Caramelized Green Beans

Caramelized Green Beans

1 lb. (actually, just a little bit more...maybe 1 1/8 lb.) fresh green beans

1/2 lb. bacon

1/2 red onion, sliced

3-4 cloves garlic, minced or pressed

olive oil

2 Tbsp. sugar

2 Tbsp. soy sauce

1/2 tsp. Kosher salt

Lots of freshly-ground pepper

Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.

Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl.

Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it's cooled off a little. Pour bacon drippings out of pan (I keep an empty tin can around for this very purpose).

Use some olive oil and heat pan to medium-high heat. When the pan is hot...

--Add onions and garlic. Give them a quick stir and then...

--Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you're not cooking them until they're done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don't scorch. After one minute, drain beans in the colander in the sink.

--Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes.

--Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy.  Stir fry, for another 2 minutes.

--Add crumbled bacon. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.

La Madeleine Tomato-Basil Soup

Ingredients

4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed

4 cups tomato juice

12 - 14 washed fresh basil leaves, plus additional for garnish, chopped

1 cup whipping cream

1/2 cup sweet, unsalted butter, softened

Salt to taste

1/4 teaspoon cracked black pepper

Crusty bread (optional)

Directions

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches.

Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving. Garnish with more fresh basil and serve with fresh, crusty bread. Makes 8 servings.

Notes: When I don't have fresh basil I use 1 Tablespoon dried. You can also use half and half in place of the the heavy cream and cut back on the butter.