Brown Butter Green Beans with Almonds

Michael and I celebrated our anniversary yesterday, and after putting the boys to bed early, I made a special dinner that included these green beans along with a new recipe for maple and black pepper roasted chicken, which was to die for. It’s from a new cookbook that I’m reviewing, so be on the lookout for the full review soon.

Sauteing in browned butter is a classic preparation for green beans, and it lends a wonderful nutty flavor. There are many variations on this dish, including using mushrooms or other nuts such as walnuts or hazelnuts. We enjoy it with fresh or frozen haricot verts, although I find that using the frozen kind saves me preparation time, which is quite important when I’m in a hurry to get a meal on the table.

The beans are cooked in two steps, first briefly in a pot of boiling water, then after a swim in some icy water to stop the cooking, they are tossed in a mixture of browned butter and shallots, kosher salt, fresh ground black pepper, and toasted slivered almonds. They are tender and flavorful, and if you watch the boiling time carefully, they will not be the least bit mushy. Read more

Slow Cooker Four Bean Baked Beans

When I was growing up, baked beans were a delicious part of all our cook outs and potlucks. Cans of pork and beans were mixed with ketchup, brown sugar, Worcestershire sauce, and onions, then baked in the oven. Sometimes strips of bacon were laid on top, creating a smoky aroma and flavor that reminds me of many summers spent playing outdoors all day long and outdoor meals enjoyed with family and friends.

I haven’t made baked beans in a long time and this summer I was looking for an excuse to make some. Our neighbors hosted a potluck cookout over the weekend, and I jumped at the chance to try out a slow-cooker variation of my favorite baked beans recipe. This version is made with four kinds of beans, ground beef, and bacon and then slow-cooked for five or six hours. They smelled wonderful as they cooked, and they were a hit at the potluck. The flavor is a little sweet, a little smoky, and a little tangy, a nice combination. Read more

Green Bean Casserole with Three Mushrooms

This version of the classic green bean casserole from America’s Test Kitchen really jazzes it up and makes an incredibly flavorful dish. No cans of soup here, just fresh green beans with a lovely rich cream sauce and three kinds of mushrooms. The porcinis and creminis lend a nice woodsy flavor to the dish. If you can’t find creminis, they might be labeled “baby bella” or “baby portabella”

You can prepare parts of the dish ahead of time. I make the topping and cook the beans the night before and keep them in the frig, then just bring them to room temperature before baking the dish. The assembled casserole needs only 15 minutes in a 375° F oven to warm through and brown. For a small gathering, you can cut the recipe in half and use a 2 quart baking or gratin pan.

[Updated November 23, 2009.]

GREEN BEAN CASSEROLE WITH THREE MUSHROOMS

Adapted from America’s Test Kitchen.

Serves 6 to 8.

Equipment

food processor with blade attachment Read more

Slow Cooker Cuban-Style Black Beans with Rice

There is something about beans and rice that I find very comforting. We can make a whole meal out of a simple dish such as this. I like to eat beans and rice just about any way, but this is probably my favorite. The recipe is inspired by several that I’ve tried over the years, including one from Latin American Cooking Across the USA, by Himilce Novas and Rosemary Silva. This version uses more tomatoes than the traditional Moros y Cristianos, but we like the extra juice. Cooking in the slow cooker makes it a really easy meal.

Equipment

6 quart slow cooker Read more

Hummus bi Tahini

I was first introduced to hummus while working in Saudi Arabia. The cafeteria cooks on the Saudi Aramco compound made some really excellent hummus. The color was almost like alabaster and the texture was very smooth. The local pita was very thin, and we would take a torn piece between the thumb and index finger and pinch up the creamy hummus.

Party fare always included hummus, and I asked the other teachers how to make it. The answer was almost always the same: garbanzo beans, lemon juice, garlic, tahini. No amounts included. So I started experimenting and reading many different recipes for hummus, and after many experimental versions I finally hit the nail on the head. When I taste it I can close my eyes and imagine that I’m back in Saudi Arabia—it’s that close to the stuff I remember. Read more

Layered Bean Dip and a Tribute to Fundraiser Cookbooks

I have a relatively small collection of fundraiser cookbooks. One is from my grandmother’s church, two are from hospital auxiliary groups, two are from elementary schools, two are from overseas women’s groups, and one is from a law firm that donated the proceeds to charity. I would really like to have more fundraiser cookbooks, because these books are treasure troves of all the great regular kinds of foods that people eat. The recipes are contributed by moms and grandmothers—veterans of the kitchen who know what it’s like to try and put a meal together while juggling kids, job, and everything else. So when I go hunting for a recipe, I almost always start with these because there’s a good chance that I’ll find what I’m looking for, or at least something very similar.

Today’s recipe is a good variation on the layered bean dip. It’s called “Walking Tostada” and it’s from the ClearGourmet fundaiser cookbook, submitted by Lana Crist and Elsbeth Simon. This dip is great for parties, poker or Bunco night, or just whenever the mood strikes. Read more

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