Sautéed Green Beans and Cherry Tomatoes
Procedure
Chef Critique - Beans were cooked well, a little browing isn't bad
My Critique - I thought the browning caused the beans to shrivel a little bit
Group Critique - Good
- 1 Trim the stems from the beans; cook in boiling salted water for approximately 6 to 8 minutes, until tender. Shock the beans in ice water and drain. Chill until needed.
- 2 Heat the butter; add the shallot and garlic, and cook 2 minutes. Add the lemon juice and wine, and cook 1 minute more or until almost dry.
- 3 Add the beans; season and cook 2 minutes.
- 4 Add the cherry tomatoes and tarragon. Cook 2 minutes or just long enough to heat tomatoes.
- 5 Season with salt and pepper. Serve immediately.
Chef Critique - Beans were cooked well, a little browing isn't bad
My Critique - I thought the browning caused the beans to shrivel a little bit
Group Critique - Good