1 pound fresh or frozen haricots verts (French green beans), trimmed
1/4 cup (1/2 stick) unsalted butter
1 shallot, chopped
3 cloves garlic, minced
Salt to taste
Freshly ground white pepper to taste
If you are using fresh haricots verts, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.
In a large sauté pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and sauté until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to sauté until all is hot throughout, approximately 2 minutes. Serve immediately.
From Holland’s neighbor Belgium comes La Dame Blanche, better known as the hot fudge sundae.
1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semisweet chocolate chips
1/8 teaspoon sea salt
1 teaspoon vanilla extract
In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools. Serve over 3 scoops of vanilla ice cream and top with whipped cream.
Source: Paula Deen at www.foodnetwork.com.