Kit Henshaw, co-owner and business manager of Harrison’s, is also a successful One on One client.  She has begun adapting some of Chef Harrison’s recipes for publication.

Eleven years ago, Farmer Mark from Tait Farm had a bumper crop of freshly grown green beans and showed up at our back door with them.  Harrison created this recipe for them and officially & deliciously launched our local foods menu.

FRESH GREEN BEANS GORGONZOLA

A specialty of Harrison’s Wine Country Grill & Catering

1   pound         Fresh Green Beans

½  cup             Gorgonzola Cheese – crumbled

1   cup              Walnuts – whole

1   cup              Rice Wine Vinegar

¼  cup             Canola Oil

¼  cup             Sugar

1   tsp                Salt and Pepper – to taste

  • Blanch the green beans**
  • Combine vinegar, oil, salt and pepper and whisk until fully blended
  • Place cool green beans, gorgonzola crumbles and whole walnuts (which may break apart) in a bowl.
  • Toss with the dressing

Voila!  Delicious, colorful, and good for you too!

**Blanching Fresh Green Beans: Rinse green beans and snap off ends. Make sure all the pieces are similar in length so they cook evenly. For about 1 lb. of green beans bring 1 gallon of (16 cups) of water to a boil. Add one tablespoon of salt. Plunge the green beans into the boiling water. Let boil for at least 3 minutes. Depending on the size of the green beans this should be 3-5 minutes. Check for doneness. Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down. Drain/dry the beans well before using. A rule of thumb is the beans should spend as much time in the cold water as in the hot.

From Chef Harrison Schailey

Harrison’s Wine Grill & Catering

1221 East College Avenue (in the Hilton Garden Inn)

State College, PA 16801

www.HarrisonsMenu.com

814-237-4422

 

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