Sandy Damatos Sauteed Green Beans With Shallots And Nutmeg Recipes

SANDY D'AMATO'S SAUTEED GREEN BEANS WITH SHALLOTS AND NUTMEG

Steps:

• Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature.
• Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green.
• As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use.
• To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat.
• Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes.
• Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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SHALLOT SAUTEED GREEN BEANS

Steps:

• Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
• Carefully add the washed and trimmed green beans.
• Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
• After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
• Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
• Allow the shallot to cook over medium heat until it becomes slightly translucent.
• Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
• Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.

SAUTéED GREEN BEANS AND SHALLOTS

Steps:

• In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
• Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
• Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
• Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.

SAUTEED GREEN BEANS WITH SHALLOTS

Steps:

• Prepare the green beans according to the package instructions.
• Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
• Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.