And the Julia Child festivities continue! As mentioned at the beginning of the week, Julia Child would have been 100 this month and celebrations are well under way throughout the blogosphere and food world. This week I thought I’d honor her in my own way, with this delightful and simple recipe as well as a Julia Child blog hop. What better way to show what an amazing influence she’s had than coming together in a sort of virtual potluck, all sharing our own takes on her now classic recipes.
I picked out this buttered string bean recipe (as usual the name sounds prettier in French:Â Haricots Verts a la Maitre d’Hotel) from Mastering the Art of French Cooking Vol. 1Â to pair with her poached salmon with cucumber sauce. Also I got these beautiful string beans at the farmer’s market! I thought it would be a nice side dish, but I have to be honest: I didn’t think it would be anything special. Julia, I’m sorry to have underestimated you. Something happens here in the way the butter and lemon juice are slowly added in turns to the blanched string beans. It creates a beautiful, flavorful sauce that’s reminiscent of chicken piccata, but also it’s own thing entirely. It’s a gorgeous side and one I’ll be making again and again.
I’m currently en route from New York back to Israel so I’ll be a little behind sending out my reminder email, pinning, and responding to questions/comments. Have a great weekend!
- 1 pound string beans or haricots verts, trimmed
- Salt and pepper
- 2 tablespoons butter
- Juice of ½ lemon
- 3 tablespoons chopped parsley
- Blanch the string beans: Bring a large pot of water to a boil and add the string beans. Cook for 2 to 5 minutes, until just tender but still a bit crispy (Julia says: "A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness."). Drain and rinse with cold water.
- Add the string beans to a wide saucepan and toss over high heat to evaporate the moisture.
- Season with salt and pepper and add ½ tablespoon butter and toss.
- Alternate adding the rest of the butter and the lemon juice gradually while tossing.
- Transfer to a serving platter and sprinkle with the parsley. Serve immediately.