Top | Newsletter 2011

Culinate Newletter February 9 11

(mailing, James Berry)

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 h1. Dear readers,

 By choosing not to open a can of beans, I may have opened a can of worms.

 Last week, I followed Martha Rose Shulman's delicious-looking baked beans recipe in the New York Times pretty much to the letter — using cannellini beans that I had purchased a few months ago at the farmers' market. 

 I soaked the beans overnight and started cooking at noon, to be sure the dish would be ready for dinner. It wasn't

 In fact, my lovely beans cooked right through the dinner hour and on until bedtime. Finally, I turned off the oven and hoped the beans, still a little firm, would soften by lunch the next day — which they did, more or less. In fact, everyone loved them, but as the cook, I was a bit frazzled by that time.

 What had gone wrong? I consulted Kelly Myers' timeless instructions for cooking beans — and read through the comments, too. Was salt the culprit? The tomato paste? The cast-iron cooking pot? If you have ideas for me, you can leave them on my [/user/Kim/blog/beanthere blog]. 

 Coincidentally, a few days later our recipe editor, Carrie, introduced me to an Emeril Lagasse recipe for quick beans and kale. I'm looking forward to trying those next, maybe adding a crunchy blanket of bread crumbs.

 But I'll go back to my old ways of cooking beans on the stovetop.

 While we're on the subject of beans: I hope you'll head over to Marisa McClellan's contribution to the Dinner Guest Blog this week: How to take soup for lunch. She's got a terrific, spicy yellow split pea soup that you'll want to know about.
 Kim Carlson
 Editorial Director

 P.S. Oregonians: Anthony Boutard of Ayers Creek Farm in Gaston, Oregon, is among many who have been working to establish fair and safe regulations for Oregon purveyors of small-scale agriculture. HB 2336, the Direct Farm Marketing Bill, is currently being considered by the state House of Representatives. To learn more about how you can support the bill — and support farmers' markets in Oregon — please read Anthony's statement, which I've posted over on my blog. Then, join me in sending a note to the House!
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story1id: 313003
story1text: "When former Gourmet staffer Marisa Robertson-Textor began cooking more at home, she made a few discoveries." 
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story2text: "Laura Grace Weldon offers a dozen strategies for getting your kids to eat well." 

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recipe1text: "Carole Bloom's most recent book, 'Intensely Chocolate,' features these moist, nutty, cocoa-rich muffins."
recipe2id: 321041
recipe2text: "From Emeril Lagasse's book 'Farm to Fork,' a simplified bean-and-kale recipe that can easily be made vegetarian." 

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