A day behind on this. But such is life. This was the “extra” recipe for the month. Essentially steamed green beans treated in the same way as escargot – that is with butter and a lot of garlic. Ok, with a bit of parsley and some salt and pepper.
I knew that it could be a challenging pairing, so I went with chicken roasted with some rosemary and lemon, and a lemon, garlic, honey and soy glaze. A degree or two of separation.
Don’t let the photos fool you. Pretty much an epic fail. Maybe my beans weren’t that great. Dunno. But when your dining companion can hardly keep the beans down. Not so good! ( there is pie and ice cream – thank goodness!!).
So, not a fan. And the reaction notwithstanding, I think that a fabulous vegetable doesn’t really need this treatment. Snails/escargot -sure! I’ve had lobster chunks served with this treatment. Fabulous!!! I’m a veggie fan, so this won’t get a nod from me. I’d rather have them prepared a bit more “naked”. Im actually happy with just a bit of grey salt, sand butter!
I’m sure others have had better experiences. You can find them here.