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.