{"id":8150,"date":"2020-02-15T10:29:51","date_gmt":"2020-02-15T17:29:51","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8150"},"modified":"2020-02-15T10:29:51","modified_gmt":"2020-02-15T17:29:51","slug":"haricots-verts-with-toasted-almonds-and-caramelized-shallots","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/haricots-verts-with-toasted-almonds-and-caramelized-shallots.html","title":{"rendered":"Haricots Verts with Toasted Almonds and Caramelized Shallots"},"content":{"rendered":"<p><em>You can use frozen green beans too, but defrost and dry them first.\u00a0 Skip steps 1 &#8211; 5.<\/em><\/p>\n<p><b>Ingredients<\/b><strong>:<\/strong><\/p>\n<ul>\n<li>Kosher salt, to taste<\/li>\n<li>3 lb. haricots verts or regular green beans, trimmed<\/li>\n<li>2 Tbs. unsalted butter<\/li>\n<li>1 Tbs. plus 2 tsp. olive oil<\/li>\n<li>5 shallots, thinly sliced<\/li>\n<li>Freshly ground pepper, to taste<\/li>\n<li>3\/4 cup sliced almonds, toasted<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Bring a pot of salted water to a boil over high heat.<\/li>\n<li>Add the green beans and cook for 2 to 3 minutes.<\/li>\n<li>Drain.<\/li>\n<li>Immediately transfer to a bowl of salted ice water to stop the cooking.<\/li>\n<li>When the beans are cool, drain and set aside.<\/li>\n<li>In a large saut\u00e9 pan over medium heat, melt the butter with the 1 Tbs. olive oil.<\/li>\n<li>Add the shallots.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.<\/li>\n<li>Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.<\/li>\n<li>Transfer to a paper towel-lined plate.<\/li>\n<li>In the same pan over medium-high heat, warm 1 tsp. of the olive oil.<\/li>\n<li>Add half of the green beans.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.<\/li>\n<li>Add half each of the shallots and almonds and stir to combine.<\/li>\n<li>Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.<\/li>\n<li>Toss all of the beans together, then transfer to a serving bowl.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p><strong>Source:\u00a0<\/strong>Taste of Australia VPWL December 2014<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can use frozen green beans too, but defrost and dry them first.\u00a0 Skip steps 1 &#8211; 5. Ingredients: Kosher salt, to taste 3 lb. haricots verts or regular green beans, trimmed 2 Tbs. unsalted butter 1 Tbs. plus 2 tsp. olive oil 5 shallots, thinly sliced Freshly ground pepper, to taste 3\/4 cup sliced &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/haricots-verts-with-toasted-almonds-and-caramelized-shallots.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Haricots Verts with Toasted Almonds and Caramelized Shallots&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[18],"tags":[58],"class_list":["post-8150","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8150"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8150\/revisions"}],"predecessor-version":[{"id":8216,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8150\/revisions\/8216"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}