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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooked Southern Style Green Beans

2015-06-11 09.57.02

French style green beans, better known as Haricots Verts, are a very thin variety and the perfect choice for my Slow Cooked Southern Style Green Beans. I’ve made green beans with tomatoes many times and over the years, adding this and leaving out that, but now I’ve tweaked this recipe and it’s perfect. I think it’s my choice of spices and aromatics that puts a unique twist on these Slow Cooked Southern Style Green Beans and gives it complexity and depth of flavor.

I love cumin because of its grassy and earthy flavor so I decided to add this spice to my recipe. It made a HUGE difference!

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Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 5-quart saucepot, 2 large mixing bowls, spider

Ingredients:
2 pounds of French-style green beans (*Haricots Verts)
2 tablespoons of grapeseed oil (substitute any neutral oil)
1 sweet onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 15-ounce can of diced fire-roasted tomatoes and their juice
1 1/2 cups of water
1 tablespoon of ground cumin
1 teaspoon of cayenne pepper
1 tablespoon of dried oregano
1 tablespoon of dried rosemary
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Start by going through the beans and cutting off the root ends. In a pot of boiling salted water *blanch the beans for 1 to 2 minutes, then immediately transfer to an ice bath. This sets the beautiful green color. Transfer the green beans to a plate lined with a paper towel to drain any excess water. Pat dry with a kitchen towel and place into a large bowl.

In a saucepot over medium heat add grapeseed oil. To that, add ground cumin allowing the spice to melt into the oil. This will give the cumin a chance to *bloom. Once you can smell the aroma from the cumin add the diced onions and the cayenne pepper. Cook and stir for 2 to 3 minutes until onions have softened and become translucent. Next, add the diced bell green peppers, Kosher salt, and fresh ground black pepper, continue stirring and cooking for another 3 to 5 minutes. Next, into the pot, add the dried oregano and rosemary. Rub these spices through your fingers to release its flavor as you drop them into the pot, stir through. Finally, add the minced garlic and continue stirring.

Add the *blanched green beans, can of diced fire-roasted tomatoes along with the juice, and water. Stir all the ingredients together while bringing the green beans up to a boil. Turn down to a simmer cooking uncovered for 30 minutes. Remove from the heat and cover until ready to serve. Enjoy my Slow Cooked Southern Style Green Beans with your next meal.

Serve hot.

*Haricots Verts: Usually known as French beans are a thinner and shorter variety.

*To Blanch: Blanching is a cooking process wherein a food, usually fruit or vegetable, is scalded in boiling water. Removed after a brief, timed interval and finally plunged into iced water (shocking or refreshing) to halt the cooking process.

*Bloom: The process of gently frying spices in oil. It’s a quick way to deepen their flavor. Cook just until the spices smell nice and toasty; any longer and you risk burning them.

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Roasted Garlic Cauliflower Mash

 

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Roasted Garlic Cauliflower Mash (2)

My Roasted Garlic Cauliflower Mash is a great substitute for mash potatoes. By roasting the cauliflower and the garlic intensifies the depth of flavor in this dish. I’ve also added spices that are both earthy and smokey in flavor. I’m going out on a limb here by saying this dish is life changing!

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Roasted Garlic Cauliflower Mash (2)

Prep Time: 10 minutes
Cook Time For Garlic: 35 to 40 minutes
Cook Tine For Cauliflower: 25 to 30 minutes
Total Time: 1 hour 10 minutes
Equipment: 10 cup food processor, 2 rimmed baking sheet pans, Chef’s knife

Ingredients For Roasted Cauliflower Mash:
1 to 2 heads of cauliflower (2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 whole head of garlic, roasted
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
2 tablespoons of Parmigiano-Reggiano cheese, freshly grated
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon of freshly cracked black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of unsalted butter, melted
Smoked paprika for garnish
Fresh chives for garnish

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of freshly cracked black pepper. Drizzle each half with 1 to 2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done if center clove is completely soft when pierced with a paring knife.

Note: For a deeper golden brown and more caramelized garlic flavor extend the roasting time.

While garlic is roasting start prepping the cauliflower.

Directions For Roasted Cauliflower:
Adjust oven temperature to 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Spread them out onto two baking sheet pans in one even layer. Sprinkle on half (1/2) of the ground cumin, the remaining Kosher salt, and freshly cracked black pepper, and the remaining with olive oil. Toss the cauliflower florets all around with your hands to make sure all they’re all really well coated.

Remove the garlic from the oven. Allow to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

Place the cauliflower in the center position of the oven, roast for 25 to 30 minutes, or until golden and tender. Double check by taking a fork and pricking the florets to see if they”re nice and tender. If they need a few more minutes, leave them in but keep your eye on them.

In a food processor fitted with the metal blade add the roasted cauliflower florets. Squeeze the softened roasted garlic into the processor. Add the remaining ground cumin, ground coriander, smoked paprika, grated Parmigiano-Reggiano cheese,  melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste, if needed season with Kosher salt and fresh ground black pepper.

To serve, spoon the Roasted Garlic Cauliflower Mash into a porcelain serving bowl. Garnish with a sprinkling of smoked paprika and finely chopped fresh chives.

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Coleslaw With Cumin Dressing

Coleslaw With Cumin Dressing

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Whenever I’m craving coleslaw, I like to make sure it pairs well with the star of the dish.  In this case, it’s going to be my Spicy Cornmeal Breaded Catfish. My Coleslaw With Cumin Dressing is the perfect complement.

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Mandolin

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Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: Chef’s knife, large mixing bowl, medium-size mixing bowl,  jelly jar with a tight-fitting lid, mandolin, box grater, whisk

Ingredients:
1 head of green cabbage, sliced thin
1/4 head of red cabbage, sliced thin
2 large carrots (1/2 cup), peeled and grated
1 cup of golden raisins
1 1/2 cups of good mayonnaise
1/4 cup of granulated sugar
1/4 cup whole milk
4 tablespoons of apple cider vinegar
2 tablespoons of caraway seeds
1 teaspoon of celery seed
2 tablespoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Directions:
Start by removing the core of one head of green cabbage and the core of half of the red cabbage. Store the unused red cabbage in a tightly sealed plastic baggie and store in the refrigerator. Using a mandolin, grate both types of cabbage and transfer them to a large mixing bowl. Next, using a box grater, grate the carrots also transferring to the same large bowl. Add the golden raisins. Transfer the bowl to the refrigerator until you’re ready to dress and serve the coleslaw.

In a separate bowl add the mayonnaise, granulated sugar, whole milk, apple cider vinegar, caraway seeds, celery seed, ground cumin, Kosher salt, and freshly ground black pepper, whisk to combine. Transfer the coleslaw dressing to a container with a tight-fitting lid. Transfer the coleslaw dressing to the refrigerator.

It’s important not to dress the coleslaw until your ready to serve.

I do this because if you dress it too early, it doesn’t have that crunch factor, plus you can take the amount of coleslaw mix (raw cabbage mixture) you’re going to serve at that time, and just spoon on a few tablespoons of the dressing until you have the preferred consistency. Toss them together let sit for just a minute and you will have the perfect Coleslaw With Cumin Dressing every time.

 

Spicy Cornmeal Breaded Catfish

 

Sautéed Asparagus With Lemon Pepper

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