Delicious Broad Beans

Last week my mother and I traveled to Winston-Salem for the weekend. I had business to attend to.  Mother just wanted to spend the entire weekend in Old Salem taking in the sights and reminiscencing.  She enjoyed walking the streets and the gardens of that beautiful town and talking to anyone that would talk to her.  The museums were as interesting as ever.  One of the nicest parts of the weekend was eating in the Old Salem Tavern.  One of the side dishes that we were served was absolutely delicious.  I had completely forgotten about Broad Beans and how good they are to the palate.  My grandmother used to grow and serve them to the family over fifty years ago.  They were always popular on our family table.  I don't know why she stopped serving them but, I'm bringing them back!

Broad Beans are at their best now in the Inner Banks.  I would suggest that you give them a try.  You won't be disappointed.  If your local grocery or Farmer's Produce Stand doesnt' carry them on a regular basis, ask them if they can get a couple of pounds for you.   If this doesn't work for you, I found them in the frozen foods vegetable section at my local grocery.  This recipe is easy to make and very healthy too.

Broad Beans
Old Salem Tavern

1 1/2 pounds shelled, fresh, young broad beans; olive oil; Lemon juice; salt; black pepper, freshly ground; 6 strips of bacon, cut into little strips; 4 hard-boiled eggs, peeled and left in cold water; parsley; chives;  1 1/2 tins anchovy fillets.

Make a dressing with about 1/4 pint of the best olive oil, adding lemon juice and seasoning to taste: keep it quite tart.  For easy mixing, make it in a screwtop jar.  Grill or fry the bacon until crisp and drain on paper towels.  Put the beans into boiling salted water and cook until just tender; drain and refresh under cold running water.  Pat the eggs dry and chop roughly together with parsley and chives.

Lay the beans in some ravishingly beautiful china dish that you have, sprinkle with the bacon, pile the eggs and herbs on next and lattice the top with the anchovy fillets.  Chill slightly.  Just before serving, give the dressing a good shake and drizzle over the beans.  Bring to the table with some good crusty bread and unsalted butter.

The following morning, we decided to have breakfast at the Tavern.  Again, the chef surprised us with a recipe that we had long forgotten.  They were serving Eggs Goldenrod that morning.  This egg dish was quite popular many years ago and was as regular on my grandmother's table as chipped beef in the 1930's through the 1960's!  We ordered the eggs and were not disappointed.  I would suggest that you add some fresh steamed or grilled asparagus to round this dish out for a well balanced and elegant breakfast or brunch dish for your family.  It's easy to prepare, makes a grand presentation and it's flavor packed!

Eggs Goldenrod
Old Salem Tavern

6 hard cooked eggs; 4 tablespoons butter; 4 tablespoons flour; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 2 cups milk; buttered toast points, biscuits or frozen puff pastry shells; paprika or cayenne pepper.

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.  Gradually stir in milk and return to heat.  Cook, stirring constantly until thick and smooth.  Separate egg yolks and whites of hard cooked eggs.  Add only the chopped whites to the white sauce; pour over buttered toast points, biscuits or frozen puff pastry.  Mash egg yolks with fork and sprinkle over top of toast points, biscuits or frozen puff pastry and eggs in white sauce.  Sprinkle each serving with a dash of paprika or cayenne for a little "heat'.

The last recipe that I'm sharing with you today is also from Old Salem.  The Tavern does pork chops many different ways and they are all simply delicious.  This recipe is a little different but very good.  It has much appeal and your family will enjoy every bite!

Baked Curried Pork Chops
Old Salem Tavern

1 teaspoon seasoned salt; 1 1/2 teaspoons curry powder; 2 tablespoon flour; 6 (1-inch-thick) pork chops, fat trimmed (any cut); 2 tablespoons cooking oil; 1 (10 1/2-ounce) can condensed beef broth; 1 can measure hot water.

Mix together seasoned salt, curry powder and flour; rub into pork chops, covering all sides.  Lightly brown chops in cooking oil.  The oil should be absorbed.

Gradually pour in from the outer edge of the fry pan the beef broth and can measure of hot water.  Cover and simmer-cook 40 minutes.  Turn chops twice for even cooking.

That's it for today friends.  These three recipes will bring a smile to your face and those of your family.  Be prepared for the call for seconds!

Until next week. . . . eat well!!!