Seabeans four ways
In lead up to the Eat Real festival next weekend, where forageSF will be selling in the marketplace (come visit!), I’m doing some recipe experimentation. We’re going to be there on Saturday and Sunday, near the Embarcadero st entrance to the marketplace (not sure if that’s a good location, never been to Jack London Square). We are also going to be there on friday for the foraging/canning exchange, where I will give a seabean cooking demo, as well as have wild food experts on hand to answer all your urban edible questions.
Eat Real is letting eat vendor sell one product, and since sea beans hold a special place in my heart (and since I’m going foraging next week for them) I figured I’d go with that. I’m going to be selling both fresh and packaged, and I’m trying to decide what the perfect recipe is. Today I did…Seabeans with garlic, seabeans with garlic and lemon juice, seabeans with garlic, ginger and sesame, seabeans with garlic, ginger, sesame, onions and porcini.
I settled on the porcini. It’s great how the mushroom and onion flavors mingle with the saltiness of the sea beans, and it also makes it more of a dish, adding the veggies and fungi. Here’s what I did….
Since it’s the off season for local mushrooms, I used dried porcini. I actually prefer porcini dried in some instances, the dehydration really concentrated the flavor.
1 oz dried porcini
2 shallots – sliced
2 cups sea beans
2 cloves garlic – minced
1 inch plug ginger – minced
First, soak porcini for 15-20 minutes in cold water, then slice thin.Heat a mixture of butter and 1 tbsp butter over medium heat, then add onions, cook until onions start to caramelize, then add garlic and porcini, stirring often to make sure garlic doesn’t burn. A line cook trick is to throw a small splash of water into the pan if you see the garlic starting to brown. Now you add the sea beans, stir to incorporate, and then turn heat to low, cover, cook 8 minutes. take off cover, turn heat up to cook off any liquid. serve. easy and delicious, good as a side. Sauteing seabeans is a great way to eat them, because it takes away some of that intense saltiness, and lets the other flavors creep in.
If you want to see how I do it, come check it out, friday at 6 pm at jack london square…check the Eat Real site for exact address.