Fresh Green Beans
Fresh Green Beans
By Michael Mech |
May 22, 2015 11:31 am
With farmers markets and farm to table taking center stage in food trends, this green bean recipe from Chef Mike Mech is the perfect take on fresh garden vegetables.
Click here to follow along with the full video.
1 LB. Fresh green beans, washed and trimmed
2 Tablespoons olive oil
2 Tablespoons Chopped Garlic
1/2 Cup white wine
3 Tablespoons stone ground mustard
1/2 Cup white wine
3 Tablespoons chilled butter cut in cubes
Kosher salt (to taste)
Fresh black pepper (to taste)
1
Steam, boil, or microwave Green Beans to a light stage of cooked tenderness.
2
In a sauté pan, add the olive oil and the chopped garlic over cook over medium heat stirring often until lightly golden in color. Add the white wine, and mustard, and reduce by 50% over medium heat, and starts to thicken. Remove pan from heat and slowly add butter, and stir until incorporated.
3
Transfer cooked green beans into the sauté and coat with sauce. Place in serving bowl, and sprinkle with kosher Salt, and ground black pepper to taste.
Michael Mech
Michael Mech was born and raised in the heart of small-town America in Blue Island,
Illinois. A bedroom community of Chicago, the town has a long and rich history to the
early 1860s. Perhaps this is why classical methods of preparation and vintage recipes influence his cooking and baking so strongly to this day.
Chef Mike has always been a booster to small-town life and bungalow living, but he’s no stranger to the big lights of the city. Mike has been featured in Chicago magazine, the Chicago Tribune, the Chicago Sun-Times, the New York Times, and recently in Who’s Hungry magazine. The Emmy-winning, PBS
television show Ask This Old House featured his home to restore the kitchen to its historical roots, and Mike demonstrated his culinary skills on the show.
A natural with the food landscape of Chicago, Mike served as the guide to the wide variety of cuisine of the Windy City to world famous chef David Rosengarten, as documented recently in Forbes magazine. Mike keeps a blog and website as The Bungalow Chef, where he shares “food
stories,” vintage recipes, and the “art of real, American cuisine.”
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