Sentences with phrase «with haricot»

Enjoyed this, it had a really lovely flavour, but next time would put the beans in slightly later as they were a bit dry, or try swapping with haricot or cannellini beans.

Made it just as written with haricot vert instead of okra and served it as a vegetarian main entree that serves 2 - 3 people.

Not exact matches

Also, Haricots verts, cooked crisp - tender and tossed with brown butter.

Gently mix dressing with celery roots and haricot verts mixture.

I would also recommend mixing in red kidney beans / haricots / or black beans (canned or boiled) with walnuts 50:50 ratio.

I like bean salad, but I'm used to eating it French style (haricot verts with just a simple garlicky vinagrette).

Orange Haricots Verts (skinny green beans): Bring a medium pot of water to boil with a good pinch of fresh ground black pepper.

Once I even baked it with fine green beans — those ones they call haricots verts très fine in France — when it wasn't asparagus season.

Or a roast with some pommes anna and haricots verts.

From the «salads» chapter: spicy Moroccan carrot salad with chili and cumin; shaved Brussels sprouts with za'atar, lemon and pine nuts; Israeli couscous with champagne grapes, haricots verts, and Marcona almonds.

Baked Ricotta & Honey Stuffed Squash Blossoms Za'atar Rubbed & Grilled NY Strip Steaks Haricots Verts & Freekeh with Minty Tahini Dressing

Last night's was leftover quinoa (with lemon, cilantro, and olive oil) and sauteed haricots verts with a sauce of equal parts miso paste, tahini, and a splash of lime juice.

You can use chunky tomatoes or straight up marinara as I did above but I always add in some vegetables and herbs, here I added haricot verts with a few olives.

There will be a spinach and roasted garlic soup, zucchini fritters with avocado cream and red pepper coulis, wild mushroom and asparagus risotto, cauliflower steaks with gremolata panko, and haricot vert with basil pistou and roasted tomatoes.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Served as a side along with steamed haricots verts for Marinated London Broil: http://www.myrecipes.com/recipe/marinated-london-broil-10000001734303/ Delicious!

Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely, as did a pile of verdant English peas and poached carrots mounted on top of a bright pea pesto.

It is customary to associate cucumber or vegetable marrow fillets with these curries, and very nice ones are made with vegetables alone — sprigs of cauliflower, both kinds of artichokes, mushrooms (which are overwhelmed in ordinary curry by the condiments), and well soaked haricots are specially adapted to this method.

Weaning starts with matooke (cooked banana), cow's milk and maize porridge, moves onto starchy vegetables, like potatoes, sweet potatoes and cassava, progressing to protein - rich sauces that include fish and haricot beans.

These chicken bowls come with cauliflower, brown rice, asparagus, haricots verts, and roasted corn.

There will be a spinach and roasted garlic soup, zucchini fritters with avocado cream and red pepper coulis, wild mushroom and asparagus risotto, cauliflower steaks with gremolata panko, and haricot vert with basil pistou and roasted tomatoes.

Recipes included — from Roasted Guinea Hen and Haricots Verts with Walnuts and Walnut Oil (the first meal she cooked for him) and Puree of Peas and Watercress (from the first meal he cooked for her) to the Lobster Rolls they served at their wedding.

Toro Latin Restaurant & Rum Bar by Richard Sandoval — By Chef Forest Hamrick Toro Latin Restaurant & Rum Bar located at TPC Scottsdale overlooking the 18th green offers its regular dinner menu along with a holiday entrée of adobo turkey roulade with Peruvian stuffing, pumpkin puree and haricots verts with toasted almonds ($ 36).

Recipe: Lemon and honey - flavoured chicken with zebra tomatoes and haricots Author: Style At Home