Wednesday, October 27, 2010

White Beans with Onion Confit

Food & Wine

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 large onions, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 1 scant tablespoon chopped rosemary
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and freshly ground pepper
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup water
  • 1/4 cup freshly grated Parmigiano-Reggiano

  1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Recipe Notes: The cooked white beans can be refrigerated overnight. Serve with crusty bread.

My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Sunday, October 24, 2010

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Food & Wine

Pork Chop Ingredients:
  • 4 garlic cloves, halved
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 8 very thin pork rib chops (about 4 ounces each)
  • Salt and freshly ground pepper

Pork Chop Instructions:
  1. Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
  2. Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:
  • 1 1/2 cups sushi rice
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1/4 cup julienned fresh ginger

Rice Instructions:
  1. Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
  2. Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Amazing Race Recipes: Catching Up

I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

Here are the recipes I researched up to this point in the race. I hope to make them some day soon!




Wednesday, October 13, 2010

Warm Lentil Salad with Roasted Beets and Goat Cheese

Bobby Flay and beets from our CSA

  • 1 medium Spanish onion, peeled and quartered
  • 1 carrot, quartered
  • 1 stalk celery, quartered
  • 1 fresh or dried bay leaf
  • 4 sprigs fresh thyme
  • 4 cups chicken stock
  • 1 1/4 cups dried French green lentils
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 pound slab bacon, diced
  • 2 cloves garlic, finely chopped
  • 1 small carrot, peeled and finely diced
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 tablespoon sherry vinegar
  • 4 cups frisee or mixed greens
  • Sherry Vinaigrette, recipe follows
  • 4 slices goat cheese
  • French bread, for serving


Begin by roasting the beets.


Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

  • 1/4 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10