Best Haricots Frites Recipes

Haricots Frites image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds, 4 large handfuls, haricots verts - thin green beans, trimmed
2 tablespoons light in color oil, such as vegetable oil or peanut oil
2 tablespoons sesame seeds
Salt

Steps:

Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.
Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste.

Haricots Frites image

Yield 4 regular servings or 2 supersized servings

Number Of Ingredients 4

Salt
1 1/4 pounds (4 large handfuls) haricots verts (thin green beans), trimmed
2 tablespoons light-colored oil, such as vegetable oil or peanut oil
2 tablespoons sesame seeds

Steps:

Bring 2 inches water to a boil in a large skillet. Salt the water once it comes to a boil. Blanch the haricots verts in the boiling water for 2 minutes, then drain and run under cold water to cool. Pat the beans dry on paper towels.
Dry the skillet as well and return it to the heat over high flame. Add oil to coat the bottom of the pan. Add the beans to the hot oil and stir-fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle the beans with the sesame seeds and cook for 30 seconds more, to both toast the seeds and distribute them. Pile the fried beans onto a serving plate and sprinkle with salt to taste.

Celebration Burgers with Haricots Frites image

Provided by @MakeItYours

Number Of Ingredients 25

A fat drizzle of olive oil
1/4 pound smoky bacon, diced
2 large onions, thinly sliced
1 1/2 teaspoons mustard seed
1 small fresh bay leaf
1/4 teaspoon ground thyme
Salt and pepper
2 tablespoons sherry vinegar
1 rounded tbsp. (packed) brown sugar
2 pounds ground grassfed beef (80% lean)
2 tablespoons Worcestershire sauce
Kosher salt and pepper
A drizzle of olive oil
12 slices Comte or Gruyere cheese
1 large shallot, grated or minced
2 tablespoons white balsamic or white wine vinegar
1 rounded tsp. Dijon mustard
1 teaspoon acacia honey or other mild honey
About 1/4 cup EVOO
2 - 3 tablespoons tarragon leaves, chopped
Salt
6 cups mixed greens, such as baby romaine or baby leaf lettuces
6 brioche rolls, split and lightly toasted
1/2 cup cornichons, thinly sliced, or bread-andbutter pickle slices
Crispy fried onions, such as French's

Steps:

In a large saucepan, heat the olive oil over medium-high. Add the diced bacon and cook, stirring occasionally, until browned and crispy, about 5 minutes; remove with a slotted spoon. Pour off all but a few tablespoons of the bacon drippings from the pan. Add the onions, mustard seed, bay leaf and ground thyme to the pan; season with salt and pepper. Lower the heat a bit and cook, stirring occasionally, until the onions caramelize and are very soft and sweet, about 20 minutes. Add the sherry vinegar and brown sugar, then stir in the bacon and simmer, stirring often, until thickened, about 5 minutes. Discard the bay leaf. In a medium bowl, combine the beef and Worcestershire; season with kosher salt and pepper. Form 6 patties, thinner in the centers for even cooking. Preheat a cast-iron griddle or skillet over medium-high. Drizzle the patties with olive oil and cook, turning once, until browned, 7 to 8 minutes for medium-rare. During the last 2 minutes of cooking, top each patty with 2 slices of cheese. Tent the pan with foil to melt the cheese. In a large bowl, combine the shallot, vinegar, mustard and honey. Slowly drizzle the EVOO down the side of the bowl, whisking until blended. Add the tarragon and season with salt. Add the greens and toss to coat. Spoon lots of bacon jam on the bun bottoms; top with the sliced cornichons. Add the patties and top with the salad, some fried onions and the bun tops. Serve the burgers with the Haricots Frites.