Purple Green Beans with Black Garlic

During a last hurrah outing the Thursday before school started, Amy stopped by the Billings Forge Farmers Market in Hartford. Why did it have to be a "last hurrah"? Alas, this market is only open on Thursdays from 11 to 2, and that's pretty much prime school time, so we can never make it. But we have a soft spot for this particular market, because it is located in Frog Hollow, the Hartford neighborhood where Chris lived for ten years before we bought our house. 

During that time, Frog Hollow was in need of some revitalization, and the Billings Forge Community Works brought just that, transforming an old forge in an urban neighborhood into a true community force. Partnering with one of the best farm-to-table restaurants in Connecticut (and neighborhood employer), and consisting of a studio/community space, a teaching kitchen with a bakery/cafe, a community garden, apartments, and a youth program in addition to the market, the Works is doing a world of good. 

So, for the last time for a long time, Amy headed to the market before meeting friend Joanne for a grown-up lunch (also, for the last time for a long time). And she found something she had never seen before! Purple green beans! They turn green when you heat them! So here they are: purple green beans that we sauteed in ghee and tossed with black garlic for a delightfully interesting (and colorful) side dish made with odd ingredients. 

For information about the Billings Forge Farmers Market and all the great things happening at Billings Forge, go here or here. And stay tuned, because there is one other thing she bought at the market that she had never seen before, and we will tell you about it soon.

Purple Green Beans with Black Garlic

Ingredients:

1 tablespoon ghee

1 pound purple green beans

4 cloves black garlic, roughly chopped

Snip the ends of the beans and cut them in half. Melt ghee over high heat in a large saute pan. Toss in beans and allow to cook, untouched, for 4-5 minutes, until nicely seared. Add the garlic and toss. Cook another 4-5 minutes and serve hot. 

Kara-Age Chicken with Seared Garlic Green Beans

When we think of Kikkoman, we think of this cartoon, with that uber-catchy song refrain that sticks in our heads for days after we hear it. Show me, show you, Kikkoman! Kikkoman! But now, after receiving a box of Kikkoman Kara-Age Coating Mix through the Foodbuzz Tastemaker Program, we will imagine tasty golden nuggets of chicken fried in a light and tasty coating with hints of soy and ginger as we sing along.




The first things we noticed when we opened one of the two packets included in the box was the wonderful ginger scent and the fine powdery-ness of the coating. The box informs us that Kara-Age is "Japan's popular fried chicken dish" (Show me, show you!) and gives clear and easy instructions that have you eating your Kara-Age in about five minutes. Just cut, toss, shake and fry! While it suggests chicken in the main instructions, it says that it's great for fish as well, and gives a quick recipe for Asian-Style Popcorn Shrimp. An easy dipping sauce, says the box, is Kikkoman (Kikkoman!) Ponzu. We used boneless chicken breasts that we cut into bite-sized pieces, and served our Kara-Age with seared garlic green beans (All right!) for a quick, easy, deliciously savory meal. 

Cut!

Toss and shake!

Fry!

Kikkoman!

Kara-Age Chicken with Seared Garlic Green Beans

Ingredients:

2 tablespoons olive oil

1 pound green beans, trimmed

1 clove garlic, minced

salt and pepper to taste

1 packet Kikkoman Kara-Age Coating Mix

water

1 pound boneless chicken breast, cut into bite-sized pieces

vegetable oil for frying

Heat olive oil in a large skillet over medium heat until very hot but not smoking. Add the green beans and cook for 10-12 minutes, tossing often, until tender and browned in spots. Reduce heat to medium-low and add garlic. Stir for a minute until fragrant. Season with salt and pepper, remove from skillet and set aside on a large serving platter. Meanwhile, pour Kikkoman Kara-Age Coating Mix into a large plastic bag. Moisten chicken pieces with water, allowing excess to drip off. Add chicken pieces to bag and close. Shake well to coat all pieces evenly. Pour vegetable oil into a large heavy skillet, filling it about 1/4-inch high. Heat the oil. Working in batches, fry the chicken in hot oil, turning pieces frequently, until golden brown, about 2 minutes each side. Remove and set on paper towels to absorb excess oil. Place atop green beans to serve.