1 TBSP butter
1 clove garlic (minced)
2 cups radishes (trimmed and halved)
1 1/2 cups fresh green beans (trimmed)
1 TBSP soy sauce
1 TBSP brown sugar
1 TBSP sriracha
2 TSP lemon juice
2 TSP lemon zest
1/3 cup fresh basil (loosely chopped or torn)
salt and pepper
I have been somewhat of a delinquent lately. Between Stampede shenanigans, a house boating trip and long weekend in Saskatoon, my daily fruit and veggie intake had taken a little dip. Hence, green beans and radishes to the rescue. Not really sure why, but my love of cooked radishes continues to grow stronger with each passing week. I’m pretty sure that the only thing I love more than radishes right now is Dawson’s Creek.
3 TBSP butter
2 cloves garlic
2/3 cup white whine
3 TBSP tomato paste
1 TBSP balsamic vinegar
1 TSP cayenne pepper
1 TSP brown sugar
zest of 1 lemon
salt and pepper
4 cups fresh green beans (trimmed)
2/3 cup bread crumbs (crushed rice crackers to stay gluten-free)
1/2 cup parmesan cheese (finely grated)
Today marks the beginning of my official Top Chef Canada, thirteen week, cooking venture. With the show’s season two premiere looming over my head (only mere hours away now!), I have been tasked, by Food Network Canada, with the challenge of taking one dish from each episode and trying to recreate it at home.
What scares me is not having to try and recreate something. What scares me is the fact that viewers can vote online for the dish I have to try and recreate. You and I both know that they’re going to vote for the weird crocodile steak, or raccoon filet, or goldfish caviar, etc….You get my point. Nonetheless, I shall try my best to persevere regardless of appointed dish.
In honour of committing myself to being ridiculously stressed out in my kitchen for the next thirteen weeks, I’ve whipped up a very simple, yet delicious, and surprisingly inexpensive, dish at home this weekend. Green beans are totally where it’s at!
Start off by preheating your oven to 425 degrees. melting the butter over medium-high heat in a large pan. Once the butter is melted and starts to bubble, add the garlic and the wine. Reduce to medium heat and let simmer for 10 minutes. Next, place the following five ingredients in the pan and stir to combine. Let the sauce cook for another five minutes. Take a taste, then add some salt and pepper.
Once the sauces done simmering, place the green beans into the pan and toss to coat. Remove from heat and let sit for the moment. Combine bread crumbs, or rice crumbs (is that what you call them?), in a small mixing bowl. This next part of the recipe will kind of be like ‘Choose Your Own Adventure’…
- If you’ve been using an oven safe frying pan, sprinkle bread crumb mixture on top of the sauce-coated beans. Pop into the oven for 15 minutes, or until the cheese has melted and the topping looks crisp.
- If your frying pan is not oven safe, transfer beans and sauce to prepared baking dish, top with bread crumb mixture and bake in the oven for 15 minutes, or until the cheese has melted and the topping looks crisp.
Yes, I am aware that this was not nearly as exciting as a ‘Choose Your Own Adventure’ story…
Once the beans are done baking, serve, piping hot, to the table. Best served with hyacinth macaw. In lieu of that, some simple roasted chicken will do!
Total cook time…35 min
Top Chef Canada premieres tonight, at 8 p.m. ET/PT, on Food Network Canada. Head to FoodNetwork.ca after the show to help decide which dish from the season two premiere episode I have to recreate this week. Remember, do not vote for the hard ones!
- Top Chef Canada: Taking The Challenge Home, Week 8
- Top Chef Canada: Taking The Challenge Home, Week 7
- Lemon Rosemary Beer Granita
- Top Chef Canada: Taking The Challenge Home, Week 6
- Top Chef Canada: Taking The Challenge Home, Week 5
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Monday Night Supper Club
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States