PAN FRIED LIMA BEANS with SWISS CHARD

by Chef Scotty in ,


Recently I ran across a recipe for pan fried beans.. the large kind. The idea is to brown them slightly on the outside, yet keeping the creamy texture and flavor on the inside. 

Also if you have been following me on social media, namely the "In The Kitchen With Scotty" Facebook page, you may remember a posting for red swiss chard. I am a big fan of sautéing leafy greens with anchovy. The flavor expands and deepens, especially when hit with the "lift" of lemon juice at the end. 

I'm a huge fan of combination textures in my food. I like bites of different sized items, and them all having their own texture. It's hard to describe to you accurately, but if you're  a "I need texture" kind of person. you totally understand what I'm talking about. The toasted walnuts in this dish, along with the pan fried beans really nails this need of mine on the head. 

I really hope you enjoy this recipe. It makes a fantastic side dish, or big bowl meal on it's own. 

Pan Fried Lima Beans with Swiss Chard

 

1 bunch (8-10 ounces) swiss chard, most of the heave stem removed

 

 3 tablespoons extra-virgin olive oil

 

  2 cups of cooked large white Lima Beans

 

  3 anchovy filets or 1 tablespoon anchovy paste (optional)

 

  1/4 teaspoon In The Kitchen With Scotty “Cook’s Line

  Seasoning” or Sea Salt

 

  1/4 teaspoon dried red pepper flakes (you can go heavier or lighter depending on taste) 

 

   1/3 cup (1 1/2 ounces / 45 grams) walnuts, lightly toasted and chopped

 

    2 clove garlic, smashed and minced

 

    1/4 teaspoon freshly grated nutmeg

 

    A good squeeze of juice from one large lemon

        

     1/3 cupfreshly grated Parmesan cheese (optional)

 

Anchovy paste and red pepper flakes flavoring the oil.


    1    Chop the chard, wash it, and shake off as much water as you can. Set aside.

    2    Heat the olive oil over medium-high heat in the widest skillet. Add the anchovy and mix in lightly to the pan. It should just melt away into the oil. Sprinkle in the red pepper flakes.

    3      Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

    4    Add the chard and Cook’s Line or salt to the pan and cook for less than a minute, just long enough for the chard to lose a bit of its structure. Toss in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Finish with a good squeeze of lemon juice and stir in. Remove from heat and Cover in the shredded Parmesan cheese.

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty


LENTIL STEW WITH CORN & SMOKED GRUYÈRE MADELEINES

by Chef Scotty in , , ,


More fall recipes for all you great ITK’ers!

 

Tonight there’s two. My Persian, French, and “Okie” side came out in tonight’s Sunday dinner... and it was pretty dang good. I hope you enjoy it as much as we did.

French Lentil Stew with a Persian Twist and Corn and Smoked Gruyère Madeleines!

 

FRENCH LENTIL STEW with a PERSIAN TWIST

1 pound Green lentils (If you can find French green Puy lentils more power to you!) Rinse your lentils!

Grapeseed oil or a fruity Olive Oil

1 medium onion diced

3 carrots medium diced (brunoise) 

2 cloves of garlic smashed and chopped

2 dried Persian lime balls (Limo amani). If unable to find in an international grocer, try zesting a half lime or lemon. The flavor really lifts the stew.

3 sprigs fresh thyme

2 quarts chicken stock

1- 14.5 ounce can of “fire roasted” diced tomatoes 

1 tablespoon ITK’s “Cook’s Line Seasoning”

1 tablespoon ITK’s “Persian Rub” 

 

  1. In your favorite stew pot... mine is an old dutch oven that I love...add enough oil to begin sautéing the carrots, onion, and garlic. You're actually going to “sweat” them, or until tender. 
  2. Add the Cook’s Line and Persian Rub seasonings, and cook in. Add the rinsed lentils to the pot, and mix in well.
  3. Add the chicken stock (vegetable stock is fine too), the dried lime/lemon balls, fresh thyme, and tomatoes. Mix in and bring to a boil.. then down to a simmer. Lentils are a legume, like beans, so they are high in protein. As such, they will sink to the bottom of the pot and scorch (burn) if you don’t stir every once and awhile. So keep an eye on your lentils, and give them a spin from time to time. 
  4. Cook slowly for about 35-40 minutes, or until tender

 

 

 

CORN and SMOKED GRUYÈRE MADELEINES makes 24 standard size madeleines 

*Great as a Brunch item as well


1 ear of fresh corn... with the corn removed from the cob (hold on, I’ll explain)

6 tablespoons butter

1 tablespoon ITK’s “Cornbread Dressing Seasoning”

2 teaspoons ITK’s “Cook’s Line Seasoning” 

1 tablespoon fresh minces parlsey

2 cups flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs, beaten 

1 1/2 cup buttermilk

1 cup shredded smoked Gruyère Cheese 

 

 

Preheat your oven to 375 degrees*

 

  1. Removing corn from the corn cob: trim of the bottom of the ear of corn so it is flat, and will be able to stand upright on your cutting board. With a sharp knife, cutting away from you, begin slicing (running your knife down) the length of the corn removing the kernels. Use the back of the blade to scrape off any excess corn and all that sweet corn milk. If you’re still unsure, Google it. There’s also a trick using a bunt pan...  Anyway back to the recipe...
  2. In a sauté pan, begin to melt the butter. Yes I know it seems like a lot to sauté with, but this melted butter will also be used in the corn batter. Add the corn kernels, Cook’s Line, Cornbread Dressing seasoning, and parsley. Slowly cook until the corn kernels are golden and tender. Remove from the heat. 
  3. In a mixing bowl, add and blend all the dry ingredients. Next, add the beaten egg, buttermilk, and butter/corn sauté, to the bowl. Mix with a wooden spoon until fully combined. Fold in the smoked gruyère a little at a time. If the batter is too stiff, add a little more butter milk until you have a thick batter.
  4. Prepare your madeleine pans by spraying with cooking spray. If you’re feeling full on adventuresome, generously brush in melted butter. Scoop batter into the wells, almost full. Give a slight tap to settle the batter in all the grooves, and place in the oven. 
  5. Bake in the center of the oven approximately 15 minutes, or until the edges are golden, and the centers of the madeleines are firm.
  6. Remove from the pan to cool, or serve hot!! 

 

 

* I heat my madeleine pans in the oven while it’s coming to temp. When I’m ready to bake, I remove the pans, brush in melted butter, then scoop the batter in. This gives them a “fried” or browning texture.