Monthly Archives: March 2017

Green beans with snail butter

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I was never into steaming vegetables, but when we had to prepare a spinach recipe for FFWD,  I decided to buy myself a steamer.  It worked well enough but as with many of the kitchen gadgets I have,  I packed it away and forgot about it.

The recipe we are making  this week is Haricots Verts au beurre d’escargot.  It calls for steaming the string beans  and finishing them in a garlic/ butter sauce. The vegetables look so fresh and the color is so vibrant  when cooked that way.

I would have preferred  the beans cooked a bit more before adding them to the garlic/butter mixture because  trying to finish the cooking process only made the garlic more burnt, stronger,  and bitter.

That said,  the recipe  was delicious and  made a lovely presentation when  I served it with corned beef on St. Paddy’s Day.

Caramel pork ribs

I am not a fan of barbecued ribs but this recipe from My Paris Kitchen is so delicious it’s hard to believe it was cooked in a Dutch Oven.

The ingredients are outstanding.  Imagine  Bourbon, beer, harissa, soy sauce all mixed together with vinegar, ketchup, mustard and sugar, both white and brown.

Unbelievable, but it works.

img_0741.jpgLuckily David mentioned that the sugar would seize when you added the beer because I didn’t know what happened in that dutch oven.  Eventually, when all the other ingredients were added and the heat was turned back on,  it all melted so that  I could coat the pork ribs in it.

IMG_0762I cooked these in my Le Crueset  and placed the pan in the oven for 90 minutes,  turning the ribs a few times.   The aroma was fantastic.  I know the ribs look burnt but that is actually the caramel that  turned so dark. The meat was perfect and so tender.

Jim thought they were  delicious and said they were the best he ever had.

I will say one thing,  make sure you have some  wet wipes handy because these things are messy.

Wheat berry salad with radicchio, root vegetables, and pomegranate

 

I am not a big fan of wheat berries so I substituted farro instead.   I remember

when we attended the International Food Bloggers Conference in Seattle, we

were treated to all those wonderful samples of goodies and one of the packages contained

farro, something I had never tasted.  After cooking it, I found it had such a hearty flavor

and goes so well as a side dish with almost anything.

For this recipe  I used parsnips and carrots that I had in the fridge  and added the

radicchio.  I have never roasted radicchio before but  I found it tastes better roasted than

when simply added to a mixed green salad.

Jim found this little package of pomegranate seeds while shopping that made this so much

easier.img_0686

I made this dish  on Ash Wednesday and since  we cannot eat meat,    I  served

this with flounder fillets and broccoli.  It was perfect.

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David said the  recipe serves 6-8 people so I immediately cut it in half.

The combination of  these ingredients were perfect,  including the dressing, that contained

lemon juice,  honey, mustard and olive oil.