Comments on: Local veggies: vehicles for butter and salt http://bostonlocalvores.org/archives/98 Sat, 04 Feb 2012 10:52:27 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Michelle Camiel http://bostonlocalvores.org/archives/98/comment-page-1#comment-558 Michelle Camiel Tue, 12 Aug 2008 00:59:04 +0000 http://bostonlocalvores.org/blog/?p=98#comment-558 I tried a new bean recipe tonight. Heat up about 1 tablespoon peanut oil over med high heat. Add a few cloves of garlic, rough chopped. Sprinkle with salt to taste. Cook until garlic is slightly brown. Add pound of beans and turn them to coat with oil, etc. Add in 1/4 cup water and a little sugar (like 1/2 a teaspoon) and cook, stir about one minute. Cover and cook about 2-3 minutes until they are wilted but still crunchy. Uncover the skillet and raise heat to high and cook, stir often until liquid is gone. That little bit of sugar and the garilc does something pretty special. I tried a new bean recipe tonight. Heat up about 1 tablespoon peanut oil over med high heat. Add a few cloves of garlic, rough chopped. Sprinkle with salt to taste. Cook until garlic is slightly brown. Add pound of beans and turn them to coat with oil, etc. Add in 1/4 cup water and a little sugar (like 1/2 a teaspoon) and cook, stir about one minute. Cover and cook about 2-3 minutes until they are wilted but still crunchy. Uncover the skillet and raise heat to high and cook, stir often until liquid is gone. That little bit of sugar and the garilc does something pretty special.

]]> By: toni elka http://bostonlocalvores.org/archives/98/comment-page-1#comment-544 toni elka Fri, 08 Aug 2008 21:19:16 +0000 http://bostonlocalvores.org/blog/?p=98#comment-544 We are bean fiends at our house. I like to blanch and shock 'em. Dress 'em with evoo, sea salt and pepper, lemon zest and eat at room temp. Veggie nicoise, do the same thing and add steamed,cooled new potatoes, nicoise olives, cherry tomatoes, cut in half, some herb, basil, tarragon, parsley, whatever you like pretty, yummy, the tomato acid makes a nice dressing with the evoo, but will discolor the beans if it sits around, which it won't! We are bean fiends at our house. I like to blanch and shock ‘em. Dress ‘em with evoo, sea salt and pepper, lemon zest and eat at room temp. Veggie nicoise, do the same thing and add steamed,cooled new potatoes, nicoise olives, cherry tomatoes, cut in half, some herb, basil, tarragon, parsley, whatever you like pretty, yummy, the tomato acid makes a nice dressing with the evoo, but will discolor the beans if it sits around, which it won’t!

]]> By: Michelle Camiel http://bostonlocalvores.org/archives/98/comment-page-1#comment-524 Michelle Camiel Mon, 04 Aug 2008 00:13:43 +0000 http://bostonlocalvores.org/blog/?p=98#comment-524 Olive oil, kosher salt, garlic, saute, then after you take them off the heat, fresh lime juice and lime zest. Amazing yum! Olive oil, kosher salt, garlic, saute, then after you take them off the heat, fresh lime juice and lime zest. Amazing yum!

]]> By: Jessica Hekman http://bostonlocalvores.org/archives/98/comment-page-1#comment-514 Jessica Hekman Fri, 01 Aug 2008 21:30:23 +0000 http://bostonlocalvores.org/blog/?p=98#comment-514 Olive oil + garlic. I put them on low(ish) heat and let them cook for a long time with a lot of garlic so the taste really gets into them. Thanks for the sesame oil suggestion, I think I have some of that around somewhere :) Olive oil + garlic. I put them on low(ish) heat and let them cook for a long time with a lot of garlic so the taste really gets into them.

Thanks for the sesame oil suggestion, I think I have some of that around somewhere :)

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