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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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GREEN BEANS WITH LEEKS AND TOASTED PINE NUTS
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1 tablespoon butter,
1 pound green beans, trimmed
1 - leek, trimmed
1 tablespoon olive oil,
2 tablespoon pine nuts
1. Bring a medium-sized pot of salted water to a boil. Meanwhile, slice the leek very thin and soak the slices in a bowl of cold water. Allow the dirt to settle before removing the leek with a small strainer without disturbing the dirt.
2. Blanch the green beans in the boiling water until very green and just tender with a slight crisp to the bite, 4 to 5 minutes.
3. Using tongs, transfer beans to a bowl of ice water to stop their cooking. Do not pour out the boiling water.
4. Bring the water back to a boil and cook the leeks for 3 minutes; drain well. Heat the butter, oil, and pine nuts together in a large saute pan over medium-high heat. Keep the pan in constant motion to toast the pine nuts, about 2 minutes.
5. Stir in green beans and leeks. Cook until heated, about 4 minutes. Season to taste with salt and pepper; serve immediately.
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