Recipe

Haricot Vert (in niçoise butter with shallots)

Ingredients

Green beans
Shallots (peeled and chopped)
Butter
Salt & Pepper
(ingredient portions vary based on desired servings)

Directions

Wash, trim tips and blanch green beans in hot water or steam them. Shock in ice bath. Melt butter until it foams and then turns brown. Add peeled and chopped shallots. Toss with beans to reheat. Salt and pepper to taste. Serve hot.

This recipe is from Susan Mundt of the "S-Cargot" Deli in Elberta, MI on Lake Michigan's shores up north! I asked why she loves cooking enough to serve it up for the discerning palate for a few hours a day. She replied, "I like the adventure in the kitchen. This is something I can share. The enjoyment of others keeps me going!" I scribbled down her Haricot Vert recipe as she told it to me after I bought her incredible spinach sausage and tasty peanut butter truffles. This is the old-fashioned way of passing along a good recipe.

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