Monday, August 2, 2010

Delicious Side Dish!


Tenderloin Steaks with Chimichurri Sauce
Roasted Cauliflower
Laura's Syrian Green Beans


I just pan sautéed two small fillets and garnished with leftover chimichurri sauce (see earlier post for recipe) that I had in the fridge.

Roasted Cauliflower

1 head cauliflower broken into pieces. Toss with juice of a lemon, some olive oil, garlic salt and pepper. Spread on baking sheet and roast at 450 for 20 minutes, then turn the cauliflower pieces for another 15 minutes. Throw some Parmesan cheese on before serving.

Laura's Syrian Green Beans

The following recipe is from a fantastic local cook and you can find her very cool cooking blog at:

Recipe......and directions are in her words from her blog:

Laura's Syrian Green Beans

1 lb green beans
1/2 onion, chopped
6 cloves garlic, sliced
1 can petite diced tomatoes
1/2 cup olive oil (don't skimp here)
couple fat pinches sugar
salt and pepper to taste
half a lemon

Ok, it looks like a lot of olive oil, but trust me. Heat the olive oil in a big pan. Add the onions an cook for a few minutes until softened. Add the green beans, cook a few more minute, then the garlic, and cook yet a few more minutes. Now add the tomatoes, juice and all, and the sugar. Cook over fairly low heat for about 35 minutes, or until the green beans are soft, and almost starting to fall apart. You are not looking for crunch here. It should all be melded together, stewing in delicious olive oil. Mmmmm. Trust me and make it, it is like crack. You'll keep going back to fridge to sneak more bites, and it is even better the next day.

She is SO right—these beans are addictive!!

1 comment:

  1. again, this looks like a delicious dinner, Cookcat! thanks for the plug for that (other) fantastic local cook! she tells me she will be updating her blog soon!