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C (P) S
Posts:
3,944
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(6 of 6)
Re: Green Beans with Toasted Walnuts and Chevre
Jun 18, 2009 10:27 PM
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> Also when i find it what else can I use it for as I'd hate to just let it sit in the pantry.
> Penny
Penny...I'm not Janet, but it can also be used in cookies, sweet breads, cakes.........I also keep Macadamia Nut Oil.
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Edited by 2932550 at 06/18/2009 7:28 PM PDT
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Penny
Posts:
1,260
Registered:
10/9/04
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(5 of 6)
Re: Green Beans with Toasted Walnuts and Chevre
Jun 18, 2009 5:46 PM
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Janet, delicious looking recipe. Will definitely make this except I'll have to find the walnut oil first. I've never heard of it before. I guess i should look for it by the olive oils or do I need to find a speciality store? Also when i find it what else can I use it for as I'd hate to just let it sit in the pantry.
Penny
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chopsticks are the reason the Japanese did not invent custard
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Angela P
Posts:
2,330
From:
Tennessee
Registered:
11/11/06
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(4 of 6)
Re: Green Beans with Toasted Walnuts and Chevre
Jun 18, 2009 4:10 PM
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I've never used walnut oil! I'll have to grab some this weekend and give it a try!
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~*~Angela~*~
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C (P) S
Posts:
3,944
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 6)
Re: Green Beans with Toasted Walnuts and Chevre
Jun 18, 2009 3:15 PM
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JANET..I KEEP WALNUT OIL IN MY PANTRY TO USE WHEN I MAKING A RECIPE FOR A GIFT BUT NEVER USE IT FOR ME AS I'M ALLERGIC TO WALNUTS......THERE ARE SOOOOOO MANY PEOPLE WHO DO LOVE IT\THEM THOUGH.
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>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
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Hey Lisa
Posts:
1,911
From:
Oregon
Registered:
9/27/06
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(2 of 6)
Re: Green Beans with Toasted Walnuts and Chevre
Jun 16, 2009 6:12 PM
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What an interesting recipe! I don't think I've ever seen walnut oil in the grocery store before but there are so many interesting varieties of oils (and vinegars too for that matter) that I might have passed it right by without noticing.
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Lisa
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Janet S.
Posts:
1,491
From:
Canada
Registered:
8/16/05
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(1 of 6)
Green Beans with Toasted Walnuts and Chevre
Jun 14, 2009 6:58 PM
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We had this recipe (from the current Fine Cooking magazine) with grilled salmon and warmed potato salad. Especially speedy since the beans are cooked ahead. The recipe called for the skinny French haricots verts, but I used what was available; the youngest thinnest regular beans I could pick at the market.
3/4 lb. haricots verts (green, yellow, or both), trimmed
1 Tbs. extra-virgin olive oil
2 Tbs. minced shallots
1/3 cup walnuts, lightly toasted and chopped
2 tsp. walnut oil
Freshly ground black pepper
2 oz. fresh goat cheese, crumbled (2/3 cup)
Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts.
Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.
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Edited by 2549249 at 06/14/2009 4:04 PM PDT
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