French Bistro Trout Amandine with Haricots Verts
Almonds, Dried Currants, Capers, Lemon, Browned Butter, Parsley
The back story for this dish started last summer when I received an email from Mon Ami Gabi Restaurant in Las Vegas regarding their Summer Scratch Off event. I wasn’t particularly interested in the event, but the image of the trout with fresh green beans really caught my eye. It looked so balanced and tasty, I saved it to my computer.
The restaurant describes itself as honoring classic French cuisine, serving traditional French gastronomy in a quaint Parisian bistro, devising fresh takes on classic fare.
On a recent a trip to Vegas, we had to have lunch at our favorite al fresco restaurant. Who can resist sitting outside on The Strip, watching the spectacular choreographed Bellagio water fountains accompanied by Andrea Bocelli & Sarah Brightman singing Con Te Partiro? Not us, not ever. It is a rare visit to Vegas indeed, when we do not have breakfast or lunch at Mon Ami Gabi at Paris Las Vegas. On one trip a while back, I even purchased a set of their plates for my collection.
With its apricot-orange-pink coloration and delicate spice fragrance, the Disneyland Floribunda is the official rose of the magical kingdom. See this fabulous rose planted at the main gate turnstiles and throughout the park.
After a trip home from the farmers market, I noticed how similar the color of my golden beets were to the Disneyland roses blooming in my garden. They were begging to be photographed together.
Then I roasted the golden beets and this is where they ended up:
Golden earthy beets, tender green beans with a hint of smoky char, and sweet-tart blackberries all pair surprisingly well with creamy vanilla skyr. The nutty, toasty Egyptian spice mix adds depth and exotic notes to this savory-sweet, veggie-fruit combination.
Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping
Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.
The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.
For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.
The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.
Haricots Verts ~ Estilo Mexicano Tortillas Fritas, Huevos Duros, Piñones, Chiles de Arboles Sherry Dijon Vinaigrette
Here’s a New Year’s resolution: Serve More Green Bean Dishes – especially the elegant French ones. We’re keeping our holiday buffet merry & bright with fresh haricots verts dressed in a flamboyant style! This flashy dish debuted on our Thanksgiving table and will make a repeat appearance during the Christmas season. Joyeux Noël. Feliz Navidad.
My friends in the 5 Star Makeover Cooking Group have made some major changes to the iconic green bean casserole this year. Major. For our monthly challenge we’ve taken the classic casserole recipe, originally made with green beans, mushroom soup, and fried onions and turned it ON ITS HEAD. There are soups, quiche, gnocchi, pancakes, and catfish ~ some have a Latin twist, another Asian, some are modern, some deconstructed, others retro. It’s a virtual cornucopia of casserole makeover creativity. And you can view all the incarnations of this most loved/hated Thanksgiving dish in the world over at Lazaro Cooks here.
Here I remake the casserole into a bite-sized morsel which conjures up of all the memories of mom’s holiday dish but with a fresh twist and pair it with another one of our holiday traditions ~ fresh oysters.
Original Recipe Ingredients:
cream of mushroom soup
ground black pepper
canned french fried onions
In this makeover, mushrooms are stuffed with earthy mushroom duxelles and a rich olive oil bechamel flavored with tamari. Bright steamed haricots verts are sliced thin and sit atop the mushrooms. Panko crusted fresh Fanny Bay oysters are fried in canola oil until crisp, then seasoned with truffle salt. Finally, frizzled leeks add texture and are an update to those canned fried onions .
Black-Eyed Peas with Haricots Verts
Baby Spinach and Baby White Potatoes
Spicy Curry Emulsion
“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.” Charlie Trotter
A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.
The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.