Fresh cranberry beans cooked in piperade; corn on the cob – 20 June 2015

main150620This is after a recipe in Pintxos by Gerard Hirigoyen. I used fresh cranberry beans instead of dried beans, and made some other revisions based on what we had around. It turned out to be a delicious meal!

setting150620I had about 1 cup of cranberry beans, after D shelled them the other day. I made a “stock” by boiling 1 cup of water and adding a chicken bouillon cube (sorry, Mr. Hirigoyen – in a hurry – but the stock taste is not the pivotal thing in this dish), and added perhaps 1 1/4  to 1 1/2 cups of piperade that I cooked earlier in the week, and the cranberry beans. D cut up some padron peppers and added them (without seeds, and these were pretty mild ones) and I tore into small bits and added perhaps half a slice of prosciutto that I ended up not using on last night’s pizza. We brought these to a boil, then turned to Low (which on our range is Very Low Indeed) and covered, and went out for a walk on the (very narrow, high-tide) beach to make D’s toe feel better. Yes, really. It was a wonderful interlude. So, when we got back, we boiled up three ears of corn, and preheated the oven to 400 to bake the beans. The corn was excellent! D decided this morning he wanted corn when he found it at the Grand Lake farmers’ market, and thought that adding it to this planned meal would be fine, so I said what the heck. It turned into an appetizer of sorts, which we ate just sitting at the kitchen island. He had two cobs, I had one (still really full from lunch plus more than a cup of blueberries for snack!).

appetizer150619-firstcornWhen the oven was preheated, I put the still-boiling bean/piperade mix into two ovenproof dishes (I think the first time I’ve used these), made an indentation and cracked an egg into each one, then put into the oven. After 15 minutes, the prescribed time, I thought the whites were not done, and left them for another 5 minutes, but that was too long – the whites got hardish on top and the yolks were almost hard boiled. Good anyway, but next time I’ll know to be more sensitive to cooking time. Sprinkled with chopped parsley – everything I could rescue from the browning leaves in the bunch on the island – and served. We totally enjoyed this!

bread150620wine150620I got a Country Batard from Morell’s today at the Berkeley farmers’ market, and it was perfectly delicious, with great texture and crust. Even D liked it, and he resents overly heavy whole wheat breads. This is not, it should be noted, whole wheat, but WW is the first ingredient. Excellent bread!

We had our wonderful Friday Wine, despite it being Saturday. Went well. Cantina Zaccagnini Montepulciano d’Abruzzo 2011.

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