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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Marinated Summer Beans with Toasted Almonds and Dry Jack Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Marinated Summer Beans with Toasted Almonds and Dry Jack Cheese Empty Marinated Summer Beans with Toasted Almonds and Dry Jack Cheese

    Post by Lobo Sat 23 Jan 2016, 11:46 pm

    Marinated Summer Beans with Toasted Almonds and Dry Jack Cheese Img59l
    Marinated Summer Beans with Toasted Almonds and Dry Jack Cheese
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    Green and yellow summer beans shine with flavor when cooked until just tender and tossed in a simple dressing of lemon juice and olive oil. Use aged dry Monterey jack cheese if you can find it, as it has a sharp, sweet flavor that brings out the sweetness of the beans.






    • 14

    Ingredients:


    • 1 lemon 
    • 1/2 lb. green beans 
    • 1/2 lb. yellow wax beans 
    • Salt, to taste 
    • 1 Tbs. olive oil 
    • 2 Tbs. chopped fresh tarragon 
    • Freshly ground pepper, to taste 
    • 1/2 cup curls or shavings of dry Monterey jack or Parmigiano-Reggiano cheese  
    • 1/3 cup coarsely chopped almonds, toasted 

    Directions:

    Zest the lemon to yield 1 tsp. grated zest. Juice the lemon and reserve 3 Tbs. juice.

    Trim the beans and cut them diagonally if desired. Bring a large saucepan of salted water to a boil over high heat. Add the beans and boil until just tender, 3 to 4 minutes. Drain and plunge the beans into ice water to cool. Drain well and put in a large bowl.

    Add the olive oil, tarragon, 2 1/2 Tbs. of the lemon juice and the lemon zest to the beans. Mix well, season with salt and pepper, and add more lemon juice, if desired. Transfer to a platter, top with the cheese and almonds, and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
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