Pan Seared Scallops with Scarlet Runner Beans

22nd June, 2010: Posted by G.L. Pease in Light Mains, Starters, easy

A couple Saturdays ago, I was pouring over the beans at Rancho Gordo (don’t I lead a fascinating life?), looking for something new, something I haven’t tried, something fun. Molly asked, “Have you tried the Scarlet Runners? They’re huge and really good.” No, I haven’t. She pointed to the bags, and, of course, I had to bring some home. (Food follows me home the way stray kittens follow kids.)

Where the beautiful, big runner cannellinis (see recipe) leave off, these things start. Dried, they’re about an inch long, deep maroon, speckled with black and purple and tan, and once soaked, gain about 50% in size. Lovely! I spent much of my 45-minute drive home thinking about what I’d do with them. (Yes, when I shake my maraca, you can hear the beans rattling.)

Just look at them! Up there, in the photo! Those are not small scallops, and the beans aren’t exactly dwarfed by them. Have I convinced you? They’re big. And, delicious. They have a wonderful meaty texture, and a firm skin that allows them to keep their shape. Enough about the beans…

The diver scallops are seared to Maillardize their naturally sweet juices, and present some enticing color. If they’re still cool in the centre, they’re cooked just right. Texturally, they harmonize wonderfully with the beans, and the combination of flavors is magical. Enjoy! Read more…»

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Cioppino Bianco

25th May, 2010: Posted by G.L. Pease in Main Courses, Moderate, Soups

The now classic cioppino was originally developed in San Francisco in the late 1800s by Italian fishermen who had settled in the city’s North Beach area. Fresh fish, the catch of the day – typically crab, shellfish, squid and fin fish – are brought together with garlic, tomatoes and wine to make a rich, delicious red seafood stew, usually served with a crusty, rustic sourdough bread [1].

This version is a little lighter, but no less delightful. The more delicate saffron infused broth showcases the delicious sweetness of fresh mussels, clams and shrimp. A little smoked fin fish, and some velvety yellow eye beans add depth and texture. A garnish of gremolata brings up the high notes, and really makes it sing. Read more…»

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Smoky Yellow Eye Beans

2nd May, 2010: Posted by G.L. Pease in KosherKitchen, beans, easy, vegetarian

Steve Sando of Rancho Gordo calls these Yellow Eye beans, “A ham hock’s best friend.” He’s not wrong. This bean, with its thin skin, beautifully velvety texture and lovely toasty, almost smoky flavours, practically begs to be paired with pork. They’re also great for baked beans, and Steve says they make a great alternative to common navy beans in Senate Bean Soup. It’s a wonderful bean.

But, I wanted to do something for my vegetarian and kosher-keeping friends that would deliver some similar flavors in a meat-free way. It starts with Alejandra’s Sweet Chipotle Pickles, which are absolutely fantastic. With a jar of these, a bag of Yellow Eye beans, and a few other ingredients, magic happens. The chiles bring a sweet, smoky, spicy character to the party, and the beans, with their earthy goodness, are more than happy to play along. You can substitute Great Northern beans if you must, but it really is worth tracking down the Yellow Eyes. Read more…»

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