Saturday, July 5, 2008

Shembi's Green Bean Recipe

Pictures and more exact measurements are forthcoming, but it's a very attractive and colorful dish. It has a combination of hot and cold ingrediants and derives most of its flavoring from the goat cheese, shallots, and bell pepper.

Virgin olive oil (2 tablespoons)
Garlic (3 cloves minced)
Shallot (1 med-large diced)
1 bag sliced brown crimini mushrooms
1 bag green beans (green and yellow) for color
1 yellow or orange bell pepper (sliced)
Chicken broth (about 1/2 a cup) (you can substitute vegetable broth to make it vegetarian)
1 container grape tomatoes (sliced in half)
Almond Slivers (toasted)
Chevré (goat cheese)

If almonds are not purchased toasted place in a smallpan and toast them until lightly golden brown. Removefrom heat…they will continue to cook a bit if left inthe pan so if they are too dark place in a bowl andset aside to quickly cool.
Cut grape tomatoes in half, place in a bowl andsprinkle with salt. Set aside.
Sauté olive oil, garlic and shallot in a deep pan forabout 2-3 minutes until garlic is lightly brown butnot burned. Add mushrooms, sprinkle with salt andcontinue to sauté until mushrooms release moisture about 4-5 min. Add the green beans and bell pepper andstir veggie mixture. Add enough chicken broth to slightly cover bottom of pan and immediately cover with lid. Let the veggies steam until tender. Remove lid and allow remaining broth to cook off.
Combine veggie mixture with tomatoes and almondslivers into serving bowl. Crumble chevré with a forkover veggies and serve.

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