steamed sablefish with sautéed shiitake
wrapped in bok choy leaves
over NAVY beans, mung bean sprouts, kizami shoga
NAVY bean emulsion, society garlic blossom garnish
uss abraham lincoln cvn-72
nimitz class nuclear-powered aircraft carrier
commissioned november 1989
docked in the port of los angeles
For five days I could see the “island” of the Nimitz class aircraft carrier USS Abraham Lincoln from my kitchen window. An aircraft carrier’s “island” is the command center for flight-deck operations, as well as the ship as a whole. The island is about 150 feet tall, but it’s only 20 feet wide at the base, so it won’t take up too much space on the flight deck. The top of the island is outfitted with an array of radar and communications antennas.
She is a jaw-dropping sight – at 1092 ft. (over 3 football fields long), 252 ft. wide, weighing 100,000 tons, she accommodates approximately 70 aircraft. She is powered by two nuclear reactors which enable her to operate continuously 20 years without refueling. Her life span is an estimated 50 years. The USS Abraham Lincoln is the first aircraft carrier to be docked in the Port of Los Angeles in more than 20 years. Her visit here is the inspiration for my dish, featuring NAVY beans…
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Cilantro-Scented Navy Bean Mash
Smoked Salmon Rosette
Cook navy beans in chicken stock with smashed garlic cloves. Add cilantro sprigs for the last half hour of cooking. Let cool. Remove the sprigs and garlic.
Mash the beans with a potato masher, add salt and fresh ground pepper to taste. Fold in crème fraîche and rough chopped cilantro leaves.
The Navy Bean is a mild-tasting, smaller-sized dense white bean that got its name from being a staple food for the US Navy, as they do not spoil and provide excellent nutrition.
Courtney of Chicago’s Coco Cooks
blog is hosting this month’s My Legume Love Affair, a
wildly successful event created by Susan, The Well-Seasoned Cook.
April is its tenth incarnation, and one of which I am excited to participate in once again. Next month’s host will be yours truly, Taste With The Eyes.
Courtney’s challenge was to create a starter or dessert with legumes. For this party, I am serving a starter of cilantro-scented navy bean mash on spoons topped with a rosette of smoked salmon or a morsel of smoked trout.
My friends Heather and Abbi, stopped by during the creative stage. I served them the cilantro-scented navy bean dip with toast points brushed with olive oil. Cooking the beans with garlic cloves, stock, and cilantro imparts a wonderful depth of flavor to the beans. My vegetarian friends would love this too, just use a rich vegetable stock in place of chicken stock.
Another post, another thank you to my brother. This one, to my brother Don. You see, he waited in a not-so-short line last December to get an autographed cookbook by Charlie Trotter. Those of you who have been following Taste With The Eyes may recall that my birthday gift from Don & Kristy last year was Guest Chef For The Day in Charlie Trotter’s kitchen.
I am a big fan of Charlie, and this cookbook, Home Cooking with Charlie Trotter,
is a favorite; with casual recipes for the home chef, focusing on crisp flavors and straight-forward presentations. That’s where the idea for cilantro-scented navy beans came from!
Next up for MLLA 11, Three Bean and Potato Salad with Horseradish Vinaigrette, inspired by Charlie, too. Bean aficionados, won’t you please join us in May and share your favorite legume recipe?