Southern Green Beans

This is a classic "low and slow" Southern dish. The beans are cooked over a low simmer, not boiled. This recipe is a great to make in advance, since these beans are far better on the second day. This is thanks to the magic of pot liquor (aka pot likker), the broth produced during the stewing process.

DO NOT substitute canned or frozen green beans - they'll just turn to mush.

Southern Green Beans
serves 4-6

Combine in a large stock pot:
2 pounds green beans, trimmed and cut into thirds
1/3 pound thick-cut bacon, cut into roughly 2" squares
1 yellow onion, quartered
1 tsp. salt
1.5 tsp. fresh ground black pepper
enough cold water to float the beans

Cover the pot. Bring it to a boil, then immediately reduce to a very low simmer. Simmer covered for 1 hour, then adjust the salt level and simmer for about another 30 minutes.

Partially drain the beans, retaining 1-2 cups of liquid.

Finish with 1 tbsp. of butter (or rendered bacon fat if you have it).

Shopping list:
2 pounds fresh green beans
1/3 pound bacon
1 yellow onion

Roasted Broccoli with Lemon

Adapted from Food & Wine. I tried this out for Thanksgiving this year. I made the olive oil and lemon dressing as instructed, but found it very bitter. I added apple cider vinegar to offset those flavors and was pleased with the result. Rather than using fresh basil so far out of season, I incorporated dried basil in the dressing.

The pine nuts are an expensive ingredient and require the extra step of toasting. While they add a nice texture to the dish, it would be just fine without them.

Roasted Broccoli with Lemon
serves 4-6

Preheat the oven to 400°.

Cut 4 heads of broccoli into florets. In a large bowl, toss florets with olive oil, then season with salt and pepper. Transfer broccoli to a baking sheet.

Roast the broccoli in the oven at 400° for 20 minutes on a baking sheet, until browned and tender. Toss half way through.

If including pine nuts: Meanwhile, in a small skillet, toast 1/4 cup pine nuts over medium heat for 5 minutes, until golden all over.

Whisk together the dressing:
2 tbsp. lemon juice
1 tbsp. apple cider vinegar
4 tbsp. olive oil
2 tbsp. garlic-infused olive oil
1/2 tsp. dried basil
salt and pepper to taste

Scrape the broccoli into a serving bowl. Just before serving, add the dressing and pine nuts. Toss to coat.

Shopping list:
4 heads of broccoli
1-2 lemons (for 2 tbsp. juice)
optional: 1/4 cup pine nuts

Check the pantry:
apple cider vinegar
garlic olive oil
dried basil

Dijon beef stew

Toned down from Smitten Kitchen, which in turn adapted it from the NYT.

This stew takes forever to make, and has lots of hands-on work. You've got to commit to this one. However, the results are hard to argue with. It's so good it will make me eat carrots, and my husband eat mushrooms. I recommend serving it with egg noodles or mashed potatoes.

Dijon beef stew
serves 4 to 6

In a Dutch oven or large stock pot, cook on low until rendered:
1/4 lb. bacon, diced

Remove crisp bacon bits. Set aside.

Add and cook on medium-low for 15 minutes:
2 medium yellow onions, finely diced

Use a slotted spoon to transfer the cooked onions to a large bowl.

Chop 2 pounds beef chuck into ~1-inch cubes. Salt and pepper the beef cubes, then coat with flour. Brown the cubes in the Dutch oven, one third at a time to avoid crowding the pan. Add additional butter to the pan between batches as needed. Cook over medium-high heat until the beef cubes are well browned and crusty on all sides, then transfer them to the bowl with the cooked onions. Repeat with the remaining beef.

Add 1/2 cup brandy to the empty pan and scrape to deglaze it.

Add and whisk to blend:
2 cups beef stock
1/2 cup smooth Dijon mustard
1 tablespoon coarse mustard

Return cooked meat and onions to the pan. Cover the pot most of the way and simmer on low until the meat is very tender, about 1 1/4 hours.

Add 4 med. carrots, sliced into even pieces. Continue simmering until the carrots are tender, about 20 minutes.

While they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté 1/2 pound mushrooms (stemmed, cleaned and quartered) until browned.

Stir in:
cooked mushrooms
3 tbsp. coarse mustard
1/4 cup red wine
reserved bacon bits

Simmer 5 minutes, then adjust seasoning with salt and pepper. Serve hot.

Shopping list:
2 pounds beef chuck (sometimes labeled "stew beef")
2 cups beef stock
2 large onions
4 medium carrots
1/2 pound mushrooms
1/2 cup smooth Dijon mustard
4 tbsp. coarse or whole grain mustard

Check the pantry:
4 tbsp. butter
2 tbsp. flour
1/4 cup red wine
1/2 cup cooking brandy

Other drinks

Elderflower martini
Invented by my husband when he was looking for an excuse to use our St. Germain.

2 oz Saint Germain elderflower liqueur
1.5 oz gin
1.5 oz lime juice (~2 limes)

Shake with ice and serve neat.

Garlic and tomato braised beef

The best 3-ingredient recipe ever. From Gourmet Magazine, by way of Smitten Kitchen.

Garlic and tomato braised beef
serves 6

28 ounce can of whole tomatoes
3.0-3.5 pound boneless beef chuck roast, tied with a string
1 head garlic, separated into cloves, left unpeeled

Preheat the oven to 300°F. 

Tie up the roast into an evenly shaped log with butcher's twine. Put it in an ovenproof casserole with a lid, such as a Dutch oven.

Coarsely chop tomatoes with their juice in a food processor (or just chop them in their can with kitchen shears). Pour chopped tomatoes over the roast. 

Scatter unpealed garlic cloves around it. 

Season generously with salt and pepper. 

Braise for 3-4 hours, covered, in the middle of oven. 

Cut roast into 1/4-inch-thick slices and serve with sauce and garlic (squeezed from its peels), over orzo pasta.

Cumin lime chicken thighs

This recipe comes from Nerds with Knives. It's not fast, so make it on a Sunday, but it's delicious. The best part is the loose sauce, so be sure to serve this with crusty bread to mop it up.

Cumin lime chicken thighs

serves 4-6

Preheat the oven to 375 degrees.

Create spice rub in a small bowl:

1 tbsp. kosher salt

1 tbsp. ground cumin

1 tsp. ground black pepper

Pat 6-8 chicken thighs dry, and season each thigh on both sides with the cumin rub.

Add 1 tbsp. olive oil to a heavy-bottomed skillet or dutch oven, on medium-high heat. Add the thighs, skin-side down. Work in batches to avoid crowding the pan.  

Cook 5-7 minutes, until the skin is deeply browned. Turn and brown other side for 3-5 minutes. Remove thighs to a plate and set them aside.

Remove most of the oil, leaving about 1.5 tablespoons. Lower the heat to medium. 

Add:

1.5 tbsp flour

6 cloves garlic, roughly chopped 

4 sliced white scallion bottoms (saving green tops for later)

Stir well to coat the flour in oil. Cook for 2-3 minutes. 

Add and let simmer for 3 minutes to deglaze:

1 cup dry white wine

Add and bring back to a simmer:

2 cups chicken broth

1.5 tbsp. honey

2 tsp. lime zest (from 1-2 limes) 

3 tbsp. lime juice (from 2 limes)

half bunch of cilantro, roughy chopped

Add the chicken, skin-side up. Move the dish, uncovered, into the oven. Cook for 35-40 minutes, until chicken is cooked through. 

To finish, stir in:

remaining half bunch cilantro, roughly chopped

4 green scallion tops

Shopping list
6-8 bone-in, skin-on chicken thighs
2 limes, for zest and juice
bunch of scallions
fresh cilantro

Check the pantry
dry white wine
garlic
honey