I like the taste of ketchup and mustard, but not combined.

I put a tomato on some mustardy tuna salad. Not bad, but not very good
either.

I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?

Green Beans with Roasted Tomatoes and Mustard Seeds
http://www.foodnetwork.com/recipes/r...ipe/index.html



W. Pooh (AKA Winnie P.)

On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
> wrote:

>I like the taste of ketchup and mustard, but not combined.
>
>I put a tomato on some mustardy tuna salad. Not bad, but not very good
>either.
>
>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
>
>Green Beans with Roasted Tomatoes and Mustard Seeds
>http://www.foodnetwork.com/recipes/r...ipe/index.html

Hmm. First off, let me say that 'tomatoes' and 'roasted tomatoes'
are oranges and apples, respectively.

I have a harder time wrapping my taste buds around green beans and
tomatoes. But roasted together, I think it *might* work.

I hope so because most of my garden ended up beans and cherry tomatoes
this year. [though the woodchuck set the bean production *way* back]

I'm not sure what the mustard seed will do. I can't imagine it
adding much flavor or aroma. Will it toast in 20 minutes when
surrounded with all that liquid?

It looks good enough for me to give it a try-- If you go first let
us know what you think.

7 out of 8 gave it 5 stars and the 8th said all they could taste was
vinegar. Had to be bad vinegar or a mis-measure, IMO. 1T of
vinegar to a pound and a half of beans and a pint of tomatoes-- then
cooked besides?

If I see some decent beans this afternoon I might do them tonight.

Jim
>
>
>
>W. Pooh (AKA Winnie P.)
>

"Jim Elbrecht" > wrote in message
...
> On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
> > wrote:
>
>>I like the taste of ketchup and mustard, but not combined.
>>
>>I put a tomato on some mustardy tuna salad. Not bad, but not very good
>>either.
>>
>>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
>>
>>Green Beans with Roasted Tomatoes and Mustard Seeds
>>http://www.foodnetwork.com/recipes/r...ipe/index.html
>
> Hmm. First off, let me say that 'tomatoes' and 'roasted tomatoes'
> are oranges and apples, respectively.

Sun-dried tomatoes would be different too.

> I have a harder time wrapping my taste buds around green beans and
> tomatoes. But roasted together, I think it *might* work.
>
> I hope so because most of my garden ended up beans and cherry tomatoes
> this year. [though the woodchuck set the bean production *way* back]

I had a gyro the other day. It was much better with roasted tomatoes.


W. Pooh (AKA Winnie P.)

Jim Elbrecht wrote:
>
> I have a harder time wrapping my taste buds around green beans and
> tomatoes. But roasted together, I think it *might* work.

Sicilians make a casserole like lasagna but with string beans (New York talk
for "green beans") instead of pasta.

I never tried making it, but it looks like a simple substitution, maybe
after blanching the beans.

Oh, and it definitely works.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

Tom Del Rosso > wrote:

> Sicilians make a casserole like lasagna but with string beans
> (New York talk for "green beans") instead of pasta.

My mother (Sicilian) would definitely make a green bean and tomato
sauce casserole. I'm not sure it was otherwise anything like lasagna.

Steve

Steve Pope wrote:
> Tom Del Rosso > wrote:
>
> > Sicilians make a casserole like lasagna but with string beans
> > (New York talk for "green beans") instead of pasta.
>
> My mother (Sicilian) would definitely make a green bean and tomato
> sauce casserole. I'm not sure it was otherwise anything like lasagna.

What I had was made by a non-relative, but it had cheese. No meat though,
come to think of it.


--

Reply in group, but if emailing add one more
zero, and remove the last word.

On Fri, 8 Jul 2011 02:42:42 +0000 (UTC), (Steve
Pope) wrote:

>Tom Del Rosso > wrote:
>
>> Sicilians make a casserole like lasagna but with string beans
>> (New York talk for "green beans") instead of pasta.
>
>My mother (Sicilian) would definitely make a green bean and tomato
>sauce casserole. I'm not sure it was otherwise anything like lasagna.

Green beans are usually a predominent ingredient in tomato vegetable
soup... they go well in ratatouille too.

Jim Elbrecht > wrote:

>On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
> wrote:
-snip-
>>
>>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
>>
>>Green Beans with Roasted Tomatoes and Mustard Seeds
>>http://www.foodnetwork.com/recipes/r...ipe/index.html
>
-snip-
>
>I'm not sure what the mustard seed will do. I can't imagine it
>adding much flavor or aroma. Will it toast in 20 minutes when
>surrounded with all that liquid?

Well-- I tried it. Meh--

The tomatoes and beans *do* work well together. There is too little
oil [and vinegar?] for my tastes. The mustard seeds only add
appearance and texture. I actually doubled them because 1 T looked
lonely. An hour after they came out of the oven the mustard lost
a bit of texture-- but added a bit of bite.

The recipe says 20 minutes-- I went 30 & 5 more wouldn't have hurt
anything. The tomatoes were just starting to split.

1T of oil and 1 T of vinegar is pretty dry for my tastes, but I went
with the recipe for the first go-around. [1 1/2 lbs beans and a pint
of tomatoes]

Next time I'm going to try my usual '3 times as oily', 50 degree
hotter beans. And at the 10 minute mark, when I toss in a few cloves
of chopped garlic, I'm going to add the tomatoes and stir them in-- I
may or may not sprinkle it with mustard seed.

>7 out of 8 gave it 5 stars and the 8th said all they could taste was
>vinegar. Had to be bad vinegar or a mis-measure, IMO. 1T of
>vinegar to a pound and a half of beans and a pint of tomatoes-- then
>cooked besides?

FWIW-- If I hadn't put it in myself I wouldn't have known there was
vinegar in it.

Jim