My son's girlfriend brought me some capers to try for a
New Food To Me post-
thanks Rachel! These
Garlic-Caper String Beans are bursting with the big assertive flavors of fresh garlic and lemon zest, yet the capers hold their own and bring a fun briny/flowery taste to the mix. While I enjoyed this as a side dish my first bite had me thinking it would be great over pasta! I also feel this would make a good cold pasta salad with chicken for lunch. Any way you look at it, this is a tasty and different way to serve up some fresh string beans:@)
Garlic-Caper String Beans-
from Food Network
1lb fresh string beans, preferably yellow and green mixed, washed and trimmed
olive oil
3 cloves garlic
2 Tblsp capers, drained
zest of one lemon
juice of one lemon
S&P
- Boil beans in salted water until crisp/tender, about 6 minutes-I steamed mine.
- Chop the garlic and capers together.
- Add the zest of the lemon and mash everything into a paste-as best you can... They didn't mention adding a sprinkle of salt first, I'd try that next time.
- Saute in olive oil 2 minutes-I used at least 1 Tblsp of oil, if it looks dry (and probably will) add more.
- Add the lemon juice and bring to a boil. Add the string beans and toss until well covered-about 2 minutes.
- Season with S&P.
Eat well and have a happy day:@)
My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~ pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ leeks ~ shallots
