Recipe: Green Bean Saute ….

We are going to take a bit of a break from Motivational Mondays as we enter the holiday season.  I figured why serve you up some inspirational sayings about the holidays and keeping calm when I can show you how to do it!

I stress out about many things; work, relationships, global warming, will Olivia on Scandal ever find true love….you know, those important things in life.  However, one thing I don’t stress out about is holiday meals.  Maybe it’s because I spent years planning corporate events or my brief stint in culinary school but I created some “rules” to insure I don’t end up in some corner clutching a turkey crying.  I mentioned last week that I was lucky enough to share those rules with the ladies at Joyus.com in a video segment on how to host the perfect party.

One of the questions during the show was about how to handle ensuring that food comes out at the same time and is still warm.  Unless you have a commercial size kitchen, it can be difficult to time it perfectly to ensure that all your food comes out precisely 5 minutes before dinner begins.  I recommend you invest in a good quality chaffing dish and think about what items can be served at room temperature.  I love making side dishes that can be served hot or at “cold” for a meal.

I recently perfected my recipe for green beans with mushrooms and roasted red peppers and couldn’t be happier with it.  Fancy enough to serve during the holidays yet super quick to put together.  However, the best part is that it tastes even better at room temperature or out of a fridge for a late night ‘nosh fest……

Green Bean Saute #2

Ingredients

  • 1 pounds green beans, trimmed and cut in half
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 cloves of garlic, minced
  • 2 Portobello mushroom caps, halved and thinly sliced
  • 1/4 cup dry sherry
  • 1/4 of a cup jarred roasted red pepper slices*

Directions

Blanche green beans in salted boiling water for approximately 4 minutes. Drain green beans and place in sauté pan on moderate heat. Add oil and butter to the pan. Add garlic and sauté for 4-5 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes and add green beans back to the pan.

Add sherry and simmer for 2 minutes. Transfer green beans to serving bowl and add roasted red pepper slices. Lightly toss and finish with salt and pepper.

*Feel free to substitute home-made roasted red peppers but be sure to add 1 additional tablespoon of olive oil.

[photo credit: photo by adza //recipe & styling: courtney lake]

Check me out on PinterestTwitter and Insta.gram for more musings on design, food and just plain randomness. You can also find me at my online shop for Joy & Revelry.

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