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Journal

Share This Dish: with Chef Jenn Louis

keith kreeger

Share this dish: with Chef Jenn Louis from Ray Restaurant in Portland, OR

We're so excited that Chef Jenn Louis is sharing her recipe for Haricot vert with Ras al Hanout from her Book of Greens in our very first installment of Share This Dish. 

Jenn Louis is one of the hardest working and inspiring chefs we know.  We first met Jenn while she was in NYC prepping for her dinner at the James Beard House.  She makes amazing food, is super-inspiring and we feel privileged to call her both a friend and a client here at KK Studios.

We can't wait to try her new restaurant, Ray, where Jenn celebrates Israel's diverse cultures and culinary traditions with a modern, seasonal menu imbued with a straightforward, full-flavored style.

Jenn's recipe for Haricots vert with ras el hanout is below...

Get all of Jenn's Recipes by purchasing her Book of Greens at Bookpeople!


Haricots vert with ras el hanout
Serves 4
 
1 pound cleaned haricots vert or green beans
1T ras el hanout
1 1/4 t kosher salt
½ c roasted cashews
24 leaves mint
2 firm apricots, cut into thin wedges
½ c cilantro vinaigrette, recipe below
 
Place oil in a medium pan and heat over high flame until oil reaches 350 degrees. Add haricots vert and cook until tender and golden, about 30 seconds to 1 minute.
 
Lightly drain beans, then toss with remaining ingredients. Adjust ras el hanout and salt to balance flavors. Serve immediately.

Cilantro vinaigrette
Makes: 2 ½ c
 
1/2 bunch cilantro, with stems
1-inch peeped ginger root
½ c lime juice
½ c orange juice