Everything I dreamed

I realize I haven't posted a recipe in quite some time. Obviously, we've still been eating. But I have to admit that cooking has somewhat slowed down what with having a baby, being fed recently by parents and in-laws, and getting a deep freezer.

But then the other day I discovered these magical (green) beans that I knew I needed to share.

When I first saw the recipe in February's Southern Living, I thought that it looked good enough to be clipped: simple, unique, and flavorful - exactly the kind of food I love to cook, and, of course, eat.



They turned out to be everything I dreamed they would be and more: crispy, salty, lemony, herby, addicting. Oddly enough, they reminded me of Chinese green beans - the kind that are fried until they are wrinkly - salty with soy sauce and slick with oil, in a good way. But these beans weren't greasy and they didn't have soy sauce; in fact, part of the appeal is that I can't quite put my finger why they taste the way they do.

Usually when I read a recipe, I imagine the taste in my mouth, adding layer by layer of flavor as I read through the steps and as each ingredient is added to the pot / pan / whatever. But this didn't taste like what I imagined it would and I still can't exactly explain how the science of this recipe makes for its outcome.

Anyway, all that to say... You should make these. They are like green bean fries. Kenny likes to pop them into his mouth and pretend he is showing off to his friends that he is eating a hot pepper, whole.

Fiery Green Beans
adapted from Southern Living

1 lb fresh green beans or haricot verts*
2 T olive oil
2 T fresh lemon juice
1 T chopped parsley
1 T chopped cilantro
1 green onion, sliced thinly
1 t dried crushed red pepper
kosher salt
freshly ground black pepper

Preheat oven to 375. Arrange green beans on single layer on a foil-lined baking sheet (I used my Silpat). Drizzle with olive oil; toss. Bake 10 minutes.

While beans are in the oven, mix together lemon juice with herbs and crushed pepper.

After 10 minutes of baking, increase oven temperature to broil, and raise the oven rack to the highest setting. Broil for 5-7 minutes until browned in spots. (SL says they will be "crisp-tender.")

Remove the beans and combine with lemon herb mixture. Season with salt and pepper and an additional drizzle of olive oil.

We served it with salmon (baked with marinated artichokes, red peppers, lemon, tomato, and green olives).


Aaaand, randoms:

• An article and comic on the "Seattle Freeze." Kinda sad I didn't know this before we moved here. 
• Did you know you can make popcorn in the microwave in a regular brown paper lunch bag? Apparently I am at least five years behind the times because this was written in 2010. Mind blown. 
• Our deep freezer has inspired me to do a better job with fridge and freezer inventories. (Elizabeth, I'm growing up! I'm learning to embrace leftovers!) I've started to work my own template which I can share if anyone is interested, but this cute drawing was too fun not to share.
• Before I found this recipe, this is how I used to make green beans. (Woah, when did NYTimes recipes change their look? I can't say I'm a fan.)

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* Costco is a lovely place to get a 2 lb bag of haricot verts for a great price. I promise if you do this, you will make the first pound and then make the next pound the very next day. Or hour.