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.
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
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.
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!
The Thrifty Groove