Cranberry beans with prosciutto; persimmon and walnut salad – 2 November 2015

main151102I bought some of this delicate lettuce — what’s it called… galisse? – from Blue Heron at the Saturday market, and a Fuyu persimmon to make a salad. Tonight I finally managed to fix it. I used most of the small head (? – it’s not really a “head”) of lettuce, half a persimmon, and something under 1/4 cup of walnuts from the freezer, cut into perhaps 6 pcs per walnut half. I spread the washed and spun lettuce on plates, topped with walnut bits and slices of persimmon, and topped with a dressing of olive oil, raspberry vinegar, salt, and pepper. It was good, though I’ve had more vigorous persimmons. Pretty, though 🙂ingredients151102

setting151102I bought a small pile of cranberry beans at the Bowl on Sunday, and D shelled them that afternoon and put the beans in the fridge. Tonight I cooked them in a couple cups of water with 1/4 tsp salt, a sprig of rosemary, and three moderate cloves of garlic. I tasted one bean after 25 minutes and it was grainy, so I kept cooking them; also, it was not salty enough, so I added another 1/4 tsp salt to the water. The resulting beans were quite delicious (not even cooked another 10 minutes). D decided to cut up some of the prosciutto that R&E had bought us (unbidden) at Grocery Outlet awhile ago, and reheat the beans with this. The combination was perfect! It was a yummy dinner.

wine151102D texted me on the way home that we needed bread, and if I was going to the Bowl to check out mushrooms, I should get a baguette. No hen-of-the-woods mushrooms, as was also true yesterday, but I bought an Acme Sweet Rustic Baguette. Also eggs, which D reminded me of just as the checker was ringing up the baguette.

D chose a bottle of E. Guigal Cotes du Rhone (2010) from Costco, which was wonderful, and a great wine for this dinner. Not bad for a random Monday 🙂

This entry was posted in Beans, Legumes, Meat as a flavoring, Salad and tagged , , , , , , , , . Bookmark the permalink.

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