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Found on food52.com
Description
Yes, you can substitute vegetable stock for the chicken (Ive used mushroom broth to great effect) or even straight water in a pinch. And since finding dainty haricots verts isnt a sure thing, you can use this technique with whatever variety and size of green beans you find at the market or dangling in your garden. All will benefit from skipping the water bath and getting direct access to substances that will add flavor, rather than sap it. Once you get this down, you can even adventure off with other combinations—chunks of ginger and a finish of lime zest; a few shakes of fish sauce, brown sugar, and that rosé youre drinking; or olive oil, fresh herbs, and anchovy. Adapted slightly from Happy in the Kitchen (Artisan, 2006).
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| Title: | Michel Richard's Glazed and Glistening Haricots Verts Recipe on Food52 |
| Descrition: | Yes, you can substitute vegetable stock for the chicken (I've used mushroom broth to great effect or even straight water in a pinch. And since finding dainty haricots verts isn't a sure thing, you can use this technique with whatever variety and size of green beans you find at the market or dangling in your garden. All will benefit from skipping the water bath and getting direct access to substances that will add flavor, rather than sap it. Once you get this down, you can even adventure off with other combinations—chunks of ginger and a finish of lime zest; a few shakes of fish sauce, brown sugar, and that rosé you're drinking; or olive oil, fresh herbs, and anchovy. Adapted slightly from Happy in the Kitchen (Artisan, 2006. |
Michel Richard's Glazed and Glistening Haricots Verts
Produce
Canned Goods
Baking & Spices
Dairy
The first person this recipe
Found on food52.com
Food52
Michel Richard's Glazed and Glistening Haricots Verts Recipe on Food52
Yes, you can substitute vegetable stock for the chicken (I've used mushroom broth to great effect or even straight water in a pinch. And since finding dainty haricots verts isn't a sure thing, you can use this technique with whatever variety and size of green beans you find at the market or dangling in your garden. All will benefit from skipping the water bath and getting direct access to substances that will add flavor, rather than sap it. Once you get this down, you can even adventure off with other combinations—chunks of ginger and a finish of lime zest; a few shakes of fish sauce, brown sugar, and that rosé you're drinking; or olive oil, fresh herbs, and anchovy. Adapted slightly from Happy in the Kitchen (Artisan, 2006.
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