As has been my pattern since the beginning with this blog, I haven’t posted in months. 2020 was quite the year. My last post was April 14, 2020. 11 days later, my father passed away, coincidentally on my mother’s birthday. We were only 6 weeks into quarantine and the pandemic and the weeks leading up to his death we were not allowed to see him at all. We didn’t know what we didn’t know back then. The grief comes in waves, especially not having the appropriate closure…
About a month after his passing, my real estate career just blew up. Like many agents around the country, my business fell into this highly competitive seller’s market. I was fortunate enough to be on the listing side for the bulk of my deals and benefited tremendously, finishing the year with nearly $6 million in volume and also achieving the coveted New Jersey Realtors Circle of Excellence award I was striving for since beginning my career.
The good news is I’ve been cooking as always. Except for around the holidays where I was ordering takeout because I was so busy, the bulk of my meals continue to be homemade. Over the next few weeks I’ll be sharing some of my favorite pandemic eats.
A couple of months back my boyfriend (still waiting #buythatring) and I were up in Beacon, NY. I had been showing some houses in the area and since we were upstate we decided to go together and make a day of it. We stopped and had lunch at a gastropub. When ordering my sandwich I wasn’t in a french fry mood, and my server raved about their green beans. She was not wrong, they had a luxurious, umami packed sauce. While I haven’t been able to replicate it fully, I do think the magic ingredient was miso paste. Since that outing I’ve been preparing green beans almost exclusively like this.
GREEN BEANS WITH GARLICKY MISO SAUCE
This recipe is more about technique than quantity. Taste and feel, season to your individual likes. Quantities are approximated.
In a medium stockpot or large saute pan, bring water to a boil. Add your green beans (about a pound) and cook until just about al dente. Drain and blanche. You’ll be cooking/blistering them in the sauce later, so important not to overcook.
In the same pan, heat a mixture butter and a bit of oil over medium to high heat. Add about 1/4 cup of fresh, chopped garlic. Saute for about 5 minutes or until the garlic starts to brown. Add the green beans and cook for 2-3 more minutes or until the beans start to brown and blister a bit. Add a heaping tablespoon of miso paste and stir into the dish. Cook for another minute or so. Finish with about 1/4 cup of water and stir the entire mixture until the miso and garlic are fully incorporated. Adjust seasoning with salt (or more miso) and pepper as needed.
The green beans are best served immediately – piping hot. If serving later or reheating leftovers, be sure to fully heat before serving.