Crostini, chips or radicchio leaves.
1/4 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice.2 tablespoons chopped tarragon.
On a baking sheet, toss the bread with 1 tablespoon of oil; season with salt and pepper.Bake for 8 minutes, until golden.Cool, then finely chop.
Transfer to a bowl; stir in the almonds..Meanwhile, on a rimmed baking sheet, toss the green beans with the remaining 3 tablespoons of oil and season with salt and pepper.
Roast for 20 minutes, stirring occasionally, until lightly browned.
Add the orange zest, orange juice, tarragon and basil and toss.The batter can be prepared ahead and the unbaked cakes frozen, well wrapped, for a few hours, or as long as overnight.
Bake the frozen cakes for 9 minutes, turn the baking sheet around, and bake for another 9 minutes or until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not overbake..Originally appeared: July 2012.Credit: Jen Causey.
Grilling a la plancha ("on the griddle" in Spanish) is an easy upgrade to your charcoal kettle grill or gas grill.A simple setup—a carbon steel plancha set over a grill grate—opens a world of possibilities.