Mom's Green Beans

I can't believe this recipe is not up here.  Unless my searching capabilities have disappeared, it seems that I never posted my mom's wonderful green bean recipe.  Perfect for summer when we are inundated with beans and tomatoes- this dish is just fantastic! The recipe below includes my mom's notes from when she shared this recipe with me in 2007 when I moved out on my own after college. 

Green Beans with Tomatoes (From My Mom!)

What You Need

- 1/3 cup olive oil
- 1 1/2 pounds of green beans (thin french style beans are the best but any would do)
- 2 garlic cloves, peeled and chopped (use 4)
- 1 medium-size yellow onion, peeled and chopped  (this is too much onion; no more than 1/2 onion)
- 4 small ripe tomatoes, about 1 pound, peeled, seeded and roughly chopped (Allison note: I like using cherry tomatoes cut in half)
- 1/4 cup chopped Italian parsley
- 4 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper

What You Do

1. Heat the olive oil in a heavy skillet, add the beans and cook, stirring and tossing constantly, until beans are about half-cooked and become bright green.  (I use my wok)
2. Reduce heat and add garlic and onion.  Cook, stirring, for 1 minute.
3. Add tomatoes, parsley, vinegar, oregano, salt and pepper, and continue to cook, tossing occasionally for about another 5 minutes or until sauce is slightly reduced.  Serve immediately, or cool and serve at room temperature.
The recipe makes 4-6 portions.  Note that you can get snazzy with the herbs.  Use what you have from the market or your kitchen garden.  I use fresh oregano and limit the parsley (I'm not a huge parsley fan).  I've also thrown in other summer veggies cut into thin, small pieces such as zucchini and summer squash. 

Mac and Cheese Cook-Off

The cover of March Bon Appetit was a claim that they found their favorite mac and cheese recipe. My response was to hold a competition between their "southern charm" mac and cheese and my own. A friend of mine took up the challenge to compete as well.  So, we were left with three mac and cheese recipes to test against one another. Here are the photos: 

 

A lot of cheese.  All delicious.  In the end my mac and cheese won. But here is the recipe for what sparked the competition:

"Pimiento" Mac and Cheese (from Bon Appetit)

What You Need

- 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
- 2 garlic cloves, halved, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons unsalted butter, room temperature, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
-1/4 teaspoon ground ancho chiles
- 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
- 1 cup (packed) coarsely grated whole-milk mozzarella
- 8 ounces medium shell pasta or gemelli

What You Do

1. Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan.
2. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
3. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes.
4. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
5. Transfer bell pepper mixture to processor.
6. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan.
7. Blend until sauce is smooth; season to taste with salt and pepper.
8. Preheat oven to 400°F.
9. Butter 8-cup baking dish.
10. Cook pasta in pot of boiling salted water until tender but still firm to bite.
11. Drain; return to pot.
12. Stir sauce and mozzarella into pasta.
13. Season with salt and pepper.
14. Spoon pasta into dish.
15. Sprinkle with crumb topping.
16. Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual).
17. Let stand 10 minutes.

With this recipe, I would recommend trying to find a way to make it a bit creamier. It didn't live up to the "pimiento" in the title. But, we did have a fun dinner party and lots of left overs.

Thank You Smitten Kitchen: Part 1

You might have noticed by now but I love Smitten Kitchen. My birthday potluck was just another excuse to try some more of her fabulous recipes. Here is one for an onion tart that I love love loved and would definitely recommend it for any events or potluck you attend.

Onion Tart with Mustard and Fennel (from Smitten Kitchen)

What You Need
- 2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
- 1/2 cup warm water (105 to 115°F)
- 1 1/2 to 1 3/4 cups all-purpose flour
- 1 large egg
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 1/2 teaspoons salt, divided
- 2 teaspoons fennel seeds
- 3 pound yellow onions, halved and thinly sliced
- 2 tablespoon Dijon mustard (or as much as you need)
- 1/2 cup grated Parmigiano-Reggiano

What You Do
1. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. 2. Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well.
3. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork.
4. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms.
5. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes.
6. Transfer dough to an oiled bowl and turn to coat.
7. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
8. While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds.
9. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper (I was confused by this, but go with it! It works!).
10. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours (I've never cooked onions this long... but it was amazing!).
11. Preheat oven to 375°F with rack in middle.
12. Knead dough gently on a floured surface with floured hands to deflate.
13. Pat out dough on a large heavy baking sheet into a 15- by 12-inch rectangle, turning up or crimping edge. Note: I found this part of the recipe a bit difficult as my dough did not want to become a rectangle. No matter what the shape, though, the onions steal the show so do not worry.
14. Brush mustard evenly over dough, leaving a 1/2-inch border around edge.
15. Spread onions evenly over mustard, then sprinkle evenly with cheese.
16. Bake tart until crust is golden brown, 30 to 35 minutes.
17. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

I wish I had a picture to share but it was eaten so quickly, I couldn't get one!

Peanut Noodles

Warm peanut noodles! It is one of my favorite appetizers at a Chinese restaurant I go to with my family up in New Jersey. I've tried to make it at home before and it was terrible. My roommate made a great one and told me the secret: adding in hot water to get the sauce just right! I've finally made it myself based on Bittman's recipe.

Peanut Noodles (adapted from Bittman's How to Cook Everything Vegetarian)

What You Need
- 12 ounces long Asian noodles (I used pad Thai noodles) or fresh Chinese egg noodles
- 2 tablespoons sesame oil
- 1/2 cup peanut butter
- 2 tablespoons sugar
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon minced ginger, optional
- 1 tablespoon rice or wine vinegar
- Hot sesame oil or Tabasco sauce to taste
- 1/2 teaspoon freshly ground black pepper, or more
- 1/2 cup hot water
- At least 1/2 cup minced scallions for garnish

What You Do
1. Depending on the noodles you are using, follow the directions on the package. But, usually: soak for 30 minutes.
2. Drain noodles.
3. Add boiling water and let soak for 5 minutes.
4. While noodles are cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl.
5. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup.
6. When noodles are done, drain.
7. Toss noodles and sauce (there are other things you can add here like chicken, tofu, or cucumbers- be creative).
8. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

This dish is good cold, warm, or even hot!

Thanksgiving: Sides (Brussels Sprouts)

In the end, the only new addition to our Thanksgiving meal was the new variation of brussels sprouts. The rest of the recipes have already been posted to the blog! I love brussels sprouts and I also love balsamic vinegar. Together, as in this recipe, they are amazing.

Brussels Sprouts with Balsamic Vinegar and Caramalized Onions (adapted from Martha Stewart)

What You Need

- 1.5 pounds brussels sprouts
- Salt and freshly ground black pepper
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 2 small red onion, thinly sliced lengthwise
- 4 tablespoons balsamic vinegar

What You Do

1. Trim outer leaves and stems from brussels sprouts, and discard.
2. Cut brussels sprouts in half.
3. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath.
4. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.
5. Remove from heat, drain, and plunge into ice-water bath to cool.
6. Drain well.
7. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy skillet over medium-high heat.
8. Add the onions and cook, stirring occasionally, until wilted and transparent, about 3 to 4 minutes.
9. Add vinegar, and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed.
10. Add remaining 1 tablespoon butter and oil to the same pan, and move the onions to the side of the pan.
11. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes (this can take longer).
12. Mix together the onions and the brussels sprouts in the pan until perfect!

Enjoy!

Grilled Tomatoes

I found some wonderful heirloom tomatoes at the farmer's market before Labor Day.

Charred Heirloom Tomatoes with Fresh Herbs (from Bon Appetit- do you see a pattern for my recipes from Labor Day?)

What You Need
- 4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
- 2 tablespoons fresh oregano leaves, divided
- 2 tablespoons fresh thyme leaves, divided
- 5 tablespoons (about) extra-virgin olive oil, divided

What You Do
1. Arrange tomatoes, cut side up, on rimmed baking sheet.
2. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves.
3. Drizzle with 3 tablespoons oil.
4. Let stand at room temperature.
5. Prepare barbecue (medium-high heat).
6. Place tomatoes, cut side up, on rack (they said to brush the rack with oil, but I didn't).
7. Cook until bottoms are charred, 3 to 4 minutes. (Be careful with these guys on the grill!)
8. Turn tomatoes over and grill just to sear, about 1 minute.
9. Turn cut side up onto platter.
10. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired.

Serve warm.

Cucumber Salad

This was the biggest surprise from the cook out. I saw it online when looking for menu ideas for the day. Since I am so obsessed with pickles, I couldn't resist. But, I didn't know how others would react to the dish. Everyone loved it (it was one of my mom's favorite dishes of the week). We are even making it again for Yom Kippur Breakfast.

Sweet-and-Sour Cucumbers with Fresh Dill (from Bon Appetit)

What You Need
-2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
-1 tablespoon coarse kosher salt
-1/2 cup distilled white vinegar
-1/4 cup finely chopped fresh dill
-3 tablespoons sugar
-1/2 teaspoon freshly ground black pepper

What You Do
1. Place cucumber slices in colander.
2. Sprinkle with salt; toss to coat.
3. Let stand 15 minutes, stirring occasionally.
4. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
5. Drain cucumbers well; pat dry.
6. Add cucumbers to dressing and stir to blend.
7. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

YUM!

Labor Day Potato Salad

This potato salad was delicious. Try it out for a fall cookout!

Potato and Pea Salad with Chive Aioli (from Bon Appetit)

What You Need:
-3 pounds small red-skinned new potatoes, unpeeled
-3 tablespoons white wine vinegar
-3 celery stalks, thinly sliced
-1 1/2 cups frozen green peas, thawed
-1 cup mayonnaise
-6 tablespoons chopped fresh chives (from the garden!)
-1 tablespoon Dijon mustard
-2 garlic cloves, pressed
-1/4 teaspoon cayenne pepper (this gives it a little kick!)

What You Do:
1. Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes.
2. Drain; cool.
3. Cut potatoes into quarters.
4. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
5. Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend.
6. Add to potato mixture and toss.
7. Season generously with salt and pepper.
8. Cover and chill at least 1 hour to allow flavors to blend.

NOTE: Can be made 1 day ahead. Keep refrigerated. Sprinkle with remaining 1 tablespoon chives and serve.

Canning Experiment

For over three years, I have dreamt about canning. I fantasized about having so many fruits or veggies in the summer that you just threw them in a pot and began canning. Then, when winter came around, you'd pull one of the jars out of the cabinet in the kitchen and be transported to a warmer, happier time. I bought much of the equipment years ago, as well as cookbooks and even took a pickle making class. But, still, no canning.

Until last weekend.

My new roommate learned to can with her mother. She also brought enough pears, peaches, and other goodies to feed a small army from her parents farm on the Eastern Shore of VA. So, the time was finally right to learn how to can.

We went to a nearby hardware store to get the remainder of the supplies (namely, the can rack and pot for canning). We loved the store: Strosniders in Silver Spring MD. After being in Home Depot and Ikea almost every week for the last couple months, it was wonderful to go to a real hardware store. And, they had everything we needed - on sale!

Our plan (after a successful trip to the Greenbelt Farmer's Market):

- Pears in apple juice
- Peaches in apple juice with cinnamon and cloves
- Hot pickled green beans
- Pear butter

Here is the recipe for the pickled green beans, of course I can't recommend it yet since we haven't tasted the goods. But it was very easy and looks good.

Spicy Green Bean Pickles (adapted from Okra Pickles from Preserving Summer's Bounty)

What You Need
- 5 cups water
- 3 cups vinegar
- 3 teaspoons celery seeds
- 6 quarts green beans (we cut the whole recipe and only did 1/3 of this)
- 24 baby onions (only had big onions, so we cut these up into small chunks)
- 6 garlic cloves
- 6 hot chili peppers (optional)

What You Do
1. Combine water, vinegar, and celery seed in a pot and bring to a boil.
2. Pack the green beans into a hot, scalded pint jar. In each jar, put 4 onions, 1 clove garlic, and 1 chili pepper.
3. Pour the boiling brine over the green beans, leaving 1/4 inch head space.
4. Seal and process for 15 minutes in a boiling water bath.
5. Let ripen for several weeks before using.

So, it was a huge success and so much fun. See me below enjoying myself with the equipment:

We only lost one can (it cracked and broke in the canner). We did learn a very important lesson though. When canning, only make one type of good. Switching between the green beans, peaches, pears, and pear butter was difficult and left us with fewer cans of each. So, when our 1 can of peaches broke, we were both very disappointed.

But, we got some great looking cans out of it:

I definitely hope that we get to doing this again very soon.

Stewed Okra and Tomatoes

Two of summer's favorites come together in this easy southern dish. I enjoyed it over rice. Here's hoping that my tomatoes and okra produce so I can make this again with my own veggies (or are they fruits?)!

Stewed Okra & Tomatoes (adapted from Eating Well)

What You Need
-1 tablespoon olive oil
-1 medium onion, chopped (I used a red onion)
-2 cloves garlic, minced (I used a bit more because I love garlic)
-1 pound okra, (about 5 cups), sliced
-3 cups chopped tomatoes, (3-4 medium)
-2/3 cup reduced-sodium tomato juice or water
-1/4 teaspoon salt
-1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
-For you meat eaters out there: add 4 ounces breakfast sausage, preferably spicy or 4 slices bacon (optional)

What You Do
1. If you are going to use meat, cook it in a large saucepan first.
2. If no meat (like me), heat one tablespoon of olive oil and add onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes.
3. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling.
4. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
5. Season with salt and pepper to taste.

My manager had a great idea about serving this over mac and cheese! I think that is something worth trying sometime soon. If you try it, let me know.

Israeli Couscous

Since I am just getting to know my new neighborhood, I went to check out three nearby grocery stores yesterday. Mostly though, I was hunting for Israeli Couscous because I saw this fabulous recipe in Bon Appetit (can you tell I just got a new issue?). Sadly, neither organic market had any of the couscous I was looking for. But, I did find it at Giant. The magazine says that this is a side dish, but I thought it makes for a great main, so I added some additional couscous to the recipe.

Israeli Couscous with Asparagus, Peas, and Sugar Snaps (adapted from Bon Appetit)

What You Need
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces) (I doubled this)
- 1 3/4 cups (or more) vegetable broth (I doubled this)
- 14 ounces asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) (I used the whole bunch and didn't measure)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) (I used a whole package and didn't measure)
- 1 cup shelled fresh green peas or frozen, thawed (I used frozen and went over one cup)
- 1/3 cup chopped fresh chives (I used the green parts of local scallions)
- 1/2 cup finely grated Parmesan cheese

What You Do
1. Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside.
2. Bring broth to a boil and then add couscous.
3. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
4. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat.
5. Add asparagus, sugar snap peas, green peas, and remaining garlic clove (I added the scallions here!).
6. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes (mine too a little longer).
7. Transfer vegetables to large bowl.
8. Add couscous to bowl with vegetables.
9. Drizzle dressing over.
10. Add chives (if you are using them) and cheese; toss.
11. Season with salt and pepper.

I enjoyed eating this cold and room temp! I was very happy eating it for dinner with a cold cream soda! YUM.

Mac and Cheese

I'm getting ready for a fall cook out tomorrow with co-workers and preparing baked mac and cheese. I was really looking forward to a Sunday of cooking but, this is going to be a challenge because my oven is broken.

Yesterday at 5:30 in the morning I started to hear a constant clicking sound. I was very confused by this and thought it was coming from my window. An hour later, I realized it was coming from the kitchen. My stove was acting like it was trying to light all four burners at one time. Since this had never happened to me before, I panicked-- worried that my oven was going to explode into a ball of fire. Thankfully, I talked to my mom and consulted the-google and found that it was not life threatening, just incredibly annoying. Maintenance in my building came first thing in the morning and unplugged the over (the clicking is caused by an electrical malfunction), I was also promised a new oven next week.

So, I can use the stove top by lighting it manually. But no such luck with the oven. I'm supposed to be bringing apple pie and mac and cheese to the cook out tomorrow. I'm going to have to be resourceful and do all the prep here, and then steal an oven from someone for an hour or so. We'll see how it goes.

Recipe for the best mac and cheese I've ever had:

Adaptation of Alton Brown's Baked Mac and Cheese

What You Need (I always double it):
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 6 ounces sharp cheddar, shredded
- 6 ounces monterey jack, shredded
- 1 teaspoon kosher salt
- Fresh black pepper

What You Do:
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps.
4. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 5. Temper in the egg. This involves putting the end in a separate bowl and then mixing in a little of the cream sauce mixture bit by bit. This gets the egg hot without getting a poached egg in the middle of your mac and cheese mix.
6. Stir in 3/4 of the cheese.
7. Season with salt and pepper.
8. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
9. Top with remaining cheese.
10. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

I have had great success with this recipe and love making it! Now, off to find an oven.

Goats and Eggplants

The best part of traveling for work is coming home. I was back in town from a week in Texas and was able to get to the Dupont farmer's market on Sunday. There, I happily found all the fruits and veggie joys of the summer season. I was really excited to see goat sausage! Eager to try it, we made the goat last night with Mediterranean couscous and sauteed eggplant and tomatoes.

We simmered the sausages in some water while the eggplant cooked and the seared them in the pan. It was a perfect meal. Here is how I prepared the eggplant (adapted form M.Bittman's How To Cook Everything Vegetarian):

What you need:
-2 small eggplants (I used two of different varieties)
-1 medium onion
-5 garlic clove (you can use less if you aren't a huge garlic fan)
-2 cups chopped tomatoes (I used green heirlooms ... yum!)
-1/2 cup olive oil
-salt
-pepper

What to do:
1. Chop the onion and garlic.
2. Cut the eggplant into 1/2 inch cubes (I left the skin on)
3. Heat the olive oil in a large pan on medium heat and add all the onion and most of the garlic (save about a teaspoon for later)
4. Cook the onion and garlic on medium heat for 5 minutes until soft.
5. Add in the eggplant and stir for 5-10 minutes.
6. Chop the tomatoes.
7. After another 10 minutes (when the eggplant is tender), add the tomatoes and the remaining garlic.
8. Continue stirring and cooking for another 20 minutes or so until the eggplant is soft and yummy (I advice a taste-test)!
9. Season with salt and pepper.
10. Enjoy!

Additional good news: I wrote this post from my new phone! I think this means that I will be able to post more frequently.