Recipe by Food and Wine Magazine, August 2009. Photo by Priscillakittycat.
2 pounds green beans
1 1/2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon chopped tarragon
1 tablespoon snipped chives
1/2 teaspoon chopped thyme leaves
1/2 pound cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve. The salad can be refrigerated for up to 4 hours.
Recipe from Diabetic Cookbook, Photo by Priscillakittycat
Low fat and light tasting, this Lemon Cheesecake sits well after strong main courses. A special recipe for dad when he feels like sweets…
Recipe by Cozinha Tradicional Portuguesa, Maria de Lourdes Modesto, Photo by Priscillakittycat.
Taken from Cozinha Tradicional Portuguesa, Maria de Lourdes Modesto.
Sometimes I get lazy and take a photo of the recipe instead of typing it out. But let’s forget about laziness and talk about the quality of Independence. The official date on which Brazilians celebrate their independence from Portugal is September 7. The year, if you’re interested was 1822. Everything happens for a reason and here we can say Brazilians got a few solid recipes out the relationship…not to mention lots and lots of land…and some breathtaking landscapes.
On another note, the cookbook, Cozinha Tradicional Portuguesa by Maria de Lourdes Modesto, is infallible. The book was given to me by a dear friend from Portugal more than 15 years ago and I treasure it. Check with Google and you’ll see that the 2002 edition is available for 59 Euros.