Jacque is my all-time favorite French chef, who headed the tiny kitchen in my all-time favorite tiny French restaurant (that is no longer there). His talent was unmatched, and many of his dishes could not be found on any other French restaurant menu. He sometimes prepared zucchini this way, but it never was as good as his green beans!
Recipe By: Jacques Blanc, Chef, Le Pigalle Restaurant in the '60s
Serves: 4
1 pound fresh green beans -- cut in 3" pieces
1 tablespoon Olive Oil
1/4 cup finely chopped onion
1 clove garlic -- minced
1 large Roma tomato -- seeded and diced
Kosher salt and fresh ground black pepper
Cook beans uncovered in boiling salted water to cover until tender, about 12-15 minutes. Drain and immediately put into a bowl of ice water, or hold under cold tap water, to set the color. Drain and pat beans dry with paper towels. (At thhis point, beans can be prepared ahead, covered and refrigerated.)
In a large skillet, saute onion and garlic in oil about 5 minutes over medium-low heat. Add beans; toss to coat andseason with salt and pepper. Saute 3-4 minutes, stirring constantly. Stir in tomato; toss to coat and heat through. Serve immediately.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved