EAT BEAT

New Year’s Resolutions 101

Trim down tips you’ll actually enjoy from Jenn Louis, chef/owner of NoPo’s Lincoln

Posted by: Anna Sachse on Jan 03, 2011 at 10:15AM 0 Comments

Jenn Louis, chef/owner of North Portland’s consistently delicious, fresh, and elegantly innovative Lincoln, was a skinny kid. “I was a competitive runner and worked out,” she says. “Then I got married, started a business, and got a little lazy.”

In addition to skipping her workouts, eating too many rich foods in the line of duty helped Louis pack on some extra padding. But about five years ago, she realized she didn’t have the energy and strength she needed for the very physical job of cooking in a crazy-busy kitchen. The solution wasn’t a fad diet like starving herself or subsisting only on animal parts. Instead, she started up a vigorous exercise routine and changed how she ate, controlling the portions and choosing leaner but more filling and nutrient-packed foods. After about a year, she’d lost 35 pounds.

Even here in Portland, you’d be hard-pressed to find someone who doesn’t have shedding a little waistline or butt baggage—or at least toning up and improving their health—on their New Year’s resolution list. To help kick-start your self-improvement, Louis has five tips for low-cal ways to work with winter ingredients.

1) GREENS: Eat lots of greens, such as kale, cabbage, mustard greens, turnip greens, etc. They’re in season and are both naturally quite low in calories and loaded with great vitamins. Braised greens are wonderful with all sorts of proteins for a side dish, as well as whole grains or beans like corona, flageolet, and borlotti for a vegetarian entrée.

2) OLD-FASHIONED CHICKEN STOCK/SOUP: Make homemade chicken stock (I call it “liquid gold”) and use it for brothy soups. You can load them with vegetables, greens, beans, and lean protein. They are satisfying and will keep you warm in this cold weather.

3) FRUIT: Snack on winter fruits like tangerines, pears, apples, oranges, and dates. Fruit is a great low-calorie, low-fat, high fiber, and vitamin-packed solution when you need something between meals.

4) FARRO: Whole grains (not milled flours) are great for your body. They are lean, high in protein, and filling.

5) SQUASH: Rather than pasta or refined rice, get your starch from roasted squash. It provides great nutrition and is delicious. There are so many varieties! Start with one type and see how many others you can try by the end of winter.

RECIPE: Kale Bagna Cauda
Serves 4 as a side dish

1 pound kale, thick stems removed
6 T olive oil
1.5 t chile flakes
3 small cloves garlic, sliced very thin
8 anchovies, packed in olive oil
2 t lemon juice

Blanch kale in salted boiling water until wilted and the chalky flavor disappears. Remove kale from heat and shock in ice water until the greens are very cold. Remove kale from ice water and squeeze out all excess water. Slice into thick ribbons and set aside.

In a medium pan, warm olive oil, chile flakes, garlic, and anchovies over medium heat. Use the back of a fork to break up anchovies as mixture warms. Anchovies will dissolve and flavors will meld. Add kale and warm through. Squeeze lemon over kale, season with kosher salt and pepper, and serve.

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Tags: Recipes, Interview, North Portland Dining, Slim Down

Nice Pear!

Fruit salute at Lauro luncheon

Posted by: Stacy Austin on Mar 09, 2010 at 09:00AM 2 Comments

Photo: Stacy Austin

The subject is pears. Did you know there is an entity called Pear Bureau Northwest? Really. There is, I swear! According to their website, “The Pear Bureau Northwest was established in 1931 as a nonprofit marketing organization to promote, advertise and develop markets for fresh pears grown in Oregon and Washington.” Did you know that Oregon and Washington together produce a whopping 84 percent of all the fresh pears grown in this country? Apparently it’s our volcanic soil, yearly rain deluge, and toasty summers that seal the deal. Alright! Pears! We loves ’em!

So when the good folks at Pear Bureau Northwest invited me to lunch at Lauro Kitchen on SE Division, I RSVP’d with a blinding speed known only to starving interns. The event was partly to honor Lauro Chef Jennifer Buehler’s winning recipe in the bureau’s “Pear Panache” program, and partly to let guests sample the latest tastes in peardom.

The Red Anjou pears were an intriguing addition in both the pizza and the salad. The pizza in particular was a sweet and salty surprise with its crackly thin crust supporting a pairing of pears and smoked prosciutto that coexisted in superb harmony. Then came the dish we’d all been waiting for: Buehler’s recipe featured lamb shanks that had been braised for hours alongside caramelized Bosc pears and shallots, and garnished with pistachio couscous. The magnificently sweet aroma rose in the steam as the tender lamb fell apart before our widening eyeballs.

Buehler says she loves cooking with pears because they’re a sweet and versatile ingredient but they can also stand alone as a dessert or side dish. Buehler’s winning recipe, below, has been modified for home cooks. If you prefer someone else to do the braising and sautéing for you, Buehler’s entree is currently on the menu at Lauro Kitchen.

Braised Lamb Shank with Caramelized Pears and Shallots

Makes 4 to 6 servings

Braise

• 4 lamb shanks, 16 to 20-ounces each
• 2 tablespoons extra virgin olive oil
• 1 medium onion, roughly chopped
• 1 tablespoon finely chopped garlic
• 2 tablespoons finely chopped or grated fresh ginger
• 1-1/2 teaspoons saffron
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 4 bay leaves
• 1 cinnamon stick
• 1/2 cup whole almonds
• 2 quarts chicken stock
• 1/2 cup dried cranberries
  
  
• Caramelized pears and shallots
• 1 ounces (2 tablespoons) unsalted butter
• 1 tablespoon extra virgin olive oil
• 8 small, whole shallots
• 2 Bosc pears, peeled, cored and sliced into 1/2"-thick wedges
• 1/4 cup granulated sugar

Preheat the oven to 350 degrees.

Prepare the lamb by seasoning with salt and freshly ground black pepper. Heat the oil in a heavy, wide sauté pan until it is very hot, but not smoking. Brown the lamb shanks 2 at a time, turning them so that each side is dark golden brown and crusty, about 12 minutes total. Remove the shanks from the pan.

Reduce the heat under the sauté pan to medium high and add the onions, garlic and ginger. Cook stirring frequently until the onions begin to caramelize slightly and pick up the color and scrapings leftover from browning the meat, about 5 minutes. Put the shanks in a deep, wide casserole, or a roasting pan.

Add the sautéed onion, garlic and ginger to the lamb shanks along with the saffron, ground cinnamon, ground ginger, black and cayenne peppers, bay leaves, cinnamon stick and almonds. Cover the shanks with the chicken stock adding a bit of water if necessary to cover them completely. Cover tightly and braise for about 3-1/2 hours, adding the dried cranberries during the last 30 minutes.

To finish the sauce, melt the butter in a sauté pan with the oil over medium heat. Halve or quarter the larger shallots. Add shallots to the pan and sauté gently until they begin to soften slightly, about 5 minutes. Add the pear slices and sugar and continue to sauté until everything is golden brown, about 15 minutes. Add some chicken stock or water if the sugar begins to get dark.

Remove the lamb shanks from the braising liquid. Transfer the braising liquid to a separate saucepan, put the shanks back in the braising pan and keep them warm. Add the pears and shallots to the braising liquid and reduce slightly. It will already be fairly thick. Add salt and pepper as needed.

To serve, while the sauce is reducing, put the couscous on a larger platter and arrange the lamb shanks on top. Garnish with some pear slices and shallots and spoon the reduced sauce over the meat. Optional: sprinkle with parsley and serve with plain yogurt on the side.

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Tags: Southeast Dining, Recipes

Hot Toddy Time

Cafe Nell has six ways to warm up

Posted by: Kaitlyn Evans on Oct 15, 2009 at 04:00PM 3 Comments

Cafe Nell’s hot toddy menu includes the classic toddy, Hot Mojito, Ginger Tea, Black Tea, Bourbon Citrus Punch and Hot Buttered Rum.

The hot toddy is a good excuse to be buzzing at any hour of a very cold day. Some say the toddy originated as a tolerable way for 19th century womenfolk to drink scotch, others claim it was invented as a cure for the common cold, yet all we really need to know about this wondrous warming beverage is its four main components:

alcohol
hot liquid
sweetener
hint of citrus

It’s like a soothing cup of tea—with a bonus kick.

Darren Creely of Cafe Nell has caught the toddy bug, incorporating six strikingly different toddy blends into his fall cocktail menu. Creely believes that with the damp, at times dreary, weather that plagues Portland all fall and winter, toddies are just as fit for a nightcap as they are an afternoon pick-me-up. From the unexpectedly refreshing Hot Mojito to the rich finish of the Hot Buttered Rum, there’s a blend suited to every palate—not to mention every symptom—this chilly season.

Can’t make it further than the corner liquor store? Cafe Nell has given us a few toddy recipes to try at home:

Cafe Nell’s classic hot toddy, made with brandy, honey and lemon

Classic Hot Toddy

1.75 ounces brandy
1 heaping teaspoon honey
Hot water
Slice lemon (1 quarter)

Place spoon filled with honey into pre-heated specialty coffee glass/mug/cup
Add brandy
Top with hot water to within 1/4" of rim
Squeeze lemon wedge into hot water. Drop squeezed lemon wedge into cup
Stir to incorporate honey into the toddy

Cup warm mug with two hands, breathe, and gulp.

Classic Buttered Rum & batter recipe

Hot Buttered Rum, made with Nell’s homemade batter, is a sweet endnote to a chilly evening

1 stick unsalted butter (room temp.)
2 cups dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla
1 pinch salt (optional)

• All Spice can be substituted for the the nutmeg, cinnamon, and clove just keep in mind the that Clove can be very strong and easily take over all of the other spices
  Hot water
  1 3/4 oz. dark rum (I prefer Mt. Gay dark rum)

In a mixing bowl cream together the butter, cinnamon, nutmeg, clove and vanilla. Once completely mixed together, chill for 20 minutes until firm. Put 2 rounded tablespoons in a pre-heated specialty coffee glass, add the dark rum and top off with hot water. Mix thoroughly until all of the batter has dissolved. Serve with the mixing spoon still in the glass. Cradle the cup in your hands and sip. The Hot Butter Rum batter will keep until completely used. Skip the rum for a kid-friendly drink.

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Tags: Recipes, Northwest Dining

Market Makers: Kathryn Yeomans

Local chef talks cheese…

Posted by: Kaitlyn Evans on Sep 08, 2009 at 06:00PM 2 Comments

Chef in the Market at the Portland Farmers Market

Nostrana’s chef de cuisine took the stage at the PSU Farmers Market this past Saturday, sharing ideas about how to spice up our most favorite recent culinary delight—cheese.

The Cheese Course: Condiment Ideas for Cheese Plates: Savory or Sweet?

Savory—

Seared and salted Padrón peppers
Baguette croutons with sautéed wild mushrooms
Dressed tender lettuces or greens

Oven-roasted beets, peeled, sliced, and seasoned with olive oil and salt
Spiced carrot salad
Marinated roasted peppers
Pickled vegetables (asparagus, carrots, beans)
Grilled porcini mushrooms
Soft herb salad (parsley, chives, basil, tarragon) dressed in a light vinaigrette
Salted Marcona almonds

Sweet—

Italian mostarda
Spiced nuts
Fruit chutney
Red pepper or tomato jam
Fresh fruits
Dried fruits
Poached pears
Local honey
Membrillo, the Spanish/Mexican quince condiment classically paired with salty Manchego cheese

Spiced Nuts—

Ingredients

½ an egg white
½ tsp water
2 cups Oregon walnuts or hazelnuts
½ cup sugar
1 ½ tsp pumpkin pie spice
A small pinch of salt

Directions

1. Lightly whip the egg white with the water. Add nuts and toss to coat.

2. Combine the sugar and spice. Add salt and toss this mixture with the nuts.

3. Put the nuts on a slightly greased baking sheet and bake at 300° for 20–25 minutes. Remove and cool on waxed or parchment paper, then break into clusters.

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Tags: Recipes, Farmers Markets

Market Makers: Bryant Terry

The author of Vegan Soul Kitchen makes a visit to the PSU Market

Posted by: Eat Beat Team on Aug 31, 2009 at 07:30AM 0 Comments

Bryant Terry

Let me be honest. When I see the word “vegan” inserted into a recipe or book title, I usually run away. For a style of cooking that supporters proclaim (often evangelically) as being the healthiest and most natural way to eat, many vegan dishes rely heavily on reconstituted soy products and other heavily processed foods in order to vainly replicate the flavor and texture of meat. To those of us who are ingredient-obsessed, this is an affront. After all, there are plenty of classic recipes that don’t rely on animal products for added flavor; they just don’t often find their way into the vegan section of the cookbook aisle.

And therein lies the reason why the recipes of chef Bryant Terry are so refreshing. The Oakland-based cook, food activist, and author of the excellent cookbook Vegan Soul Kitchen takes a more compelling approach to vegan cooking: he simply creates delicious and inspiring food. In most cases, the fact that it all happens to have been made without any animal products feels like an afterthought. In the case of the aforementioned title, his seasonally appropriate, ingredient-focused takes on Southern food are firmly rooted in classic technique, New World history, and a lot of Terry’s own creativity and flair. The end result is food that even the most committed meat eaters will love.

This Saturday, Terry prepared his chilled heirloom tomato soup with cucumber salsa and toasted peanuts, a recipe inspired by his colleagues Alice Waters and Peter Berley.

What I like most about this recipe is its simplicity. All you need is an upright blender, good heirloom tomatoes, and minimal time. It’s perfect for a summer barbecue. As anyone familiar with Terry’s work is aware, he recommends a particular song to be playing during the preparation or consumption of each dish. For this recipe, it’s the song “Sea Lion Woman” by Feist. I’ll post an interview with Bryant Terry later this week.

Chilled Heirloom Tomato Soup with Cucumber Salsa and Toasted Peanuts

Cucumber Salsa
1 large cucumber, peeled, seeded, and diced
1/2 cup diced red onion
1 clove minced garlic
2 tsp minced fresh basil
2 tbsp freshly squeezed lemon
1/4 tsp coarse sea salt
1/2 tsp paprika
2 tsp extra-virgin olive oil

In a medium-size bowl, combine all the ingredients and stir well. Set aside.

The Soup
3 1/2 lbs heirloom tomatoes cut into 1-inch slices
2 tsp coarse sea salt
1/2 cup toasted peanuts for garnish

In a large bowl, toss the tomatoes with 2 teaspoons of salt to enhance their flavor and help release their juices. Cover and set aside for 30 minutes.

Add the tomatoes to an upright blender and purée until creamy. Strain the liquid into a large bowl, discarding the solids.

To serve, ladle the soup into bowls, and with a slotted spoon, transfer a heaping tablespoon of cucumber salsa to each bowl. Finish off with a heaping tablespoon of toasted peanuts for garnish.

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Tags: Portland Chefs, Recipes, Farmers Markets

Market Makers: Martha Holmberg

Oregonian food editor shows us how to mingle peaches with butter.

Posted by: Eat Beat Team on Aug 25, 2009 at 09:00AM 0 Comments

Martha Holmberg

To Portland foodies, Martha Holmberg is the editor of the Oregonian’s Food Day section and the glossy, food-centric bimonthly Mix Magazine. She was also the longtime publisher and editor of Fine Cooking Magazine and the author of several books, including the 2008 James Beard–nominated Puff. Lucky for visitors to the Portland Farmers Market at Portland State University on Saturday, Holmberg was on hand, and it happened to be peach season. And while Holmberg wowed market patrons with a delicious Gingery Peach Berry Gallette, she sent us home with a recipe for Pesche alla Piemontese (Stuffed Peaches from Piedmont). Gold.

I haven’t yet tried this actual recipe, but I’ve had this very dessert prepared by a Piedmontese friend while working on a farm in Portugal several years ago. The recipe calls for Italian macaroons, which are made from almond paste. The interplay between the almond flavor, the ripe peaches, and the late August sun is unbelievable. In Portland, you can find Italian macaroons at Martinotti’s Deli (SW 10th Avenue and Stark Street), or you can make your own. There are thousands of recipes on the Internet.

Enjoy

Stuffed Peaches from Piedmont
Pesche alla Piemontese

8 ripe peaches
1/3 cup granulated sugar
16 Italian macaroons, crushed
1 egg yolk
4 tbsp butter, cut in small pieces

Preheat oven to 350 degrees. Rinse, halve, and stone the peaches. (If stones are difficult to remove, slide a spoon underneath and pull them out.) Purée two of the peach halves in a food processor. Place the purée in a bowl and add the sugar, crushed macaroons, and egg yolk. Fill each remaining peach half with this mixture and place the peach halves, cut side up, in a buttered baking dish. Scatter the butter pieces over the peaches and bake for about 45 minutes. Serve warm or at room temperature.

—Adapted from Nick Malgieri

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Tags: Recipes

PDX Goes Crazy Over Deviled Eggs

They’re delicious, and they’re everywhere.

Posted by: Eat Beat Team on Aug 24, 2009 at 11:00AM 1 Comments

Deviled Eggs

Do you like deviled eggs? Say “no,” and you’re either a calorie-obsessed freak, or you’re lying. (You may also be a member of a rare third category that despises egg yolks in any form. I have a friend who belongs to this latter group, though I strongly believe that the distaste for the egg’s better part is firmly rooted in calorie obsession, so those two cohorts can for all practical purposes be combined.)

We appear to have entered the golden age of egg-deviling here in Portland. Thanks to local chefs who share my affinity for what is the ideal combination of fat (yolk), salt, and tang (some type of vinegar), deviled eggs are everywhere.

The first place I noticed deviled eggs as a regular menu feature was the local bar and hipster circus Ron Toms. For a measly four bucks, the eggs arrive in a quintet, prepared exactly as you remember from childhood church picnics: fluffy thanks to a generous amount of mayo and tangy courtesy of ample acid. I asked my server which ingredient was used to furnish tang, but she had no idea. I’m guessing red wine vinegar.

Laurelhurst Market’s deviled eggs are excellent renditions of the American norm, but are spruced up with thin slices of guanciale, a baconlike cured meat made from pork jowls. Beaker and Flask serves deviled eggs with bits of smoked trout whipped into the mix, and Evoe reportedly makes a version that’s breaded with brioche crumbs on the yolk side, then grilled. Best of all, pricing seems to be rather universal in Portland. Most places charge just four dollars.

Probably the best deviled-egg-like-thing I’ve tried was at a bar in Pamplona, Spain. The place was called Rio (if my memory serves), and its specialty pincho (tapa) was a deviled egg sheathed in a tempura-like batter, then fried. Served with red vermouth on the rocks and an anchovy-stuffed olive, it was a knockout. Imagine your favorite deviled egg with an extra dimension: crunch. I would love to see a similar version in PDX.

I’m not sure what’s driving the fascination with deviled eggs, but I’m not complaining. For you home cooks, I’ve included my own recipe for deviled eggs. It’s pretty hard to screw up, and easy to improvise.

My Deviled Eggs

1 dozen eggs
1/2 cup mayo (you can use less, but why?)
1 tsp good French mustard (not the same as “French’s” mustard)
1 tsp umeboshi plum vinegar (an amazingly flavorful Japanese vinegar)
2 tbsp small capers
Salt and pepper to taste
A handheld immersion blender
A clean plastic bag (a freezer-size Ziploc bag is ideal)

First, you need to boil the eggs. There are many methods for perfect boiled eggs, but our friend Kat informed us of a method that works perfectly every time. Submerge all 12 eggs in cold water in a heavy-bottomed pot and bring to a boil. Once boiling, immediately remove pot from heat, cover, and let sit for 10 minutes. After 10 minutes are up, drain, rinse eggs with ice-cold water and peel. The eggs will be perfectly cooked and will break free from their shells with no resistance.

Once peeled, cut the eggs in half, dump the cooked yolks into a large mixing bowl, and set egg white halves aside. Combine a couple of pinches of salt with the vinegar until salt dissolves. Add the vinegar, mayo, and mustard to the mixing bowl. Use your immersion blender to thoroughly combine ingredients until the mixture resembles a mousse (this is the magic of the handheld blender). Finely chop capers and fold them in. Finish with salt and pepper to taste.

Here’s the fun part: Using a rubber spatula, remove filling from bowl and put in into the freezer bag, concentrating the mass into one corner. Using scissors, cut a quarter inch off the corner of the bag and squeeze the filling uniformly from the bag and into the halved egg whites. I prefer deviled eggs with lots of filling, so I fill only about 20 halves instead of 24. The unused egg whites will make for an excellent snack.

You can garnish your deviled eggs with paprika if you like. You can also substitute olives, anchovies, bacon, prosciutto, roasted peppers, or anything salty and flavorful for the capers. It’s pretty hard to screw up deviled eggs.

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Tags: Recipes

Market Makers: Nel Centro

Nel Centro chef makes killer bisque.

Posted by: Kaitlyn Evans on Aug 11, 2009 at 11:00AM 0 Comments

Photo: Keri Miller

Paul Hyman from Nel Centro captures the crowd with his bisque.

Last Saturday’s Chef in the Market demo featured Nel Centro’s culinary whiz Paul Hyman. Paul shared his Corn and Tarragon Bisque recipe with the folks at the Portland Farmers Market on the South Park Blocks at PSU … and it was delicious. Hope you enjoy!

Nel Centro’s Corn & Tarragon Bisque:

Ingredients:

2 cups corn

1 cup onions, small dice

1 cup celery, small dice

1 cup leeks, half moon

1 cup house-cured bacon, diced

2 tbsp garlic, minced

1 qt corn cream

1 pt chicken stock

2 tbsp tarragon

1 tbsp thyme

1 tsp chive

1 tsp flour

2 tbsp butter

Directions:

Over medium-low heat, render bacon for about 4–5 minutes. Add butter, onion, celery, leeks, and garlic. Cook for 8–10 minutes.

Sprinkle with flour and let cook for 3–4 minutes.

Add corn cream and chicken stock slowly.

Add herbs and simmer for 10–15 minutes.

Season, serve, and garnish with chives and extra-virgin olive oil.

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Tags: Recipes, Farmers Markets

Market Makers: The Country Cat

Adam Sappington of Country Cat shares his famous summer succotash.

Posted by: Eat Beat Team on Aug 06, 2009 at 09:00AM 1 Comments

Adam Sappington

In a city where chefs and farmers are by far the biggest local celebrities, the Portland Farmers Market in the South Park Blocks at PSU is where you’ll find them every Saturday morning. The flagship market attracts 16,000 people each week, and was recently named the top farmers market in the country by the Huffington Post. One friend jokingly calls it the PDX version of New York’s Studio 54, but instead of speedballs and and booze, it celebrates Viridian Farms blueberries and Gene Theil’s potatoes. I’d say that’s a good thing.

One of the Saturday highlights is the Chef in the Market demo, where a local chef gives a live cooking demo using seasonal ingredients provided by market vendors. Starting this week with chef Adam Sappington of The Country Cat restaurant in the Montavilla neighborhood of Southeast Portland, Portland Plated will publish the recipe from the market demo for our readers to enjoy.

For nearly a decade, Adam Sappington was the executive chef at the seminal Wildwood Restaurant in Northwest Portland. He’s also perhaps the only person ever to cook at the James Beard House in New York City while wearing overalls (a Sappington trademark), which the Beard House patrons loved.

Of course, the patrons also loved his food, which is inspired by American rural traditions but executed by the deft hands of a classically trained chef. Adam is also a skilled butcher who cures his own bacon, prosciutto, and country ham. The result is unique dishes like molasses and hickory-smoked duck leg, pheasant confit with pork cracklings, and a mélange of pork goodness called the Whole Hog (belly, chop, and shoulder) served atop Portland’s best grits. Sappington’s food leads one to believe that his native Missouri might be a region of France.

On Saturday, Adam shared his recipe for summer succotash, and the recipe is provided below. Enjoy.

Country Cat’s Summer Succotash

Serves 4

2 ears of corn, kernels removed and cobs reserved

2 cups chanterelle mushrooms

1 onion, peeled and diced

½ pound fresh shell beans, such as cranberry beans, shelled and cooked (see recipe below)

1 cup heavy cream

3 tablespoons Italian parsley, chopped

1 lemon, halved

Salt and pepper to taste

Braising the shell beans:

Preheat oven to 350 degrees.

In a medium-size baking dish, add the fresh shell beans, 1½ cups of extra-virgin olive oil, 2 cups of water, 2 tablespoons of salt, and a sachet of thyme sprigs, bay leaves, and parsley sprigs. Bring the beans to a simmer on the stove top. Cover and bake in the oven until the beans are tender, but not falling apart. Stir occasionally. Check the beans after 20 minutes, then every 10 minutes until they are done. Remove from oven and set aside. The beans can be cooked in advance.

Preparing the succotash:

In a small bowl, take each corn cob, stand it on its end in the bowl, and use the back side of a chef’s knife to scrape the corn cob, releasing the residual liquid and corn pulp. Then take a small saucepan, add the heavy cream, the corn liquid, and pulp. Heat to a light simmer and stir occasionally.

Meanwhile, in a large sauté pan, melt the butter and add the diced onion. Cook until translucent. Add the chanterelles, corn, and cooked shell beans and stir to incorporate. Season to taste. Add the corn cream to the succotash and simmer until cream has thickened slightly and has been absorbed into the vegetables. Finish the succotash by tossing in the chopped parsley and a squeeze of lemon.

The succotash goes great with grilled fish, poultry, and meat.

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Tags: Recipes, Farmers Markets