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Additional info for CookFresh Year-Round Seasonal Recipes from Fine Cooking
Sample text
Fall 53 green beans with almonds and garlic SERVES 6 TO 8 11/2 lb. haricots verts (thin French green beans) or green beans, trimmed 2 Tbs. unsalted butter 2 Tbs. pure olive oil ½ cup slivered almonds 1 tsp. minced or pressed garlic (1 medium clove) 1 Tbs. fresh lemon juice (from 1 small lemon) Kosher salt and freshly ground black pepper Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool.
Each salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, 3 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. In a medium bowl, whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the cheese and bread, toss until combined, and transfer to the skillet. Evenly distribute the ingredients, then press down on the mixture to flatten it. Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, then slice.
Serve. 46 fall acorn squash with rosemary and brown sugar SERVES 4 One 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil ½ cup dry white wine 3 Tbs. packed dark brown sugar 1 Tbs. chopped fresh rosemary 1 Tbs. fresh lemon juice Kosher salt and freshly ground black pepper Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. Heat the butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat.