Text 6014, 69 rader
Skriven 2013-10-22 19:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: working 354
===================
 RH> When you have an older brother, a younger brother & 2 younger sisters
 RH> who can't say anything nice about your cooking, it's a chore.

The all-purpose reply to all cavils: if you don't like it,
make your own.

 RH> I know but that doesn't make it any easier. As long as I can load up
 RH> the dishwasher and get help with the heavy stuff, it usually goes
 RH> fairly well. Every so often when we finish a meal & it's just about
 RH> Jeopardy time, Steve will shoo me out to watch the show and do all of
 RH> the clean up himself.

Over here at Steven and Helen's, the dishwasher is kaput,
result being that whoever is around with nothing to do
does the dishes. This seems to work. The new dishwasher
comes in Friday (I'll be long gone).

 RH> No, not at all but sometimes having had a more complex meal in the
 RH> past, you want to replicate it at home at least once.

Sure, and you balance that desire with the knowledge that
you're going to have to spend more time tidying afterward.
 
HUDSON VALLEY SUCCOTASH
cat: vegetables
serves: 6

6 ears corn, shucked
2 c fresh shelled cranberry beans
- 1 1/2 lb in the pod
3 md tomatoes
2 Tb extra virgin olive oil
1 Tb chopped basil
Salt and freshly ground pepper to taste
2 c chopped red onion
3/4 c chopped scallions
4 Tb butter

Bring large pot of water to a boil. Add corn, and cook 3 min.
Drain corn, reserving 1/4 c cooking liquid. Let corn cool,
and then cut ears in half crosswise. Cut kernels off by standing
a half ear up on a cutting board on its flat (cut) end and scraping
off kernels with a knife. Reserve corn kernels and cooking liquid.

Boil beans in water to cover for 12-15 min, or until tender. Drain
beans, reserving 1 c cooking liquid.

Cut tomatoes in half crosswise, and remove seeds. Cut tomatoes
into 1/2" dice. Toss them in bowl with olive oil, basil, and salt
and pepper. Put red onions and scallions in separate serving bowls.

When ready to serve, place beans, their reserved cooking liquid,
and half the butter in a small saucepan. Cook over medium heat
until butter melts. Season to taste with salt and pepper.
Transfer to a serving bowl.

Place corn, its reserved cooking liquid and remaining butter in a
small saucepan. Cook over medium heat until butter melts. Season
to taste with salt and pepper. Transfer to a serving bowl.

Serve bowls of vegetables while beans and corn are still warm. Let
people mix ingredients on their plates as they wish.

Waldy Malouf, NY Times 9/08/99


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