February 10, 2011
Let's Get Cooking
From Chicago to Atlanta, and Virginia to Minnesota, it’s been quite a winter to remember for all of us. I could be wrong, but I think everyone is looking forward to spring. I’d like to share a winter recipe with you that is sure to chase away any winter blues.
On a food trip to Napa Valley a couple of years ago, I discovered these wonderful beans called corona beans. If you’ve had them before, you know why I fell in love with them!
Corona beans are very large white beans similar in appearance to a lima bean, although larger. They are not a common crop, and are mostly imported from Italy. When cooked, the corona bean triples in size, making it a ‘meaty’ bean. The cooked corona bean is very creamy and can take on and compliment the flavors of many great winter dishes.
Since my trip, we have run the Grilled Wild Striped Sea Bass with Corona Beans and Spinach in a Vegetable Broth at Wildfire. Although a little involved, with some planning it is well worth the work! Try a nice bottle of Clos Du Bois Chardonnay or Maso Canali Pinot Grigio with this dish. To view the recipe, click here.
This is a great dish to make for a small dinner party on a chilly winter night. Enjoy!
From the wood burning oven~