Haricot Vert with Shallots

Source: smittenkitchen.com via Lois on Pinterest

Discovered this recipe last month and I've made it 4 times already!!!  So simple and so delicious!
I love the contrast of flavor and crunch.  Thank you Smittenkitchen.com!


Haricot Vert with Shallots
While I’m owning up to things here–you know, like ordering salads from diners that I could walk to sooner than the food would arrive–I need to tell you something else: I think these taste even better when you eat them with your fingers. Sure, looping the beans through the shallot rings is a bit of a challenge, but you’ll be rewarded with buttery, lemony fingers and really, and who wouldn’t be up for a challenge like that?
1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.
In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately. Eat with your fingers, if your name is Deb.
* David notes that lemon juice discolors green beans and he’s correct. But only if you don’t eat them quickly, which in our case was a non-issue

Yam Souffle

My friend Laura L. shared this delicious recipe with our family a couple of years ago and we have made it part of our Thanksgiving and Christmas menus ever since! This dish is like dessert!

6 cups mashed yams
1 1/3 cup brown sugar (omit if you want)
1 tea spoon salt--or to taste
4 eggs
2/3 stick butter
1 cup milk
2 tea spoons vanilla--or more if desired
2/3 cups flour

Mix & pour into greased 13X9 pan

Topping
1 cup brown sugar
1 cup chopped peacons
1/3 stick butter, softened

Mix and crumble over top

Bake @ 350 degrees for about an hour

Notes: Yams are naturally sweet, I wouldn't add any sugar to them. I only use sugar for the topping.

Sweet Corn Tamalito

This is a traditional Tex-Mex favorite side dish. If you've eaten at Chevy's Fresh Mex they serve this with most of their combos. We like to celebrate Cinco de Mayo as a family and make sure to include this with the rest of our favorite Mexican dishes.

1/4 c. butter, softened
1/4 c. Masa Harina
1/3 c. granulated sugar
1/2 c. water
2 c. corn kernels, fresh or frozen, thawed and divided
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp plus 1 tsp milk or heavy cream (I use cream)

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender container, blend 1 c. of corn kernels with 1/2 c. water until smooth.

Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.

Pour the corn mixture into an 8-inch square baking pan and tightly cover with foil wrap.

There are 2 ways to steam this dish on the stove or in the oven. (I prefer the oven method)

STOVE TOP
Steam by setting atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean.Tomalito should have a smooth, moist texture.

OVEN
Place pan into a 9 x 13 inch baking dish that is filled a third of the way with water. Bake in preheated 350 degree oven for 50 minutes or until set.

NOTES: Fresh corn is best otherwise use thawed out frozen corn. If the corn is sweet reduce the sugar. This dish is best served warm. Stir in some diced green chillies or jalapenos to the corn mixture before cooking. Serve corn tamalito with a variety of toppings for a main dish like diced tomatoes, sour cream, carne asada, shredded chicken, cilantro, salsa...