Have I raved to you about Penelope Casas’ Green Bean recipe, rightfully enshrined as a Food52 “Genius Recipe?” Read the description and follow it closely.
You take your beans and sear them in a hot, oily pan, and they steam and char at the same time, retaining lots of bean-taste. When they’re done, toss them in chopped garlic and salt.
This method is flexible to flavours that go around the world– ginger and garlic and soy sauce for a Chinese mood, mustard seeds and chilis for South Asian, add coconut milk for a Thai feeling.. you get the idea.
I’d been wondering about Runner Beans, those prolific stalwarts of the British summer veg patch. I’ve never managed to love them as deeply as I do green beans/ string beans/ French beans (as they are called here). Read the rest of this entry »
Hello George Monbiot, here talking about roadkill as ethical meat, and I’m with him on this one, for all the reasons he dislikes most farm-bred meat, mentioned in the video above and discussed here and here.
And I have friends who, as foresters and re-wilders, deeply hate the grey squirrels of Britain for the damage these invasive creatures do to (re)foresting efforts; these activists see eating squirrel as a vote for a wider notion of Ecology. Here’s a blog from a journalist in Scotland who writes about eating squirrel from this point of view.
When I wrote about rabbit over a year ago, I catalogued recipes in my cookbooks to give readers a sense of culinary possibility, and myself a future reference. I’m reposting this list for everyone who might be inspired to try something new. Squirrels are meant to cook very similar to rabbit, hence the recipes can be transposed.
For me eating squirrel is hypothetical so far, I should add– though there’s a dead one, courtesy of our cat, in front of our house, and I’m talking to kids about the succession of creatures that eat and rot the dead, especially the gorgeous bottle flies with their metallic blue-green jewel bodies.
Rabbit/ Squirrel Recipes Read the rest of this entry »