Cooking Class | Beth Bugdaycay

Adella Miesner

[MUSIC PLAYING] Hi, my name is Beth Bugdaycay. I’m a jewelry designer. Today, I’m going to show you how to make Turkish green beans. I want to welcome you to my kitchen. This is probably the most-used area of the house. It happens to be above our studio and store. […]

[MUSIC PLAYING] Hi, my name is Beth Bugdaycay. I’m a jewelry designer. Today, I’m going to show you how to make Turkish green beans. I want to welcome you to my kitchen. This is probably the most-used area of the house. It happens to be above our studio and store. My family, everything’s written down. One of the things that have been passed down to me is recipes. This recipe was taught to me by my husband’s mother, Hatice. A few ingredients: Sugar snap peas or Romano beans, onions, tomatoes, crushed garlic, sugar, smoked salt, black pepper, tomato paste, water, olive oil. Basically, I’m threading the green beans and taking the tips off. It makes me feel like when I’m doing it, that I’m part of a long line of women doing the exact same motion. [SIZZLING] So I just kind of break apart the onions as I go. Once the onions start to wilt, then I’ll add the crushed garlic. But I cook the onions and the crushed garlic until soft. Before you add the chopped tomatoes, you want to remove the skin. And how we’re going to do that, is we’re going to take two tomatoes and then you’re going to score them. And then we place them in the boiling water. Thirty seconds to a minute, so you can start to see the flesh peak through. And then you just pop it right into an ice bath, so then the skin just falls right off. Look at that. Core the tomato and chop it. I add the chopped tomatoes, two spoonfuls of the tomato paste. Add the sugar, three spoonfuls. Smoked sea salt. Black pepper. Then what we do, is we put our green beans, mix it all together and then we cover it. And this is how you finish it off. You just put some gorgeous, fresh olive oil at the top. The beans are really good when you’re having guests over, because you serve it cold or room temperature. Afiyet olsun!

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