Yea, sure, she’s my mom.
So suspend disbelief about my importance for just a while. Been waiting for the right opportunity to blog about this. Could have done it many times but this time hit me just right. When you get the very best Christmas gift you ever got, the time has to be just right to talk about it.
I guess she got tired of me calling and emailing for family recipes, so she complied all of hers, two grandmothers’ a great grandmother, and a few others. It spans home cooking from Germany to Italy to Texas.
Here’s what prompted me.
On a lark, today, I had 2-3 cups of some previously frozen, thawed beans left. These beans. The previous dressings I did were all “just OK” for me. Nothing took me back to a childhood of getting my hand slapped for getting into the Chi-Chi Beans too early (yep, that’s what the garbanzos were always called chez moi, and I didn’t even know what a garbanzo or a chickpea was, until I was at least 20).
You’ll have to work it out yourself, but it will be well worth your time. Now you’ll understand how it is that I so often post food stuff and don’t really give specific measures. But I’ll tell you this: I got the vinegar (apple cider) exactly right on just the eyeball method. Click to enlarge.
I’m absolutely sure that the juice from one can of garbanzos is absolutely critical (the beans got added to the salad). But, I just eyeballed it with the olive oil and vinegar. Good amount of parsley, one large clove of crushed garlic. No fresh onion, so I used my standby dessicated onion in a jar. Sea salt & pepper. Just bring it to a boil, turn it off, let it settle and then pop it in the fridge to get to roomish temp before tossing it in the beans. Then, refrigerate. They are best chilled, or, at least, having some time to all hook up.
Careful, though. After you’ve put away the crucifix, the garlic necklace (less a clove or two) and the wooden spike, you just may find your knees buckling at the flavor. I still am, after all these years.