For the Beans

  • 1 lb of Blue Lake Green Beans
  • 1 lb Yellow Wax Beans Kumquat gastrique

Kumqaut Gastrique

  • ½ lb kumquats sliced thinly and de-seeded
  • 2 cups orange juice
  • 1 cup champagne vinegar
  • 1 cup honey or agave syrup
  • 1 tsp salt

Fried Shallots

  • 2 cups thinly sliced shallots
  • ½ cup buttermilk
  • 2 cups A.P. flour
  • 2 T corn starch
  • 1 T onion powder
  • 1 T garlic powder

Turmeric Roasted Hazelnuts

  • 1 quart blanched hazelnuts
  • 4T turmeric
  • 1 T salt
  • 1 T Olive oil

Dijon Vinaigrette

  • ½ cup minced shallots
  • ¼ cup minced garlic
  • ¼ cup finely chopped parsley
  • 1 cup Dijon mustard
  • 1 cup champagne vinegar
  • ½ cup honey
  • ~1 quart canola oil
  • Salt and pepper to taste

Simple Aioli

  • 6-8 egg yolks depending on size
  • 1T Dijon mustard
  • 4 each cloves garlic confit or roasted garlic
  • 1T lemon juice or white vinegar
  •  ~1 quart canola oil
  • Salt and black pepper to taste.

First, blanch the beans. Bring a large pot of salted water to a rolling boil. Add the beans and cook for a minute and a half. Drain beans and place immediately into a bowl of ice water. Set aside. 





Next, make the kumquat gastrique. Mix all ingredients together in a small-medium size sauce pot. Lightly simmer for about 15 mins or until liquid is reduced by half and kumquats appear translucent. Remove from heat and let cool.

Next, prepare the shallots. Thinly slice shallots on a mandolin a place in a small bowl with buttermilk. Allow the shallots to marinate for at least 30 mins. In a separate bowl mix all dry ingredients together. After shallots have marinated, drain the buttermilk and dredge the shallots in the flour mixture. Remove shallots from dredge and place in fryer basket. Carefully shake the shallots around in the basket to allow any excess flour to fall off before submerging in hot oil. Fryer temp should be set to about 325 degrees. Fry shallots until they are lightly browned. Remove from fryer and season with salt immediately after cooking.

Then, prepare the hazlenuts. Place whole blanched hazelnuts in a small bowl and toss with olive oil. Add salt and turmeric and mix until the salt and spice have covered the nuts. Place nuts on a half sheet pan lined with parchment and bake at 350 F for about 8-10 mins or until golden brown. Remove from oven and allow to cool. Place nuts in a robo-coupe and pulse several times until nuts are broken up and coarse.

To prepare the dijon vinaigrette, add minced shallots, garlic, chopped parsley, Dijon mustard, champagne vinegar and honey to a large bowl. Slowly whisk canola oil into mixture until a slightly thick vinaigrette consistency is achieved. Finish by seasoning with salt and black pepper to taste. 

Finally, prepare the aioli. Add egg yolks, Dijon mustard, garlic confit and lemon juice to a blender. Slowly stream canola oil into mixture until a smooth aioli consistency is achieved. Finish with salt and black pepper to taste.

Final Plating Procedure
In a bowl, dress the cold blanched beans with the Dijon vinaigrette and place on desired plate or bowl for serving. Top the beans with small amounts of turmeric hazelnuts, fried shallots, kumquat gastrique and small piped dots of aioli. Garnish with picked chervil and finish with a small amount of maldon salt and fresh cracked pepper. Enjoy!