Beans and Greens

This recipe is from Repertoire, a wonderful newish cookbook that I have been loving. I buy the most amazing beans from Rancho Gordo and for this recipe I used their corona beans but you could substitute cannellini beans. I used kale and chard from my garden for greens but you can use any green. The toasted breadcrumbs add the most delightful crunch to the dish. My husband flipped and loved this lunch. Since we are only two people, I made a half recipe and it turned out fine. Be sure to add some good olive oil to each serving at the end and some parmesan!
Serves 6-8 (This is the full recipe)
1 # dried cannellini or corona beans
1-2 T. kosher salt
4# greens-a mix of escarole, broccoli rabe, Swiss chard, Spinach, Kale and/or Dandelion greens
8 cloves of garlic, peeled-4 cloves thinly sliced and 4 whole cloves
3 oil packed anchovy fillets
1 t. red pepper flakes
zest and juice of 1 lemon
1 c. fresh bread crumbs (or panko)
optional-freshly grated Parmesan

Soak the dried beans overnight in plenty of cold water. Add more water the next day and bring them to a boil in a dutch oven of heavy bottomed pot. Reduce heat and simmer 1-3 hours, until tender, checking periodically the water level as they should be covered by several inches of water. Add more boiling water as needed.
When the beans are tender, do not drain but season with salt. Cool in cooking liquid, cover and refrigerate.
For the greens, bring a large pot of salted water to boil and have an ice bath nearby. Blanch the greens until they wilt and are tender-about 2 minutes each (longer from broccoli rabe). Remove from water and cool in ice bath. Squeeze the greens dry and chop them and transfer to a bowl.
In a small frying pan, heat 1/2 cup of the olive oil with the sliced garlic, anchovy fillets and red pepper flakes. Cook over medium low heat until garlic begins to sizzle but does not brown. Smash the anchovy fillets to a paste and remove from heat. Add lemon zest and lemon juice.
Return the frying pan to medium heat, add 2 T. olive oil and cook the bread crumbs, stirring, until dark golden brown and crunchy-about 5-6 minutes. Season with salt and set aside
In a Dutch oven or heavy pot, heat remaining 1/2 cup of olive oil over medium high heat and add the whole garlic cloves, and remaining teaspoon of red Chile flakes. When the garlic begins to sizzle add half of the beans, drained and fry for 2-4 minutes until the skins begin to split slightly. Add a ladleful of bean cooking liquid and increase the heat to high. Cook until liquid begins to boil and a creamy emulsified sauce forms.
Add the remaining beans and some more cooking liquid. The beans should be quite saucy. Add the greens and more liquid, if needed. Remove from heat and stir in the lemon zest and lemon juice. Season to taste with salt and pepper. Top with bread crumbs and serve warm. Add parmesan if desired.

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Chilled coconut corn soup

From Epicurious-a very interesting and simple recipe that is full of flavor. I love the turmeric in this soup and the texture is pure velvet-you can thin it out to the texture you like with either water or make corn stock from cobs.

2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes
1 (14-ounce) can coconut milk
2 (2″) strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.

Soup can be made 4 days ahead. Cover and chill.

Grilled Fairy Tale Eggplant

A new eggplant to me that is so pretty and this is a very easy and delicious recipe from thekitchn blog. Any small eggplant will work or you could used diced eggplant. I love the combination of the garlic and mint.

Cara’s Grilled Fairytale Eggplant with Garlic & Mint
Cut 3/4 to 1 pound of baby eggplants in half lengthwise. If you are using larger heirloom varieties or more standard ones, dice them into large bite-sized pieces.

In a large bowl, toss the eggplant with about 2 tablespoons olive oil (enough to generously coat the eggplant), 2 minced garlic cloves, salt, pepper, (red pepper flakes also if you wish), and 4 to 6 large mint leaves, coarsely chopped; let stand to marinate for about 30 minutes.

Grill the eggplant in a grill basket over medium-high heat, covered. Turn occasionally until the skins are slightly charred and the flesh is tender, about 10 minutes. Transfer the eggplant pieces back to the bowl you used to marinate them. Immediately toss them with a splash of red wine or balsamic vinegar, a sprinkle of flaked sea salt, and a small handful of freshly chopped mint.

Serve as a hearty side or over couscous with a dollop of yogurt combined with lemon or lime juice, and a shaving of raw garlic.

Bacon and Cheese Scones

A very easy recipe from Williams Sonoma. The scones are light and crumbly and tasty!

3 thick slices applewood-smoked bacon
2 cups (10 oz.⁄315 g) all-purpose flour
2 tsp. baking powder
1 cup (4 oz.⁄125 g) grated Asiago or Gruyère cheese
Pinch of kosher salt
1⁄2 tsp. freshly ground pepper
1⁄2 cup (4 oz.⁄125 g) cold unsalted butter, cut into chunks
1 large egg
3⁄4 cup (6 fl. oz.⁄180 ml) heavy cream or whole milk

Position a rack in the middle of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

In a frying pan, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer to a cutting board and finely chop the bacon.

In a food processor, combine the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal. In a small bowl, whisk together the egg and cream until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.

Dump the dough onto a lightly floured work surface. Knead in the bacon and then bring the dough together into a ball. Using a floured rolling pin, roll out the dough to 1⁄2 inch (12 mm) thick. Using a 1 1⁄2-inch (4-cm) biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones.

Space the scones evenly on the prepared baking sheet. Bake until the scones are golden, about 12 minutes. Remove from the pan and let cool slightly on a wire rack before serving. Makes about 4 dozen mini scones.

Zucchini and Corn Enchiladas

From Homesick Texan’s blog- https://www.homesicktexan.com/2010/07/summer-squash-enchiladas.html. I have two vigorous zucchini plants that are producing 4 zucchini a day so I was happy to find this recipe. Colorado Olathe corn is in season and is perfect with the zucchini. My friend Hannah got me a beautiful ristra in Santa Fe last fall and I used those chiles for the enchilada sauce. I made the sauce a day ahead and reduced it the day I made the enchiladas.

6 dried guajillo chiles
2 teaspoons of oil, divided
1/2 medium yellow onion, diced
4 cloves garlic, chopped
1 canned chipotle chile
1 15- oz. canned tomatoes, drained
2 cups of chicken broth
1 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper to taste
For the filling:
1 tablespoon vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stems and seeds removed, diced
2 zucchini and 2 yellow squash, diced **I substituted two ears of corn for the yellow squash
1/4 cup cilantro, chopped
1/2 teaspoon ground cumin
Salt
Black pepper
Cayenne

For the enchiladas:
12 corn tortillas
2 cups shredded cheese, a mix of Monterey Jack and cheddar
Instructions
To make the sauce, in a dry skillet heated on high, take the chiles and toast the chiles on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Drain the chiles and add to a blender.

Heat 1 teaspoon of oil in a skillet and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into a blender. Add the canned chipotle chile, the tomatoes, chicken broth, cumin, oregano and blend until smooth.

In a pot, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.

To make the filling, in a large skillet, heat up the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, black pepper, and cayenne to taste.

Preheat the oven to 350. Grease a 9×13 baking dish. Wrap the tortillas in foil and place in the oven for 5 minutes while the oven is preheating.
Remove tortillas from oven, open the foil (be careful as there may be hot steam), take a tortilla and with tongs dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish and repeat with remaining tortillas.

Pour sauce over enchiladas and top with shredded cheese. Bake for 10 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and cotija cheese or creme fraiche.

Garlic and Herb Roasted Chicken

A very flavorful roast chicken from the Williams Sonoma blog. The chicken is so moist and flavorful! If you cannot find spring onions, substitute leeks or a regular onion.

1 chicken, about 4 lb. (2 kg)
2 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 lemons, thinly sliced
1 1/2 tsp. chopped fresh chives
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh oregano
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh tarragon
2 tsp. finely grated lemon zest
2 garlic cloves, finely chopped, plus 1 garlic head, halved crosswise
4 Tbs. (1/2 stick) (2 oz./60 g) butter, at room temperature
1 bunch spring onions, halved lengthwise if large
2 Tbs. olive oil

Preheat an oven to 450°F (220°C).

Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with the salt and pepper and place half of the lemon slices inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and chopped garlic. Add the butter and stir until the mixture is thoroughly combined.

Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as possible.

Place the chicken, breast side up, in large round cocotte or Dutch oven and add the remaining lemon slices, garlic head and spring onions to the pot and drizzle with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F (77°C), 50 to 60 minutes.

Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve immediately with the lemon slices, garlic and spring onions alongside. Serves 4.

 

Cardamom cream scones with candied ginger

From David Tanis’ wonderful book, Market Cooking. I made this for the royal wedding of Prince Harry and Meghan. It is very easy and delicious!

2 c. all purpose flour
1/2 t. cardamom, ground
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. (plus extra for sprinkling on scones sugar
6 T. cold unsalted butter, plus 2 T. for brushing the tops of scones
2 T. candied ginger, chopped
2 T. golden raisins, plumped in warm water and drained if dry
2 T. currants, plumped in warm water and drained if dry
2 eggs, beaten
1/2 c. heavy cream

Preheat the oven to 400 degrees. In a large bowl stir the flour, cardamom, baking powder, baking soda, salt and sugar together. Cut the butter into small chunks and work it into the flour mixture until it is the texture of sand or pebbles. Add the currants, raisins and candied ginger. Make a well in the center and add the beaten eggs and cream. Stir in a circular motion with a fork until dough forms a rough ball. Dough will seem moist and sticky.
Turn out dough onto a floured surface and knead until smooth, about 1 minute Gently roll or pat the dough into 1/2 inch thickness. Cut into wedges or use a 2″ cutter for circles. Place on an ungreased baking sheet. Prick each scone with a fork, brush with melted butter and sprinkle with flour.
Bake until nicely browned 12-14 minutes.

Ham and Cheese Brioche Pudding

From the wonderful David Tanis in the NY Times. I added the blanched asparagus and roasted red pepper.
This is a good occasion to use up any odds and ends of cheeses. This is perfect for lunch or dinner or even breakfast! I needed to cook this at least another 20+ minutes as I added the other ingredients that contain moisture. The flavor is great.

1 tablespoon butter, for greasing the pan
1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
6 eggs
4 cups half-and-half or whole milk
2 teaspoons salt
½ teaspoon ground black pepper
Pinch of nutmeg
Pinch of cayenne
½ cup thinly sliced scallions
6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
8 ounces grated Gouda or Gruyère cheese (about 4 cups)

Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.
Tip
If desired, let pudding cool completely and cut into squares or wedges. Then reheat for 10 minutes at 375 degrees.

Angel food cake with mint marinated strawberries and mascarpone cream

From Williams Sonoma blog-a perfect spring dessert! I bought my cake at Whole Foods and it wasn’t big enough to divide into three layers but I think a homemade cake would be! My neighbor boys picked johnny jump ups and mint from my garden and decorated this cake for their mother for Mother’s Day. A quick update from my four year old helper-“Dad did not like the flowers or the strawberries with mint and I did not like the whipped cream because it wasn’t sweet!”. I will go back to my family Birthday Angel Food cake recipe next time. This recipe may be for adults!

For the cake:
1 cup (5 oz./155 g) all-purpose flour
1 1/2 cups (12 oz./375 g) sugar
12 egg whites
1/2 tsp. kosher salt
1 tsp. cream of tartar
2 tsp. vanilla extract

For the minted strawberries:
1 lb. (500 g) strawberries, hulled and quartered
1/4 cup (2 oz./60 g) sugar
1 Tbs. chopped fresh mint, plus whole leaves for garnish
For the mascarpone whipped cream:

2/3 cup (5 oz/155 g) mascarpone cheese
1 cup (8 fl. oz./250 ml) heavy cream
1/4 tsp. vanilla extract

1. Preheat an oven to 325°F (165°C). In a bowl, sift together the flour and 1/2 cup (4 oz./125 g) of the sugar. Repeat the sifting 3 more times.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until they begin to foam, about 2 minutes. Add the salt, cream of tartar and vanilla, raise the speed to medium, and beat until soft peaks form, about 4 minutes. With the mixer running, slowly add the remaining 1 cup (8 oz./250 g) sugar. Raise the speed to high and beat until stiff peaks form, about 2 minutes. Remove the bowl from the mixer and sprinkle the flour mixture over the egg white mixture. Using a rubber spatula, gently fold in the flour mixture, taking care not to overmix.

3. Spoon the batter into an ungreased angel food cake pan, then gently tap the pan on the counter to release any air pockets. Bake until the cake is golden brown and springs back when lightly touched, 35 to 45 minutes. Invert the pan onto a wire rack and let cool upside down for about 30 minutes. To release, run a paring knife around the edges of the pan. Turn right side up on the rack and let cool for 10 minutes longer.

4. Meanwhile, make the minted strawberries: In a large bowl, stir together the strawberries, sugar, and chopped mint. Let stand until the juices have released, about 25 minutes.

5. Meanwhile, make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, cream and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Use immediately, or cover and refrigerate for up to 2 hours.

6. To assemble, use a sharp serrated knife, carefully cut the cake horizontally into three layers of even thickness. Place the bottom layer on a cake plate, cut side up. Spread the layer with a third of the mascarpone whipped cream and the minted strawberries. Place the middle cake layer on top and spread with another third of the mascarpone whipped cream and minted strawberries. Place the top cake layer on top, cut side down, and spread with the remaining mascarpone whipped cream and minted strawberries. Garnish with the whole mint leaves and serve immediately. Serves 12 to 15.

Ruth Reich’s Giant Chocolate Cake

From the former editor of Gourmet Magazine, this is a easy, moist cake to make for a crowd. I do think you need to double the frosting recipe to really cover the whole cake. I cut one of the rectangle cakes in half and frosted it for a group of twelve and there was plenty. It is a rich cake! The cake freezes well unfrosted. The cream cheese in the frosting is a delicious combination. Picture coming soon!

FOR THE CAKE:
1 ⅛ cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
¾ cup/175 milliliters whole milk
1 ½ teaspoons/7 1/2 milliliters vanilla
3 cups/375 grams flour
2 teaspoons/10 grams baking soda
Salt
1 ½ cups/340 grams (3 sticks) unsalted butter, softened
1 ½ cups/356 grams dark brown sugar
1 ½ cups/300 grams granulated sugar
6 eggs

FOR THE FROSTING:
5 ounces/143 grams unsweetened chocolate
¾ cups/170 grams (1 1/2 sticks) unsalted butter
1 cup/225 grams whipped cream cheese, or whip in mixer before adding butter
1 teaspoon/5 milliliters vanilla
2 ½ cups/312 grams confectioners’ sugar, sifted

Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake