So, other than my New York Food & Wine Festival event, I had a great weekend. My parents came out to New York for a quick visit, which is always fun. We had them over and played Cards Against Humanity, which is basically Apples to Apples for adults and is hilarious. I really recommend buying the game. I can’t remember ever laughing so hard while playing cards in my life, but this will do it, I promise. After seeing my parents, we went to our friend Danny’s apartment in downtown Brooklyn to say goodbye, as he was leaving, then Sunday, we went to The Roebling Tea Room for a celebratory dinner, as Kramer’s sister and her boyfriend got engaged! We are so excited for them. Her ring is gorgeous, he is a great guy, and I know that they will be very happy together. Congrats, Rachel and Eric! We love you guys.
I made this a few weeks ago, but I can still remember how delicious it smelled while hot on the stove. Kramer and I are somewhat mushroom obsessed, and will order almost anything even for the promise of just a few mushrooms. They are just so good! Meaty, woodsy, and almost always buttery, mushrooms are among my favorite ingredients. They’re great right now, too – I can’t think of anything more on theme for the fall than these. Paired with crisp green beans, finely diced, crunchy celery, and my new favorite, black garlic, this is the perfect side salad to serve along with your favorite braised meat or, like Kramer I did, on top of greens, like arugula or spinach. I think that the secret here is the fresh dill. Dill just smells clean and refreshing to me, and whenever I find a good looking bunch, I can’t resist throwing it in my shopping basket. I think dill is a severely underutilized herb, which is odd because it works in just about anything and adds a unique flavor that you can’t get from your usual rosemary/oregano/thyme combination (although I did have some beautiful oregano that I diced in to add, too). This salad is great warm or room temperature, and only gets better as it sits in the fridge overnight. Simply toss it back in the bean to heat it back up, or double this and have it for more than once for those busy weeknights.
My beloved black garlic, lovely dill, and some gorgeous oregano that Kramer’s aunt Beth gave us from her garden.
- 1 pint mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 big handful green beans, cut into 1-inch pieces
- 2-3 stalks celery, thinly sliced
- 2 cloves black garlic (or 3 cloves regular garlic), finely minced
- 1-2 sprigs fresh dill, finely minced
- 1 sprig fresh oregano, finely minced
- salt and pepper, to taste
- pinch red pepper flakes
- Clean and slice your mushrooms and add them to a hot skillet (over medium heat). When their juices start to release, add in the butter and cut green beans and cook until the mushrooms have browned and the green beans have turned a bright green, about 5 minutes.
- Add in the celery, garlic, dill, oregano, salt, pepper, and pepper flakes. Stir to combine, and allow it to cook for 1-2 minutes longer. Taste, adjust seasonings as necessary, and serve.