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.
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.
Luckily 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.
I 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.
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
I made this dish on Ash Wednesday and since we cannot eat meat, I served
this with flounder fillets and broccoli. It was perfect.
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.