Steamed Haricots Verts
Melting Goat Butter
Sea Salt and Fresh Ground Pepper
Toss and serve.
This ain’t your ordinary “green beans with butter.”
A couple years ago we had a magnificent dinner at Alinea,
the amazing cutting-edge restaurant of Chef Grant Achatz
in Chicago. In addition to all the mind-blowing courses, one small but totally memorable attention to detail stood out, the butter. Goat Butter. And I have been searching for it ever since. Pure white. Softer than cow’s butter at room temperature. Very subtle yet intriguing chèvre flavors. Recently I was ecstatic to find Cabrima Goat Butter at Whole Foods Market!
From the Netherlands,
Cabrima goat butter is made from fresh Dutch goat milk.
Produced by churning the fresh, pasteurized goat cream. The composition of goat butter has a lower melting point than regular butter, making it easy spreadable. Goat butter does not contain carotene, so the product possesses a clear, white color. (from Cabrima website here)
Mélange de Haricots
Walnut Dijon Vinaigrette
Saint Albray Cheese
Made with pasteurized cow’s milk from the Jurançon in the Pyrénées- Atlantiques, ripened for two weeks and formed into a shape similar to that of a flower with each “petal” forming a half pound of cheese. The six “petals” are centered around a disk which, when removed, creates a hollow center resembling the center of the flower. For more information about St. Albray, and some excellent recipes, please visit Ile de France.
Saint Albray has a distinctive taste. During the aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. It has a rich aroma and a creamy flavor that can be enhanced by eating it with its ginger/reddish-white rind. I especially like the intriguing aroma, and highly-recommend eating that rind!
Warm Leek and Saint Albray Salad
Walnut Dijon Vinaigrette
Leeks are tied together to keep their shape, then cooked in boiling water about 15 minutes until tender. Drain and slice, arrange on plate. Drizzle walnut dijon vinaigrette over warm leeks. Add slices of St. Albray and candied walnuts, basil chiffonade as garnish. This recipe was inspired by a terrific cookbook: Bistro Laurent Tourondel, New American Bistro Cooking.
Walnut Dijon Vinaigrette: Minced Shallot and Garlic, Dijon Mustard, Sherry Vinegar, Walnut Oil, Salt and Pepper.
Rosé made a nice summer pairing with this leek salad.
Petite Oak – Tender and mellow
Petite Tango – Curly leaf similar to mild arugula or endive
(Green is slightly sweet, red is slightly bitter)
Petite Gem – firm and crunchy with mild sweet flavor
(more on Artisan Lettuce here
St. Albray on Warm Baguette
Artisan Lettuce Salad
Next time you are looking for an esoteric cheese for your cheese platter, as an alternative to the ubiquitous Brie, give St. Albray a try!
A Salad of Haricots Verts and Chicken Port Pâté
Over Butter Lettuce
With Shallots and Parsley
Drizzled with Dijon Vinaigrette
As you may have read in a previous post, we are hosting another themed dinner party soon, this one honoring Jackie. So I am researching my cookbooks for the party’s menu. First I came across the fabulous green risotto
in Cooking for Madam,
and now I am inspired by Marta’s Salade D’Haricots Verts. This is no ordinary green bean salad! It is paired with pâté! Marta prepares hers with foie gras. It would be excellent with a salmon, or seafood, or vegetable pâté as well.
Here, tender butter lettuce leaves are arranged on a plate with lots of chopped fresh parsley, add haricots verts and similar sized slices of chicken port pâté. Drizzle with Dijon vinaigrette
and garnish with thinly sliced shallots.
The haricots verts were pre-cooked until just tender, shocked in ice water to preserve color. Serve all the ingredients at room-temperature for full flavor. The textures are luxurious and the cut of the pâté mirroring the beans makes a lovely presentation.
Great for a luncheon with crusty French bread and a glass of Grüner Veltliner, or as a smaller portion for a start to an elegant dinner.
We continue to be in love with Grüner Veltliner. This darling Austrian white wine pairs so well with many luncheon salads. I suspect it has something to do with the time of day as well as the wine’s character: Fresh. Juicy. Complex. Bright. Balanced. Intriguing.
If you have any ideas for our upcoming Jacqueline Kennedy Onassis dinner party please leave a comment!
Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs
Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…
Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch
Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables
at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah?
I am equally impressed with the beans and squash.
Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.
Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive
blog, as she is hosting Susan’s Legume Love Affair Event
for October. Do you like all kinds of beans? Make sure to check out Legume Love!