Vermouth Steamed Green Beans

In my last post I talked about the ways that dry vermouth can be used in cooking, and said I’d follow up with an example.  This is a fairly simple recipe, which uses the sweetness of the vermouth and shallots to compliment the flavor of the green beans.

Picture of green beans from recipe

Fresh green beans, lightly steamed with dry vermouth

Cooking Time: 20 minutes

Yield: 4, 1 cup servings


  • 1 tablespoon olive oil
  • 3 tablespoon diced shallot (or substitute 1 teaspoon garlic)
  • 1 teaspoon dried chili flakes1 pound fresh green beans, trimmed
  • 1/4 cup dry vermouth

Recommended Equipment:


  1. Heat the olive oil over medium heat on the stovetop
  2. Add the shallot and chili flakes.  Saute until the shallot becomes translucent
  3. Add the green beans stir to coat with oil
  4. Allow the green beans to cook for about 5 minutes, sirring once or twice. Be sure to scrape the bottom of the pan to move the shallots, or they may burn
  5. Add the vermouth and cover the pan
  6. Cook for another 5 minutes until the beans have turned light green.
  7. Uncover and cook for another 2 minutes to allow more of the alcohol to evaporate
  8. Serve immediately, or cover and hold over low heat.
Nutrition Facts
Calories 80.52   Calories from Fat 31.5
% Daily Value
Total Fat 3.5 g 5%
   Saturated Fat 0.5 g 3%
   Trans Fat 0 g
   Cholesterol 0 g 0%
Sodium 9 g 0%
Total Carbohydate 11.05 g 0%
   Dietary Fiber 4.025 g 16%
   Sugar 2.275 g
Protein 2.3 g 5%

Food Safety:

Cool below 70° within 2 hours, and below 41° within 4 hours.  Store for up to 7 days under refrigeration (less than 41°).

Still Have Some Turkey and Candied Yams in the Fridge?

Turkey Flautas

Two Turkey Flautas, cut in half to show the filling. One is served with enchilada sauce and cheese, the other with cranberry sauce.

My wife and I were looking at the various “Thanksgiving Recipes from the 50 States” articles that were everywhere just before Thanksgiving.  Turkey enchiladas was one recipe that came up for more than a few times, but I wasn’t thrilled by any of the recipes.  One in particular just wasn’t very saucy looking.  Since “covered with tomato and chili sauce” is a necessary condition for a food to be called an enchilada, and since I deeply love enchilada sauce, that was a bit of a sticking point for me. I suggested Mole Poblano might be a nice pairing and we moved on to another topic of discussion

Then a few days after Thanksgiving we were trying to figure out what to make for dinner.  The possibility of turkey enchiladas was proposed, but we didn’t have any corn tortillas.  What we did have was a warehouse store size pack of uncooked flour tortillas.  So I said, “What about candied yam and turkey flautas?”  I was half joking when I said it, but my wife’s enthusiasm for the idea changed my mind from half joking to only 1/4 joking.

Flautas are rolled tacos.  Where I grew up, if it was rolled in a corn tortilla it was called a rolled taco, and if it was rolled in a flour tortilla, it was a flauta. According to the internet, that convention doesn’t hold true everywhere, though.

I don’t have a recipe for this, much less a nutrient analysis, but I can tell you what I did.

  1. Mash the candied yams
  2. Shred the turkey
  3. Spread a few tablespoons of the mashed candied yams across the diameter of the tortilla (ours were 8 inch tortillas, but smaller would work too)
  4. Layer the shredded turkey atop the mashed yams
  5. Roll tightly
  6. Pan fry the taquitos, starting with the end of the roll side down first to prevent the taquito from unrolling

I served them two ways, one covered in enchilada sauce and cheese, and the other topped with homemade cranberry sauce.   My wife loved both. One daughter loved it with cranberry sauce, and the other hates everything except pears and Elmo right now.  I was torn between my passion for enchilada sauce and the cold, hard facts: it was better with cranberry sauce.

We dubbed these flautas a new tradition, and look forward to making more in about 12 months.  For now we still have turkey, but are out of candied yams. I should also point out that I make my candied yams with a bit of chipotle chili powder, which may make them a little more compatible with a mexican food flavor profile



Hummus garnished with za’atar (garnish not included in recipe).

Hummus is a tangy spread made from garbanzo beans.  It is a staple of middle eastern cuisine but it is also extremely versatile, and can be used as a sandwich spread, a dip, or as an accompaniment for a salad.

I’m pretty sure I didn’t have hummus for the first time until I was in college.  There used to be a restaurant in downtown Tucson called The Grill.  It’s been closed for a while know, but I still proudly wear my grill T-shirt with the logo of a 1950’s-style waitress standing on a speeding rocket, griping the reins around the nose cone with one hand and a steaming pot of coffee in the other.  A great logo, although if it was intended to express the speed of service, it was somewhat misleading.  That was a different time of life though; we weren’t as concerned with speed of service.

What’s that got to do with hummus? Well, The Grill had an eclectic menu, including a hummus plate.  Served with red onion, cucumbers, tomatoes, feta cheese, kalamata olives and french bread, the hummus they served was not anything special, but it made a great meal.  It’s a dish that I would serve regularly before we had kids (right now it would be a tough sell).

During my time as a cook, made hummus quite often, but always did it on the fly, without a lot of science.  Now I’ve taken the time to really go through it and do some test kitchen work and developed a refined recipe.  Following this I’ll demonstrate the versatility of hummus, both flavoring, and in use.


  1. 3 tablespoons tahini (42 grams)
  2. 1 tablespoon lemon juice (11 grams)
  3. 3 cloves garlic (10 grams)
  4. 1.5 tablespoon olive oil (18.75g)
  5. 1 can of garbanzo beans, 15  ounce (425g)


  • Food processor
  • Rubber spatula
  • Small bowl
  • Storage container


  1. Drain and reserve fluid from garbanzo beans
  2. Combine tahini, lemon juice, garlic, and olive oil in a food processor. Blend until very smooth and creamy, about 1 minute
  3. Add garbanzo beans to the food processor.
  4. Blend until smooth, approximately 3 minutes.
  5. With processor running, gradually add the reserved liquid from the can, until desired consistency is reached. approximately 2/3rds of the liquid.

Nutrition Information:

15  Servings
Serving Size: 2 tablespoons
Calories 58   Calories from Fat 28
% Daily Value
Total Fat 3.1 g 5%
   Saturated Fat 0.4 g 2%
   Trans Fat 0 g
   Cholesterol 0 g 0%
Sodium 6.6 g 0%
Total Carbohydate 5.4 g 0%
   Dietary Fiber 1.4 g 5%
   Sugar 0.1 g
Protein 2.1 g 4%

 Food Safety:

Store hummus under refrigeration (between 32 and 41 degrees) for no longer than 7 days.