It is another Meatless Monday. On Monday’s I try to post meatless ideas. Today, I am making an easy side dish market fresh green beans topped with balsamic glazed red onions. A recipe to keep for all your summer entertainment, dinners, picnics and bbq’s. Let’s cook!
Green Beans with Balsamic Glazed Red Onions
A Summer recipe winner, great to serve at all your outdoor events
1 lb of green beans ends snapped and washed
1 cup of thinly sliced red onions
2 tbls extra virgin olive oil
2 tbls balsamic vinegar
Sea salt and fresh ground pepper to taste
-Snap and wash the green beans
-In a pot large enough to hold the beans, fill with cold water, add sea salt and boil the beans until they are to your desired doneness. *note- I like my green beans cooked a little longer than normal until they are soft, but not mushy.
-Drain beans and place in a serving bowl
-Thinly slice the red onions, in a small skillet, add the olive oil and the onions, on low heat, slowly cook the onions until they become soft
-Add the balsamic vinegar to the onions, cook for a few minutes until the onions are sweet, tender and the flavors meld
-Add the balsamic onions to the green beans, mix well *note-try to add the onions to the beans while they are still warm, it enhances the flavors . Adjust salt and pepper.
-Serve and enjoy as a side dish with all your grilled meats/fish/poultry
A few weeks ago I was traveled to the south of France. When there, I love going to this little Bistro in Nice where they make the best Scalloped Potatoes, served piping hot in individual mini cocottes. I think I was able to come pretty close to replicating this recipe, capturing the creamy marriage of the potatoes with butter and cream. For sure this is a real diet breaker, but every now and then, it is worth the splurge . This is an easy side dish for special occasions. For crowds, it is easier to make the recipe in a long casserole dish, but if you like, feel free to use little cocottes to give you the perfect cream to crunch ratio.
Crunchy Creamy Scalloped Potatoes
3 1/2 lbs potatoes (not baking)
1/4 lb unsalted butter
3/4 cup Parmesan cheese
1 1/2 cups heavy cream
1/2 cup whole milk
Seasoned Salt i.e. Lawrys
-Peel the potatoes, with a cut proof glove using a Mandoline slicer on the finest blade slice all of the potatoes paper thin
-Butter generously the bottom of a long casserole dish and layer the potatoes one x one slightly overlapping…this will take time but the end result is well worth it!
-After you have layered the first layer cut pieces of butter and distribute then salt the layer…..repeat these layers with potatoes, butter and salt until you are finished with the potatoes
-Once you have the last layer, pour the heavy cream and the milk over the entire dish and once again add butter to the top layer, evenly sprinkle the parmesan cheese
-Preheat a 375 F oven, and bake at least 45 minutes….Please check since some ovens cook faster than others….the top should be bubbly and golden brown.
Serve hot or at room temperature.