Although this recipe feels more like a fall/winter thingy; it’s fantastic to eat on a rainy summer night while watching your Petunias get soaked in your backyard.
Okay, so the prunes, sweet vermouth along with the sea salt make this bean dish a perfect combination with roasted pork, or Cod, or a grilled steak. -And if you like, eat a bog bowl of it all by itself, I do.
Pretty simple to make:
Cubed Yellow Butternut Squash (any squash you like will do)
White Cannelloni Beans
4 Prunes (sliced)
Sea Salt
½ cup Sweet Vermouth (or sherry, marsala, port)
Cup or two of veggie stock, (depends on how wet you like it)
One clove of chopped garlic
Fresh Thyme
Lite Olive Oil
Saute the Squash in the olive oil until cooked, and slightly browned. Next be generous with the sea salt, add the beans, garlic and sliced prunes move it all around. Throw in a bit of fresh thyme. Add the veggie stock, and heat to a simmer, reduce. Add vermouth and cook that off, and add more veggie stock if you want it wetter. There it is…
About johncpicardi
Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University.
This blog is about food and food memories and every other fantastic and scrumptious thing to do with it.
My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable.
I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way.
It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
Mastering The Art Of Pigging Out - My Life In Food - John C. Picardi 