CINCINNATI - Get ready to eat because Morton's Downtown Restaurant Week is Aug. 6 through Aug. 12.
During this time, several Cincinnati restaurants will offer diners an individual three-course dinner for $35 or two dinners for $35 plus gratuity and tax.
Participating restaurants include Morton's, Jeff Ruby's ,Palomino, Nicholson's, Boi Na Braza, Istanbul Cafe, Nicola's, Washington Platform, Lavomatic, Trattoria Roma, Campanello's, Arnold's, Mixx Ultra Lounge, Local 127, Moerlein Lager House, Orchid's and The Palace.
To get in the mood, try making some of Morton's sauteed garlic green beans with the recipe below.
Morton's Sauteed Garlic Green Beans
These green beans are one of Morton’s most popular side dishes. They are simply elegant and easy to make. Start with fresh green beans, topped and tailed and then shock them in ice water after blanching to keep them bright green.
1-pound fresh haricots verts or slender green beans
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot (about 1 small shallot)
1 tablespoon minced garlic
Salt and freshly ground white pepper
Set a large bowl filled with water and ice cube near the stove. In a large pot partly filled with salted, boiling water, cook the beans for 2 to 3 minutes until bright green. Drain and plunge into the ice water to stop the cooking. Drain thoroughly.
In a large sauté pan, melt the butter over medium heat until bubbling. Add the shallot and garlic and cook for about 30 seconds or just until softened.
Add the beans, toss a few times, and season with salt and pepper. Sauté for about two minutes longer or until heated through. Serve immediately.
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