Recipes

Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


Simple Shelling Beans

Friday, July 17, 2015


Ingredients 
1 pint shelled fresh cranberry beans
1 large sprig fresh thyme
Several garlic cloves (to taste), crushed
Parmesan rind (if you have some -- this really makes the dish!)
Extra virgin olive oil
Salt
Pepper


Directions
Rinse the shelled beans and place in a wide shallow pot. Cover with 2-3 cups of water and a healthy glug or three of olive oil. Toss in the crushed garlic and thyme sprig. Turn the heat on medium and bring to a lively simmer. Turn down the heat and cover, letting the beans bubble away until tender but not falling apart. Give them a stir from time to time. Once the beans are tender, remove the lid and let simmer a bit longer to reduce the liquid to your liking. Season generously with salt and pepper. Excellent served with toasted Kalamata Olive Bread slathered with plain chevre. Read More...



Go Back


Tags

garlic couscous bloody mary plums crepes chorizo sandwich dill cucumber zucchini daisy shrunken heads potatoes remoulade spiced winter squash carrot top beer anise cockaigne Rice wine vinegar coconut milk tenderloin pecan coeur hickory cantaloupe barley thai shelling Squash turnip cornmeal Bread bbq pork celery root plum tomatoes cointreau yellow onion spring apples cilantro maple tomatoe onion peas bread pudding imam pine nuts sour cream bok choy almonds jack cheese Drinks gratin feta peach gouda strata cream coeur a la creme yogurt jam habanero Salad chili peppers baguette Red Onion curry polenta verde sour Beans caesar chimmichurri pineapple buckwheat walnuts green beans steak pancake bell pepper Corn sausage shiitake fennel seeds Tomatillos flank steak shallots tuscan bulgar roasted sherry bacon wheat flour vegetable melon snow peas knots cauliflower wasabi chiles asparagus shitake chipotle turnips bruschetta pasta fennel baby bok choy honey tart conserve chives Cranberry Beans Swiss Chard pears Tomatoes lemon grass mushroom artichoke peppers Greens pudding beef chilies beet parmigiano fraiche pickled strawberries tostadas Vegan celeriac sauce mustard greens walnut oil celebration biscuits goat Cheese currants pie Cider gin gazpacho Butternut pork chop carrots beets dilly panzanella Potato egg okra paste cream cheese green pepper collins Dressing reggiano muffins kirsch chili bean wrap tomato juice carrot fronds latkes dijon oats bosc crisp radishes Farmers' Market berry Recipes kluski anchovy fondue beet greens scapes maple syrup lettuce egg noodles chimichurri tomato gorgonzola olives flank casserole hazelnuts nectarine brown sugar tortillas tomato corn pie sweet ramps heavy whipping cream buttermilk leeks Side vinaigrette chicken Kale sesame mushrooms prosciutto jack watercress scallions onions Spread sunchokes blue cheese Apple meatballs vanilla wafers basil poblano white beans fritter kohlrabi pepper stuffing carrot tops blueberry Spinach parmesan plum gruyere fennel bulb chicken dinner salad autumn Soup frittata kalamata pumpkin butter cheese coriander almond milk chocolate cake strawberry bulgar wheat pesto celery hearts rhubarb Chevre syrup capers pecans eggs spelt cranberry absinthe Shitake Mushrooms swiss vegetarian sandwiches slaw rouille sweet potato fritters Eggplant bayeldi Poblano Chili Jerusalem artichoke Leek arugula mint compote radish Salsa creme