I usually pop right out of bed in the morning. Sometimes as early as 5 a.m. all revved up and ready to go. But sometimes it is hard to get it together on Sunday morning. You see, I meant to get an early start to the Hollywood Farmers Market today, but let’s just say Mr. Vintner’s Grape got a hold of me at a dinner party last night. So I am a wee bit behind schedule.
Still, when I finally got down there I was very surprised to see that there has been a transition in the market from spring produce to summer crops. The stone fruits are starting to come in. Stone fruits are those with pits, like peaches, plums, and apricots. We get them a bit earlier than most of the country, and there was definitely a party-like atmosphere in celebration of their arrival at the market. I have been meaning to do a big luscious tart using these fruits, but today is just not the day. I couldn’t possibly focus on pastry dough!
So, due to my slowed down mood I picked a vegetable that takes almost no preparation to be at its best and it also makes an early appearance in Southern California. I chose yellow wax beans.
The variety I chose is an Italian heirloom. It is flatter than the more common yellow wax bean that looks exactly like a green bean, but is, well, yellow. The window of availability for the flatter Italian variety is very brief. So I moved it to the front of the line.
In case you don’t know, wax beans are a variety of Phaseolus vulgaris. It is a type of pod bean. The most common type of vulgaris is the green bean so it’s no wonder they look so much alike.
I have researched to find out why the yellow version of a green bean is called a wax bean. There seem to be no hard facts explaining the origin of the name. It certainly is not the texture. These beans have a crisp texture, and their taste is very sweet. So the “wax” label is a little off-putting. Which is a shame in my opinion. So I am left to offer you a hypothesis I have developed on why the name wax bean.
I have decided the name is derived from the bean’s color. Yellow wax beans are a creamy yellow color very similar to bees wax. I cannot offer this as more than a theory, however. So if you quote me on this please remember that caveat.
Speaking of names. This bean certainly needs a new proper name. It almost seems rude that it’s identified as vulgaris! I mean this bean is anything but vulgar!
It is a well-behaved little bean that takes almost no preparation to be enjoyed at its best. In fact, wax beans can be used almost interchangeably with green or snap beans in most recipes. They are excellent for canning and freezing, too!
The difference between these legumes and the shelling variety of beans is that they are left in the pod, cooked and eaten before they fully mature.
Choosing wax beans is very easy. If you just follow your common sense and look for smooth, whole pods that are free of blemishes and cuts.
However, you should note that if you can see the outline of the beans inside the pods, then the beans are too mature and will be tough. Also, avoid pods that are broken or look like they have insect damage. They should be completely yellow in color with no green or tan showing on the pod.
Wax beans (and green beans for that matter) do not store well in the refrigerator. It’s best to buy them only a day or two before you plan to use them and keep them in a cool dry place. If you store them at room temperature, they may stay fresh a bit longer.
However, if you need to store them more than that you may put them into the refrigerator, but don’t wrap them tightly in plastic. A paper towel covered bowl in the crisper is an acceptable method.
But if you really can’t use all the beans with in a few days, I recommend steaming the extra beans. They will keep for 3 or 4 days in the refrigerator this way or up to 3 months in the freezer.
When it comes to cooking them, simple is best. Wait to rinse your beans until just before you use them. Same goes for trimming, cutting or slicing. Keep your cooking time to a minimum. Green varieties can really discolor after cooking and should be plunged into an ice bath to preserve the color. This is not always necessary with yellow wax beans. Yellow wax beans retain their color quite well, but you may want to practice this method nonetheless. Wax beans will quickly turn mushy if you overcook them.
Roasted Wax Beans with Mint serves 4 CLICK here for a printable recipe
- 1 lb yellow wax beans (you may substitute green beans)
- 4 T mint, minced
- kosher salt
- 1 t red wine vinegar
- 3 T olive oil
Pre-heat the oven to 450 degrees F.
Prepare the beans by clipping the stem knob off each bean. Leave the other end intact if possible. I also prefer the beans left whole, but that is up to you. You may certainly cut them into any size lengths you like.
Toss the beans with 2 tablespoons chopped mint, the olive oil and salt and place them into a roasting dish. Try not to crowd the beans too much.
Roast them in the oven for about 15 minutes total. Stir the beans and turn the pan around once during cooking.
Sprinkle the hot beans with the vinegar. Garnish with the remaining mint. Serve hot or at room temperature.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
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[…] Cut Green & Wax Beans […]
Chicken Kiev was THE ‘oooh, ahhhhh’ dish of my childhood, too. My mother did not like having an audience in the kitchen when she cooked, so I only caught glimpses as she pounded the chicken breasts to an incredibly uniform thickness. I also never saw how much butter she placed in each, until we cut into our portions and it gushed out! Although my mother is still hale and hearty, she is very far away in Manila ‑perhaps she’ll show me how she made these.
Your Mother’s Day series is a lovely tribute to a beautiful woman!
and her looks, not to mention your suave talents for entertaining…this dish was the first a neighbor let me help make at fourteen and lured me into the world of cookery!
I look more like my dad. Who had more than a few “hot” days himself. Not that I’m hot. I’m just luke-warm! GREG
What a lovely photo of your mom. She was very beautiful.
I don’t think I’ve had chicken kiev either. It looks simple enough to make, yet it looks so elegant to eat. if I can do chicken fingers I can make these, right. 🙂
Other than a few differences in the ingredients — no cheese, crushed Cornflakes instead of breadcrumbs, and a slightly different herb/butter thing going on, this is our family to a ‘T’ — right down to the squirting thing.
Oh yeah, and I have a sister, not a brother.
But thanks for the smiles (and even the tears), Greg.
(P.S. My mum was beautiful, too!)
It is a dish of a certain era too, isn’t it. Love the little game. We used to have things like that too like the wish burger wrapped in tin foil & you made a wish before you opened it, if you ate the whole thing your wish came true.
Is that the gorgeous little knife right there? Classy as it is it pales in comparison to this oozy goozy chicken.
This dish is memorable for me too, as it is the entree I served at the first dinner party I served in high school (mid 80’s) for friends. Yes, I was that much of a food geek hosting dinner parties even back then.
I haven’t made this in a loooong time.…maybe it’s time to bring it back.
Nice series this week Greg.
And I’m not talking about the Kiev 😉
Your mom had an elegance to her and you can see her personality bubbling through her eyes in that picture. Maybe it’s the black and white but there’s a “Jackie O” kind of vibe.
Haven’t made chicken Kiev in years but remember the first time I had it because my mom warned me about making sure to get the toothpicks out before I ate. Funny how Kiev makes us both think of moms.
Great post G.
Greg, your mother was beautiful, I can see the resemblance. Chicken Kiev is one of my favorites as well. I mean, anything that is pan fried with crispy crackly breadcrumbs AND has molten, silky cheese that perks the chicken like a double shot of espresso!
I suggest the use of fresh basil wrapped inside, but that is just me. I was never a fan of dried basil.
Finally, I sometimes get adventurous and fire in a shot of prosciutto for a sort of cross between the saltimboca/Kiev flair.
I agree about the fresh basil, but I am trying to stay true to my mother’s recipes. My guess is in the 1970s fresh basil was rare. GREG
I have never heard of Chicken Kiev until I read your entry, wow it sounds really delicious and very hard to forget! Thank you for sharing your wonderful memories of your mother with us 🙂
I’m so glad you decided to include the photo. It helps round out the narrative and shows her to be beautiful and elegant.
Can you believe I’ve never even heard of this dish? Now I feel so left out.
My mom became fascinated with Asian cuisine when I was about 10 years old. I remember spending hours in the kitchen with her, watching her labor (happily) over pot stickers and egg rolls from scratch. She’d let me help with the filling and it was a complete joy. But it’s, of course, her homemade apple pie that is simply unmatched. Unmatched, I tell you.
This is a really sweet series remembering your mom. Glad you stuck it to the computer hackers. Don’t mess with Greg, right?!!
Ooh, I haven’t had chicken kiev in years. YUM. And your mom is beautiful. Love those old photos — everyone seemed so much more glamorous back then, don’t you think?
Your mom is so beautiful in that photo! Women had so much elegance and style back then. I am not sure if I have ever had Chicken Kiev, need to try some!
You mom, the photo, and the memories. All beautiful! Isn’t it fun that no matter how advanced we get in the kitchen it is these foods that remain special to us?
What a wonderful thing to have, a cookbook of mom’s recipes!
We too played the butter squirt games with Chicken Kiev. A little differently when I started cooking — my mom and I always competed whose Chicken Kiev retained more butter inside. I always won of course 🙂
love your food remembrances, the composition of your mis-en-place photo, and the one of your Mom.…Oh-la-la. I’m sure she would have loved hearing these memories too. — S
She certainly would have liked the phrase “Oh-la-la”! GREG
It really is so weird how memory works, especially our memories from our childhood. I think food that is smothered in association with family and that takes us back in time is food worth making, no matter how simple or fun it is. This looks and sounds delicious. I can see why you remember it after all this time!
And yes your mother is GORGEOUS. She looks like she could have been a ballet dancer!
I was a teenager when I asked for my first cookbook. (that is how I should have known I was going to be a chef) One of the first recipes I cooked from that book was Chicken Kiev. Man that takes me back, how do you keep doing this to me?
Thanks for posting this.
Jeff