When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation.
This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.
There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching. I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!
Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
3 heads garlic
1/3 cup sliced almonds browned in 1 tsp butter
2 oz Pt. Reyes blue cheese, or other blue cheese
400 degrees F. for 15 minutes
Incoming search terms:
Some of you might think I’m posting this creamy blue cheese
dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear.
And, while I don’t have a great answer for that, I do have a “grate” answer.
That’s right, a cheese grater and a wedge of frozen blue
cheese is real the secret behind a perfect creamy blue cheese dressing. Not
only is crumbling blue cheese a messy operation, but those larger chunks sink to
the bottom, and don’t become one with sauce.
Using this technique produces a
dressing exploding with the funky goodness of whichever blue-veined cheese you
decide to use. I used a Maytag blue cheese, but any of the World’s great
blues, like Roquefort or Stilton, will work beautifully. I hope you give this
great method a try soon. Enjoy!
Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
*Please note: everything in this recipe is “to taste,” so
adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated