Subject: Joe's Green Beans
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 24 2001 - 05:30:33 EST
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F O O D F U N N Y
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This may well be the original food funny, sent to us by Meg Fisher in
Atlanta, Georgia:
Adam and Eve had an ideal marriage: he didn't have to hear about all
the men she could have married, and she didn't have to hear about the
way his mother cooked.
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T O D A Y ' S R E C I P E
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James Beard attributes this recipe to the Italian truck farmer who
used to supply his mother with fresh vegetables. He recommends it as
a side dish to roast chicken or veal scallops, but I know that it goes
well with just about everything.
All recipes this week are adapted from "James Beard's American
Cookery," James Beard, Budget Book Service, Inc., New York, 1972.
It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0883659581/worlwiderecipes
Joe's Green Beans
2 lbs (900 g) green beans, trimmed
4 Tbs (60 ml) olive oil
2 - 4 cloves garlic, finely chopped
3 Tbs (45 ml) lemon juice
1 Tbs (15 ml) grated lemon rind
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese
Boil or steam the beans until tender but crisp. Drain and set aside.
Heat the olive oil in a skillet over moderate heat and saute the
garlic 1 minute. Add the beans and shake the skillet to coat with the
oil. Add the lemon juice, lemon rind, salt, and pepper, shaking the
pan to combine. Serve sprinkled with the Parmesan cheese. Serves 4
to 6.
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