Northern Beans with Clams

 

16 oz. white beans ( Northern, or Navy)

18 oz. whole clams

1 tomato, chopped

1 spring onion

1 carrot (leave whole)

1 leek (leave whole)

1 bay leaf

4 cloves of garlic

extra virgin olive oil

salt & chopped parsley

Water

Soak beans overnightin a bowl before cooking.

Add water (about 2 cups) and dbeans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf. Cover and cook on low to medium heat until the beans are cooked (around 2 hours). When beans are tender, if they have too much broth, remove a little. Remove the carrot and leek.

Process the vegetables  with two fresh cloves of garlic, then add  back. Mix well, sprinkle with chopped parsley and a bit of olive oil. Serve in a tureen.

Grind the vegetables, then add the puree. Mix well, sprinkle with chopped parsley and added all the ingredients from the pan over the beans. Serve in a soup tureen.

Tomatillo Poblano Chile Sauce for chili rellenos

 

3 tablespoons unsalted butter, melted

1 Sweet onion,  chopped

2 teaspoon dried Mexican oregano

1 bunch fresh cilantro

4 small tomatillos, husks removed, chopped, 2 are toasted-

             until  partially black

2 cloves garlic, minced

2 cups chicken broth

3 or 4 roasted Poblano  chiles, peeled and chopped

Blend in a blender, correct seasoning.

This recipe came from “Beat Bobby Flay” on a Mexican competition.

Stir Fry Sauce

 

This sauce is good for many Asian dishes, has complexity, umami, and is good as a basis for variation. Chilies for instance for heat, and scallion for color. Oyster sauce for more complexity and peanut butter for flavor.

• Soy sauce (or tamari )
• Rice vinegar or black vinegar
• Brown Sugar
• White Miso
• Cornstarch 
• Garlic powder
• Shousing wine

Korean Pork Belly

 

1slab of pork belly
Large thumb of Ginger, smashed
Garlic smashed
Water, to cover by 1/2 inch
I whole yellow onion, cut in slivers
1Tsp. Fermented soy bean paste
2 or 3 scallions

Cover then boil on simmer for 1hour.

Drain pork, and dry on paper towels.

Roasting sauce

2 Tbls. Minced ginger
Hot Pepper Paste, Korean Fermented Jang (Gochujang) or bean paste

2 Tbls. Honey

Cut off skin. Coat entire surfaces. Roast at 350 F around 25 minutes so glaze is shiny. 

Serving Sauce

Bean Paste

Ginger

Shredded yellow onion

Sesame seeds

Toasted sesame oil

Serve slices with red lettuce, steamed white rice, Kim she, Hot Pepper Paste, fermented radishes. 

Seckel Pear and Colston Bassett Stilton Cheese with Wine

Seckle Pear

An 18^th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It is a small, rosy fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning. It's available late August through December. It is often called the sugar pear.

The Seckel pear is tremendously tasty and sweet and is the super-star of tasty pears.

Colston Bassett Blue Stilton is certainly one of the finest Blue Stilton you can buy. Known for its consistent high quality and the subtle salty twang brought on by the blue veining. Established in 1913, Colston Bassett has been producing one of England’s finest blue Stilton for a hundred years.

This is the simplest of deserts but certainly one of my favorites. When you taste a sweet, juicy, ripe pear or smell its aroma, it is easy to see why this fruit has been prized for thousands of years. Poets extol the pear’s flavor and beauty and artists celebrate its classic shape and brilliant colors.

Homer, a Greek poet from the eighth century BC, called pears a “gift of the gods,” and many cooks today agree. Pears are incredibly versatile. They are a welcome addition to entrees, breads, salads, appetizers and desserts and are delicious fresh or cooked in a variety of ways.

Colston Bassett Blue Stilton

Pears take on a new character when combined with cheese and wine. The flavor, scent, and texture of each pear variety enhances both wine and cheese flavors, which is why this classic trio holds a place of honor on tables around the world.


Wine choice is up to you: Suggested wine: Sauvignon blanc, Viognier, Gewurztraminer, emerald Riesling, fume blanc, Beaujolais Nouveau.