Thursday, January 19, 2012

"Green" French Fries

But now that we’re committed to the journey, I’m busy looking for easy, savory recipes, particularly for acceptable side dishes, that will keep us on the path and still satisfy. And I ran across one in my clip file that is quite simply delicious. It appeared in a column by Lee Svitak Dean titled Flavors of Fall picked up from McClatchy a couple of years ago in our local daily bugle and I clipped it and put it away to try and then completely forgot about it. I tried it the other night and it is, to quote Rachael Ray, YUM-O. As Ms. Dean says, they taste like green french fries! Here it is:
From Come One Come All, by Lee Svitak Dean
Serves 6
Why is it that the concept of roasted beans sounds so foreign? These are wonderful, inspired by those served at 20.21, Wolfgang Puck’s restaurant at the Walker Art Center in Minneapolis. They remind me of green French fries. The beans can be roasted at whatever temperature your oven is already set, if you are cooking something else at the same time.
1 1/4 pound. fresh green beans, ends trimmed, if desired
Olive oil
Coarse salt
Freshly cracked pepper (tricolor peppercorns look particularly nice)
1. Preheat oven to 350 degrees (see Note).
2. Toss in olive oil and place in baking dish. Roast in oven for 15 to 20 minutes or so, until the beans are cooked through. They will have shriveled slightly.
3. Remove from oven and sprinkle with coarse salt and pepper. Serve immediately.


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