TRA VIGNE GREEN BEANS
The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.-Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings., In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half., Add green beans and bacon, cook until heated through. Sprinkle with chives.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
GRANDMA'S GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
- Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
- Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.
TRA VIGNE'S UNSCOTTI (ONCE BAKED)
Provided by Michael Chiarello : Food Network
Categories dessert
Time 3h35m
Yield about 40 cookies
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.
TRA VIGNE BISCOTTI
An anise cookie from Michael Chiarello. Time does not include chilling time or cooling time after the first bake.
Provided by DrGaellon
Categories Dessert
Time 2h20m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, turbinado sugar, and brown sugar until light and fluffy. Add the eggs, flour mixture, and aniseed. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a ball, flatten, put in a bowl, and chill for 2 hours to allow the dough to relax.
- Preheat the oven to 325°F Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Roll the logs in turbinado sugar to coat well. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. (For more delicate cookies, divide in thirds and roll into logs 2 inches in diameter.).
- Bake until firm and light brown, about 1 hour. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven, then lower the oven temperature to 300°F.
- Let the logs cool completely. Carefully move them, still on the parchment, to a cutting board, then peel off the parchment. Cut the logs with a sharp serrated knife into 1/3- to 1/2-inch-thick slices. Lay the slices down on a baking sheet and return to the oven. Bake until toasted to a golden brown on both sides, about 50 minutes. Turn the cookies during toasting, as needed, to brown evenly on both sides. Let cool completely, then store in an airtight container.
Nutrition Facts : Calories 200.8, Fat 10, SaturatedFat 3.6, Cholesterol 65.1, Sodium 163.9, Carbohydrate 22.9, Fiber 1.7, Sugar 4, Protein 5.8
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