Stephanie Izard on the Rosie Show

Having missed the chance to see any of her TV appearances I made sure to catch her appearance on Rosie this afternoon.  I admire Stephanie for her support of  local and sustainable agriculture in the Chicago Region. On top of that, she has promoted the Chicago food scene like nobody else in years! Chef Izard’s Girl and the Goat restaurant was awarded the 2011 James Beard Award for Best New Restaurant and she also authored Girl in the Kitchen. In 2008, she was the winner of the fourth season of Top Chef on Bravo. She is the only woman in eight seasons to have won Top Chef!

With all of the bad press about the corruption in Illinois as well as the TV dramas that depict Chicago as basically a cesspool, it is refreshing to see a positive spin on Chicago. In many ways, and this is especially true in the local food movement, Chicago in in the forefront and is a trendsetter! Stephanie Izard is there setting the trend!

On the Rosie Show, Stephanie cooked her green bean recipe, sauteed with fish sauce vinaigrette and cashews. I will have to try them next time that I am up in Chicago since they looked great! Here is the recipe from Stephanie’s website

green beans
4 fl oz. oil
green bean dressing
cashews (or another nut if you prefer a different one)
green bean dressing
yields 2 cups

4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic

combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.
yield: 1 cup

1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together

1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.

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