Saturday, December 12, 2009

Barbara Kingsolver's Frijole Mole

Oh.  Dear.  Lord.  Yall.  That was one of the crazier semesters I have ever had.  If there are any 0Ls who have somehow stumbled upon this, all I have to say to you is two numbers: 5 am.  11 pm.  Just think about it before submitting your credit card information to the LSAC.

Anyway.  So finals are over and I'm spending about a week here in Memphis before flying home, neurotic kitten tucked under my arm, to the sunny state of Florida, where updates, if they happen (we live in the country and I plead the dial-up), will showcase the incredible fortune of having two tomato seasons in one year.  My farmer's stand down there is only open in the winter--early summer, so we'll see what we can see.

I'm also spending this week writing the first draft of my law review note, so please forgive me if I seem to have completely forgotten how to write a blog post.  There shall also (scout's honor) be no usage of supras, infras, or hereinafters.  Because that is pretty lame.

These next two recipes feature out of season produce, if you live in the mid-South!  So sorry!  But maybe, just maybe, you've googled this post from somewhere sunny, like Florida, where green beans and eggplant are more than a fond memory.  Lucky you.

This is a really yummy spread.  Use the freshest basil you can get your hands on (whenever you can get your hands on it) because it really makes a difference in how "clean" the taste is.

Barbara Kingsolver's Frijole Mole
From Animal, Vegetable, Miracle

1/4 lb trimmed green beans (these came from the U of M edible garden)
2 cups fresh basil leaves (ditto)
1 onion, coarsely chopped (Bennett-Burke Farms were selling sweets, yum)
1 tablespoon olive oil
3 hard-boiled eggs
1 tablespoon lemon juice (optional)
Mayonnaise or yogurt
Salt and pepper

It has been so long since I made this that I can't remember my exact proportions, but I think I had half the green beans and basil, used a whole onion, no lemon juice, and 1 hardboiled egg... just play around.  It's just food.)

Steam the green beans until tender

Saute onions over medium heat until they become slightly transparent.

Combine beans, cooked onions, eggs, basil, and lemon juice in a food processor and blend into a coarse puree.

Remove puree to a bowl and combine with enough mayonnaise or yogurt to hold mixture together.  Add salt and pepper to taste.

Looks like I had this on toasted Cafe Eclectic sourdough bread with a salad of market lettuce, goat cheese, and grilled pears.  Wow.  I can't wait to cook like that again.  I've been on almost first-name basis with the nice people at Pho Hoa Binh since finals started...

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