"Bob Muncie" > wrote in message
...
> koko wrote:
>> These are so stinkin' good. First things first.
>> http://i30.tinypic.com/34sfrip.jpg
>>
>> Gathered ingredients. http://i31.tinypic.com/206yihh.jpg
>>
>> Started the green beans cooking.
>> http://i31.tinypic.com/213kzmu.jpg
>>
>> Added onion and garlic. http://i29.tinypic.com/4izwqo.jpg
>>
>> Then the tomatoes and spices. http://i30.tinypic.com/a4n4lc.jpg
>>
>> Plated. http://i32.tinypic.com/33ksqhd.jpg
>>
>>
>> Got together the ingredients
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Green Beans with Tomatoes
>>
>> vegetables
>>
>> 1/3 cup olive oil
>> 1 1/2 pounds green beans
>> 2 cloves garlic; peeled and chopped
>> 1 medium yellow onion, peeled; cut into thin rings
>> 4 small ripe tomatoes, 1 lb peeled; seeded, chopped
>> 1/4 cup chopped Italian parsley
>> 4 1/2 tablespoons red wine vinegar
>> 1 1/2 teaspoons dried oregano
>> 1/2 teaspoon Salt
>> 1/2 teaspoon freshly ground black pepper
>>
>> Heat the olive oil in a heavy skillet, add the beans and cook,
>> stirring and tossing constantly, until beans are about half-cooked
>> and become bright green.
>> Reduce heat and add garlic and onion. Cook, stirring, for 1 minute.
>> Add tomatoes, parsley, vinegar, oregano, salt and pepper, and continue
>> to cook, tossing occasionally, for about another 5 minutes or until
>> sauce is slightly reduced. Serve immediately, or cool and serve at
>> room temperature.
>>
>> Notes: The Silver Palate Cookbook
>>
>> Yield: 6 servings
>>
>>
>> ** Exported from Now You're Cooking! v5.84 **
>>
>> And that's that.
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 09/06
>
> That's a pretty plate.

Pretty plate is all... the dish sucks... another of her cook by numbers
recipe book dishes.
The tomatoes aren't ripe, flavorless pink cardboard, they should have been
peeled (canned tomatoes would have been better than that stupidmarket
cardboard). Everything was cut into bite size pieces, so for this type of
dish the grean beans should have been sliced too instead of hanging off the
plate, especially those large green beans that will need a knife to eat
because they're certainly not cooked to tender firm, they're raw! And
everything looks less than half cooked, looks absolutely raw (if properly
cooked the greenbeans would be bright green rather than sage gray, and there
is no sauce, what happened to the sauce. A vegetable dish like that
shouldn't be plated solo, belongs in a serving platter or plated on the side
of a dish with meat and a starch, minimally on a bed of rice. Like I said
previously, Koko has *zero* kitchen talent... without those recipe books
she'd have to dine at the local soup kitchen.