Green Beans with Sauteed Radishes and Pine Nuts Recipe

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A simple vegetable side dish using fresh summer green beans and radishes plus the earthy tone of pine nuts. Makes a wonderful, light side for steak, chicken or pork, especially grilled proteins.

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Green Beans with Sauteed Radishes and Pine Nuts Recipe
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat a dry skillet over medium-high heat and add pine nuts in a single layer. Let nuts brown on one side, about 30 seconds or so. Shake the pan and brown them on the other side. Tend them carefully; they burn before you know it. Transfer them to a bowl and set aside.
  2. Blanch the green beans in salted water. Dry them with paper towels. Set aside.
  3. Warm the oil in a large sauté pan over medium heat. Saute the radishes, cut side down, for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more.
  4. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute.
  5. Season the radishes with salt and pepper and transfer to a bowl. Set them aside for now.
  6. Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes.
  7. Add the onions, mustard and herbs. Stir until onions soften, about 1 minute.
  8. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.
  9. Transfer to a warmed serving bowl and sprinkle with the pine nuts. Serve immediately.
Recipe Notes

This recipe works well with asparagus, too.

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Potato Salad (Karren’s Famous) Recipe

posted in: Recipes | 4
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Potato Salad (Karren's Famous) Recipe
This is the potato salad from my childhood, when my grandma made it to accompany my grandpa's fish fry a few times each summer. Through experimentation, research and trial-and-error, I've tweaked the recipe over the years, and it's become even more of a crowd-pleaser. It's perfect for a pot luck or cookout.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Fill a heavy pan with cold water and stir in 2 tablespoons of salt and a tablespoon of white vinegar. Put the cubed potatoes in the water as soon as they are cut. I leave the skins on my potatoes for texture and nutrition, but you can peel the potatoes if you want. The water should just cover the potatoes in the pot. When all the potatoes are in the water, turn on the heat to high and bring to a boil. As soon as the water boils, reduce heat to medium-low and continue cooking until potatoes are done and fork-tender. Do not overcook.
  2. While potatoes are cooking, make dressing by combining pickle relish, chopped onion, mayonnaise, pepper and mustard in a small bowl. Stir to combine.
  3. When potatoes are done, drain into a colander and rinse with cold water to stop cooking. Place potatoes in large bowl and add chopped eggs and dressing. Stir rather vigorously to coat the potatoes. Corners of the potato cubes will be bashed off a little and make the dressing creamier.
  4. Add more salt, relish, mayo, pepper or mustard to taste.
  5. Place in a 9x13 (23x33 cm) non-metal serving dish, cover and chill.
  6. Just before serving, slice remaining egg and place slices on top of the potato salad. Sprinkle with paprika.
Recipe Notes

Use russet potatoes instead of the waxier white, gold or red potatoes. The softer, more open texture of a russet allows the flavors of the dressing to permeate more completely than with other types. Adding a little vinegar to the cooking water prevents overcooking and ending up with mashed potatoes. Cutting uniformly-sized cubes is essential for even cooking.

Add some garlic powder or a cup of cooked, crumbled bacon for even more flavor.

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