Any chance you'd be willing to tag these entries, so they're easy to find en masse? Because I would like to be able to consult them later, in the hopes that this will help turn me into somebody who actually cooks. :-P
I'm going to go fix this at the blog site right now. Posting it so Mris doesn't do it on LJ when she comes back.
Edit: she has a decent tag cloud now, but she'll need to add the tags herself to get them propagating to LJ.
Edited at 2013-08-11 09:13 pm (UTC)
Pulse them into something like hummus, but lighten up the flavorsome ingredients as you note above. Add a very gentle hard cheese, even green shaker cheese might work. Pile on toasted baguette, top with a little olive oil and a sprinkle of salt. I make this with canned lima beans (yes really) and it's awfully good.
Oh! I like hard cheese. I will try this.
I keep trying to think up something. (Broiled wax beans dusted with nori flakes?) But it is very difficult. (Steamed wax beans with chive flowers and nasturtium blossoms?) As you say, wax beans are delicate, and all that. (I really really like them, myself. I mostly like them just with some butter and sea salt.)
That's just it. I like them too. I did not think that a thing I considered to be a thing I like would be a harder thing than the next post I'm working on, which is chard, which is a thing I do not consider myself to like, although I am doing pretty well with it as I do post research.
Even though the flavor of wax bean per se does not come through, exactly, hot and sour soup without them just is not hot and sour soup, and people the beanless soup is handed to will say that it is not that good and that it is missing something. This is not true of, say, the woods-ear mushrooms and lily blossoms that also traditionally go in. Those can be left out with impunity if they are hard to find. Wax beans, no.
I have never once had hot and sour soup with wax beans in. Never once.
Now I wonder if I am going to say, "O of course how marvelous!" or "Well, it's all right I guess but I don't feel the beans are necessary" when I do.
I had to google wax beans and am similarly defeated if newly informed. I am not heartened to find they are available in a jar with citric acid from Tesco (don't ask). Were I to fall over them unexpectedly in my kitchen. I'd probably roast them with olive oil and then dress them with a lemon vinaigrette, or dip them raw in something tasty and creamy... But you should bear in mind that I am a goddess in my own kitchen. And Cthulhu in many other people's.
I used to have a recipe for salmon with a cucumber and cream sauce, that was tart and refreshing (not too much cream) but I can no longer find it, alas.
I have done a successful dressing for salmon with:
light soy sauce
mirin and rice vinegar
golden caster sugar
but I vary the quantities to what's at hand, so that's probably not a lot of help.
I vary the quantities also, so sometimes a list like that is just what I need. Sesame seeds! I am greatly fond of sesame seeds.
Do you have wax beans and call them something else, or do you just not have them?
Also the Cthulhu line cracked me up, which most Cthulhu things don't.
My grandmother used to boil them with onions and dress them with bacon grease and vinegar. Then again, she did that with a lot of things. (And they were DELICIOUS.) Neither my mother to this day nor I when I was still eating meat could get anything to come out the way my grandmother did.
I was thinking that this was an interesting series of posts, but I didn't really have any problem vegetables to suggest. Then I went to the farmer's market and saw kale and remembered previous trauma trying to cook the dratted stuff. About the only thing I've done with kale that made me happy was white bean and kale soup. Kale chips were...dreadful.
I know a couple of delightful kale things, but I love kale chips so they may not be to your taste either.
Er wait I guess I should wait until there's a kale post.
I don't think I've ever had wax beans outside three-bean salad (which really has four beans). I love three-bean salad. But the wax beans in that are essentially bean-shaped vinaigrette delivery systems.
I have come to this comment thread too late to do more than agree that I have never successfully employed wax beans in anything other than three-bean salad.
Which is fine if you only manage to get wax beans about once a year, as I now do, but would probably grow tiresome if you had them more often.
Oh! I forgot to tell you in the comments to the cucumber post that thin cuke slices are good in a pitcher of cold water. They infuse the water and it is lovely. I have no cukes right now (though the plants are trying their best)so I am infusing water with mint instead. Mmmm.
We have mint! We have more mint than we'll ever get through, but it's less urgent than the cucumber.
My mother, who no longer has a livejournal, suggests steaming wax beans and then serving them with a little ground black pepper in cream.
If the yellow beans I remember my Mom pickling when I was a wee small Jenny were wax beans (and after looking at pictures of wax beans I'm about 85% sure they were), then I can testify that they pickle beautifully. Unfortunately I don't have a recipe I can give you. It's been in the neighborhood of 25 years, and all I remember is that they were sweet-dill and slightly crispy and delicious.
Someone on Shakesville just suggested fenugreek on wax beans. I've never used fenugreek except in premade compounds or made into barely palatable tea as a galactagogue, so I have no opinion on the matter.
My sister makes an excellent cucumber/red onion/feta salad. I think she puts dill in it, but not a lot if so.