French Cut Green Beans With Shallots

For some reason all sanity leaves me when shopping at the farmer's market. At my local grocery store, when shopping for green beans, I'll pick up a handful for the two of us, but at the farmers market it's at least two pounds. The only problem with this is that we have to eat beans for a least a week. Sometimes, I steam them other times I boil them with new potatoes - I'm just not to creative when it comes to cooking beans. I found a new way to cook them in the instruction and recipe book that came with my Cuisinart Food Processor. We've been eating them cooked this way for a couple of weeks now and have had hardly any leftovers! Another plus is that there is only 80 calories in a serving.

Not to pretty - but tastes pretty good!

French Cut Green Beans With Shallots

Makes 6 servings

Preparation: 15 to 20 minutes

Ingredients:

1-1/2 pounds fresh green beans trimmed, and cut to fit feed tube horizontally

3 large shallots, peeled, and cut into 1-inch pieces

1-1/2 tablespoons olive oil

6 tablespoons water

2-1/4 teaspoons balsamic vinegar*

1/4 teaspoon white pepper

1/4 teaspoon salt

Preparation:

• Insert the slicing disc. Place beans horizontally in large feed tube and process, using light pressure. Remove and reserve.
• Insert metal blade. Process shallots until finely chopped, about 5 seconds
• Warm oil in a 3-1/2 quart saute pan over medium heat. Add chopped shallots and saute until soft but not browned, about 2 minutes. Add green beans and saute for 3 to 4 minutes. Add water and reduce heat to low. Cover pan and cook until crisp tender, about 8 to 10 minutes. Remove from heat and add vinegar. Season with pepper and salt. Serve warm.

*Substitute a fruit flavored vinegar for a change of flavor.

I love the idea of being able to french fresh green beans. The amazing thing is that I have had this food processor for at least ten years and never used it in this way. Life is good - enjoy!

I'm Melting and So Is My Cheese

During this economic downturn everyone I know is trying to save a few pennies.  I decided rather than head out to the grocery store that I would rummage through my refrigerator and try to make something out of nothing. In the back of the cheese drawer I found what I was looking for -  two different kinds of Swiss cheese.  Since it has been at least 90 degrees, here in Indianapolis, the smart thing to have made would have been a nice cool cheese plate, but my mind kept returning to Switzerland and fondue. Hot gooey, yummy fondue. Mike, my better half, and I were fortunate to take a trip to the Swiss Alps in 2006.  One day we took a hike through the Alps.  It was a cool 35 degrees, foggy and misty.  After two miles we came to a tiny village called Kleine-Scheidegg. We ate a wonderful lunch of cheese fondue, bread and new potatoes and had a lovely German beer. Just the thing to warm us on a chilly afternoon.

Me in Switzerland

Ignoring the Indiana heat I began my preparation of cheese fondue - something I normally consider a winter dish.  I lifted the recipe from the instruction booklet that came with my Cuisinart Electric Fondue Pot - CFO-3SS.

Classic Cheese Fondue

Makes 6-8 servings

1 pound Gruyere cheese (not processed), grated

3/4 pound Emmenthal cheese, grated

6 teaspoons cornstarch

1-1/2  teaspoons dry mustard

1 clove garlic, peeled, cut in half

2-1/4 cups dry white wine (not chardonnay*)

2-1/2 tablespoons Kirschwasser

Place the grated (I always use my food processor) cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.

Rub the bottom and lower half of the sides of the fondue pot with the cut sides of the garlic cloves. Add wine to the fondue pot. Turn the temperature to Setting 5 (medium) and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don't add any more cheese until each handful is completely melted and smooth. The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature setting of the fondue pot to setting 3 (medium-low). The fondue should just simmer; it should never boil.

*I always use Chardonnay because that is what I always have at home. It tastes just fine to me!

Mary & Mike enjoying fondue - note the shorts!

I'm not sure we saved any pennies by eating the left-over cheese. To compensate for the heat we had to lower the thermostat. Perhaps we will know once the electric bill arrives. Life is good -enjoy!