Summer Vegetables
Summer Vegetables
Studio Nouvelles Images
Buy this Art Print at





Find the Best Cookware, Electrics, Gifts

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Green Beans the Way My Mother Made Them




"What was paradise, but a garden full of vegetables and herbs and pleasure?
Nothing there but delights."
~ William Lawson

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]




 Paquet De Persil
Paquet de Persil
Kruskamp, Janet
Buy this Canvas Transfer at






Your patronage of our affiliate partners supports this web site.  We thank you!


 Passageway in Provence
Passageway in Provence
Duvall, J.
Buy this Art Print at



Green Beans the Way My Mother Made Them

Cooking with Herbs: The Flavor of Provence
Cooking with Herbs:
The Flavor of Provence

By Michel Biehn, English translation by Josephine Bacon © 2001 Flammarion Inc.

“This is one of those perfectly simple family recipes that is so easy to make,
it never shows up in a cookbook. Yet it is so delicious that I strongly advise
you to hurry up and try it.”

Preparation: Top and tail 2 1/4 pounds (1 kg) of freshly picked firm and crisp green beans. String them if necessary, then wash and drain. Bring three quarts (3 liters) of water to a boil in a big pot. Add a handful of coarse salt and three or four large onions, skinned and diced – but not too finely. Boil the onions for at least 15 minutes before adding the beans. What makes this dish so delicious is the contrast between the nearly melted onion and the firm almost al dente green beans. Cook the beans for about 10 minutes, depending on their size. Taste them and if they are cooked but still firm, pour the contents of the pot into a colander. Leave to drain.
Arrange the onions and beans in a serving platter. Dot with fresh butter
or sprinkle with olive oil – both are delicious in their own way. Add the
juice of half a lemon and a good handful of freshly picked, finely-chopped flat-leafed parsley.


“Parsley comes with flat or curly leaves. I shall only discuss the former, since it is infinitely tastier. For me, the latter is inseparably linked with the sinister and far-too-small pat of butter – wrapped in gold-colored paper and inflexible from having spent too much time in the refrigerator – surrounded by three black olives and used to ‘garnish’ a vast array of cold cuts, spread out on a stainless-steel Louis XV platter.
In the wild, flat-leafed parsley bears a dangerous resemblance to another umbelliferous plant – hemlock. However, it is widely cultivated and sold everywhere, so you need not take the risk of picking the wrong plant while out for a walk. Parsley is well-known for its tonic, blood-purifying properties, its ability to reduce fever and increase blood flow; it is less well-known as a remedy for wasp- and bee-stings. Just crush a leaf between your fingers and apply the juice to the sting.
Parsley is a remarkable condiment that is used almost everywhere in the world. My mother never served a dish of vegetables, such as green beans, or a tomato salad, without generously sprinkling it, just before serving, with lots of chopped, flat-leafed parsley. And it was always my job to chop the parsley into a little mustard glass, using large kitchen scissors that my tiny child’s hands had difficulty in manipulating.”

Featured Archive Recipes:
Dooky Chase's French-Style Green Beans
Ginger Green Beans
Daniel Boulud's Oven-Roasted Vegetable Casserole
Grilled Vegetables with Provençal Vinaigrette
Portobello Napoleon of Grilled Vegetables
Roasted Vegetable Napoleons
Sauteed Greens and Garlic
Summer Vegetables with Three Sauces
Tangy Summer Vegetable Tian

Index - Vegetable Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 15, 2004.