The Dumpling Diary

Dis cooking so you cooking too.

Lima Bean Busy February 6, 2012

I’ve decided to make a feeble attempt to post something. It’s been a rather shame-inducing length of time since I actually did anything around here, so I think it’s due time that I get your bellies twist’n’shouting with something perhaps a little unexpected. Unless you’re one of those intriguing anomalies who doesn’t like anything legume-y, well!  I have just the ticket! My affinity for lima beans reigns supreme, once again, and I have a nice little soup that has passed inspection!

Oh yeah, Jon and I moved, so I’ll just let that take the blame for my extreme posting leave of absence. Can we just call it a leave of absence? Anyhoot, yes, Jon and I bought our first house and have been here for exactly 8 days now! I’ve gussied up the kitchen to my liking (including a glorious rolling wooden kitchen island from Ikeeeeeeeeea), and am seriously enjoying my recent cooking endeavors. We kicked off our first (non-takeout/fast food) meal here with Red Beans and Rice. Everything else has been pretty damn great! Now, I do apologize for a lack of pictures in this post, but you’ll have to forgive me because I haven’t yet located my camera, amongst the slew of boxes.

This is my idea of a real superbowl, and it doesn’t leave the most unsavoury aftertaste of Madonna’s pigskin-esque body shaking around, afterward. Now that your appetite is raring to go, let’s do this.
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Ritzy Lima Bean Soup (I’m sorry, I’m Mad Men-ing again)

Ingredients

  • 4 (or 5?) strips of bacon, sliced 1″
  • 1/4 cup butter
  • 1 carrot, diced
  • 1 red onion, diced
  • 2 stalks celery, diced
  • 1 jalapeno pepper, minced (I removed half the seeds and ribs)
  • 2 potatoes, peeled and cubed 1″
  • 2 cloves garlic, minced
  • 1/2 cup corn niblets
  • 2 cups frozen (or fresh, if you’re lucky) lima beans
  • 1 bay leaf
  • water (or stock)
  • 1/2 tsp dried basil
  • 1/2 tsp paprika (whatever kind you want)
  • 1/2 cup half and half cream
  • salt and pepper, to taste

Method:

First things first, fry up that bacon. It’s fine right in your cooking pot, which doesn’t have to be too huge, medium-large is good. Once it’s brown and crisp, drain the fat (save it, save it!), and add butter. Yes, this is what you’re doing. Add carrots, onion, celery, jalapeno, potatoes, and garlic, and saute until lightly browned. Add corn and lima beans, and bay leaf. Stir and add enough water or chicken stock to cover all ingredients about 1″. Add basil, paprika, a little salt and pepper (to season the vegetables as they cook). Let it come to a boil, and drop the heat to a simmer, around medium-low. Cook for 25 minutes or so, until the lima beans are soft and buttery. Add cream, stir, check seasoning and serve!

I wouldn’t exactly know what to serve with this, as it’s extremely good on it’s own, and that’s how I enjoyed it. However, it’s one of those cute, yet elegant dishes, where you feel like Melba Toast should be in the picture somewhere. I don’t know, whatever that guy at the Maidstone Club is having with it?

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Dass all I have for now, I hope that you are enticed, despite pictures, and that unabashed jab at Madonna. I promise you though, it is beautiful and serves up very attractively. Even if you have unattractive dinnerware!

Happy trails then,
Meg.

 

Wine Not? July 3, 2011

Filed under: Beverages — Meg @ 2:13 pm
Tags: , , , , , , , , ,

Ahhh, you’ll never know what a thrill I get out of these stupid blog post titles…
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Anyhow, word ’round these parts is that Jon and I got married last Saturday. I honestly didn’t think I had it in me to post something for at least another week, but I’ve got an abundance of recipes built up (and new pots and pans from Momma, YIPPIE, Lagostina Padova hot-cha-cha!!!)… To get to the point… Weddings mean wine. Ours meant that we bought too much, and now Jon and I have a wonderful amount of our favourite, Brindisi, amongst some whites that I’m going to play around with soon. Also, it’s been hotter than the hinges of hell lately, and that can only mean SANGRIA.
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I’m not going to beat around the bush here. I’ve made a lot of Sangria this week, here’s my recipe.
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Simple Berry Sangria (no clever titles here)
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Ingredients
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3 cups red wine (Brindisi Rosso)
2/3 cup orange juice
2/3 cup lemon juice
1 Tbsp lime juice (or Limoncello!!! My sweet Robert brought us some back from Europe, amongst other goodies)
4-5 Tbsp sugar
¼ cup blueberries or raspberries (set aside)
½ cup blueberries or raspberries
1 lime, sliced
1 lemon, sliced,
1 orange, sliced (optional)
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Method
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Mix fruit juices with sugar and stir till sugar is dissolved. Blend ½ cup berries with 1 cup wine in a blender, add to juices with remaining 2 cups of wine. Add remaining ¼ cup berries, citrus fruit slices, and stir to combine. Chill in fridge for 1-2 hours minimum. Try not to get it all over yourself when you drink it, you schmucks. Who am I kidding, I’m no better…
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S’all for now. I’ve got bread to bake, comrades.  One more thing before I go though… Anthony Bourdain. SERIOUSLY. You bastards need to quit searching for pictures of Anthony Bourdain on here. It was funny initially, but now it’s just goddamn annoying. Stop. Please.

 

Rhubarb Punch July 5, 2009

Filed under: Beverages — Meg @ 5:03 pm

So, in favour of the season, and the plentifulness of rhubarb, here’s a really nice, refreshing recipe I clipped out of a local paper (The Port Dover Maple Leaf, to be exact). It’s simple to make, somewhat unusual, and quite delicious.

Ingredients

4 cups fresh rhubarb

1/2 cup orange juice

4 cups water

1 Tbsp lemon juice

1 1/2 cups sugar

1 pint club soda

Instructions

Stew rhubarb, water and sugar. Pour through fine sieve or cheesecloth with other ingredients.
Chill and serve with ice cubes.