crispy giant beans

I think that novelly sized things are always compelling. Miniature or giant versions of familiar objects are oddly captivating, as many a roadside tourist attraction can testify. There's nothing quite like a giant shrimp, banana, ball of twine. Australia seems to have particular expertise in creating these large scale models. I also enjoy small things, and I heartily recommend Victoria's wonderful, if slightly odd and not always perfectly to scale, Miniature World. If you have a rainy day in Victoria, there are worse ways to spend it than this sweet and strange little attraction. All these big and small things have new interest once resized, ordinary and strange at the same time. 

These giant beans hold the same appeal for me. They are sometimes called gigantes beans, or corona beans and they are huge, about 1.5 inches long. I have been thinking about making these them for about 7 years, ever since I first saw them on the excellent 101 Cookbooks. I hunted around Victoria for them, either dry or canned, but I couldn't find them anywhere. I looked online, willing to pay a bit extra for shipping for these huge , unusual beans. How much could dried beans cost, right? Apparently a lot. I did find them online, but the shipping cost to Canada was so high I couldn't justify it. 

I finally found some in a Greek deli when I was out of town for a friend's wedding. I wanted to buy up a few cans for various giant bean experiments, but I was travelling extremely light so I only got one. Only one chance to see if the huge beans would be tasty enough to live up to my rather overly built-up expectations. But they totally did, they were great. Super crispy outside and creamy on the inside. If you can't find the giant beans, you can always use cannellini or similar small white beans. It will still be delicious. But if you spot the giant ones, they are worth it. And maybe send some my way, since I have now used my entire stockpile. 

crispy giant beans:

inspired by 101 Cookbooks

• about 2 cups giant white beans, canned or dry, soaked and cooked until tender

• 6 cups arugula & spinach

• 1 tin artichokes, quartered

• 2 ounces goat cheese, crumbled

• 1/4 cup parsley, chopped

• grapeseed or other neutral oil

In a large frying pan, heat a few tablespoons of oil over medium high heat. Add the beans in an even layer, making sure all the beans are touching the bottom of the pan. Fry until the beans are crispy on the bottom, 2-3 minutes. Flip all the beans over and continue to fry until all the beans are golden brown on both sides. Canned beans might be a little more crumbly, so flip gently. 

While the beans fry, assemble the salad on a plate. Sprinkle hot, crispy beans on top and drizzle with preserved lemon dressing. 

preserved lemon dressing:

• 2 tbs preserved lemon, chopped finely

• 1 clove garlic

• 1/3 cup olive oil

• 3 tbs red wine vinegar

• 2 tbs lemon juice

• black pepper

Combine all ingredients and blend until well combined. 

Kabocha, goat cheese and arugula pizza

Kabocha is a type of pumpkin. I like it for its mild sweetness, fluffy and slightly powdery quality. I especially like to cube it and roast it until it's chewy and caramelized on the outside and tender on the inside. Lately I have been roasting up a whole squash on weekends and then popping the crispy little cubes into salads, over rice and onto pizzas all week. It pairs really well with sharp greens like arugula and a bit of salty, tangy cheese. 

I'm not sure if the saucelessness of this pizza means it's maybe actually focaccia masquerading as pizza? It has no traditional sauce base, just some spicy, garlicky oil and a whole lot of arugula, which cooks down into a tasty goo underneath the cheese and squash. Anyway, maybe it's not a true pizza, but I feel weird saying I'm having focaccia for dinner, like eating an entire loaf of garlic bread for dinner or something. Which I would never do. But this is more substantial than a typical focaccia and has a deceptively large load of vegetables that make it a totally appropriate thing to eat for dinner. So it's a pizza I guess. 

kabocha, goat cheese and arugula pizza:

• 1 batch pizza dough (below) 
• 1/2 cup goat cheese, crumbled
• 1 cup mozzarella, sliced or shredded
• 1/2 a medium kabocha squash, peeled (if you want), cubed and roasted until golden brown
• a few big handfuls arugula, use more than you think you should
• 6 cloves garlic, minced
• big pinch chili flakes
• 2 tbs olive oil 
• 3 tbs pine nuts, toasted

Preheat oven to the hottest setting, 500°  or higher. 

In a small bowl combine oil, garlic and chilli flakes. Set aside. 

Stretch pizza to fit in a cookie sheet or onto a pizza stone if you have it. Brush with the garlic oil and top with the arugula in a big mound. It'll cook down a lot so use plenty. Sprinkle kabocha , cheeses and pine nuts on top and sprinkle a little salt and pepper over it all. 

Cook pizza in hot oven until the cheese is blistered and brown, and bottom of crust is dark brown. 

pizza dough

adapted from smitten kitchen

• 1 1/2 cups flour 
• 1 teaspoon  salt
• 3/4 teaspoon active dry yeast
• 1/2 cup warm water 
• 1 tablespoon olive oil

Put flour, salt and yeast in a bowl and add water and oil. Stir until everything mostly comes together. Turn the dough out onto a floured surface and knead for a couple minutes. Lightly oil a bowl and place dough in the bowl, turning to coat dough with oil on all sides. Cover with a kitchen towel and let rise in a warm spot for 1-2 hours or until doubled in size. 

roasted yam and goat cheese wraps

I didn't get absolutely everything I wanted in my new house, but I did get my gas range.

 I love it. 

First of all, I'm sorry for not posting anything in ages; I am in a bit of life chaos right now that is eating up all of my time and energy. I moved into a much smaller apartment and I am currently unpacking/panicking about having way way too much stuff and not knowing quite what to do with it.

In my moving and stress haze, I have been trying to eat things that are easy to make and at least sort of healthy, since my tendency during times like this is to eat as much pasta and bread as humanly possible and then I feel gross. I have been eating different versions of these wraps with yams and greens and cheese mostly everyday, sometimes more than once. They have lots of vegetables, so I feel a bit healthy, but creamy cheese and enough carbs to feel a little indulgent.

Also, I needed something I could eat with my hands because I couldn't find my forks.

Wraps are one of the foods that often seem fake-healthy to me; things like fast food muffins and smoothies that are sold as healthier options but are really just as bad as any other fast food if you look closely. I try to find wraps that are whole grain and free of preservatives and other dicey additives. Usually they are in the refrigerated section of the grocery store.  I bought some sprouted wheat ones, which were great, but corn and other gluten free grain choices are tasty too.  

Note: there are no amounts, this recipe is flexible enough to use however much you like of everything. 

Roasted yam, goat cheese, kale and chickpea wraps:

Roast halved sweet potatoes, cut side up, brushed with a little olive oil, in a 400 degree oven until the surface is brown and the potato is soft when pierced with a fork. Set aside to cool. 

Finely chop kale and shred a carrot or two. Toss in chickpeas. 

Combine olive oil, balsamic vinegar and mustard and toss with greens and carrots, adding just enough dressing to coat the greens. 

Slice yams and place slices down the center of the wrap, topping with salad and add a few slices of goat cheese and salt and pepper to taste. Fold up the bottom and then sides of your wrap.