Magazine Cooking
Posted
Sat, 01/22/05
I keep receiving free issues of Cook's Illustrated Magazine, and I'm not sure why. I don't subscribe and they've never billed me, but there is always a little card attached to the magazine encouraging me to subscribe. The publication is very small (32 pages in the current issue), and while it's well done and rather elegant-looking, I don't need another magazine crowding my mailbox. I prefer Bon Appetit Magazine anyway as it has more content and a slew of recipes.
However, the new Cook's Illustrated contains tips, a special section about different cuts of beef with diagrams, reader's letters, information about gadgets and food articles.
There is a piece titled "Skillet Green Beans" by Julia Colin Davison which includes three recipes. This one sounds appetizing:
Garlic-Lemon Green Beans with Toasted Bread Crumbs
2 slices high-quality sandwich bread, each slice torn into quarters
Process the bread in a food processor to get fine crumbs, about ten 1-second pulses. Heat one tablespoon butter in a 12" nonstick skillet over medium-high heat; when melted add bread crumbs and cook, stirring frequently, until golden brown (three to five minutes). Transfer to medium bowl and stir in a 1/4 teaspoon of salt, 1/8 teaspoon of black pepper and the Parmesan cheese. Wipe out skillet. Add remaining two tablespoons of butter, garlic, and 1/4 teaspoon of salt; cook over medium heat, stirring constantly until garlic is golden (three to five minutes). Stir in flour, red pepper flakes and thyme, and then toss in green beans. Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about four minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly (about four minutes). Remove skillet from heat, stir in lemon juice and adjust seasonings with salt and black pepper. Transfer to serving dish, sprinkle evenly with bread crumbs and serve.
Sounds yummy. I'd probably throw in a handful of toasted slivered almonds for taste and texture, and maybe a few sliced mushrooms to make it even more interesting.
Tags: Food Magazines;
Garlic;
Side Dishes
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