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blanching green beans

In technique on July 31, 2009 at 12:55 pm

today we are blanching here at icf. get your mind out of the gutter. blanched, as far as i’m concerned, is the only and best way to eat green beans. and since they are everywhere at this time of year, what better to do than blanch up a pound or two?

blanching keeps green beans crisp, bright green and flavorful and makes them perfect for salads or just plain munching.

so let’s get down to business. you’ll need a pile of green beans, trimmed. (this means cutting off the icky dry ends. some people trim off both ends, but if it’s fresh and pretty-looking, i usually leave on the end with the skinny little tail. that’s opposite from the end that was attached to the plant. don’t ask, i get it from my mother.)

blanchtrim

(isn’t our cutting board pretty?!) and you’ll need a bowl of ice water (with ice cubes floating in it, please) and a pot of boiling salted water.

blanchicebowl

blanchboil

throw the beans in for literally 2 minutes. or 1 and a half. too long and they get mushy. ew. then immediately plunge them into the ice water. this step is what seals in the crisp, the green and the yum.

blanchshock

today i’m serving my blanched green beans with a sliced tomato, some canned tuna, broccoli and a couple of new potatoes on a bed of spinach with feta for a salade pseudo-coise. if only i had a hard boiled egg around the joint.

saladlunch

why would you ever buy your lunch?!

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