ISO: ISO Cathy Z, I just read the menu you posted in the menu section. A question: how do you do your

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joe

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green bean bundles? Is it too tortured? LOL, I'm serving green beans tomorrow with coq au vin and noodles. Usually I just buy the baby haricots verts from Trader Joes, blanch them at the last minute, season and slop 'em on the plate like an afterthought. I need inspiration.

The Chicken Dijonaise sounds simple and wonderful and it's on my list to try.

 
Easy, Joe- blanch some sturdy chives, wrap the raw bundles and steam. Do extras because

you might "lose" one or two. I do tie the chives around the beans. The other thing I do sometimes is to find large zukes or carrots and cut rings from the big ends- thread the beans through and steam that way but it is much more work than the chives. Sometimes I cut both carrot and zuke rings, thread zuke julienned strips through the carrot rings and carrot julienned strips through the zuke rings and steam- then plate one of each for color.

Yes, try the Chicken Dijonaise- it is really a good one.

Good luck!

 
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