Posts Tagged ‘green beans’


Posted on September 20, 2014 - by

A Mess of Green Beans

 

LUCY BURDETTE: We’ve had a big problem in our house this summer: way too many green beans.

Of course I put the problem out to my Facebook friends. And got some amazing recipe suggestions back, ranging from Asian style to good old-fashioned southern green beans cooked a long time with bacon (I think that might have been Kathy Reel,) and, I was reminded about how delicious pickled green beans are.

One of the best Bloody Marys I was ever served used green beans as the stirrer for the drink. (I like interesting items in my Bloody Marys, especially olives, pepperoncini, and pickled green beans or okra. The night I got one with a shrimp on a skewer, I thought maybe they had gone off the deep end.)

This recipe for pickled dilly green beans is an easy one, but the results need to be stored in the refrigerator. If you want to put some by for the winter months, you would need to cook the jars of beans in a boiling water bath. Don’t fool around with this, as I would hate to see friends done in by botulism!

Ingredients

4 1/2 cups of green beans

2 cups white vinegar

2 cups water

5 tablespoons sugar

3 teaspoons kosher salt

Four large heads of dill

1 teaspoon black peppercorns

Two cloves of garlic

1 teaspoon red pepper flakes or two hot peppers

Combine the vinegar, water, sugar, and salt in a sauce pan and simmer until the ingredients are well combined. Nestle the dill sprigs, the peppercorns, the garlic cloves, and the red pepper into clean quart canning jars.

Wash the green beans, clip off the ends, and blanch them about three minutes in boiling water. When they are still green and firm, dump them into a bowl of ice water to stop the cooking. When the beans are cool, arrange them in the canning jars. Divide the hot vinegar mixture between the two jars and seal the lids. Refrigerate.


The beans can be eaten any time after 24 hours. Of course I had to sample one right away. The marinade will get stronger and more delicious as time passes.

Recipe for Bloody Mary right here...

 


Posted on July 3, 2011 - by

An Excellent Weekend for Eating

We’ve had a lot of company this weekend and company means cooking. I’ll save the Screw the Roux Stew for another day, and also Joe’s pulled pork recipe and the amazing fourth of July birthday cake with whipped cream and three kinds of berries. Because you only have one day left and so you need something fast, and probably preferable chocolate!

My friend Linda Juliani gave me this recipe and I’ve made it many times. It’s perfectly fast and easy and yet has all the advantages of a homemade dessert, hot out of the oven. With no further ado, I give you:

HOT FUDGE PIE

Melt one stick of butter and 3 squares of unsweetened chocolate together. (Linda uses the microwave–just be sure to cover the bowl as it will splatter. I use the old-fashioned pan on a stove method.) Add to the bowl 1 and 1/4 cups sugar and 4 tablespoons flour and a dash of salt. Mix. Then add 3 beaten eggs and 1 teaspoon vanilla. Pour the batter into a greased 9 inch pie plate and bake at 350 degrees fro 20-25 minutes.

Serve warm with ice cream.

And just in case you feel your arteries clogging as you read the above, look at what I just this moment found in our garden–lovely and healthy and green!

Happy Fourth of July one and all!



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