{"id":11509,"date":"2012-10-07T05:00:54","date_gmt":"2012-10-07T12:00:54","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=11509"},"modified":"2019-10-19T07:38:17","modified_gmt":"2019-10-19T14:38:17","slug":"stephanies-magic-beans","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=11509","title":{"rendered":"Stephanie’s Magic Beans"},"content":{"rendered":"

These beans must have come from Jack’s beanstalk.<\/strong><\/span><\/p>\n

So, we were visiting Chicago and our newest grandson a few months ago.  I have mentioned before what wonderful restaurants there are in the city. We have been trying to get reservations at The Girl and the Goat for almost a year now. Every time we are there, I call only to find out that there are no tables available.<\/p>\n

The Girl and the Goat is owned by Stephanie Izard, Top Chef winner of Fourth Season. She now has her own restaurant. To make a long story short when I was googling around, I found everyone mentioning her Magic Beans that are served in the restaurant. Lo and behold there’s a recipe staring me in the face from Rosie O’Donnell’s show and there is Stephanie, in person, looking at me and asking me personally to come to her restaurant; and I’m thinking “if you want me there, why can I never get a table”. Well, it wasn’t quite like that but she was making the recipe for her magic green beans with an aioli drizzled over the top.<\/p>\n

So what am I to do but rush out to the nearest store, get all the ingredients and make them for dinner to go with our steel-head trout — I did and they were just as wonderful as everyone said. I don’t think my green beans were as fresh as they could have been and the next time I would use haricot vert (tiny French green beans) or at least make sure my green beans were as fresh as they could possibly be.<\/p>\n

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I’m still determined to get into Stephanie’s restaurant and after I get my two new knees and we head back to Chicago, I will be calling months in advance for a table for four because I want to try these Magic Beans from the source of the recipe.<\/p>\n

UPDATE: I do these green beans a lot and when we go to Chicago is one of the recipes my daughter-in-law, Missy always request that we make.<\/span><\/strong><\/p>\n

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All the ingredients except for the mayonnaise.<\/p>\n

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The aioli was a quick mix of ingredients. We used a light olive oil mayonnaise.<\/p>\n

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The chopped cashews were a great addition to this dish.<\/p>\n

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The green beans get a quick saut\u00e9 and then some of the marinate is added.<\/p>\n

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Some of the aioli gets added to the pan and then more can be added after plating.<\/p>\n

I had a hard time understanding the recipe directions so I rewrote the directions a little.<\/p>\n

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Stephanie's Magic Beans<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgreen beans<\/span>\n\t\t\t\t\t\t\t\t\t\tcleaned and blanched<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tvegetable oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tor more shallots<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgreen bean dressing<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\troasted Cashews<\/span>\n\t\t\t\t\t\t\t\t\t\tI used salted<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
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    Green Bean Dressing<\/h4>\n\t\t\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfish sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tTamari sauce<\/span>\n\t\t\t\t\t\t\t\t\t\tor soy<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tDijon mustard<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tSriracha Hot Sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclove<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\troughly chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tRice Bran oil or vegetable oil<\/span>\n\t\t\t\t\t\t\t\t\t\tI used Olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
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      Aioli:<\/h4>\n\t\t\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYields: 1 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tof the green bean dressing<\/span>\n\t\t\t\t\t\t\t\t\t\tfrom above<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tmayonnaise<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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        Instructions<\/h3>\n\t\t\t\t
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        1. \n\t\t\t\t\t\t\t\t\t\t
          For the green bean dressing combine the lemon juice, fish sauce, Tamari sauce, Dijon and sriracha. Transfer to blender, add garlic and emulsify with the 4 oz. oil. I whisked and did not use blender.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        2. \n\t\t\t\t\t\t\t\t\t\t
          For the aioli, whisk together the 1\/3 cup of green bean dressing and 1 cup mayonnaise until well blended. Set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        3. \n\t\t\t\t\t\t\t\t\t\t
          To prepare green beans. I blanched my green beans in boiling water for about 3-4 minutes then cooled in ice water. This step was omitted from her recipe but I thought it would make the green beans more tender. Heat about 1-2 tablespoons of oil (extra) in a frying pan. Add the green beans and some sliced shallots for flavor. Add enough vinaigrette to coat the green beans. Let steam until they start to look tender. (*Note: lately I have been skipping the blanching part of recipes because seems like I end up overcooking green beans once I start saut\u00e9ing them.)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        4. \n\t\t\t\t\t\t\t\t\t\t
          Add a handful or two of cashews for flavor. Season with salt and pepper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
          \n