Monday, December 31, 2007

Mediterranean Roasted Green Beans with Slivered Almonds

2 tablespoons vegetable broth
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/4 lbs green beans, trimmed
freshly ground black pepper
2 tablespoons slivered almonds

1. Preheat oven to 425*.
2. Lightly oil a baking sheet and set aside.
3. Combine the broth, lemon juice and oil in a glass measuring cup.
4. Place the beans on the prepared baking sheet and drizzle with the broth mixture.
5. Spread the beans out into a single layer.
6. Roast for 8 minutes.
7. Remove the baking sheet from the oven.
8. Season beans with the salt and the freshly ground pepper, then stir and turn over.
9. Sprinkle with the almonds.
10. Roast for an additional 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned.
11. Serve immediately.

Horseradish Cream Whip:

We used this as a topping for smoked fish on crackers, it provides a light layer that will make other toppings like caviar or capers stay put.  We had a lot extra, so we're going to try it as a garnish/topping for a grilled/roasted fish dish...
1 1/2 cups heavy cream 

1/3 cup prepared horseradish, plus more to taste 
1 teaspoon finely grated lemon zest 
freshly ground white pepper

In a bowl, using a whisk or an electric mixer set on medium speed, whip the cream until soft peaks form. Stir in the horseradish, lemon zest, and white pepper to taste. Spoon into a bowl and pass at the table.