Tag: green beans

24 Hour Pickled Green Beans

24 Hour Pickled Green Beans | Serious Crust

Some time ago, maybe last fall, my older sister introduced me to Mama Lil’s pickled green beans. I have a love for good pickles, especially ones that are still crispy and super tart, and these green beans were just that. They don’t carry them at my grocery store, so when Jonah and I spotted them at Boda’s Kitchen in Hood River, we bought a jar, and finished them within the week.

These green beans are one of those things that you eat and figure, “Ok, I can make these.” So the research began, and after a couple of batches I can confidently say that these are really REALLY good. Everyone I’ve fed them to has found themselves reach back into the jar for more. They are crunchy, tangy, and perfectly spicy. And they take about 20 minutes to make. Who doesn’t have 20 minutes?

24 Hour Pickled Green Beans

Ingredients

3-4 tsp red chili flakes
6-8 large cloves of garlic, peeled and quartered
1.5 lbs green beans, trimmed and rinsed
3 cups white vinegar
3 cups water
3 Tbsp salt

Instructions

In the bottom of each of 3 or 4 16-oz wide mouth jars, sprinkle a teaspoon of chili flakes and 2 quartered cloves of garlic. On top of the chili flakes and garlic, pack as many green beans as you can fit vertically.

In a large saucepan combine the white vinegar, water, and salt. Bring to a boil, then remove from heat and pour over the green beans. You want to completely cover the beans, so you’ll need to fill the jars right to the edge.

Put the lids loosely on the jars and leave them on the counter to cool down. Once the jars are cool enough to handle, screw the lids on all the way and put them in the fridge to store overnight. They’re ready to eat in 24 hours and will keep for a month in the fridge!

Fried Fish and Summer Corn Salad

Corn salad

Fish and corn
fish and corn

Jonah here.  I haven’t posted recently, but I was proud of this dinner I made a few weeks back, so I had to get on this blog and tell you all about it!

Recently, it was a nice warm summer day and I wanted to make something summery.  So I modified two recipes from Food52.com, a great site Annie introduced me to: Fried spiced fish and summer corn salad. You can find the recipes that this meal is based on here and here.

Fried Fish and Summer Corn Salad

Ingredients

Panko Fried Fish

4 fillets of fish (I used cod)
2 Tbl Chilli powder
1 Tbl Turmeric
1 tsp Black pepper
1/2 tsp. ground ginger
1 clove garlic, minced
1 tsp Lime juice
Salt to taste
Panko bread crumbs to coat
Oil for shallow frying

Summer Corn Salad

2 tablespoons olive oil
1 shallot, chopped
1/2 jalepeño pepper, diced
1 red pepper, diced
2 handfuls fresh green beans, cut into 1 inch pieces
2 ears fresh corn on the cob, kernals removed
1 handful fresh basil
2 tablespoons fresh lemon or lime juice
1 teaspoon maple syrup
1 teaspoon dijon mustard
3 tablespoons olive oil
sea salt, to taste

Instructions

Panko Fried Fish

Clean, cut and wash the fish. Prepare a thick paste with all remaining ingredients (besides the panko and oil) and apply it to the fish. Allow it to marinate while you prepare the corn salad, instructions below. When you’re ready to cook the fish, coat it with Panko, shallow fry in oil and remove to a paper towel-lined plate.

Summer Corn Salad

Heat olive oil in saute pan to hot, but not smoking. Add in shallots and peppers and a pinch of sea salt. Saute 2-3 mins over medium heat, until shallots start to get translucent. Add green beans and saute another 5-8 minutes, until everything is tender, but still has a crunch. Add corn kernels and saute 2-3 minutes. Take pan off of heat, tear basil into large pieces and stir to combine. Heat will wilt basil, but not over cook.

In a separate bowl, combine lemon juice, maple syrup, mustard and 3 tablespoons olive oil and a pinch of sea salt, mixing. Pour over corn and pepper mixture. Toss to coat all the veggies.

Put everything together in on a plate, and enjoy! Happy summer!

Scallops with Mashed Potatoes and Haricots Verts

scallops

Scallops
scallops

Ok, so I know I’ve talked about how I’m not really crazy about ingredient-heavy recipes. And really, usually I’m not. But when I’m trying to cook a nice, fancy, romantic dinner for someone, I’ll usually put that aside and just go for it. Especially if the recipe is still really not very difficult and I’ve been eyeing it for a while. I found this recipe while surfing around on Food52, which is a great resource for recipes. Seriously, great. I’ve found so many things I want to make. And it’s a cool food community, I’m not sure what the requirements are for posting, but it seems there are a lot of food bloggers who also post there… Anyway, it’s really neat. You should check it out.

So I found this recipe for scallops and accoutrements and it had been sitting on my Pinterest, giving me longing looks whenever I visited, asking “why haven’t you made me yet?” The opportunity arose where I actually had time to go to the store and take my time, buy some wine, and make Jonah a nice dinner. And while he did end up helping (quite a bit) I think he appreciated the gesture. I’ll also say that I usually find it pretty pretentious when people call green beans “haricots verts.” It’s like, we don’t all speak French, why confuse people? They’re just green beans. But I dunno… sometimes it’s fun to throw in some French.

Scallops with Mashed Potatoes and Haricots Verts

Ingredients

4-6 sea scallops (dry pack is way way better than previously frozen, as always)
4 Tbl butter, room temperature
1 tsp shallot, minced
1 tsp garlic, minced
1 1/2 Tbl Italian parsley, minced
enough green beans for 2 (in our case), rinsed and trimmed
3 russet potatoes (medium-large), peeled and cut into chunks
1/2-1 cup heavy cream
2 Tbl butter
2 Tbl chives, minced
salt and pepper
2 Tbl canola oil

Instructions

First things first, some scallops have a little 1/2 inch strip of muscle that attaches it to the shell. It isn’t a nice texture in your mouth, so you’ll want to remove it. (I’ve never had a scallop with this little band, but it’s just good to check and make sure). Now either put them on paper towel on a plate or on a cooling rack over a tray to catch any juices and put them in the fridge.

Now the butter: combine the butter, shallot, garlic, and parsley until combined. Was that so hard? No. Moving right along.

Put the potatoes in a large pot of cold water, and season heavily with salt. Put the pot over high heat until it starts to boil. Then reduce the heat (just so it doesn’t boil over, but keep it at a rolling boil) and cook until the potatoes are tender. Drain them in a colander and let them dry for a few minutes. Now you can mash them with a fork, a ricer, BUT I’ve just discovered that an electric mixer makes for a great masher. Throw the potatoes in the bowl, add the butter, and blend (I used the paddle attachment). Once the butter is melted and incorporated, you can add the cream 1/4 cup at a a time until the potatoes are creamy to your liking. Season to taste with salt and pepper. Mix in the chives. If you aren’t ready to serve yet, wait to add the chives until you are.

Take about a teaspoon of the butter you made, throw it in a pan, and add the green beans. Cook over medium heat until done – some like crunchy, some like a little softer, so just keep an eye on them and cook until they’re done to your liking. While those are cooking, bring out the scallops and season them with salt and pepper. Put a large fry pan over high heat and, once hot, add the oil. You want it to shimmer, but not to smoke. Carefully add the scallops (careful as the oil will probably spit a bit and can hurt) and saute until the first side is caramelized. Turn them and caramelize the other side, and remove them from the heat.

Now put a nice serving on a plate, put the scallops on top, and place a little dollop of the butter on top of each scallop. Add the haricots verts (ahem, green beans), and you’re done! That really wasn’t that hard for a fancy dinner with more than a few ingredients, was it? Enjoy with a nice cold glass of white wine (if you’re of age, that is).