So we're on vacation which is making it difficult to find the time to post. I was all excited yesterday because we made the trip to a dockside restaurant and boat with camera in tow, only to have our 20 month old completely melt down before our eyes! So there we were...after a nice family day at the beach, showered, dressed ready for out on the town...walking past relaxed vacationers slurping down clams, cracking crabs and drinking ice cold tap beer out of clear plastic cups (basically my heaven on earth) and he decides he's simply not having it. I was so aggravated I could barely speak, but in his defense he's entirely off his normal routine. He had a horrible nights sleep (so did we all) and virtually no nap. So what were we thinking, right? I know... but in the spirit of vacation... we wanted to give it the old college try.
We literally ended up taking the kids back to the car and stopping at the seafood market for a quart of Manhattan clam chowder, fresh Nova Scotia halibut and salmon that we brought back to the house and grilled. I'm embarrassed to admit the ONLY photo I shot was of the green beans with shallot dressing we ate on the side. It's one of our favorite ways to prepare greens beans (prefer it with haricot verts) and/or asparagus anytime of year. So versatile...it's perfect for a summer picnic or along side the Thanksgiving bird!
Today's another day. We had a better nights sleep so Take Two! I'll bring along the camera and try my darnedest to get some shots! Wish us luck!
Haricots Verts with Shallot Dressing, Gourmet Magazine 1999
1 1/2 pound haricots verts (thin French green beans), trimmed (green beans shown here)
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons white-wine vinegar
1 shallot, minced
Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.