A Love Story
it’s about green beans
Where do I begin?
Maybe with the simple truth, sometimes my taste buds just go rogue and don't align with the gourmet foodie crowd. Same? There’s pâté. Oh, pâté, I wish I could say I love you, but alas, it's not meant to be. Sorry.
But you know what? I'm sorry, not sorry, for my love of soft green beans. I've got a soft spot for them, all tender and cozy after a nice boil. Now, I get it; it might not be the trendiest or maybe healthiest? approach – I'm not into those snappy, barely-cooked beans. I like them soaking up flavors like a sponge. And nope, we're not talking about canned mushroom soup here. We're talking about a little something called gremolata.
The humble bean before I cook it to the soft stage!
Hold onto your forks because here comes the star of the show – gremolata. Gremolata is the traditional final touch on Osso Buco, which literally makes the dish. I can practically taste it now, and I'm suddenly craving that cozy winter dish. I'll definitely share that recipe later; just need to dust off my massive Gourmet Cook Book from 2005 – that recipe was an absolute masterpiece. So, stay tuned for that!
Now, let me tell you about this other treasure in my cookbook collection, "The Splendid Table's How to Eat Supper." It's like a culinary gift straight from Lynne Rossetto Kasper and Sally Swift. And by gift, I mean, shortcuts you are going to love. Have you ever tried roasting partially thawed shrimp instead of boiling them? Trust me, it's a game-changer.
My much loved and dirty copy!
But let's circle back to gremolata – this unassuming yet incredibly sophisticated delight is like a work of art. So, shall we dive into cooking? I'll provide the actual recipes shortly, but let's first waltz through the process. Green beans – about 1.5 pounds of these beauties. Sauté them with a drizzle of olive oil, a pinch of salt, and a sprinkle of pepper. Now, don't skimp on the olive oil – it's got to be top-notch. Your green beans will definitely thank you for this indulgence. And then comes the gremolata magic. Picture this: crushed garlic, taking a quick dip in water, then mingling with freshly grated lemon zest and chopped parsley. Add a touch of salt, a dash of pepper, and a generous sprinkle of Parmigiano-Reggiano cheese.
Now, the masterpiece – the soft, tender beans meet the zesty gremolata, and it's like a culinary love story. Gremolata means never having to say you are sorry.
Another green bean dish that holds a special place in my heart is Trofie Pasta with Potatoes, Green Beans, and Pesto. This dish is a traditional Ligurian dish. If you swing by the shop, you can easily pick up some Trofie Pasta and a jar of delicious pesto. The beauty of it lies in its simplicity: tender potato cubes and green beans falling in love with the pasta and pesto.
Here's basically how to make it: Start by cooking those potato cubes and green beans until they reach that perfect level of tenderness. Get your pasta pot rolling and cook the Trofie Pasta according to the package instructions. Don't forget to save a bit of that starchy pasta water – it's like liquid gold for your dish.
Combine the cooked pasta, the inviting potatoes and green beans, and a generous dollop of that fragrant pesto. Now, here's where that reserved pasta water comes into play – a little drizzle of it will help create a luscious, cohesive sauce that beautifully marries all the elements. A love story so to speak.
And there you have it! The trove of ingredients is right here at the shop, just waiting to be transformed into a simple yet special meal. The only missing pieces are the potatoes and green beans – but fear not, these can be easily acquired to complete the ensemble. So, why not give it a whirl?
Do you have plenty of basil? and want go all out homemade? Hop over to the Rustic Kitchens Blog and follow this recipe!
Oh, and before I wrap up, a nod to JZ's grandmother and her humble soup of potatoes and green beans in a delicate tomato broth. I'm guessing it's a Czech gem, though I've yet to track down that recipe. If you happen to hold the key to that culinary treasure, don't be shy – let's spread the love and the goodness of Grandma recipes!
Now, for the recipe itself, here it is:
Lynne Rossetto Kasper, 2010
Green Beans with Lemon, Garlic, and Parmigiana Gremolata
Beans:
Good-tasting extra-virgin olive oil (SUPER IMPORTANT)
1 1/2 pounds green beans stem ends trimmed
Salt and fresh-ground black pepper
1/2 cup water
Gremolata:
Three large garlic cloves, crushed
1/4 cup water
Shredded zest of 1 large lemon (organic preferred; after all, you are eating the entire rind)
1/2 tight-packed cup of Italian parsley leaves
Salt and fresh ground black pepper to taste
1/2 cup coarsely grated Parmigiano-Reggiano cheese
Instructions:
Lightly coat the bottom of a straight-sided 12-inch sauté pan with oil. Heat over medium-high heat. Add the green beans and generously sprinkle with salt and pepper. Sauté for 2 minutes until the beans start to brown. Add 1/2 cup of water and immediately cover. Reduce heat to medium-low. Cook the beans for 15 to 20 minutes, checking occasionally for burning and adding a bit of water if needed. You want those beans to be wonderfully tender.
I didn’t go to the brown stage with my saute.
While the beans cook, let's make that gremolata. Put the crushed garlic and 1/4 cup of water in a coffee mug. Microwave for 1 minute, or simmer in a small saucepan for 1 to 2 minutes (this takes the edge off the garlic). In a food processor, finely mince the garlic (with its liquid), lemon zest, and parsley. Season the mixture with salt and pepper to your liking.
Confession— I’m lazy I just chopped up my Parm.
Once the beans are tender, remove the lid, cook off any excess liquid in the pan, and transfer them to a serving bowl. Toss the beans with the gremolata and the grated cheese.
I added the gremolata to the pan and let it get all fragrant and melty. yummmm
And hey, if you're feeling a little adventurous with your green beans, Lynne Rossetto Kasper suggests adding a 1/4 cup of chopped salami (great for those leftover bits from charcuterie boards) and a handful of coarsely chopped almonds or pistachios to the gremolata mix.
Or there’s this divine combo? It's not gremolata, but it's downright delicious. Chop up some preserved lemon [I happen to carry an amazing brand] and black olives, around 1/4 cup of each. Throw in some fresh herbs like oregano, basil, or even cilantro. Trust me, it's a burst of flavors you won't want to miss.
I add greens to all my meals and also seared off a piece of salmon. The whole thing took minutes and was really damn good.
A final message about the beans. They are great at room temperature so if you have a large gathering it’s a great side dish. I have leftover gremolata, It could garnish a soup like a box of Pacific Foods tomato and red bell pepper soup. That stuff is great! And now you just made it gourmet foodie.
Over and out.