Don’t let the fact that our summer feast has four separate recipes scare you off. The prep is fast and simple and boiled down to it’s essential components the dish is beans, slow-braised tomatoes, clams and mayonnaise. Think of them as old friends, coming from different parts of the world and finally uniting for a …
Tag Archives: beans
Casado – the Blue Zone lunch
We’re back on course to the next Blue Zone* – the Nicoya Peninsula of Costa Rica! Casado – the married man’s lunch is our take on a Nicoyan central meal of the day, protein and salad along with a foundation of black beans and rice seasoned with a particular Costa Rican twist.
The Nicoya Peninisula is a 80-mile long thumb of land that juts into the Pacific from the northwest corner of Costa Rica. Among a certain type of backpacking tourist the peninsula is famous for its many beaches which ring the coastline. But the Blue Zone of the Nicoya Penisula does not include the coast – it is the interior, home of large national parks, still quite rural, and with many inhabitants living traditional lifestyles either as independent farmers or as sedentary agricultural workers finding employment on larger farms, and raising corn, beans, and other vegetables (including two forms of taro) in their own family plots. Until recently the Nicoya Peninsula was relatively isolated, reachable only by ferry until 2003, which saw the opening of the Taiwan Friendship Bridge.
At first glance the Nicoyan diet may not seem that remarkable–rice, beans and tortillas–along with a lot of fruit. But at 60 a Costa Rican man has about twice the chance of reaching 90 as one from the U.S., and this from a country whose medical budget is about 15% of that of the U.S. Nicoyans are some of the healthiest, most long-lived people on the planent. Say hello to Casado – beans and rice with all the fixings.
Flageolet Soup with Crème Fraiche, Tarragon and Mustard
After getting back from California we wanted to catch our breath with a simple dish that wouldn’t require a lot of effort. If it went with the the crazy New England weather this week, warm or cold, all the better. Herewith Flageolet Soup with Crème Fraiche, Tarragon and Mustard. Flageolets (fla-as in flag-zhay-oh-lay) are a small, delicate bean, usually (but not always, as you can see in the photos) an alluring pale green. If you examine them closely they’re covered with faint green stripes. They’re removed from the pod before reaching full maturity, which contributes to their delicate flavor. My first encounter with them was an impulse purchase – how could I not buy a package of beans the color of young grasshoppers?
Squid… glorious squid… squid, that’s what we live for… Squid with White Beans
You’d think I’d be able to pin down the first time I ate squid. Note that I said squid, not calamari. Squid is the in your face cephalopod that says Eat me if you dare. Calamari, by contrast, is Italian for “tasty bit of something fried in a batter by a female relative.” I mean, …
For a month now I’ve been seeing artichokes in markets, both “baby” and full-size globes. I love artichokes and last year I became obsessed creating the perfect grilled long-stemmed artichoke, served with lemon and aioli. During a spring trip to Rome awhile back I was fascinated with artichoke vendors at open air markets sitting atop …