REC - Green Beans with Hazelnuts and Lemon

Carol said:

Green Beans with Hazelnuts and Lemon

Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories : nuts side dishes
vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8 minutes. Drain beans in a colander and in a large bowl toss while
still hot with oil, zest, nuts, and salt and pepper to taste. Beans may
be made 1 day ahead and chilled, covered. Reheat beans, preferably in a
microwave.

Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"

I plan on making this for Thanksgiving, though I'll be using butter instead
of olive oil.

Bob

These beans kick ass. We have made a tradition of making them every
Thanksgiving. Butter sounds good!

Bob Terwilliger said:

Carol said:

Green Beans with Hazelnuts and Lemon

Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories : nuts side dishes
vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8 minutes. Drain beans in a colander and in a large bowl toss while
still hot with oil, zest, nuts, and salt and pepper to taste. Beans may
be made 1 day ahead and chilled, covered. Reheat beans, preferably in a
microwave.

Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"

I plan on making this for Thanksgiving, though I'll be using butter instead
of olive oil.

Bob

On Mon 24 Oct 2005 06:30:02p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Carol said:

Green Beans with Hazelnuts and Lemon

Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories : nuts side dishes vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8 minutes. Drain beans in a colander and in a large bowl toss while
still hot with oil, zest, nuts, and salt and pepper to taste. Beans may
be made 1 day ahead and chilled, covered. Reheat beans, preferably in a
microwave.

Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"

I plan on making this for Thanksgiving, though I'll be using butter

instead

Quoted message said:

of olive oil.

Bob

I would probably not chop the hazelnuts that fine. I prefer nuts to be
more recognizable.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne said:

Quoted message said:

Carol said:

Green Beans with Hazelnuts and Lemon

Recipe By :Gourmet Magazine
Serving Size : 8 Preparation Time :0:45
Categories : nuts side dishes vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest -- freshly grated
1/3 cup toasted hazelnuts -- chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8 minutes. Drain beans in a colander and in a large bowl toss while
still hot with oil, zest, nuts, and salt and pepper to taste. Beans may
be made 1 day ahead and chilled, covered. Reheat beans, preferably in a
microwave.

Source:
"http://www.epicurious.com/"
Copyright:
"November 1995"

I plan on making this for Thanksgiving, though I'll be using butter

instead of olive oil.

Quoted message said:

I would probably not chop the hazelnuts that fine. I prefer nuts to be
more recognizable.

I've tried it with halved hazelnuts, and it *was* good. But the
finely-chopped nuts kind of coat the beans and spread the flavor evenly,
which is why I prefer the dish prepared that way. (Besides, it's a little
tricky to eat with a fork if the nut pieces are too big.)

Bob

On Mon 24 Oct 2005 07:25:01p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Wayne said:

Quoted message said:

Carol wrote:

> Green Beans with Hazelnuts and Lemon
>
> Recipe By :Gourmet Magazine
> Serving Size : 8 Preparation Time :0:45
> Categories : nuts side dishes
> vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds green beans -- trimmed
> 1 1/2 tablespoons olive oil
> 1 1/2 teaspoons lemon zest -- freshly grated
> 1/3 cup toasted hazelnuts -- chopped fine
>
> In a kettle of boiling salted water cook beans until just tender, 3
> to 8 minutes. Drain beans in a colander and in a large bowl toss
> while still hot with oil, zest, nuts, and salt and pepper to taste.
> Beans may be made 1 day ahead and chilled, covered. Reheat beans,
> preferably in a microwave.
>
> Source:
> "http://www.epicurious.com/"
> Copyright:
> "November 1995"

I plan on making this for Thanksgiving, though I'll be using butter
instead of olive oil.

I would probably not chop the hazelnuts that fine. I prefer nuts to be
more recognizable.

I've tried it with halved hazelnuts, and it *was* good. But the
finely-chopped nuts kind of coat the beans and spread the flavor evenly,
which is why I prefer the dish prepared that way. (Besides, it's a
little tricky to eat with a fork if the nut pieces are too big.)

Bob

Understood, and I see you point. I wasn't thinking of pieces as big as
half a nut, but chopped more coarsely, perhaps ~1/4 inch pieces.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey