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Posts Tagged ‘green beans’


(recipe courtesy of Lori Bradstock)
Stock:
1 cooking onion, quartered
1 parsnip cut into 3 or 4 chunks
4-5 new carrots, cut or whole depending on size
celery heart with leaves
1 smoked ham hock
3-4 bay leaves
Put all ingredients into stock pot. Fill with water. Put on stove on high until it comes to a rolling boil. Then turn down heat and simmer for 4 or more hours. Remove all solids, discarding everything except the ham hock. Remove the meaty pieces from the ham hock and reserve for the soup.Put the pot of stock into the fridge to cool until the next morning. When cool, scoop off the layer of fat that has risen to the top and discard.
Soup:
10 cups of ham stock
1 large cooking onion, chopped
8 cups (approximately) of fresh green and yellow beans, cleaned and chopped into 1 inch pieces ( I break, not chop)
large bunch of summer savoury, well rinsed,  but still on stems
2 cups of fresh garden carrots, if small enough they are just scrubbed but not peeled, chopped into coins
2 cups of freshly shelled green peas (optional- generally only added if there are still a few peas left in the garden to pick)
6 (or so) new potatoes, cubed into bite size pieces (again generally just scrubbed but not peeled if fresh from garden)
Cream (if desired)
Bring the stock to a boil and add onion, beans and summer savoury. Allow to return to the boil, and then reduce heat slightly so just barely boiling. After 10 or 15 minutes, add the carrots and peas and keep simmering. When the carrots are tender, add the potatoes and continue simmering for 20 minutes. While the potatoes cook, add in the meat from the ham hock plus one or two farmer’s sausages, sliced into bite-sized pieces. When the potatoes are tender, the soup is ready. Before serving, remove the herb stems, which will have left all their leaves behind in the soup. Season to taste. Sweet cream can be added at the table to individual taste.
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1/2 pound fresh green beans, trimmed
1-3 cloves garlic, peeled and thinly sliced
2 stalks basil, leaves only, finely sliced (about 3-4 loose tbs)
2 tbs extra virgin olive oil
shaved parmesan
kosher salt/fresh ground pepper
Bring a medium pot of water to boil. Add beans and cook for 3 minutes. Drain.
Meanwhile, place a large non-stick or well seasoned pan over medium heat. When hot, add beans and garlic. Drizzle with olive oil, toss several times to coat. The garlic should get a little golden but not burn. Season with salt and pepper.
Add basil and toss a few more times. Transfer to serving dish and top with thin leaves of parmesan, shaved using a vegetable peeler. Garnish with a fresh basil sprig.
Serve immediately.

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