Stewed beans and jalapeno cornbread=strong odors
Mayocoba, or Peruvian beans, are similar to pinto beans in texture and meatiness and taste like a mix between a kidney bean and a lima bean. They are an excellent addition to chili, stew or soup and are fairly inexpensive.
This is a simple recipe that can be adjusted very easily and works well as a side or main course.
Stewed Mayocoba Beans
- 1 lb mayocoba beans
- 1 dried ancho chili torn into small pieces
- 2 jalapenos diced fine
- 1 green bell pepper diced small
- 3 tbsp minced garlic
- 1 cup finely diced red onion
- 2 cups chicken stock
- 3 tbsp chopped fresh oregano
Wash beans, pick out any bad ones, cover in cold water and let soak overnight. Add torn ancho chili, bring beans to a boil then simmer until almost tender, about 1 hour. Add everything else, bring back to a simmer and cook until beans are very tender and thick, about 45 minutes more. Season with salt and pepper and serve.
That is not cool whip
This is a really simple dessert that works well with really ripe or not so ripe nectarines.
Nectarines with Honey
- 5 nectarines sliced thick
- 3 tbsp butter
- 2 tbsp honey
- 2 tbsp amaretto
- 1 cup heavy cream
Melt butter in a large frying pan over medium heat. Add nectarines and saute until they begin to soften. Add honey and continue to saute until browned on edges. Meanwhile mix amaretto and cream in a bowl and whip until stiff peaks form. Layer whipped cream, then fruit, then cream and then fruit into glasses and refrigerate for one hour before serving.
Look new bar ware
Readers often comment on the seemingly bottomless contents of our liquor cabinet. But we really don’t have every mixer on the planet. Sometimes we pool our resources and head to a friend’s house where Campari is stocked and the Mad Men glasses are just begging to be photographed.
- 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
Mix liquors together in a strainer filled with ice. Strain into glass and drink.
Those folks seem to be ready for the roast right away
This is a great way to use a tender tasty veal shoulder. Pork will also work, but not nearly as well.
Roasted Veal Shoulder Rubbed with Basil
- 4 lb veal shoulder bone removed
- 6 large cloves garlic minced
- Zest 1 lemon
- 10-12 large basil leaves diced fine
- 1/2 tsp salt
- 1 tsp black pepper
- 8-10 juniper berries ground into a powder
- 3tbsp olive oil
- 1/2 cup red wine
Take everything but the meat and wine and blend into a thick paste. Open up roast and rub mixture into meat. Roll roast back up and tie tightly with baking twine. Let roast marinate for at least two but up to eight hours. Remove from refrigerator and bring to room temperature, place on a roasting rack and pour wine into base of pan. Cook at 345 degrees until internal temperature reads 140 degrees. Remove from heat and let stand 20 minutes before slicing.
That’s gooooooooooood soup
The secret to this soup is the toasted bread rubbed with garlic. Dip it or pour the soup over it at the bottom of the bowl.
The other secret is really fresh carrots and bell pepper.
Carrot and Roasted Red Bell Pepper Soup
- 1 large red bell pepper, halved and seeded
- 1 lb carrots washed and chopped into small pieces
- 2 leeks
- 1 loaf baguette cut into 1/4″ thick slices
- 3 tbsp chopped fresh oregano
- 3 tbsp butter
- 6 cups vegetable stock
- 1 cup heavy whipping cream
Place pepper halves under the broiler and roast until skin is charred. Place halves in a paper sack and let cool completely. Peel off skin and roughly chop. Chop white part of leeks into small chunks. Chop 1/2 cup of the inner green part into thin slices and set aside for garnish. Brush bread with olive oil on each side and toast until golden brown flipping once. While hot rub bread with a clove of garlic and set aside. In a large stock pot melt butter over medium low heat and add leeks and carrots. Cover and sweat vegetables for five minutes. Add oregano, season with salt and pepper and continue to sweat another 10 minutes. Uncover and add stock and red bell pepper. Bring to a boil, then simmer until vegetables are very tender and stock is reduced by a third. Blend soup into a fine puree and press through a strainer back into stock pot. Add cream, bring back to a simmer a cook until it reaches the right consistency. Season with salt and pepper and serve with toasted bread or over bread topped with sliced green part of leeks.
What is hiding under all that soil
For those folks who have not already done so, now is the time to plant for anything that needs to overwinter, like garlic and carrots. It is also time to plant for the fall garden here in the south. Anyone in a cooler climate probably should have done that in August.
This year I am trying turnips along with the garlic and carrots to see how they survive over the winter. I am hoping for a early spring harvest but since this is my first attempt time will tell. For the fall I planted spinach and Swiss chard and I hope to get another crop of eggplant and green peppers along with the greens. I also may get another crop of tomatoes but that would just be crazy.
For those who are wondering yes that is a giant basil plant in the background.
Here are some meatless options for a nice fall feast.
Start with a mushroom soup
Happiness in a bowl
A nice rice dish
As you wish….
and some pears for dessert
The sky is the limit for filling