Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Boil the beans in well-salted water until just tender, then shock in ice water and drain well.
Warm the butter and shallot in a saute pan. Add the beans and water.
Glaze the beans until hot and shiny, then season with salt, white pepper, and parsley.
Jason's Notes
Green beans should be vivid, buttery, and still feel alive. This is a small technique recipe, but it is exactly the kind of thing that makes a plate look professional.
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