Home Farm Herbery

  (Munfordville, Kentucky)
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Two More Good Reasons to Grow Haricot Vert Beans, try these recipes today

Two More Good Reasons to Grow Haricot Vert Beans





Haricot Vert with Shallots



Ingredients:
1/2 pound of haricot vert, trimmed hopefully that you grew yourself.
2 teaspoon butter (Please not margarine)
1 Tbsp Dried Shallots,
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Directions:
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.

Haricot Vert Beans with Butter and Herbs


Ingredients:

1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 Tbsp butter





Salt and pepper to taste
Lemon wedges

Directions:

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.


 
 

Stock your pantry with these 8 Organic, Chemical- Free good keepers and a great survivalist products now

veggie displayStock your pantry with these 8 Organic, Chemical- Free good keepers and a great survivalist product, plus just to have in any good cook's pantry.   Dried Shallots Green Bell Peppers Dried     Dried Vegetable Mix Celery Flakes Chives Dried (Organic)     Sun Dried Tomatoes     Onions Minced and Dried ,,

All the net proceeds from your order goes to St. Jude Children's Research Hospital so order now.
 
 

Gourmet Dried Shallots for sale

Dried Shallots

 
At Home Farm Herbery it takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots so we have created these for those busy cooks who do not have time to create their own.

Shallots are a member of the onion family and are a cross between garlic and an onion. Their flavor isn’t as potent as a white onion and is more like a perfect fusion of mild garlic and sweet onion with the flavor profile of a sweet onion with subtle yet complex garlic undertones.

The French have always used shallots in their cooking and now here in the good old USA Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled over burgers, chicken, fish, omelets, vegetable dishes, salads, salad dressings, sauces, soups and steaks. 

You can easily toss Dried Shallots into most dishes as they will have enough moisture to reconstitute them. If you wish to add them to a salad or another dry dish you can reconstitute first by covering them completely with water and letting them stand for about 5 minutes and then drain the excess liquid. If you want to use these more like fresh shallots and sauté in olive oil or butter we recommend that you reconstitute them first.

For substitution or conversion purposes (and because they are so potent) use ½ as much Freeze Dried Shallots as fresh shallots. A ½ teaspoon of dried shallots equals one shallot clove.

We suggest you put your dried shallots into glass jars once you get them as they tend to clump and or break down quicker when left in a bag that may get jostled around in your spice cabinet.

1 oz sampler pack is $6.95

4 oz resealable bag is 15.95

16 oz resealable bag is $39.95

 Buy now and we thank you in advance as all our net proceeds go to St. Jude Children’s Research Hospital.

Place your order today.
 

 
 
 
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