15 August 2012
1 Comment
Quick Questions, Vegetables

Quick Questions: Green Bean Abundance!


So, I just got a message from my friend Mike about what to do with an abundance of green beans. Specifically, he asks:

“We got this thing from Frog  N Snail* that had the following:
– fava beans
– sliced asparagus
– kale succotash
– corn
– green beans
– lima beans

Since we have an ABUNDANCE of green beans at the moment, I was thinking of making this thing tomorrow, but I’m not sure what will bring them all together (like salt, pepper, oil – I have no idea) – any thoughts on how I could tie those all in?”

The great thing about this time of year is that you don’t need to fuss make delicious food; with a bounty of fresh ingredients, all you need is simple seasoning (as Mike suggests) and, in my opinion, a little care in preparation. To bring the vegetables that Mike lists together, I think you have a couple of options. The first would be a soup that highlights freshness, maybe something along the lines of this.

The other, and what I think is probably more appealing for the next few warm days, is a salad that can be served at room temperature or even chilled. The tricky thing here is trying to keep the green beans bright green and vibrant – not an easy task. All the other ingredients (favas, asparagus, kale, corn, limas) should be steamed or boiled, and then immediately shocked in ice water to stop the cooking and preserve color. The green beans should be treated the same way, but should be added to the mix last, just to try and keep them as green as possible. To dress the salad, I say go simple – some lemon juice, olive oil, salt, and pepper. If you have some fresh herbs on hand, I think some chopped basil or chives mixed in right before serving would be a nice little addition.

If anyone has additional ideas for Mike, speak up!

*Undoubtedly one of my favorite new spots in Chicago

14 August 2012
1 Comment
Cocktails

Cocktail Hour: the Classic Gin and Tonic


Good ol’ G’n’T

Some SW readers (especially those with whom I am friends on Facebook) may have noticed that my Aunt Suzie often comments on cocktail posts with something like, “I still love a good ol’ G’n’T!” She’s absolutely right. At the end of a summer (or spring, or fall…) workday, I rarely want to fuss with a complicated cocktail, no matter how delicious the end result might be. In this instance, a little gin, a little tonic, and a little lime are all you need to achieve a perfectly balanced drink.

I do credit Suzie (not my biological aunt, but much closer to that distinction than most of my parents’ brothers and sisters) with introducing me to the gin and tonic, though probably too early for me to truly appreciate it. At the time, I preferred the champagne (doctored with a touch of Chambord) that was offered at the table. Before this introduction, I have never tasted quinine. It’s one of the those flavors (like Campari or Strega) that induces a “face;” a physical reaction to the flavor that shows up in the mouth, eyes, nose, and even ears. Usually, it resembles a wince. Given time and the appropriate amount of familiarity, one develops an affinity for these unusual flavors. They become desirable, and even quench some kind of unique thirst.

Now, having consumed more gin and tonics than I’d ever be able to recall, I associate them with many pleasant memories. Any and all interactions with my dearest friend Tim in London and stateside. Ridiculously youthful evenings at Club Cafe in Boston. Summer nights with Suzie in her beautiful, idyllic backyard in Pittsburgh. And, of course, ballroom dancing with Christine umpteen years ago, where we drank them for the very first time. We noted the bitter quinine and the fact that gin tastes like pine trees. How very young we were.

So, here’s to my fabulous Aunt Suzie, without whom the joys of the gin and tonic would’ve been kept from me for at least a few more years (until Tim came along). To her health, her happiness, and her indomitable spirit. Cheers!

9 August 2012
4 Comments
Quick Questions, Sammiches

Sweet Relish Ideas?


I just received a text message from my dear friend Allison that says, “So, if you happened to have 4-5 half pints of really good pickle relish (not dill, just slightly sweet), how would you use it? Hamburgers and hot dogs don’t count.

Whoa! Quite the challenge! So, off the top of my head, I would use it on sandwiches that I know could handle a little sweet kick – namely something like ham and swiss, or even turkey and provolone. I am big on layering condiments together, so I think the relish would pair nicely with a spicy mustard on a roast beef on rye.

Speaking of, if you mix mayonnaise and sweet relish together, you get tartar sauce! I’m not sure Allison, being a busy mom, will be up for a fish fry anytime soon, but I have a hunch there may be some fish sticks in the freezer at her place.

Though I am unsure how Allison acquired such an abundance of delicious relish, I have a sneaking suspicion she or a friend made it from scratch. The blessing/curse of making homemade batches of jam, jellies, relish, or chutney is that you never can make just a little; you always end up with more than you need. Canning and storing is always an option, but even then, you end up with a pantry filled with one particular thing. What about a canning swap? Contact all the home gardeners you know, see if they are into canning, and host a swap. That way, everyone ends up with a variety of items in their cupboard instead of stash of just one thing. Just thoughts on the page, my friends.

Anyway – if anyone else has suggestions on what one might use up a supply of sweet relish, post here.

Oh, and how do you like the new look?

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