Alavida (Goodbye) Madhur {wrap-up and Spicy Green Beans}

For the past two and half years, I've been cooking with I Heart Cooking Clubs. If you aren't familiar with this group of bloggers, this is what we do:

For 6 months we cook the recipes of one chef.

Each blogger picks recipes from the featured chef that

he/she feels fits the weekly theme.

Some of the chefs are well-known, such as Giada de Laurentiis. Some are not so well known, such as Tessa Kiros (my favorite so far). In the time that I've been a part of IHCC, we've cooked Italian, British, Greek, Mexican, and Indian cuisine.

I've logged a lot of miles around the world my fork.

Often, people comment about the commitment to cooking one chef's recipes--saying it must be a lot of work. Not really. I've found that once I get started with a new chef, curiosity takes over.

This is our last week with Madhur Jaffrey, renown Indian chef.

It's always hard for me to narrow down "favorites." But I've managed to select my TOP FIVE Madhur Jaffrey recipes. (Plus two honorable mentions. See...hard to pick.)

Since all of my top fives are main dishes, I have an honorable mention for one side and one dessert.

I was able to squeeze in one last recipe from Madhur Jaffrey.

Gujarati-Style Green Beans with red pepper flakes, lots of garlic, and mustard seeds

Everyone commented on the aroma while this cooked. The method of adding the mustard seeds to the hot oil and listening for them to pop before proceeding made me think about how much senses other than taste are used in cooking. Looking, listening, smelling.

Whoa. Too deep.

This was a great recipe to end on. Easy enough to prepare--the green beans can be blanched ahead of time even. Salty, sweet, spicy, garlicky flavors. A lot going on.

Next week we start getting to know Yotam Ottolenghi. Stop by I Heart Cooking Clubs to find out more.

Gujarati-style Green Beans

adapted from Madhur Jaffrey

Bring a large pot of water to a boil.

While the water heats, rinse the beans and cut off the ends. Gather the beans in bundles and cut into thirds.

Blanch the beans. Add them to the pot of boiling water and boil for about 4 minutes. Drain and rinse with cold water. The beans can be made ahead up to this point and stored in the refrigerator.

About 15-20 minutes before you are ready to eat, remove the beans from the refrigerator Add the olive oil to a large pan and heat over medium.

When the oil is hot, add the mustard seeds. Stir and cook until the seeds start to pop. Quickly add the garlic and stir. Cook and stir until the garlic turns golden (but not burnt).

Add the red pepper flakes and heat briefly. Add the green beans to the pan and season with salt, sugar, and black pepper. Stir and heat for about 10 minutes. Serve.