Asian-Style Three Bean Salad

By Paul Briand

I ran across this recipe in the USA Weekend newspaper supplement, and with a Father’s Day cookout coming up I thought it would be the perfect complement.

Fresh ginger is important here. (And here’s a tip, courtesy of celebrity chef Rachael Ray: If you have leftover fresh ginger, put it in a sealable baggie and store it in the freezer. Then just use a grater to get the desired amount you need.)

And I enjoyed the edamame, a first time ingredient for me.

Ingredients
1 pound fresh green beans, trimmed and cut into 1-inch pieces
One 10-ounce bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice vinegar
¼ cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
One 15-ounce can black beans, preferably low-sodium, drained and rinsed
2 scallions (white and green parts), thinly sliced
Salt to taste

Directions
1. Put the green beans and frozen edamame in a steamer basket over several inches of boiling water and steam them for 4 minutes;
2. Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes or longer;
3. In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger;
4. Add the black beans and scallions to the green beans and edamame, drizzle with the dressing, and toss to coat;
5. Season with salt, and serve at room temperature or chilled.

Click here for recipe card.

Crab Bisque Mac ‘n Cheese

By Paul Briand

Pinterest is a recipe magnet.

This relatively new social media site is a go-to location for foodies - the people who love to make good food and the people who love to eat it.

I saw this "pin" on Pinterest recently. That led me to a Fox News station, which acknowledged the recipe as originally coming from the Milk Marketing Board.

I made this as a side dish for a Father’s Day cookout. My only qualm was because of my own boo-boo. I made this a day ahead of time, and overcooked it somewhat. I then reheated it the day of the party, and overall it emerged too dry for my tastes.

Ingredients
2 tablespoons butter, divided
1/2 medium onion, chopped
1 1/2 tablespoons flour
1/2 cup milk
1 cup chicken broth, canned or homemade
1 cup diced canned tomatoes, drained
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sharp Wisconsin cheddar, shredded, divided
1 cup Monterey Jack cheese, shredded, divided
8 ounces cooked crabmeat; fresh, thawed or canned and drained
1 tablespoon dry sherry
8 ounces penne pasta, cooked al dente according to package directions, drained

Directions:
1. Preheat oven to 375 degrees;
2. In large, deep saucepan, melt 1/2 tablespoon butter until sizzling. Add onion; sauté over medium heat about 3 minutes or until tender;
3. Add remaining butter. When sizzling add the flour and cook, stirring, until the flour is golden;
4. Over medium heat, gradually whisk milk and chicken broth into flour butter mixture. Cook, stirring constantly 8 to 10 minutes, until the mixture is thick and smooth;
5. Stir in tomatoes, rosemary, salt and pepper. Bring just to boiling point and remove from heat;
6. Add 2/3 cup each of the cheddar and Monterey Jack cheeses. Stir until the cheese is melted;
7. Stir in crabmeat and sherry. Stir in the pasta, mixing well;
8. Transfer mixture to an 8-by-10 lightly buttered casserole (or slightly larger.) Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes.

Click here for recipe card.