So I recently had dinner@Legal Seafood Chestnut Hill. A side dish accompanying my arctic char caught my interest – string beans with Wisconsin soft goat cheese and hazelnuts. What got my attention was how well the hazelnuts paired with the string beans. Now of course, there’s the classic string beans almondine; so I figured this side dish was a play on that. However, I did think the pairing was an improvement. So I found skinned blanched hazelnuts at my local
Wegmen’s (also in Chestnut Hill) to see if I could make something similar at home.
http://www.epicurious.com/recipes/food/views/to-toast-and-skin-hazelnuts-14905 suggested roasting the nuts at 350
degrees for about 10-15 minutes (assuming skins on). So that’s what I did in my countertop oven, covering the skinned hazelnuts with aluminum foil to prevent them from burning.
My wife volunteered to help out doing the sauteed haricots vert (adding a little carrot along the way) and combining them with the roasted hazelnuts. In the meantime, I made up another batch of Iron Chef Morimoto’s BBQ sauce and cooked up ribeye steaks for my wife and I.
My wife and I both agreed this was a great side to have for this meal. Personally, I think the use of hazelnuts is a much nicer addition that the slivered almonds in the green bean almondine. Perhaps this might be something for me to think about for this year’s holiday meals.
Update (23 Sep 2017)
So we were going to have haricots vert with pan roasted duck tonight.My wife asked me if we could combine the hazelnuts with the haricots vert, but this time toasted at 300 degrees for minutes. Apparently, she much preferred this version.