Best Of All Green Beans 8 quarts boiling water in a 12-quart pot 1/3 cup salt (kosher preferred) 3-1/2 to 4 pounds green beans, trimmed of stem ends Kosher or sea salt Freshly ground black pepper to taste If reheating: Knob of butter Squeeze of lemon juice
Yield: 18 servings (as part of a large meal) Add salt to the boiling water. Drop in the trimmed beans and boil - uncovered - about 10 minutes, until tender, but with no hint of mushiness. Keep the water boiling and don't cover with a lid or the bright-green bean color will turn drab olive. As soon as a bean tests done, immediately drain in a colander and turn the beans into a bowl. Season the hot beans with coarse salt and pepper to taste. Enjoy them at room temperature. Eating with fingers is encouraged. If boiling the beans a few hours ahead, reheat in a Dutch oven, cutting the beans into short lengths, if desired. For moisture, add a little butter and lemon juice to the pot (or a couple dollops of Caesar or Italian dressing). Cover briefly to bring up heat, then warm the beans uncovered, tossing with the butter and lemon or dab of salad dressing. - Adapted from radio cooking-show host Lynne Rossetto Kasper. This French method was also long taught to New York Cordon Bleu students by Richard Grausman. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
