What with all the delicious mushy orange things going into our feast
for Thursday, there seemed to be a derth of green,
crunchy things. The traditional dish is, of course, the Green Bean
Casserole, which can be good, but you know what? So
often in those casseroles the green beans are these sad, little limp
creatures that fail to excite.
As I daydreamed and perused at the Union Square Market last
Friday, my eye landed on the Flying Pig’s stall. Uncured
bacon? Crunchy green beans? Yes!
A real recipe begin taking shape when I saw our little rosemary
plant languishing on the window sill after lugging the
bacon back home. I’m not sure what it is about New York City
rosemary growing, but it gives me a black thumb. Each time
the guy who sells me the rosemary plant swears up and down
that it can be grown indoors in the city, and each time it slowly
shrivels, turns brown and expires. I’ve tried everything: more
water, less, more fresh air, less, cold air, warm air. And, yes, I
am one of those crazies who even tries singing to it and talking
to it in the hope that it might find the will to live. Alas! Unh
uh. Another one bites the dust.
But, before it leaves this world entirely, it will be the star of this
Thanksgiving dish in a warm and wonderfully fragrant
rosemary vinaigrette.
Consider involving your mini-chefs in your feast-making this
year. It will make their food taste even better if they have a
role in making it, and you will get to spend time together
making new family traditions. My daughter whisked the
dressing for this dish-such a simple thing. Later, my
husband and I overheard her telling her grandparents,
with a thrill of importance in her voice, on the phone how
she’d been “helping Mommy cook everything”.
Maybe now she can come up with a city rosemary-growing strategy.
Green Beans al Dente in a Luscious Warm Rosemary Vinaigrette
*1 T. Dijon mustard
*1 medium clove of garlic, finely minced
*2 t. fresh rosemary, finely minced
*1/2 c. extra virgin olive oil
*2 T. apple cider vinegar
*2 pounds of green beans
*5 slices of local, uncured bacon (optional, of course)
*salt and pepper, to taste
Cook the slices of bacon till nice and crispy. Chop and set aside.
Together: In a medium-sized bowl, measure out the vinegar, the mustard, and throw in the garlic and rosemary. Your mini-chef will give this a good whisk. Then Big Person will start very very slowly adding the olive oil as your mini-chef continues to whisk away. Add enough salt and pepper for your taste. When it’s all hanging together nicely, set the dressing aside and begin the green beans.
Big Person: Steam the green beans just till they turn bright green, remove them from the heat and, using tongs, place them in a serving bowl. You could also submerge them in an ice bath at this point, but who has the counter space or time when cooking this for a huge feast?
Next, pour the dressing into a small saucepan. Turn the heat on to medium-low, and whisk every now and again till the dressing is warm but not at all hot.
Together again: Big Person will pour the dressing over the green beans and sprinkle with the bacon if you’re adding it. Toss and serve immediately.
