Danny Smiles, chef de cuisine at Le Bremner in Montreal, brings us today’s fall dish. The Top Chef Canada Season 3 finalist’s Thanksgiving green beans are infused with the flavours of smoked bacon, roasted garlic, chicken broth, hot chili flakes and fresh chives and parsley. They get a little extra crunch from toasted almond flakes, and they’re topped with a perfect sunny-side-up egg and a generous sprinkling of Romano cheese. Who needs turkey with a side like that?
Thanksgiving Green Beans with Lardons
1 lb (450 g) green wax beans, cleaned topped and tailed
2/3 lb (300 g) double smoked bacon lardons
1 tsp (5 mL) roasted garlic
½ lb (225 g) sliced almonds
1 cup (250 mL) chicken stock
1 tbsp (15 mL) butter
1 tsp (5 mL) chili flakes
1/3 lb (150 g) Romano cheese
1 tbsp (15 mL) chopped chives
1 tbsp (15 mL) chopped parsley
Salt and pepper, to taste
Blanche green beans by boiling for 2 minutes, then dropping into an ice bath. In a pan on medium-high heat, fry the cubed lardons until fat is rendered. Lower heat and add the beans, roasted garlic and sliced almonds, cooking gently for around 4 minutes, until beans take on a vibrant green with some golden colouring. Add chicken stock and butter, increase heat again, and let reduce, around 3 minutes.
In a separate pan, fry an egg, sunny side up. Plate the green bean and lardon mix, then top with the fried egg. Sprinkle on the chili flakes, chives and parsley, then grate fresh Romano cheese over the dish, to garnish. Add salt and pepper to taste. Serve immediately.
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Danny used the Le Creuset deep frying pan for this dish. Visit rd.ca/openkitchen, for more fall recipes from top Canadian chefs, using Le Creuset cookware, this week. Then visit our contest page, where we’re giving away $1296 of Le Creuset goodies. Good luck!