Haricots Verts a la Maitre d'Hotel

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            FOOD FUNNY
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Here's a cautionary food funny from Rosemary Zwick:

A woman walked up to a little old man rocking in a chair on his porch.
"I couldn't help noticing how happy you look," she said. "What's your
secret for a long happy life?"

"I smoke three packs of cigarettes a day," he said. "I also drink a case
of whiskey a week, eat fatty foods, cakes and candy and I never exercise."

"That's amazing," the woman said. "How old are you?"

"Twenty-six," he said.

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            TODAY'S RECIPE
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This recipe shows that classical French cuisine can be simple, despite
the intimidating names of some dishes. The French term "maitre d'hotel"
refers not only to the head waiter in a fine restaurant (usually
shortened to "maitre d' " in English) but also to a butter flavored with
lemon juice and parsley. It is frequently served with fish and poultry,
and in this dish it livens up green beans.

Haricots Verts a la Maitre d'Hotel (Green Beans with Lemon Butter)

2 lbs (1 kg) fresh or frozen green beans
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley

Boil the green beans in salted water for 10 to 15 minutes, until tender
but still slightly crunchy. Drain the beans and transfer to a large
skillet over moderate heat. Toss the beans for a minute or two to
evaporate any water clinging to them. Add the butter and toss to coat.
Add the lemon juice, salt, and pepper, and toss. Place on a serving
platter or individual plates and sprinkle with the chopped parsley.
Serves 4 to 6.
Received on Tue Aug 7 19:43:36 2007