Fordhook lima beans

On Tue, 22 Mar 2011 19:23:36 -0500, "Storrmmee"
wrote:


What are you talking about? I've never cooked Fordhook beans, but I
imagine they retain their green color. If you're asking about the
risotto, I've cooked risotto with favas. I was going to make a
risotto with peas and asparagus soon, but the NYT/Lidia one also calls
for favas and it was suggested to substitute the Fordhooks for favas.
I don't know if I'd want to go through the trouble of finding ramps to
make pesto, so I'd just do the risotto with vegetables part and use a
regular basil pesto if I decided I wanted pesto too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 22 Mar 2011 21:32:43 -0500, "Storrmmee"
wrote:


It's not like the whole thing is florescent green, Lee! The peas and
favas are whole and the asparagus is in big chunks... an inch or two
long. It's a springtime risotto. Think of crocus leaves coming out
of the snow. I'd like to think of it this way
http://www.pinkofperfection.com/photos/2007/03_07_risotto.jpg
but it'll probably turn out this way, mainly because I'll put too many
vegetables in it
http://farm4.static.flickr.com/3128/3586043263_b52971fc1f.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.
 
have saved the pictures for dh to describe, in my mind risotto is creamy so
everything would be somewaht blended, if peas beans and aspaaragus are not
then it is a much better thing ... thanks, Lee
"sf" wrote in message
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On Wed, 23 Mar 2011 03:57:22 -0500, "Storrmmee"
wrote:


Yes the rice is creamy, but the vegetables are not in rice sized
pieces so it's not a bowl of mush. Visualize icebergs of vegetables
floating in an ocean of creamy risotto.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/22/2011 6:32 PM, sf wrote:

You are lucky to find them. I never can find them any more.
They are my favorite. I don't care for those baby limas, but
they are all you see anymore. And it's even getting hard to
the plain ones, i. e. not in some sort of sauce. Very frustrating.

I just boil them and then add butter.

A friend of mine here at work who is German suggested an
interesting way to cook them. Put them in a skillet with
a little water and some fat (duck or goose fat preferred but
you can use bacon grease or butter) and cover and cook over
medium heat until water evaporates and then continue to "fry"
in the the fat. Naturally you add some salt at the beginning
and pepper at the end. I've been wanting to try this but can't
find the Fordhooks.

Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
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