Saturday recipe corner! It’s easy being green with beans this good

The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Get our stories in your inbox, free.

Like Brooklyn Paper on Facebook.

City Tech isn’t just about technology. If you’re looking to brush up on cooking skills, or even just looking for new ideas, the continuing education is offering special culinary classes this month.

“Seasoned foodies and amateurs alike will learn the tricks-of-the-trade that make for great meals,” said Diane Romeo, who runs the college’s adult education department.

That includes this recipe for green beans with tomato and fennel seed, a light, tasty and healthy treat included in the upcoming “Mediterran­ean Vegetarian” class on Nov. 12, where you’ll learn how to make it — as well as get to taste it — during a demonstration led by award-winning culinary instructor Michael Krondl.

The following week, delve into “Italian Regional Cooking: A Taste of Tuscany,” and you’ll be cooking like the pros — or your Italian grandmother — in no time.

“Mediterran­ean Vegetarian” at City Tech [300 Jay St. between Tillary and Johnson streets in Downtown, (718) 552-1170], Nov. 12 from 6:30-9:30 pm. $90; “Italian Regional Cooking: A Taste of Tuscany” on Nov. 19 from 6:30-9:30 p.m. $75. Pre-registration is required. For info, visit

Fagiolini alla fiorentina (Green Beans with Tomato and Fennel Seed)

(serves 4)

1 pound green beans, trimmed

1/2 tsp. fennel seed

4 tbls. olive oil

1 small onion, thinly sliced



1/2 cup strained tomatoes

In a steamer, steam the beans until they turn a bright green but are still very “al dente,” about two minutes. Drench in cold running water.

Lightly crush the fennel seeds using a mortar and pestle or spice grinder.

Heat the oil in a sauté pan over moderate heat. Add the onions and cook, stirring, until soft and transparent, about five minutes. Add the beans, fennel and salt and pepper to taste. Continue to sauté for one minute. Add the tomato, cover and cook about 15 minutes until the beans are very tender. The beans should be almost dry. If there is a lot of liquid, boil the beans over high heat, stirring, until the liquid is no more than a thick glaze. Taste for salt and pepper and adjust seasoning as necessary.

Today’s news:
Share on TwitterTweet
Share on Facebook

Get our stories in your inbox, free.

Like Brooklyn Paper on Facebook.

Reasonable discourse

Enter your comment below

By submitting this comment, you agree to the following terms:

You agree that you, and not or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Don’t miss out!

Stay in touch with the stories people are talking about in your neighborhood:

Optional: Help us tailor our newsletters to you!