GREEN BEANS WITH BASIL – Haricots Verts au Basilic

To quote a favorite cookbook author, Patricia Wells,  “Young, tender green beans and basil are a Provençal marriage made in heaven.”

The pungent, glorious basil combines beautifully with the sweetness of fresh, tender green beans.  When you have produce as fresh and perfect a this the simplest of preparation is all that’s required.   This recipe could be served as a vegetable dish or as a first course.  It should be offered warm to best enhance the pungency of the herb and for the appreciation of a discerning audience.

The recipe is easy – the freshest of the freshest green beans, a chiffonnade of fresh basil leaves, a little of your finest extra-virgin olive oil, and seasonings.  Click on GREEN BEANS WITH BASIL and fill your kitchen with heavenly aroma of garden greens.

GREEN BEANS WITH BASIL … Provence style

The markets and gardens are filled with armfuls of vibrant  basil.

Military  rows of fresh green beans.

Tender green beans and basil.

A Provenςal marriage made in heaven.

 

Serve this as a side vegetable dish or as a first course.  It should be offered warm to best enhance the pungency of the herb.  I adapted this recipe from Patricia Wells THE PROVENCE COOKBOOK.

 

1/4 cup coarse sea salt

1 pound green beans, trimmed either both ends or just the head

1  cup fresh basil leaves, tightly packed,  cut into a chiffonnade

1 generous tb spoon extra-virgin olive oil

Fine sea salt

A generous amount of freshly ground black pepper

A sprinkle of red pepper flakes

Prepare a large b owl of ice water.

Fill a pasta pot (fitted with a colander) with about 5 quarts of water and bring to a boil over high heat.    Add the coarse sea salt and the b eans, and cook until crisp-tender, about 5 minutes.  Immediately remove the colander from the water, allow the water to drain, and plunge the colander with the beans into the ice water so they cool down as quickly as possible.  (The beans will cool in 1 to 2 minutes.  If you leave them longer, they will become soggy and begin to lose flavour.)

Drain the beans and wrap them in a thick towel to dry.  (The beans can be cooked up to 4 hours in advance.  Keep them wrapped in the towel and refrigerate, if desired.)

At serving time splash the olive oil into a large saute pan over medium heat.  When the oil is warm add the basil and the beans, tossing to coat the beans and warm the mixture, l to 2 minutes.  Season to taste.  Serve warm.  Enjoy your taste of Province  tonight.  Bon Appétit!!

MARINATED FLANK STEAK … melt in your mouth tender

 

Chefs have always known the steaks with the best flavour are not the expensive tenderloins but  cuts like flank steak.    Flank steak  requires a marinade and then a quick, hot grill.

Summer has drifted into fall but the days continue to have that hazy, lazy summer feeling.   Sunday was a perfect barbecue day.  Early in the morning I marinated a flank steak.  They were harvesting green beans in the field outside my kitchen window.  The air was heavy with the smell of beans.  Green bean salad would be perfect with the steak so out to the big field to glean green beans left over  after the harvesting.

Marinade for flank steak:  serves 4

3 fat garlic cloves finely minced

1/4 cup olive oil

1/4 cup brown sugar,

1/4 cup soy sauce

2 generous tablespoons red wine vinegar or red wine if you have some handy

1 generous teaspoon Dijon mustard

1 generous teaspoon freshly ground black pepper

A sprinkling of kosher salt

(1/2 cup  water, beef stock,  or chicken stock.  This is for making the sauce.  Do not add it to the marinade)

1 1/2 flank steak

Cross hatch both sides of the steak.  Put it into a ziplock plastic bag or shallow bowl and cover with the marinade.  Refrigerate overnight – all day  – or at least 6 hours.  Turn several times.

When you are ready to grill scrap the marinade off the steak and put it into a small sauce pan.  Add the 1/2 cup of liquid and bring to the boil.  Reduce the liquid by around half.  Be sure to cook at a high heat for at least 5 minutes.

Grill the steak over high heat for 2 minutes 30 seconds each side.  Plate the steak and cover with foil to rest for around 5 minutes.  Slice on the diagonal.  1/4 inch slices makes a nice presentation.   The steak will be beautifully browned on the outside and  melt-in-your- mouth pink and juicy as you slice into it.  The thinner end of the flank  steak is excellent for those faint at heart.

You can also grill this steak in your oven.  Just be sure to have the broiler really hot.

This marinated flank steak is so delicious you’ll never go back to outrageously priced steak again.