Hey, there. It’s time for another free book drawing. I have copies of “Bean Appetit: Hip and Healthy Ways to Have Fun with Food,” by Shannon Payette Seip and Kelly Parthen, with Carisa Dixon.
Also, I have a sweet little tome called “Simple Comforts: 50 Heartwarming Recipes,” by Sur La Table. Love it.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Include your street address and tell me which book you want.
I cooked a bunch of stuff this weekend, including Green Beans with Sage and Hazlenuts, from www.epicurious.com.
It called for fresh sage, to be blackened, but I only had dried on hand. I put a bunch of it in with the oil to infuse the flavor, but I didn’t get to try the blackening process. Oh, well. The beans were good. I used the ones I grew and froze over the summer. They were a little soggy, so I put them in the toaster oven for about 10 minutes after they thawed in the microwave.
Here’s the recipe as I made it.
Heat a large skillet over medium-high heat. Heat butter and oil, then cook sage until you can smell it, 1 to 2 minutes. Add garlic and cook until golden, about 2 minutes. Add beans and salt; toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated, 3 to 4 minutes. Season with salt and pepper. Sprinkle hazelnuts on top and serve.
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