This is one of our favorite recipes, made throughout late summer and early autumn. With the beautiful Indian summer we’ve been having this October, I was happy to make it with the last fresh corn from the Farmer’s market. Like a farewell to the bright…
At home we prefer traditional or free range chickens. Their taste is incredible, the rearing conditions are humane and their nutritional value is higher. Even though the difference in cost might seem high, 2 large 3 kg hens with proper management, can provide at least…
This is such a classic Greek summer recipe. Bringing wonderful aromas and nourishment in the same dish, combining the fresh tastes of green beans, lemon and herbs. The best way to prepare green beans is in good company. Casual conversation and plenty of helping hands, really do make light work. Don’t be wary of accepting of help from eager children, as long as they know how to handle a small paring knife. An elastic bandage placed in advance on one’s thumb before trimming, can come in useful as well. Imparting knowledge becomes more successful, it seems to me through sharing tasks in relaxed company. I also think that sharing kitchen tasks allowed neighbors of older generations to get through infinite chores ans still keep up to date with the latest gossip.
If you feel like trimming fresh beans is just a task you simply do not have time for, prepared frozen beans will do fine, waiting patiently in the freezer until the time comes to liven up your plate.
- 1 kg stewing beef in small portions
- 2 tbsps olive oil
- 2 onions, sliced
- 2 carrots, sliced
- 1 clove of garlic, sliced
- 100 ml white wine (omit if serving tochildren)
- 800 ml homemade stock, warm
- Salt and pepper
- 1 kilo green beans, prepared, fresh or frozen
- Juice and zest of an unwaxed lemon
- Half a bunch of mint, just the leaves, finely chopped
- Half a bunch of dill, without the thick stems, finely chopped
Heat a large, heavy-bottomed pot, while drying the meat with a paper towel. Add the olive oil to the pot and brown the meat well on all sides in two batches. Set aside, then add the onion and carrot to the pot and sauté over medium heat for 5 minutes, rubbing the bottom of pan with the wooden spoon to incorporate the caramelized juices from the sautéed meat. Add the garlic and the meat and stir well. Add the wine and allow to evaporate. Season and add enough stock to almost cover the meat. Cover the pot and allow to simmer at a low heat for approx. 45 ‘, checking occasionally to see if you need to add more stock.
When the meat has softened, add the lemon juice and place the green beans on top. Cover and simmer for about 25 ‘. Do not stir the beans into the sauce, as they essentially be cooked through by the steam, allowing them to keep the bite in them and not end up soggy.
Check the seasoning. Add the zest and herbs and shake the pan to distribute. Cook for 5 ‘ without a lid to allow any excess liquid from the green beans to evaporate. Once the sauce has reduced, serve warm.