school, I went to the gym for 45 minutes on the treadmill. That was followed by a couple of appointments. Lunch was at Sushiya. It had been way too long since I had had sushi so that needed to be remedied.
Yellowtail, salmon and tuna sushi:
Yum! Sushi fix satisfied…for now.
What are you currently craving?