My only amendment to the Bittman recipe is that whisking (that dear, feistier sister of stirring) helps with the butter incorporation. Also, watching the wine-plus-shallots mixture cook and reduce isn't much of a spectator sport, though if you're going to do it, you might as well have good company, and maybe cook something else at the same time.
For the haricots verts, all I did was saute them in some olive oil, along with a generous handful of toasted slivered almonds. We also sliced a loaf of French bread, and that was that.
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Oh hey, here's a picture I can share. I just bought two magnets for my refrigerator (see, that makes this blog-worthy), and this is one of them. I kind of want to collect the entire series.
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| By Erin Smith Art |
