Subject: Herbed Green Beans
From: Unicorn (unicorn@indenial.com)
Date: Wed May 31 2000 - 07:00:56 EDT
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F O O D F U N N Y
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Thanks to reader Laura Soule for today's food funnies:
A Cook's Dictionary
Oven Mitt: A partially charred grease stain that fits over the hand.
Picnic: Any meal eaten more than 100 yards from the nearest bathroom.
Recipe: A series of step-by-step instructions for preparing
ingredients you forgot to buy in utensils you don't own to make a dish
the dog won't eat the rest of.
Sugar: One of a class of carbohydrates present in one form or another
in all foods. Common sources of sugar and the types they contain are:
fructose and glucose (fruit juice and honey); lactose (milk); sucrose
(sugar cane or sugar beets); maltose (malt); and jocose, verbose,
morose, lachrymose, bellicose, and comatose (alcohol).
Taste: 1. The ability to distinguish between, say, tripes a la mode
de Caen and chocolate pudding. 2. The critical discernment necessary
to choose the chocolate pudding.
Timer: Adjustable clock that rings or otherwise signals when a
particular dish is overcooked.
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T O D A Y ' S R E C I P E
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The combination of thyme and lime juice gives this dish a Caribbean
flair. You might try using this technique with other vegetables such
as broccoli, squash, carrots, or even mushrooms.
Herbed Green Beans
1 lb (450 g) green beans (haricots), trimmed
and cut into 1 inch (2 cm) pieces
1 Tbs (15 ml) olive oil or butter
1 medium onion, chopped
4 - 6 cloves garlic, finely chopped
1/2 cup white wine, chicken broth, or water
1 cup (250 ml) coarsely chopped canned or fresh tomatoes
2 Tbs (30 ml) chopped fresh thyme leaves
or 2 tsp (10 ml) dried thyme
Salt and freshly ground pepper to taste
Lime wedges for garnish
Boil or steam the beans until just tender, about 3 minutes. Drain and
set aside. Heat the oil in a large skillet over moderate heat and
cook the onion, stirring frequently, until tender but not brown, about
10 minutes. Add the garlic and cook an additional 2 minutes. Add the
liquid, tomatoes, thyme, salt, and pepper and cook uncovered for 10
minutes, stirring occasionally. Add the green beans, stirring to
combine well, and cook an additional 2 to 3 minutes. Serve with lime
wedges. Serves 4 to 6.
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