JUNE 2 • 2022 | 37
REMOULADE
Yield: 3 cups
Remoulade is one of those
quick-and-dirty sauces that
many people will buy rather
than make. Admittedly,
there’s a couple more
specific ingredients, but fresh
herbs can find their way into
many dishes and capers
are an excellent thing to
have on hand for their briny
punch in chicken dishes, fish
dishes and salads. They’re,
of course, also excellent with
gravlax.
Ingredients
1½ cup mayonnaise
¼ cup Dijon mustard
½ cup dill pickles, gherkins or
bread-and-butter pickles
¼ cup capers
1 Tbs. parsley, chopped
2 tsp. tarragon, chopped
1 Tbs. Worcestershire sauce
1 lemon, zest and juice
1 Tbs. salt
½ tsp. freshly ground black pepper
Directions
Combine all ingredients in
the bowl of a food processor
and chop together well.
Store in a container, tightly
sealed for up to a week.
WILD RICE
Yield: 1 quart cooked rice
Wild rice are the seeds
of a wild grass that grows
in marshy areas in the
Great Lakes region. It’s a
traditional foodstuff of the
indigenous Anishinaabeg
tribes across the area, and
its commercialization has
largely left them behind in
favor of large conglomerates.
Fortunately, we can do
something to address this
with our purchases, as there
are several tribal groups that
have turned their harvest into
a commercial activity as well,
and we can do some kind
of tzedakah with our food
dollars.
Ingredients
1 cup hand-harvested wild rice
4 cups water
1 bay leaf
1 tsp. salt
2-3 grinds black pepper
Directions
1. Combine all ingredients in
a pot. Bring to a boil, reduce
to a simmer and cover tightly.
2. Cook for 15 minutes, or
according to your package’s
instructions, and check the
consistency of the rice. It
should have a slight chew,
but no crunch or overly firm
bite, and some of the grains
will have burst open.
3. Once the rice is cooked,
strain off any excess water,
then return the rice to the
pot, fluff it with a fork and
allow it to cool slightly.
PAN-GLAZED GREEN BEANS
Yeld: 6 portions
This is more or less the
restaurant method for cooking
green beans — parcooking
helps keep the final assembly
of the plates faster, and the high
heat of the saute pan combined
with a splash of water right at
the end helps to create an oil-
sizzle-and-water coating that
holds seasonings onto the beans
better than blanching them,
buttering them and hoping that
the seasoning you add doesn’t
drip off with the melting butter.
Taste as you go! Maybe they
need more salt at the end.
Maybe they’re great! Maybe
you want green beans this way
forever now.
Ingredients
1 lb. green beans
water
salt
butter or vegetable oil
Directions
1. Bring a large pot of water to
a boil and salt it well. Set up a
large ice bath — a big bowl of ice
water. Trim the green beans or
snap the stem ends off by hand.
2. Put the cleaned green beans
into the boiling water and cook
for somewhere from 30 seconds
to 2 minutes — the green color
will set slightly and darken a bit,
and that’s your cue to get the
green beans out of there.
3. Plunge them into the ice
bath and let them cool fully. Drain
the green beans and store them
in the fridge for up to a week.
4. Heat a couple small knobs of
butter (maybe 2 tablespoons) or
vegetable oil in a sauté pan over
medium-high heat, and place
the blanched and cooled green
beans into the pan. Toss them to
coat well with the oil and season
with a pinch of salt and pepper.
Cook, stirring frequently, until
the green beans are warmed
through evenly.
Once the green beans begin
to brown very slightly, add a
splash of water and toss the
green beans in the pan (this is
the time to pan snap, if you can;
otherwise, mix well with tongs.)
Serve promptly.