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Green Beans Made Easier


green beansGreen beans have always been easy to make. But thanks to Nathalie Dupree and Cynthia Graubart, the process just got easier.

Mastering the Art of Southern Vegetables v2The authors of “Mastering the Art of Southern Vegetables” (Gibbs Smith, $25) have simplified one step that will make your beans look as good as they taste: Instead of dunking your steaming hot beans into an ice bath in order to keep their color, as most recipes call for, all you have to do is run them under some cold water.

You can learn more vegetable tips from Dupree and Cynthia Graubart at this year’s San Antonio Book Fair. Their demonstration is set for 10 a.m. April 2 at the Central Market Cooking Tent at the Central Library Plaza on Augusta Street. A signing will follow.

Once you’ve got those green beans cooked up, follow the authors’ suggested variations, adding flavors and textures to make your favorite standby vegetable new and delicious. Of course, I’d add bacon to the list, too. After all, it’s considered a vegetable to some.

Green Beans

1 pound green beans, tipped, tailed and stringed
2 tablespoons butter or oil
Salt, to taste
Freshly ground black pepper, to taste

Bring enough salted water to a boil to cover the beans. Add the beans and return to the boil. Reduce heat to medium and cook for 5 to 7 minutes, utnil the beans are no longer raw but still crisp. Drain and run under cold water to fresh and set the color. The beans may be made a day ahead and refrigerated or frozen at this point.

When ready to serve, heat the butter or oil to sizzling in a large frying pan. Add the beans and toss until heated through. Season to taste with salt and pepper.

2016_SABF_POSTERVariations:

–Top the hot beans with tomato conserve or warm tomato sauce.

–Toss with 1/2 cup pecan halves.

–Saute 1 pound of quartered or sliced mushrooms along with 4 chopped shallots or scallions in 4 tablespoons butter or oil for 1 or 2 minutes. Add the cooked green beans to the mushrooms and reheat. Add a tablespoon of chopped fresh herbs if desired.

–Toss with the grated rind of 1 lemon, no white attached.

–Toss with 1 teaspoon ground cumin or coriander seed and 1/2 teaspoon sugar.

–Toss with 2 tablespoons sesame seeds or chipped pecans.

–Toss hot drained beans with a vinaigrette. Toss just before serving. Serve warm or at room temperature.

–Toss green beans with a mix of sliced roasted cherry, grape or small tomatoes, and add sliced green or black olives, sauteed pecans and/or crumbled goat cheese or other soft white cheese.

Makes 4 servings.

From “Mastering the Art of Southern Vegetables” by Nathalie Dupree and Cynthia Graubart

 

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Yes, You Can Squeeze Flavor from a Spring Turnip


Turnips get a bad wrap. Most of us only know them as these oversized, rock-hard roots that you couldn’t squeeze a drop of water from.

turnips and red peppersYet if you can find turnips at a farmers market, give them a chance. They taste very little like their larger cousins, which Nathalie Dupree and Cynthia Graubart call “storage turnips” in their new “Mastering the Art of Southern Vegetables” (Gibbs Smith, $25). The two will be discussing their book at this year’s San Antonio Book Fair. Their demonstration is set for 10 a.m. April 2 at the Central Market Cooking Tent at the Central Library Plaza on Augusta Street. A signing will follow.

“Turnips meld well with bell peppers and make a striking contrast that is particularly good with quail and turkey,” they write. “This may be made ahead a day or so and reheated.”

They also recommend storing spring turnips for no more than a few days, while those so-called storage turnips will last a few weeks.

One nice feature of Dupree and Graubart’s recipes is that they include variations to show you how versatile these vegetables can be.

Mastering the Art of Southern Vegetables v2 This helped when testing the recipe. I had enough turnips on hand, but not enough red peppers, so I added a small golden delicious apple as the variation suggested. It worked perfectly with apple and red pepper both in the blend. And the dish was even more attractive with its blend of red, green and white. But flavor that is the real bottom line, and this recipe tastes so good that it’s a keeper. I would also serve it with pork chops, roasted chicken and maybe even a hearty fish, such as halibut or flounder.

Turnips and Red Peppers

1 pound red bell peppers
1 pound small white turnips, peeled
3 to 6 tablespoons butter, divided use
2 garlic cloves, finely chopped
Salt, to taste
Freshly ground black pepper, to taste

turnipsCore, seed and slice the peppers. Cut the peeled turnips into quarters if the turnips are golf-ball size, or into eights if the turnips are larger. (Smaller young turnips can skip the next step.) Add larger turnips to a pot of boiling water and cook for a few minutes to blanch; drain.

Meanwhile, melt 3 tablespoons of butter in a frying pan, and add the peppers, young turnips or parboiled larger turnips and the garlic. Cook over medium heat until the turnips are tender when pierced with a knife and peppers are still crunchy; add more butter if necessary. Season to taste with salt and pepper.

Variation: Turnips and Apples

Substitute any firm cooking apple for the peppers. Cut into wedges, leaving skin on and proceed as above.

Makes 4 servings.

From “Mastering the Art of Southern Vegetables” by Nathalie Dupree and Cynthia Graubart

 

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