“I was 32 when I started cooking; up until then, I just ate.”
Sometimes it is good to go into the past and make something that was popular ages ago, in this case, green beans almondine and what a great pairing with Boeuf Bourguignon, two classic dishes to share with friends add a good bottle of red wine, nice crusty dinner rolls, and a salad, a perfect night at a bistro dinner…I served the beef with buttered and parsleyed Cipriani tagliatelle pasta, very thin quick cooking noodles. Also consider roasted potatoes, roasted garlic mashed potatoes or any other favorite potatoes or noodles.
I did make Eric’s bourguignon with carrots. loved it and the link for his recipe is below along with the French Green Beans with Almonds at Serious Eats…what a nice retro dinner.