Mad Cook
Master Chef
Yes, fresh Fava Beans will work...along with a nice Chianti.
Yes, fresh Fava Beans will work...along with a nice Chianti.
Thanks. I've tried recipes for succotash before and they have been less than exciting but this one looks very promising.I would think fava beans would be just fine.
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Thanks. I've tried recipes for succotash before and they have been less than exciting but this one looks very promising.
Off to the shops tomorrow morning to pick up some frozen beans.
My Mom was a wonderful cook, but her succotash was...well...disappointing. It had milk, big fat dry lima beans, yellow corn and that was IT.
Then one year, Dad discovered soybeans and I haven't touched succotash since. But I might get this recipe a try!
Your mother probably used dried beans. No wonder you didn't like it. You have to use fresh or even canned if you can't find the fresh or frozen ones. Made with cream or even half and half makes it taste so rich.
Half and half, fresh or frozen lima beans, fresh or frozen corn with salt and pepper and you think you are having a king's feast.
Yes, fresh Fava Beans will work...along with a nice Chianti.
The recipes I've tried have involved dried beans and no cream so that was probably why I didn't take to it.Your mother probably used dried beans. No wonder you didn't like it. You have to use fresh or even canned if you can't find the fresh or frozen ones. Made with cream or even half and half makes it taste so rich.
Half and half, fresh or frozen lima beans, fresh or frozen corn with salt and pepper and you think you are having a king's feast.
Dried limas have a very different taste and texture from the fresh ones.
I've bumped this because I have to make succotash this week for the photoshoot. I'm not impressed with the recipe. I was wondering about pan-roasting 1/2 of the corn, roasting 1/2 red pepper, and adding some grated jalapeno? Fresh basil and thyme. How important is adding cream?
Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?I like the roasted corn idea, and the roasted peppers. But maybe make it a summer sensation by roasting over charcoal, giving it a beautiful and eye catching hint of char. Replace the Lima beans found in traditional succotash with some black beans, and add sliced onion as well. That would be a succotash I'd enjoy either hot, or cold.
Just an idea.
Seeeeeeya; Chief Longwidn of the North
Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?
Wish that I could roast over charcoal, but we can't assume that people can do that. No beans in the recipe, zucchini. No tomato, either, but I'm thinking of adding both and like the idea of sliced onion--my choice would be purple. There isn't any cream in the recipe--wondering if that is essential?
Thanks, Addie. I am using corn on the cob. Not available locally yet, but I know my sweet corn and know which variety I would use. The photos have to be taken in advance, so I'll use US corn and we'll offer the recipe when local sweet corn is on every corner.If you use corn on the cob, milk the cob with the back of a table knife to get all the corn milk. It will enhance the corn flavor.
Thanks, Addie. I am using corn on the cob. Not available locally yet, but I know my sweet corn and know which variety I would use. The photos have to be taken in advance, so I'll use US corn and we'll offer the recipe when local sweet corn is on every corner.
I just sent "the boss" an email about my concerns that the recipe doesn't have enough depth of flavor and thoughts about how to enhance the recipe without changing it (well, not too much). I'm going to give it a test drive tomorrow evening (I have to go grocery shopping) with the enhancements. I'll bring that in on Wednesday and have enough ingredients to do it "as written" and then with CWS' version of the same so we can get the photos of both at the same time. We'll see which one gets the thumbs' up. I am not impressed with the recipes this "professional recipe developer" sold to the boss. We've kicked a number of them back.
Any time I make corn chowder, I not only use cream style canned corn, but for the kernel corn, I use corn on the cob and always milk the cob. That is when the real flavor and taste of the corn comes through. In fact, I would rather have the corn milk than the corn itself.