seasonal, modern, exuberant
As a child I would make popcorn in an old cast iron pot and stick my ear as close as I could so that I wouldn’t miss any of the popping sounds. I remember those days with great fondness.
So it’s no surprise that I still make my popcorn in a pot (actually I use a wok!). Except I have a glass top now, which allows me to watch the popping as well as hear it… If only I’d had one of those when I was a child!
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The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.
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If you’ve never tasted Romano beans, you’re in for a treat!
These broad, flat pods are similar to green snapping beans – you eat the entire pod and cook them the same way. But Romano beans are even sweeter and more tender than the common green bean.
These succulent beans are in season from late spring to mid-fall. Look for them at your local farmers’ market or gourmet greengrocer.
And if you have a sunny patch in your backyard, I encourage you to plant some. Romano beans are one of the most rewarding crops, producing vigorous plants that are loaded with the gorgeous pods within 2 months of seeding.
Here the sweetness of the delicious Romanos is accentuated by the mellowness of the shallots. The butter coats the beans with an irresistible creaminess while the chives add a bit of savoriness to the dish.
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