Appearing in 1st story
Featured Characters:
Supporting Characters:
- Iron Man (Tony Stark)
- All-Father Thor Odinson
- Chef Alida (First appearance)
Other Characters:
- Giuseppe (First appearance)
- Wong (Mentioned)
- Avengers (Mentioned)
- Sif the All-Seeing (Mentioned)
- Odin Borson (Invoked)
- Lady Freyja (Mentioned)
- Wasp (Janet Van Dyne) (Mentioned)
Races and Species:
Locations:
- Earth
- United States of America
- New York
- New York City
- Manhattan
- Greenwich Village
- Nova Napoli (First appearance)
- Sanctum Sanctorum (Mentioned)
- Greenwich Village
- Manhattan
- New York City
- New York
- United States of America
- Asgard (Realm)
- Asgard (City)
- Palace of Asgard
- Kitchen of Palace of Asgard (First appearance)
- Palace of Asgard
- Nidavellir (Mentioned)
- Asgard (City)
Items:
Synopsis for 1st story
Recipes: Vegan Succotash[]
Ingredient List[]
- 6 ears of corn
- 6-8 okra
- 1.5 cups rice vinegar
- 1 cup sugar
- 1 shallot, sliced thin
- 2 cloves of garlic
- 1 yellow chili or 0.25 of a jalapeño
- 3 tbsp. salt
- Bsail, herb stems
- 6 oz. of a shelling bean
- 4 oz of string beans
- 4-6 cherry tomato
- 1 bunch scallions
Instructions[]
1. Shelling beans are often overlooked and not used because of the time they take to cook. But I totally love the chore of cooking these beautiful, protein-filled pods. One way to save time is to hot soak your beans the night before. Bring 5 cups of water and a tablespoon of salt to a boil and pour over your beans. The next day, you'll be ready to rock.
2. Pull your beans from the fridge and rinse. Then put them back on the stove with enough water to cover about two inches and more salt to taste. You can have more fun and put some aromatics or herbs in as well to flavor the beans--Just don't add anything acidic or it may make your beans stay firm. Keep the beans at a gentle simmer and add water if needed while they cook.
3. A chef once had me cook my corn on the cob before I cut it off for sweeter end result. Depending on what I'm using the corn for, I still do that today. I've found it gives me sweeter, plumper kernels and I don't lose much milk/juice from the cob. Cover the corn with cold salted water, and as soon as it comes to a boil, you're done! Pull the corn from the water and shock it in ice water.
4. Once the corn is cool, set yourself up a corn-cutting station. I use a bowl with a large bottom so my knife doesn't hit the sides. Cut bottom down on the cob so you get the most from the larger kernels. Be careful not to cut into the cob. I use a folded side towel os as upside-down bowl to keep the cob from sliding and my knife from slipping and hitting the bowl. Picking the right sized bowl will keep you from having to look for kernels that go flying and makes cleanup so much easier.
5. Okra is another vegetable that people tend to shy away from using. I love pickling it and adding it to salads and sautés for a fun textual punch. Melt your sugar, salt, vinegar, shallot, chili, and garlic together until the sugar is completely dissolved. While it's cooking, load a heat-safe jar or container up with your okra and basil stems or any other flavorings you want. Carefully pour the hot liquid over the top and let everything cool together. If you want to speed up the pickle, slice up the okra ahead of time into whatever sized chunks you want. Let this sit for at least a couple of hours.
6. Bring salted water to a boil and toss in your string beans. Once they are tender, throw them in ice water to shock.
7. Bonus Tip: Look for beans with colors at your local markets, and don't be afraid to try different ones like runners or romanos. Taste as you cook to decide when to pull them out. Each bean type and size will take a different amount of time.
8. Last step before sautéing is to prepare everything for cooking. Cut your scallions on a thin bias -- mostly using the whites, but a bit of green is okay. Let's cut all the beans on a different bias depending on the size, but we want them all about 1/2 an inch thick. I grabbed some orange sungold tomatoes because they are super sweet and I wanted to contrast to the sour heat from the okra. I like to slice my cherry tomatoes through the equator, not the poles. Set them aside gently so they don't get mushed and beat up. Slice the okra as well about 1/3 of an inch thick. Don't be put off by a bit of slime, and give a slice a taste for a pleasant surprise.
9. When your shelling beans are fully cooked, heat three tablespoons of olive oil in a pan and sauté 3/4 of your sliced scallions till fragrant and uncolored. Add the corn and cut beans and sauté till hot.
10. Pull your cooking beans from the cooking liquid and add them hot right into the rest of the succotash. Toss and season with salt and pepper.
11. Spoon the succotash onto a large platter and scatter with fresh scallions, cherry tomatoes, and pickled okra. Lastly, hit it with some baby basil leaves or other herbs you like and pour a bit more evo all over the top.