Instructions:
Place the washed potatoes in a large pot covered with cold water and bring to a simmer over high heat. Turn the heat down to medium and simmer for an additional 12 minutes or until the potatoes are cooked.
Strain and let cool to room temperature. In the meantime bring 3 quarts of salted water to a boil and blanch the green beans for 2 minutes.
Strain then place the cooked green beans in a large mixing bowl. Quarter the potatoes and add them to the green beans.
Toss with the chopped garlic, olive oil, chopped mint, and kosher salt. Mix well and adjust seasoning with salt if necessary.
Then pour into the insert of a rice cooker. Close the lid and set to cook.
If using a pot, pour into the pot and bring to a simmer on the stove. Place the lid on the pot and reduce the heat to a low and let steam for 10 to 12 minutes.
When cooked, dump into a bowl and fluff with a fork.
Taste and adjust seasonings if needed.
Former “Top Chef” Fatima Ali says she has a year to live. The 29-year-old underwent surgery to remove a tumor in January. However, Ali wrote Tuesday in an essay for Bon Appetit that the “cancer cells my doctors believed had vanished are back with a vengeance in my left hip and femur bone.” Ali says her oncologist told her she. California Dec 12, 2019
As firefighters in Northern California’s wine country race to contain the devastating Kincade Fire that has ripped through more than 76,000 acres and destroyed 86 homes, a group of well-known Bay Area chefs have come together to feed the thousands of displaced evacuees and first responders.
Arethusa al tavolo Photo courtesy of Arethusa al tavolo
Fresh, local and seasonal are all terms that get thrown around a lot in the restaurant industry. None of those descriptors is an exaggeration for Arethusa al tavolo, whose dairy farm and garden are both less than 10 minutes up the street. At this fine-dining gem, expect a showcase of butter, milk, cheese and seasonal produce all farmed and crafted by Arethusa. Everything else, including beef, lamb, chicken and more, is obtained from nearby purveyors who practice the same sustainable ethics. Dishes here switch up often, so think light and bright in warmer months, and comforting when the weather cools. A recent autumn visit involved hot honey-glazed Peking duck with five-spice spaetzle and a new-age take on a classic steakhouse combo: fork-tender, garlic-crusted strip loin with a spinach tart and a trio of blue cheese croquettes. Arrive early to visit their coffee shop, Arethusa a mano, across the
CT Magazine: Best Restaurants 2021: The Top 15 Restaurants in Connecticut
Rand Richards Cooper, James Gribbon, Erik Ofgang, Mike Wollschlager, Andrew Dominick and Douglas P. Clement
Dec. 30, 2020
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Cow prints decorate the walls of the Arethusa al tavolo restaurant in Bantam.Photo by Arnold Gold/New Haven RegisterShow MoreShow Less
2of5Chef Brian Lewis talks over the night’s menu at The Cottage restaurant in Westport with staffer Jason Leckey.Bradley E. Clift / For Hearst Connecticut MediaShow MoreShow Less
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Millwright’s stuffed pepper appetizer during a three-course prix fixe brunch.Joe Amaranter / Hearst Connecticut MediaShow MoreShow Less
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This article originally appeared in Connecticut Magazine.