Thieving

I have never been much of a troublemaker. Never skipped class (a lot) in high school, never did (too many) drugs, drank within reason (for a Russian person). The closest I ever came to doing something actually bad was aiding and abetting a rather minor theft. When I was in high school, I was out with a friend at a TGI Fridays type of establishment. My friend wanted to steal a goblet. Why, I don't think I could tell you. And so she did! Stuffed the thing in her bag and ran out to the parking lot, with me close behind. I really thought there would be a police cruiser in my rear view mirror, because clearly, the police would have nothing better to do than chase a couple of dorky 16 year-old girls with a large glass stuffed in a bag... Like I said, I have never been much of a criminal… not in my own eyes, anyway. So it is odd that I now, as an adult (ugh), should choose to steal.

My transgression is this - I have stolen a recipe idea, ripped it off most mercilessly. I attended the wedding of a very good and very old friend this past September (totally weird to see someone you have known since 14 walk down the aisle). The wedding was perfectly lovely, in a country club type place in the middle of gorgeous woods in Virginia (is that right? I think so) and the food was fantastic. Oh it was so good. The two things I remember best were rockfish* stuffed with blue crab (both Maryland specialties), and green beans with dried figs and goat cheese in a white vinaigrette. The green beans in particular were so good, that I stole them. Well, the idea of them.

I attempted to recreate the green beans using a classic French vinaigrette recipe but unfortunately, forgot about the goat cheese until right about now. The vinaigrette was tangy and the figs were sweet and chewy, the beans were fresh tasting and crisp… oh it was really good. Good, but not as good as in VA. Just goes to show you, crime doesn’t pay... much.


*Rockfish is another name for striped bass. I have never heard bass called rockfish outside of the Chesapeake Bay area, curiously enough.

For the vinaigrette (from Epicurious.com)

2 garlic cloves
5 tablespoons heavy cream
1/2 teaspoon Dijon-style mustard (I added little more to make it more mustard-y)
2 tablespoons fresh lemon juice
1 tablespoon olive oil

In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk vinaigrette until it is emulsified.

For the green beans:
Blanch desired amount of green beans in heavily salted boiling water for about 3-5 minutes, until the green beans are bright green and still crisp. Shock in cold water to stop the cooking, and drain well. Toss with desired amount of vinaigrette and about 8 quartered dried figs (or as many as you would like). Add chunks of goat cheese, if you have it [I really wish I did - I missed its creaminess].
The green beans are even better the next day because the figs absorb some of the vinaigrette.



P.S. This is sad, I know, but I have been thinking about this recipe since I got back from the wedding. I tried making it once before but I didn’t have any lemons. Being the amateur that I am, I thought I could use a bit of white wine vinegar instead. I am sure that would have worked well, had I not used the same volume of vinegar as lemon juice. Not so much with the super-vinegar vinaigrette.