Pot luck at my house
These incredibly crunchy and addictive peanuts are both sweet and plenty salty. We nibbled them as an appetizer at a pot luck last night. My food writing class from BU came and Globe contributor Jonathan Levitt told them what it's like to make a living as a freelancer food writer. Jonathan is a graduate of the Masters in Gastronomy program the students are in. The recipe comes from David Lebovitz's Paris-based blog. Here are some of the other dishes.
What's missing is the main course -- two handsome turkey breasts -- and one of the desserts, a handsome apple pie made with Vermont Northern Spy apples.
Bean salad with fennel
Serves 12
6 cans (15 ounces each) cannellini beans, drained and rinsed
1/4 cup white wine vinegar, or to taste
1/4 cup olive oil, or to taste
Salt and pepper, to taste
1 pint cherry tomatoes, thinly sliced
1/2 pint pitted olives, coarsely chopped
1 fresh bulb fennel, trimmed and very thinly sliced
1/4 cup chopped fresh parsley
1. In a large bowl combine the beans, vinegar, oil, and plenty of salt and pepper. Stir gently, cover tightly, and refrigerate for at least 2 hours and as long as overnight.
2. Add the tomatoes, olives, fennel, and parsley. Stir gently. Taste for seasoning and add more salt, pepper, vinegar, or oil. Sheryl Julian
Contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Stephen Meuse writes and blogs about wine. His column, By the Glass, appears on the last Wednesday of the month in the Food section. Plonkapalooza, his review of 50 bottles $12 and under, comes out every fall.
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I love these kinds of posts! The food looks great. I would love to try and make the peanuts - but - this might be a stupid question - what is the difference between raw peanuts and the plain unsalted peanuts I usually have on hand?
I am officially addicted to the fennel salad! It is so easy to make, and a great light thing to eat when it is warm outside! Thanks for posting the recipe, Sheryl!
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