Today I am celebrating two things, first, this is my 100th blog post and in honor of such I have a tasty giveaway (please see details below). Second, and MOST importantly, it's my son's birthday, so Happy Birthday, Andrew, you handsome devil, and one of the best sons a mother could ever have!
Chef, foodie, & birthday boy
We actually celebrated a little early with a delicious dinner on Sunday. In addition to the toothsome Brisket Braised in Porter (Brisket seemed an appropriate choice considering Andrew is a big fan of the CBS sitcom The Big Bang Theory -- other BBT fans will know why), Gruyere Potatoes, and salad, I also served green bean bundles that were a big hit. The beauty of all of these dishes is that they are make ahead - yay! I think a good side dish is often hard to come by, particularly where vegetables are concerned, so give this one a try and let me know what you and your guests think.
Green Bean Bundles Yields: 12 bundles
1-1/2 pounds green beans, washed and trimmed 1 stick butter 1/2 teaspoon dry mustard 1 teaspoon packed, dark brown sugar 1 clove garlic, minced 1/4 teaspoon kosher salt 6 slices of bacon, cut in half
Fill a large saucepan with wanter and bring to a rolling boil over high heat. Add green beans all at once and when water retruns to a boil, blanch for 3-4 minutes. Drain the beans and immediately run under cold water. Pat dry and place in an overproof casserole dish.
While beans are blanching, melt butter in a medium saucepan. Add mustard, brown sugar, garlic and salt. Pour butter mixture over beans in casserole dish. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F. Make bundles of green beans using between 8 and 12 beans depending upon size desired. Wrap a half slice of bacon around each bundle and secure with a plain wooden toothpick (do NOT use colored toothpicks, or the color will bleed onto both bacon and beans). Arrange bundles in a single layer in the same pan used for marinating.
Bake, uncovered for 35-35 minutes until the bacon is cook and the beans are roasted.
~~~~~~ GIVEAWAY DETAILS! ~~~~~~ I was fortunate enough to get one of the first issues of this excellent publication on women and their sacred cooking spaces. Now I want to share one with you.
Where Women Cook isthe newest quarterly magazine from the publishers ofWhere Women CreateandSomerset Studio. This premier issue features Ree Drummond, The Pioneer Woman; Robin Brown of Magnolia Pearl; Serena Thompson, The Farm Chicks; Mamma Agata's Cooking School on Italy's Amalfi Coast; CAKE, Celeste Shaw's newest restaurant & bakery…plus so much more! Creative storage ideas, eye-catching décor, delicious food and drink recipes, and inspirational stories will all be shared within the pages of this magazine.
To win this premier - certain to become a collectible - Winter 2010 issue, all you have to do is become a FOLLOWER of this blog and LEAVE A COMMENT at the end of this post. That's it!
The winner will be selected on Sunday, January 23rd and announced in my posting on Monday the 24th.