Made :: Almond Cakes and Green Beans with Snail Butter

Okay, I'm slowly recovering from my "missed meeting David Lebovitz opportunity." Cooking from his new cookbook, My Paris Kitchen, is helping, plus it's a lot of fun. So far I've made Green Beans with Snail Butter (no snails are involved,) Almond cakes with browned butter, Croque-Monsieur, and tonight Individual chocolate cakes with dulce de leche and fleur de sel. gotta share these with the neighbors though, too many sweets in my house is no bueno.
Everything has been delicious. My husband can't stop eating the mini almond cakes. I think I may have browned the butter a little too long, but they really are the perfect little tea or coffee cake.

The green beans though are my favorite... so far. The recipe is simple and can easily be adapted to your liking.

Green Beans with Snail Butter (adapted from My Paris Kitchen by David Lebovitz)
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1/2 lb. or so of green beans, tips removed
2 Tbsp of unsalted butter
1/2 cup of fresh flat leaf parsley
3 cloves of minced garlic
1 tsp of kosher salt
ground pepper (fresh if you have it)
any other seasoning you might like, just try not to over season

Put a steamer basket that fits into a saucepan. Add enough water so that it reaches the bottom of the steamer basket. Cover and heat until the water is at a low boil. add beans and steam until tender, 8 to 10 minutes.

Remove the beans from the basket and allow them to drain on a kitchen or paper towels.

In a large skillet melt butter over medium to high heat. Add garlic and cook until it begins to brown, 2-3 minutes. Stir in parsley, salt, and pepper. Add green beans and stir until the beans are cooked to your liking (I like mine a little crunchy still, so this part was very quick) and coated with the garlicky butter. Serve and enjoy.

xo, jen
note: according to david the snail butter simply refers to the garlicky butter that is often used when baking snails.

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