In My kitchen!

I think we’ve all wondered how we’d cope if we had to self-quarantine for fourteen days.  We don’t say “two-weeks” because that has the jaunty ring of holiday.  We say “fourteen days” to emphasize the full weight of the thing.  Actually, about half of the population, those who self-identify as introverted on the spectrum of such, secretly hope for “shelter in place” with the same glee that they look forward to being snowed in.  A pot of tea, a stack of books, a lap full of cats and no fear of social interaction!  Bliss!  But isolation is more fun, somehow, if it’s by choice. These days, the world seems to be closing its doors and shuttering it’s windows. “Social distancing” is the new catch phrase, as we eye other humans with suspicion and hunker down in our homes.  At first we are a bit apprehensive. Soon enough, with everything shutting down, we elevate to fearful.  But then the hoarding frenzy happens and panic creeps in.  Panic goes viral more quickly than any virus. We’re all going to die!  This is the end of life as we know it! We must stock up!  Hand sanitizer is sensible, but we all probably have a jolly good lot of it tucked away in purses and travel bags and drawers we never get around to sorting, because we intended to use it regularly and never quite did. But will we have sufficient toilet paper?  That was the question that caused the stampede. True enough that handy alternatives to toilet paper don’t spring readily to mind, but if it came to that, a serious shortage would lend itself to the most entertaining post-apocalyptic war stories. But let’s not head for the corn husks until we’ve worked our way through the ample supply in the closet. 

If we’re honest, we’ll admit that we have already stocked up. We’re Canadians. Stocking up is in our DNA. The average Canadian could sustain life for fourteen days on the contents of their lolloping large refrigerator alone, never mind the pantry stuffed to the brim with soups and noodles and every type of pasta sauce.  There’s KD and red pepper jelly and a selection of barbecue sauces at the ready for any pulled pork emergency. And we haven't even cracked open the chest freezer!  Bring on the apocalypse! 

That’s why I had to chuckle at the recent news story about folks hoarding dried beans, lest it come to that. I feel confident in assuring all who will listen, that it will not come to that.  Not only would a few weeks of working our way through our already accumulated stockpile be a good idea, whether forced or not, but the store would be happy to deliver – perhaps to the end of the driveway if quarantine is actually an issue - at the wave of a credit card.  We are not without resources. 

But should you have joined the stampede, a dried bean can be a wonderful discovery.  They can bubble away in a pot on the stove while you pour another cup of tea, pet your cat and turn the page on this virus story. 

Italian White Beans

INGREDIENTS

1 pound dried white beans such as Great Northern, Cannelini or Navy (about 2 ½ cups)

12 cups water

4 cloves garlic peeled and crushed

5 fresh sage leaves

1 bay leaf

Kosher salt and pepper to taste

4 Tablespoons extra virgin olive oil high quality

INSTRUCTIONS

Rinse beans then place in large pot and cover with cold water. Set aside to soak for at least 4 hours or overnight.

Place beans, water, garlic, sage, bay leaf and 2 Tbsp. oil in a heavy saucepan. Cover and slowly bring to a simmer over medium-low heat, about 1 hour. Gently simmer, stirring occasionally, until beans are tender but not mushy, about 1-2 hours more. (This is actually a perfect chore for that Instant Pot!). 

Remove from heat, set aside, and allow beans to cool in the cooking liquid for 15 minutes. Season well with salt and pepper.

To serve, drain the beans and drizzle with remaining 2 Tbsp. olive oil. You can also serve the beans on crostini as an appetizer.

OR, make this delish dip from delish.com:

White Bean Dip with Parsley Oil

INGREDIENTS

1 c. dried white beans

4 clove garlic

1 sprig thyme

1 bay leaf

3/4 c. extra-virgin olive oil

salt

Freshly ground pepper

1 c. flat-leaf parsley leaves

1 c. celery leaves

Flatbread or pita chips

DIRECTIONS

In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme, and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches. (Again, or Instant Pot). 

Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.

In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.

Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.

Now you can’t tell me that we don’t know how to weather a pandemic with panache! 

Apprehension, worry, fear, panic, hoarding, cooking, eating, reading, relaxing. We’ve got this!  

I think we’ve all wondered how we’d cope if we had to self-quarantine for fourteen days.  We don’t say “two-weeks” because that has the jaunty ring of holiday.  We say “fourteen days” to emphasize the full weight of the thing.  Actually, about half of the population, those who self-identify as introverted on the spectrum of such, secretly hope for “shelter in place” with the same glee that they look forward to being snowed in.  A pot of tea, a stack of books, a lap full of cats and no fear of social interaction!  Bliss!  But isolation is more fun, somehow, if it’s by choice. These days, the world seems to be closing its doors and shuttering it’s windows. “Social distancing” is the new catch phrase, as we eye other humans with suspicion and hunker down in our homes.  At first we are a bit apprehensive. Soon enough, with everything shutting down, we elevate to fearful.  But then the hoarding frenzy happens and panic creeps in.  Panic goes viral more quickly than any virus. We’re all going to die!  This is the end of life as we know it! We must stock up!  Hand sanitizer is sensible, but we all probably have a jolly good lot of it tucked away in purses and travel bags and drawers we never get around to sorting, because we intended to use it regularly and never quite did. But will we have sufficient toilet paper?  That was the question that caused the stampede. True enough that handy alternatives to toilet paper don’t spring readily to mind, but if it came to that, a serious shortage would lend itself to the most entertaining post-apocalyptic war stories. But let’s not head for the corn husks until we’ve worked our way through the ample supply in the closet. 

If we’re honest, we’ll admit that we have already stocked up. We’re Canadians. Stocking up is in our DNA. The average Canadian could sustain life for fourteen days on the contents of their lolloping large refrigerator alone, never mind the pantry stuffed to the brim with soups and noodles and every type of pasta sauce.  There’s KD and red pepper jelly and a selection of barbecue sauces at the ready for any pulled pork emergency. And we haven't even cracked open the chest freezer!  Bring on the apocalypse! 

That’s why I had to chuckle at the recent news story about folks hoarding dried beans, lest it come to that. I feel confident in assuring all who will listen, that it will not come to that.  Not only would a few weeks of working our way through our already accumulated stockpile be a good idea, whether forced or not, but the store would be happy to deliver – perhaps to the end of the driveway if quarantine is actually an issue - at the wave of a credit card.  We are not without resources. 

But should you have joined the stampede, a dried bean can be a wonderful discovery.  They can bubble away in a pot on the stove while you pour another cup of tea, pet your cat and turn the page on this virus story. 

Italian White Beans

INGREDIENTS

1 pound dried white beans such as Great Northern, Cannelini or Navy (about 2 ½ cups)

12 cups water

4 cloves garlic peeled and crushed

5 fresh sage leaves

1 bay leaf

Kosher salt and pepper to taste

4 Tablespoons extra virgin olive oil high quality

INSTRUCTIONS

Rinse beans then place in large pot and cover with cold water. Set aside to soak for at least 4 hours or overnight.

Place beans, water, garlic, sage, bay leaf and 2 Tbsp. oil in a heavy saucepan. Cover and slowly bring to a simmer over medium-low heat, about 1 hour. Gently simmer, stirring occasionally, until beans are tender but not mushy, about 1-2 hours more. (This is actually a perfect chore for that Instant Pot!). 

Remove from heat, set aside, and allow beans to cool in the cooking liquid for 15 minutes. Season well with salt and pepper.

To serve, drain the beans and drizzle with remaining 2 Tbsp. olive oil. You can also serve the beans on crostini as an appetizer.

OR, make this delish dip from delish.com:

White Bean Dip with Parsley Oil

INGREDIENTS

1 c. dried white beans

4 clove garlic

1 sprig thyme

1 bay leaf

3/4 c. extra-virgin olive oil

salt

Freshly ground pepper

1 c. flat-leaf parsley leaves

1 c. celery leaves

Flatbread or pita chips

DIRECTIONS

In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme, and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches. (Again, or Instant Pot). 

Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.

In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.

Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.

Now you can’t tell me that we don’t know how to weather a pandemic with panache! 

Apprehension, worry, fear, panic, hoarding, cooking, eating, reading, relaxing. We’ve got this!