Yummy Cod!

So simple, and so good!

Mmmm mmmm!

In a hot pan, add 4-6 chopped mushrooms, salt, and pepper. Cook until liquid releases and evaporates, then stir.

Add and then lower heat and cover:

olive oil,

filet of Atlantic cod, salt, pepper

1/2 chopped mandarin, peel included

In a covered pot, cook on high heat:

asparagus, chopped in 1/2-inch pieces, peeled if necessary

olive oil

salt, nutmeg

water to cover the bottom of the pan

The asparagus and fish should finish cooking at the same time, after ~5 minutes. There should be just a small amount of nutmeg sauce to pour over the fish.

Serve with bread (to sop up that great sauce!)

Flageolet Hummus

I used the rest of the flageolets for this lovely spread / dip! It's very garlicky, so don't be afraid to use less if you want. The espelette is a really nice addition 🙂.

Flageolet Hummus

Ingredients for 3 small pots:

1 1/2 cups canned flageolet, drained

1/4 cup powdered almonds

2 cloves garlic 

1 1/2 Tbs lemon juice

2 Tbs oil

1 tsp salt

pepper, nutmeg

espelette

Directions:

Lightly fry the almond powder, to light gold.

Blend everything, adding water or oil as needed.

Adjust seasonings.

~~~

from

https://aufilduthym.fr/houmous-flageolets-amandes-tartinade/

France in Spring - Flageolet and Asparagus

France in Spring - Flageolet and Asparagus

A few weeks ago, we tried a classic French dish - I had heard about it in my classes, over 10 years ago. It's something "every French person" looks forward to in Spring - the Flageolet bean! That dish was with Leg of lamb, which was great for restaurant take-out, but too much to cook at home for 2 people!

On my next trip to the grocery store, I bought some, and tonight, I made this! It is definitely high on my "successful experiments" list!

~~~

Pork and Flageolet For 2

Slow-cook 1 pound of cut up pork shoulder:

- water to cover

- salt

- ginger

- bay leaves

- cloves

Simmer several hours. Use less than half of this here. I use the rest of the pork in a couscous, and the broth for cooking.

In a hot pan, stir together and cook 5 minutes:

olive oil

1/2 tsp ginger

1/2 tsp espelette

salt with herbs (I used mélange for potatoes)

2 cloves garlic, chopped

1/2 candied lemon (citron confit), chopped

cooked pork (enough for two)

Add:

chopped asparagus

1/4 cup broth

Cover and cook 3-4 minutes

Add:

1 cup cooked, rinsed, drained, green flageolet beans

sprinkle ground black pepper

Cover, lower heat, and let heat through for 5 minutes.

Stir and serve.

(And don't forget to giggle a bit over the name 😜)

~~~

Based on: https://www.gourmicom.fr/recette-porc-saute-flageolets-citron-confit/

Flageolet: https://en.m.wikipedia.org/wiki/Flageolet_bean

Citron confit is preserved lemon - they are easy to find in France. Here is a recipe, so you have an idea of what it is like: https://www.allrecipes.com/recipe/257169/citrons-confits-express-quick-preserved-lemons/