BASIL AND LEMON FRICO
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 12 frico
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Mix the parmesan, basil and lemon zest in a bowl.
- Transfer a heaping tablespoon of the cheese mixture to a silicone- or parchment-lined baking sheet and lightly pat down. (A silicone baking mat is highly recommended for this recipe.) Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2 inch apart. Bake 3 to 5 minutes, or until golden and crisp. Let cool, then use a flat spatula to remove.
FRICO'S ROSEMARY-LEMON BEAN PUREE
Provided by Mark Bittman
Categories easy, quick, condiments, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
- Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
FRICO'S ROSEMARY-LEMON BEAN PUREE
Steps:
- Put the beans in the container of a food processor with 1 clove of garlic and a large pinch of salt. Turn on the machine and add 1/4 cup olive oil in a steady stream. Taste and add more garlic if desired, then puree. Place the mixture in a bowl and beat in rosemary, lemon zest, and tablespoon of olive oil with a wooden spoon. Add more salt and pepper to taste. Can be refrigerated for up to 3 days.
LEMON ROSEMARY GREEN BEANS
Categories Side Thanksgiving Vegetarian Quick & Easy Low Cal Lemon Rosemary Green Bean Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.
PAN-ROAST LAMB WITH WHITE BEAN PUREE & ROSEMARY JUS
From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans.
Provided by Lee_tah
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry lamb @5 min each side. Remove from pan to a plate, keep warm.
- Make bean puree: In a clean pan, at a medium heat add oil, garlic and onion. Cook until onion is softened. Then add beans and cream. Reduce heat to low. Cook for a few minutes or until mixture come to the boil. Take off heat and process until smooth with food processor.
- Make Rosemary Jus: Melt butter and add onion, garlic and rosemary. Cook until onion is softened, then add wine. Cook about 2 minutes or until reduced by half. Add stock and cook until reduced by half again.
- slice up lamb, serve with puree on the side or underneath. Drizzle over jus.
Nutrition Facts : Calories 507.7, Fat 19.9, SaturatedFat 8.7, Cholesterol 37.2, Sodium 134.3, Carbohydrate 57.8, Fiber 13.2, Sugar 3.3, Protein 21.9
ROSEMARY-LEMON BEAN PUREE
Adapted from The Minimalist Cooks at Home by Mark Bittman. Who says delicious dips have to be laden with fat - this one is very simple and so tasty. A refreshing alternative.
Provided by evelynathens
Categories Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.
- Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.
Nutrition Facts : Calories 152, Fat 8.6, SaturatedFat 1.2, Sodium 3.5, Carbohydrate 14.5, Fiber 3.2, Protein 4.8
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