Tuesday, January 17, 2012
If you live in the Seattle area, you, like me, may have made a run for 'provisions' today. There is a winter storm warning in effect here. I always grocery shop Monday mornings, and today is the Monday of this week, because of yesterday's holiday. This morning, we shoppers had our heads down. We were getting ready. In the dairy aisle, I overheard a woman on the phone telling someone in hushed tones, 'it's not snowing yet, but the school said...' I strained to hear the rest, but she got too far ahead of me to make it out.
School started two hours late today due to snow, and I ended up having to head right back after I got home with the groceries, as the snow started to fall again. The writing on the wall said there would not be hockey practice tonight, so instead of planning to heat up that casserole in the freezer to eat in the car on the way to the rink, I bought fixings for a quick favorite. And enough food to feed the neighborhood for the next ten days or so, should the need arise.
This has been a standby for me for more than a decade. It's simple enough to remember how to make without a recipe, which comes in handy.
Good ingredients are the key here; buy the best looking beans you can find, and don't skimp on the cheese.
Green Beans With Roquefort and Walnuts
slightly adapted from The New Basics, by Julee Rosso and Sheila Lukins
1 pound fresh green beans, with the stem end trimmed
8 strips best quality, thickly sliced bacon
4 ounces Roquefort or other blue cheese you like, crumbled
1 1/2 cups toasted walnut halves
freshly ground black pepper
1. Bring a pot of water to boil; add the green beans. Simmer until crisp-tender, 3 to 4 minutes. Drain, rinse under cold water, and drain again. Set aside.
2. While the beans are in progress, toss the walnuts in a skillet at medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly darkened in color. Set aside.
2. Cut the bacon slices into 1/2 inch wide strips. Place them in a skillet and cook over medium heat until well cooked, 5 to 7 minutes. Remove the bacon with a slotted spoon, and set it aside to drain on paper towels.
3. Add the green beans to the skillet the bacon was in, and heat through over medium heat, for 2 minutes. Add the cheese, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
Yield: 4 portions