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Sunday, July 22, 2007

Mediterranean Morsels

My boyfriend's mother was kind enough to send us some cook books of international cuisines. Since it is so hot in the city, creating a Mediterranean feast for Octavio and I seemed like a wonderful chance to adapt and experiment with some new tastes.

Adapted from the cookbook medeterraneo by Claire Ferguson, I created Provençal Pickled Beans and Red Snapper en Papillote. The verdict was the that pickles could have been tarter, so I added more vinegar, but that the fish was excellent.

Provençal Pickled Beans

8 small pearl onions
12 oz. Green Beans
2 tablespoons golden raisins
1 Lemon
1/4 cup extra virgin olive oil
2 tablespoons sweet wine (I didn't have this so I used some Pama Pomegranate Liqueur which was excellent!)
1 1/2 tablespoons balsamic or red wine vinegar (or more for more tartness)
1 fresh jalepeño sliced thin
1 teaspoon coriander seeds cracked
pinch of sugar
sea salt and pepper to taste

Cover the beans, raisins and onions with boiling water and simmer until the onions are just tender and the beans are crisp. Do not over cook. Refresh under cold water and pat dry.

Squeeze the juice of half of the lemon in bowl with the olive oil, chile, salt and pepper, coriander seeds, wine or liqueur, sugar and vinegar and whisk until well combined. Toss over the beans and and garnish with the other half of lemon.

1 comment:

DRAKE said...

Wow the pickled beans look and sound amazing. I'm making them this weekend following your recipe!