Thursday, July 22, 2010

Summer Flavors

A friend gave me green beans from her garden so this menu evolved:

Burgers with pepper jack cheese and carmelized onions
Green Beans a la Roquefort
Corn on the Cob

Green Beans a la Roquefort

If you hate all things blue cheese, read no further. This is a rather pungent green bean side dish due to the strong flavor of Roquefort cheese.

½ cup olive oil
2 T red wine vinegar
1 T lemon juice
¼ t Worcestershire sauce
½ t minced garlic
1 anchovy fillet mashed (or 1 t anchovy paste)
3 oz Roquefort cheese
2 lbs. green beans, trimmed
1/3 cup toasted pecans or walnuts
black pepper

Whisk together first five ingredients, then mash in the roquefort cheese, add some pepper.

Cook beans until crisp tender or how you like them—I like them a little more tender but some people like really crisp beans—so suit yourself! Cool beans quickly in ice cold water to retain their bright color.

Toss with ½ cup dressing adding more if you want. Toss with nuts and some more black pepper to taste. Let sit to allow flavors to develop. Can eat these at room temp or even heated a bit in the microwave right before serving. Husband likes them warmed as he says it intensifies cheese flavor—not for faint of heart!

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