Wednesday, January 24, 2007

A couple of good 'uns

Yesterday I did my fair share of complaining about various recipes that I tried out this past weekend. Today I will not complain. Today I will praise (mostly).

Both recipes are brought to you by the good folks at Everyday Food

First up: Mushroom Ragout

Serves 4

In a large skillet over medium-low heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add 1 small minced shallot; cook, stirring, until soft, about 5 minutes.

Raise heat to medium. Add 1 1/2 pounds small white mushrooms, halved; season with coarse salt and ground pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.

Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.

Add 1 teaspoon minced fresh thyme and 1/4 cup dry red or white wine, or water. Cook until skillet is almost dry, 1 minute. Serve hot.

I could've eaten the whole bowl of this in one sitting. Yes, it was that good. But I do so love a good mushroom dish ...

Next up: French-cut green beans with dill butter

Serves 4; Prep time: 15 minutes; Total time: 30 minutes

2 tablespoons butter
1 pound French-cut green beans
1 tablespoon chopped fresh dill (or 1/4 teaspoon dried)
Coarse salt and ground pepper

To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.

Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.

Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.

Per serving: 86 calories; 5.9 grams fat; 2.1 grams protein; 8.1 grams carbohydrates; 2 grams fiber

Note: You can substitute a 10-ounce package of frozen beans for fresh beans; cook according to package instructions. (which is exactly what I did)

Personally, this wasn't a great dish. It is just green beans. With some butter. And some dill. Big woop. I skipped the whole butter and water deal, just steamed the beans and tossed them with a teaspoon (maybe two) of butter and the dill. That's it, that's all.

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