green beans

ingredient

July 19, 2009

Green beans with sherry and Romano

green-beans

These green beans have no one dominant flavor. Rather, everything blends together — sherry, garlic, basil and Romano cheese. It simply tastes good.

The beans have a special, wrinkly texture from being fried — not pan-fried, but really fried, in lots of oil. I was inspired by this recipe for Chinese-style green beans on Rasa Malaysia.

Anyway, nothing Chinese here — freshly grated Romano cheese, which we bought on our last trip to Italy; a few spoonfuls of sherry from a vacation in Spain (it pains me to do anything but drink my good sherry, but really, you don’t need too much); and some freshly clipped basil from the plant on our patio, flowers and all. Continue reading Green beans with sherry and Romano …

April 6, 2009

Spring frittata with purple cauliflower and green beans

I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And yes, it seems the color of the cauliflower bled slightly onto the egg.

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December 9, 2008

Fasoulyas (green beans)

When my mother talked about the foods of her childhood, this was always on the list, but for some reason, I never recall eating it at home. I got the general gist of it when we went to Greek restaurants and all my older relatives would coo over the green beans, however. Even though these green beans were soft and overcooked (some would say well cooked), much like the green beans I recall eating in Greece, I prefer to stir-fry [...]

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November 23, 2008

Green beans in soy sauce and sesame

Here’s another simple dish — pan-fried green beans with soy sauce and sesame seeds. I used super-fresh green beans we’d bought earlier that day at the market, and seared them on high heat so they’d be slightly blistered on the outside but still crispy and bright green (when they’re so fresh, you don’t want to overcook them).

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All content and photos copyright 2008-2012, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.