Rock N Roll Green Beans

I can’t believe the summer is coming to an end, but got the chance to enjoy one last outdoor concert in Portola Valley. Thanks to the Cultural Arts Committee, and especially Director Paige Bishop for bringing us some great music this year. This week was Terry Hiatt, Peter Booras, Greg Jones, and Running with Scissors. They’re the band I have waxed on about before – hosts of the Sunday Jam at the Pioneer in Woodside. Cats and kittens, you must show. Best blues jam in the Bay Area.

To paraphrase Paige, “On their own, it would have been pure greatness but we were also treated to two outstanding guest singers: Terrie Odobi, described as easily the most dynamic blues and soul woman to have emerged in the Bay Area since Etta James. And if that wasn’t enough, local country recording artist Chris Bigford swooned away our hearts with songs like “Working Man’s Blues.”

That evening, I tested some new picnic food out on my friends. I filled a SodaStream bottle with coconut water and carbonated it (to combine with vodka and lime). It was interesting. I liked it, but next time I’ll give it a few more shots of CO2 (seems coconut water requires more than regular water to make it fizzy). I also got good reviews on a recipe I am developing – Green Bean and Shredded Carrot with Sesame Apple Dressing. It was such a hit, I decided to change the name to Rock N Roll Green Beans. Picnic perfect food with a little star quality of its own. Tell me what you think if you try it.

So if you missed grooving to Running with Scissors this week, you can always come down to the Pioneer Sunday, 4 PM – 8 PM. But if you want to rock out to the green beans, you’ll have to play that tune on your own.

Or you could just take it easy and whistle instead.

You know how to whistle, don’t you?

Just put your lips together and blow.

Rock N Roll Green Beans
1 pound green beans, stems removed
2 carrots, peeled and shredded
1 tablespoon brown sesame seeds, toasted

Dressing
¼ cup tahini
4 teaspoons lemon juice
4 teaspoons mirin
2 tablespoons apple juice
1 tablespoon soy sauce
2 cloves garlic, minced
½ teaspoon cayenne
salt and freshly ground white pepper

Blanch the beans in boiling water till crisp tender. Drain and cool with cold water. Use paper towels to remove excess water. Combine with carrots and sesame seeds. Combine dressing ingredients. Mix well and toss into vegetables.

Note: when I add minced garlic to dressings, I like to turn it into a paste first. After mincing, sprinkle the garlic with a pinch of salt and using the side of your knife, mash/spread the salt into the garlic, until it becomes “paste-like.” Then add to your dressing.

– photo by Scott Smith