YELLOW HOLIDAY BEANS

Saturday, November 20, 2010

If you’re thinking about turkey day side dishes, why not try this one. The only difference between green and yellow beans is their color. If you can’t find the
yellow bean in your area, use the green. I won’t feel crushed. You may also use toasted pine nuts in this recipe.
            Buno Appetitio

INGREDIENTS:

2 pounds yellow wax beans, trimmed
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves, minced
1 teaspoon roasted ginger powder
1/4 cup sliced, toasted blanched almond
1/4 cup dried cranberries
1/4 teaspoon Spanish paprika
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a large saucepan of boiling water, place yellow beans and a pinch of salt and cook 4 minutes.
2. Drain and transfer beans to an ice bath - this stops them from further cooking, and keeps the color bright.
3. In a large skillet over medium heat, add the oil, butter and garlic. Saute for 2 minutes. Add the roasted ginger powder, Spanish paprika, almonds, cranberries, and the yellow beans. You can find the roasted ginger at organic markets or oder online. Make sure all ingredients are well coated with oil and butter and seasonings.
4. Saute 3 minutes until thoroughly heated. Add salt and pepper to taste

SERVES: 4 – 6

Posted by Webmaster on 11/20/10 at 09:05 PM
Recipes •

CARNIVAL SQUASH SOUP

Saturday, November 06, 2010

 

It’s hard to believe that it’s November and the temperature is hovering around 75° on Cali’s Central Coast. I am still thinking autumn in terms of cooking. I refuse to return to summer. The soup recipe is quite tasty and very light. If you are not able to find “carnival squash,” butternut or acorn will do.

Buno Appetitio

 

INGREDIENTS:

2 cups carnival squash cooked, mashed
2 shallots, chopped
1 clove, minced
2 tablespoon butter
2 cups organic, free range chicken stock
2 medium ripe pears, pared, cored and cut into chucks
1 tablespoon mustard powder
1/4 teaspoon roasted ginger powder
1/4 teaspoon cayenne pepper
Kosher salt and fresh ground black pepper

 

DIRECTIONS:

1. In a large saucepan, saute the shallots and garlic in the butter.
2. Stir in the cooked, mash squash, mustard powder, roasted ginger powder and cayenne pepper
3. Add the the chicken stock and pear; heat through. Salt and pepper to taste.
4. Using an immersion blender or a food processor, process the soup until silky smooth.
5. Return the soup to the saucepan; reheat. Serve hot and crusty artisan bread.

 

SERVES: 4 – 6

 

 

 

Posted by Webmaster on 11/06/10 at 07:40 PM
Recipes •