Tampilkan postingan dengan label beans. Tampilkan semua postingan
Tampilkan postingan dengan label beans. Tampilkan semua postingan
Rabu, 26 Februari 2014
Balsamic Beans
Oh dear, I feel so bad. Beans again. But the garden is still churning them out, and I still have to find something to do with them. Next year, much fewer beans! Still liked this though.
4 servings
20 minutes prep time - plus cooling time
500 grams (1 pound) green or wax beans
1 small shallot
1 clove of garlic
3 tablespoons sunflower seed oil
1/4 cup balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
fresh black pepper to taste
2 tablespoons finely minced parsley
Wash, trim and slice the beans, and cook them in boiling water for 5 minutes.
While the beans cook, peel and mince the garlic and shallot. Heat one tablespoon of the oil in a small skillet, and sauté the shallot for just a minute, then add the garlic and sauté for a minute more. Add the vineger, sugar and salt, and let boil up.
Drain the beans and put them in a bowl. Pour the boiling mixture over them, and add the remainder of the oil. Mix well. Let cool to room temperature, then add the parsley, washed and finely minced.
Last year at this time I made Pear Jelly with Blueberries.
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4 servings
20 minutes prep time - plus cooling time
500 grams (1 pound) green or wax beans
1 small shallot
1 clove of garlic
3 tablespoons sunflower seed oil
1/4 cup balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
fresh black pepper to taste
2 tablespoons finely minced parsley
Wash, trim and slice the beans, and cook them in boiling water for 5 minutes.
While the beans cook, peel and mince the garlic and shallot. Heat one tablespoon of the oil in a small skillet, and sauté the shallot for just a minute, then add the garlic and sauté for a minute more. Add the vineger, sugar and salt, and let boil up.
Drain the beans and put them in a bowl. Pour the boiling mixture over them, and add the remainder of the oil. Mix well. Let cool to room temperature, then add the parsley, washed and finely minced.
Last year at this time I made Pear Jelly with Blueberries.
Senin, 03 Februari 2014
Pork Barrel Spending and Beans
In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one.As many of you foodies already know (its on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year.
This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, youll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect.
All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I cant guarantee it will bring you the same prosperity as the traditional version. Having said all that, I thought it tasted excellent and I hope you give it a try.By the way, I will also be doing a traditional version that - with any luck - youll see before New Years Day. Enjoy!
Ingredients:
4 lb. boneless pork shoulder roast, cut in large pieces
for the wet rub:
1/2 tsp dried rosemary
1 tsp black pepper
1/2 tsp fennel seeds
2 tsp salt
1/2 tsp hot pepper flakes
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic
1 rounded tbsp brown sugar
1 tbsp wine vinegar
1 tbsp olive oil
1 large bunch arugula
1 14-oz jar cannellini beans
1 lemon
1 tbsp olive oil
2 cloves sliced garlic
* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!
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