Humbled, honored, flattered, and just a teensy bit nervous, I thought it best to spend the next few nights making my meal and testing it out on various friends who could provide honest feedback and perform the occasional Martha stand-in. So I prepared the dishes several times, which means I have a fridge full of leftovers: the big fish, green beans with an almond pesto, and even a few stray steamed lemon cakes.
In other words, not exactly typical breakfast fare...
But a girl's gotta eat breakfast, especially on important days. So yesterday morning, up early for the taping, I made myself a show-day power breakfast with the leftover beans, cut short and topped with a poached egg. We all know leftovers taste better the morning after and they are almost without exception the ultimate egg vehicle, and that is how I arrived back to talking today about breakfast even though Martha has been the only thing on my mind for days.
• Tune in tomorrow, Friday March 9, to see the segment on Martha Stewart Show.
You'll see me all lit up under the lights, with my hands dirty, stinking of fish and garlic, in my happiest place: the cooking place. How did I make it through? Probably powered by those beans and poached egg.
Green Beans with Almond Pesto
1/2 pound haricots verts or slender green beans, trimmed
1 large clove garlic
1 cup lightly packed fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/3 cup blanched almonds, toasted and coarsely chopped
Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
Serve with a poached egg, if desired. See instructions here for poaching an egg:
• Buy the Book: Good Food to Share: Recipes for Entertaining with Family & Friends by Sara Kate Gillingham-Ryan with photographs by Ray Kachatorian, $19.47 at Amazon.
(Images: Sara Kate Gillingham-Ryan)
Recipe reprinted with permission from Weldon-Owen, a division of Bonnier.