Wednesday, April 10, 2013

This Is Not A Cake Recipe

You're supposed to be getting a post with a recipe and fabulous pictures of the wonderful cake I made today.

But you are not. 

There will be no cake today.

Not because the cake doesn't taste wonderful. Because it does. It is delicious.

But damn if it isn't UGLY.

It's just not picture worthy. 

So we will eat it...and I will make another one.

A pretty one. For pictures.

Later. Maybe next week.

And today you get green beans. 

GREEN BEANS! 

Really great green beans. I promise.



This is how you do it.

Nate Appleman's Roasted Green Beans with Pancetta and Yogurt*

1/2 cup whole-milk Greek yogurt
Juice of 1 lemon
Kosher salt
2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta
1 teaspoon caraway seeds
1 small red onion, diced
1 cup fresh parsley leaves
1/2 cup almonds, toasted and chopped

1. Preheat the oven to 500. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside.
2. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, put into the oven and roast until nicely charred and cooked through, about 13 minutes.
3. Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds.
4. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.

* This recipe was in the November 2012 edition of Food Network Magazine.



These green beans are amazingly good. 

Not as good as cake. But really good for a non-cake item. I could eat them every day. 

They are delicious hot. They are delicious cold. I promise.

Make some.



Oh yeah, I forgot to mention that I added mushrooms when I made this batch for the pictures. I roasted them in the oven until the "wetness" was gone. You don't need to add mushrooms to make these beans taste wonderful. I just wanted to try it.

Make something wonderful today!

Karen

Sharing here:

Shaken Together
Rattlebridge Farm
The Thrifty Groove
Jennifer Rizzo 

11 comments:

Corn in my Coffee-Pot said...

Oh my goodness...
I AM L.L.O.L!!! (LITERALLY LAUGHING OUT LOUD!)

Sometimes you blogger chicks just crack me up!!!

thank you for the laugh!
Pat

Little Miss Maggie said...

Wow, Karen, looks like something out Bon Apetit. Beautiful photography and it sounds yummy.

Bliss said...

I come for cake and I'm served green beans. Thank you for watching out for my diet. Darn you anyhow.

Bliss

paisleysummer said...

Looks interesting. I'll try to remember it for some time when I have to cook! x

Jane said...

I think I'm glad you didn't picture cake. I started a diet on Monday and I think looking at a gorgeous cake would have put me over the edge. The green beans do look delicious!!
Jane

Marigene said...

Karen, those beans look delicious...and who cares if the cake was ugly...the only thing that counts is it tasted good!

Lorraine Finkbeiner said...

Let them eat.....green beans? It may not work for Marie but it works for me! These look fabulous! We are eating LOTS of veggies here and I'm always looking for a good recipe. Great pics!

S said...

It is just as well there is no cake, I started a diet yesterday and cake is not on it. But green beans can be! Looks delish - I pinned it.

The Polka Dot Closet said...

Usually I would rather see an ugly cake over green beans any day, but I have to tell you.....Those green beans look fabulous!!

Carol

Rattlebridge Farm said...

I have many Bad Cake Days myself. lol I never know what to do with green beans, so your recipe is especially welcome. Delicious!

boulevardsg said...
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