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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Famed chef Mario Batali: A winning summer combination: FRESH BEANS AND PESTO GENOVESE

By Mario Batali





JewishWorldReview.com | Fresh fagiolini, or haricots verts as they're known in Italy's neighbor to the north, are some of the best indicators that summer has reached its peak.


Because green beans are harvested when young, the pods are tender and edible. In Italy, they're often cooked until just soft and simply dressed with extra virgin olive oil, salt and pepper. At my New York restaurant Otto, we serve blanched green beans with sweet charred Vidalia onions, olive oil and orange juice. That hint of acidity in the OJ heightens the freshness. In this recipe, I spice the beans up a bit with red chili and red wine vinegar.


Green beans are available year-round but they are at most delicious during the summer. Rather than packaged beans, try to buy beans that are sold loose in order find the freshest pods.


What we commonly think of as "pesto" is only one variety of the sauce. Pesto Genovese is the basil pesto native to the northwesterly Ligurian coast. This recipe is a riff on the Genovese version in which I use almonds rather than pine nuts and add fresh marjoram, one of my favorite summer herbs.



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Fresh green beans are delicious on their own (even raw), but this takes them to the next level.





CHARRED GREEN BEANS WITH ALMOND MARJORAM PESTO


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 8 to 10 as a side dish


Pesto:


  • 2 garlic cloves

  • 1/2 cup fresh marjoram leaves (or use oregano leaves)

  • 1/2 cup fresh basil leaves

  • 1 teaspoon salt

  • 1/2 cup extra virgin olive oil

  • 1/2 cup sliced blanched almonds



Beans:


  • 3 tablespoons plus 2 tablespoons extra virgin olive oil

  • 2 pounds fresh young green beans, trimmed

  • 5 garlic cloves, halved

  • 1 small fresh hot chili, cored, seeded and minced; or 1 teaspoon hot red pepper flakes

  • 6 tablespoons red wine vinegar

  • 2 tablespoons sugar



First, make the pesto: Combine the garlic, marjoram, basil and salt in a food processor, and process until chopped. With the machine running, slowly add the olive oil in a thin stream. Add the almonds and pulse to form a smooth paste. Taste for seasoning, and set aside. (This pesto will keep for 1 week in the fridge if the surface is covered with a layer of oil.)

Heat a 12- to 14-inch cast-iron skillet over high heat. When it's hot enough to evaporate a bead of water, swirl 3 tablespoons of the oil around in the skillet. Add half of the green beans and saute for several minutes, stirring constantly, until they are just tender and starting to turn dark brown in spots. This should look and feel like a stir-fry. Transfer the beans to a plate, but keep the pan on the heat. Repeat with the remaining beans and set them aside.

Add the remaining 2 tablespoons of oil to the skillet. Add the garlic and chili, and cook for about 1 minute. Add the vinegar and the sugar, and let it sputter for 10 seconds. Then return the still-warm beans to the skillet and stir until they are coated and hot.

To serve, spread a thin layer of the almond pesto on a platter. Then pile the beans up and spoon more pesto over the top. Serve warm or at room temperature.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.