tag:blogger.com,1999:blog-2809435229390094618.post206100532844144577..comments2024-03-19T00:15:11.809-05:00Comments on butter tree: A heady affairKatiehttp://www.blogger.com/profile/02728857878966566813noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2809435229390094618.post-73451860459308773912013-09-23T12:38:26.950-05:002013-09-23T12:38:26.950-05:00Yes, I think chard would work--though it probably ...Yes, I think chard would work--though it probably will have less presence in the final dish. Kale would probably be a better substitute. Collards are just more resilient and stand up better over long periods of cooking. If I remember correctly, Berley mentions making a more summery version of this dish with chard, fresh cranberry beans, and fresh tomatoes, and chard there would make better sense, given that fresh beans would take less time to cook. I hope that helps!Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-29519172331601274942013-09-23T10:46:52.125-05:002013-09-23T10:46:52.125-05:00Do you think Swiss chard would work? (I only have ...Do you think Swiss chard would work? (I only have that and kale on hand right now and it seems silly to go buy another green without using the chard up first, and I REALLY want to make this today!)Sara https://www.blogger.com/profile/06652685281032632807noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-82546764134600075352012-02-24T17:58:00.131-06:002012-02-24T17:58:00.131-06:00Lena, I think kale is probably your best bet. As f...Lena, I think kale is probably your best bet. As for cooking times, though kale is probably a little more tender than collards, I don't see there being any harm in sticking with the cooking time as written. 275 degrees F is a pretty gentle temperature, so I don't see the kale getting overcooked. Alternatively, you could try cooking the beans on their own for more time--45 to 60 min instead of 30--before assembling everything in the pot. There's supposed to be a layer of greens on the bottom of the pot as well as beneath the tomatoes, so I'm not sure that you could get away with adding the greens later. Good luck!Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-74966186530293109502012-02-23T12:13:34.497-06:002012-02-23T12:13:34.497-06:00I actually saw the recipe when you posted it, but ...I actually saw the recipe when you posted it, but forgot to comment, and then I wanted to make the bean stew and somehow got distracted. Ah well, I now have beans and tomatoes on hand and might make one on the weekend. <br />I don't think I can find collard greens here, do you think I could use kale? Maybe add it a bit later?Anonymoushttps://www.blogger.com/profile/08466635844835174160noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-58639813884357500082012-02-22T15:45:21.060-06:002012-02-22T15:45:21.060-06:00Glad to have another bean-lover around, Em! I'...Glad to have another bean-lover around, Em! I'm pretty sure that a few of the other bean recipes in The Modern Vegetarian Kitchen involve soy sauce, and there was definitely a little thing in Gourmet (<a href="http://www.gourmet.com/recipes/2000s/2007/04/kempsblackbeans" rel="nofollow">right here</a>) about stirring soy sauce, balsamic vinegar, and sherry into a pot of black beans right at the end--so I'm all for it! You should post your bean recipe!<br /><br />About the leeks...there are some dishes in which I think it's a crime to use anything but leeks, but this pot of beans isn't one of them.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-64912960932467446672012-02-20T13:52:43.492-06:002012-02-20T13:52:43.492-06:00This looks totatlly delicious!! I actually LOVE be...This looks totatlly delicious!! I actually LOVE bean stews - like really really crave them! I have one that I originally got the recipe from the Nourishing Traditions cookbook for. Its these healthy baked beans (with strange, but very unami ingredeints like soy sauce) and it is to DIE FOR. Seriously. Ive only made them twice but Louis still refers to it as the best thing Ive ever made and all his co-workers were asking for the recipe. I need to make them again, really thinking about it. I love the idea of adding leeks though - Ive never used anything but onions but I can imagine it totally works!!Em (Wine and Butter)http://www.wineandbutter.com/noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-51922521194484980072012-02-17T19:38:37.570-06:002012-02-17T19:38:37.570-06:00Thanks, Amy. When I think umami, I typically think...Thanks, Amy. When I think umami, I typically think good parmesan or soy sauce--a sort of flavour that's akin to saltiness but that goes deeper than that somehow. Flavour can be difficult to talk about!<br />I'm a little crazy about polenta/grits/cornbread/corn tortillas--anything that's corn-based really, but I think the polenta really pairs well with the beans here. You need something creamy and mild to eat alongside them.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-64994104387195511912012-02-16T18:44:51.113-06:002012-02-16T18:44:51.113-06:00This looks great Katie. A type of meal I would lik...This looks great Katie. A type of meal I would like to eat, right now! I'm curious about that "umami" flavor thing. It's something I always hear a lot about but have yet to fully "get." Anyway, I'm itching to try this now. Also, I loved how you served it with polenta (I think). I've always wanted to try that combination of textures out--thick ragus or stewed meats/vegetables over a big pile of polenta. Ahh I'm getting hungryAmyhttp://themoveablefeasts.wordpress.comnoreply@blogger.com