Saturday, September 12, 2009

Monday: "Anchovied" eggs

Wax beans Hungarian-style and "anchovied" eggs.

Wax beans look like yellow "green beans," but they taste different:

No, these are not french fries

The world of fresh beans has always been kind of confusing to us - apparently, all "string" or "snap" bean types are just baby versions of the "common bean," Phaseolus vulgaris. Anyway, this recipe called for an interesting preparation: first you trim and boil the beans separately. Then you saute onion, parsley, and garlic in butter, and then add flour to make a light roux; you thin that with stock or water and then simmer until it's the consistency of a sauce. We seasoned with smoky paprika, some minced dill, and a little bit each of sugar and lemon juice. The beans are tossed in the sauce to coat.

"Anchovied" eggs are Mark Bittman's cutesy name for deviled eggs made without the mayonnaise and with some chopped-up anchovy and olive oil mixed in. Being anchovy devotees, we like them better than the normal version.

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