AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTUREKitchen Confidence Rating Scale:
Budget Rating Scale:
Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
Cook haricots verts, uncovered, in a large pot of salted boiling water until crisp-tender; 4 to 6 minutes. Drain, refresh under cold water and pat dry.
Dredge shallots in flour to lightly coat. Add grape seed oil to a skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.
Add green beans to the skillet, followed by a light coating of the dressing* and heat slightly. Sprinkle with crisp fried shallots and serve.
*If you have dressing leftover, keep it refrigerated for the next time!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
