By Crescent Dragonwagon
Has there ever been a extra beneficiant element than the bean? Down-home, but haute, soul-satisfyingly hearty, valued, flexible deeply delectable, healthy, and cheap as well, there’s not anything a bean can’t do—and not anything that Crescent Dragonwagon can’t do with beans. From outdated acquaintances like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from eco-friendly beans and clean shell beans to peanuts, lentils, and peas, Bean through Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with info, kitchen knowledge, lore, anecdotes, and a zest for solid nutrition and solid times.
Consider the lentil, to take one instance. notice it first in a scrumptious slather, Lentil Tapenade. Then in part a dozen soups, together with Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, best possible Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with vegetables, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do an analogous for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of unpolluted Favas, Baked Limas with Rosy bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even truffles: Peanut Butter Cup cakes and crimson Bean Ice Cream.
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Additional info for Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
Sc rape off any barna c les with a knife . 2 Give any open mussels a sharp tap; discard any that fai l to close. 3 Pu llout and discard the fibrous "beard " th at sp routs betwee n th e two halves of the shel l. 47 Make sure th ere is no water slos hing around in the crab. The she ll should neither be soft nor co ntain any cracks or holes. If th e c rab is live, ch ill it for a few hours , until it is comatose and no longer moving , and then cook it. Turn the crab bel ly up and remove the V-shaped flap on the bottom.
Th e pu lp is t ugged, or sucked, off and t he seeds are sucked to extract the coo li ng water inside. JACKFRUIT Large and sp iky, the jackfr uit (mit) shell is sim il ar to a duria n . When sli ced open, the ye ll ow fru it is de li ghtfu ll y fragrant and resembles a ripe pineapple with lots of seeds. The texture of the fle sh is creamy and chewy at the same time; the taste rather like a sweet bana na. Packed wit h vita mi ns, the frui t is enjoyed on its own as we ll as m ixed with other fru its in a tropical fru it sa lad.
To ope n a coconut, first extract the coco nut wa ter. Place t he coconut on a fl at surfa ce and use a heavy obj ect like a cleaver or hammer to hit it all the way round. Pull th e shell apart, pry th e flesh out with a knife, and , ca ref ull y, pee l the brown skin off the f les h so that it is ready to use. If yo u have diffi c ulty c racking the cocon ut open, place it in a fairly hot oven for about 15 minutes , u nti I it crac ks. Th e flesh is often easier to extract from th e shell , usin g thi s method.