White Beans with Onion Confit

Inspiration:
Food & Wine


Ingredients:

• 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

Instructions:

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

Caramelized Asian Pork Chops with Sizzled Ginger Rice

Inspiration:
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!


England:
http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodandwine.com/recipes/welsh-rabbit-january-2009


Ghana:
http://www.dianaskitchen.com/page/poultry/jollof.htm


Sweden:
http://www.grouprecipes.com/17262/flygande-jakob.html
http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html
http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/
http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/
http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585
http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html

Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

• 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

Instructions:

Begin by roasting the beets.

Lentils:

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

Cottage Cheese Farm Salad

Inspiration:
I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.


Ingredients:

• 1 tomato (heirlooms preferred; quarter and slice into chunks)
• 1 cucumber (quarter and slice into chunks)
• 1 bunch of green pencil onions (sliced thin)
• 1 fist full of fresh basil leaves (chopped)
• 24 oz container of large curd, 4% milk fat cottage cheese
• A pretty serving bowl
• Salt
• Pepper

Instructions:

1. Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
   
2. Spoon into a pretty serving bowl and set it on the table.

Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.


Liz's Rating: 8.5/10
Tim's Rating: 8/10

The Amazing Race: Boston Baked Beans

Inspiration:
The Amazing Race 17! Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook


Ingredients:

• 1 pound dried navy or Great Northern beans
  
• 8 ounces slab or thick-cut bacon, cut into 1/4" pieces
  
• 1 cup chopped onion
  
• 2 cloves garlic, chopped
  
• 1 1/2 cups packed dark brown sugar
  
• 2 cups ketchup
  
• 6 tablespoons maple syrup
  
• 6 tablespoons dark molasses
  
• 1/4 cup Worcestershire sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Rinse and pick through the beans. Soak them overnight in a large pot of water.
   Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
   
2. Preheat the oven to 300 degrees F.
   
3. Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
   
4. Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
   
5. Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
   
6. Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
   
7. Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.

Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)

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

Next week on The Amazing Race 17: London, England.

Tomato, Basil, and White-Bean Salad

Inspiration:
Martha Stewart


Ingredients:

• 2 cans (19 ounces each) cannellini beans, drained and rinsed
• 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
• 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
• 1 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 small garlic cloves, minced

Instructions:

1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Liz's Rating: 8.5/10