Tuscan Beans on Ciabatta Toast with Fresh Herbs

Ingredients

1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, crushed
9 oz canned lima beans, drained and rinsed
1/3 cup water
1 tbsp tomato paste
1 tsp balsamic vinegar
1 tbsp chopped fresh parsley
1 tbsp torn fresh basil salt and pepper
slices ciabatta bread, toasted, to serve

Method

  1. Heat the oil in a medium sauté pan and cook the onion over low heat until soft.
  2. Add the garlic and cook for an additional 1 minute, then add the lima beans, water, and tomato paste. Bring to a boil, stirring occasionally, and cook for 2 minutes.
  3. Add the balsamic vinegar, parsley, and basil and stir to combine.
  4. Season to taste with salt and pepper and serve over slices of toasted ciabatta.

Makes 2 servings.

Source: Brunch


Today’s Comic

Tunisian-style Couscous de Poisson

Ingredients

Fish Balls

1 pound grouper or other meaty white fish
1 pound fresh soft-flesh white fish, such as sole, flounder, or whiting
8 spring onions or large scallions, diced
1 bunch of fresh parsley, chopped
2 teaspoons salt, or to taste
3/4 baguette, soaked in water and drained
1/4 teaspoon freshly ground pepper, or to taste
2 teaspoons harissa, or to taste
5 large cloves garlic, 4 of them minced
3 large eggs
olive oil for frying
2 fresh tomatoes, peeled and diced, or one 6-ounce can
1 heaping tablespoon tomato paste

Broth

1/4 cup olive oil
1 onion, peeled and diced
2 large cloves garlic, minced
2 tomatoes, fresh or canned, peeled and diced
2 teaspoons tomato paste
2 teaspoons harissa, or to taste
2 cups fish stock or water
salt and freshly ground pepper to taste
1 leek, halved lengthwise, cleaned, and sliced
2 zucchini, sliced
2 medium potatoes, peeled and cut in half
2 stalks celery, sliced
3 carrots, peeled and cut into thirds
1 yellow winter squash (such as butternut), peeled and cut in large chunks
1 cup chickpeas, cooked fresh or rinsed and drained from a can
1 pound couscous
2 tablespoons chopped fresh cilantro for garnish

Method

  1. Prepare couscous according to directions on the package, and set aside.
  2. Start to make the broth. Heat the oil in a soup pot. Sauté the onion and one of the minced garlic cloves until the onion is translucent. Add the tomatoes, tomato paste, and harissa, stir, and continue cooking over low heat. Then add the fish stock or water, salt and freshly ground pepper to taste, the leek, zucchini, potatoes, celery, and carrots.
  3. While the broth is simmering, start to make the fish balls. Break up the baguette and soak pieces in a bowl of water. Grind both kinds of fish, plus the spring onions or scallions, garlic, and the parsley, and 1 teaspoon of the salt, in the bowl of an electric food processor fitted with a steel blade.
  4. Add the remaining teaspoon salt, the pepper, 1 teaspoon of the harissa, and the eggs to the food processor. Squeeze out the bread and add to the mixture, then blend again. The texture should be paste-like but not mushy. If it’s too thin, add some more bread; if too thick, add a little water. Chill the fish mixture in the refrigerator for a few minutes.
  5. While the fish is in the refrigerator, add the squash and the chickpeas to the broth, after it has been simmering for about 5 minutes. Cover the sauce and simmer for another 15 minutes, or until the squash is cooked. Then remove the pot from the heat and set aside.
  6. While the broth is simmering, take the fish mixture out of the refrigerator. Dip your hands into cold water, then mold the fish mixture into balls a little larger than walnuts and place them on a large plate. You should have about three dozen balls.
  7. Heat 1/2 inch of olive oil in a large, heavy frying pan, and sauté the fish balls until they become golden. Depending on the size of your pan, you might want to do this in two or even three batches. Remove with a slotted spoon and drain on paper towels.
  8. Discard all but about 1/4 inch of the oil from the pan. Add the tomatoes, pressing them down, and the remaining garlic clove. Cook for about 5 minutes. Pour in about 2 inches of water, and stir in the tomato paste and the remaining teaspoon of harissa. Bring to a boil, and add the fish balls. Reduce the heat and simmer, uncovered, for a few minutes, coating them with the sauce.
  9. Pile the couscous in a pyramid on a big serving platter, then arrange the fish balls and the vegetables around it. Ladle the broth all over and garnish with the cilantro.

Makes 10 servings.

Source: Tablet


Today’s Comic

Lamb Stew with Butter Beans, Olives, and Orzo

Ingredients

4 lamb shanks
2 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons extra-virgin olive oil
2 cups beef stock
4 sprigs fresh oregano
2 tablespoons tomato paste
2 cups water
4 ounces orzo (risoni)
1 cup canned butter beans or lima beans, drained
1/2 cup black olives
2 teaspoons finely chopped fresh oregano
salt and freshly ground black pepper

Method

  1. Brown the lamb shanks with the garlic and onion in the oil in a large saucepan over medium heat for 5 minutes.
  2. Add the beef stock, sprigs of oregano, tomato paste, and 1 cup of water. Bring to a boil.
  3. Decrease the heat, cover, and simmer until tender and cooked through, about 40 minutes.
  4. Remove the shanks from the pan and slice the meat off the bone. Set aside.
  5. Add the pasta and the remaining 1 cup water.
  6. Cook the pasta until al dente, about 5 minutes.
  7. Add the butter beans, olives, lamb, and oregano. Season with salt and pepper. Cook for 5 minutes.
  8. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking


Today’s Comic

Potato Wedges with Chili Beef

Ingredients

6 potatoes, about 6 oz each or 2-3 sweet potatoes, about 2-1/4 lb total
2 tablespoons oil
salt and freshly ground black pepper
1 lb lean ground (minced) beef
1 large onion, peeled and finely chopped
2 cloves garlic, crushed
1 lb tomatoes, peeled and sliced
2 level teaspoons freshly chopped basil or 1 level teaspoon dried basil
1 level tablespoon tomato puree
1/2 small red chili, seeded and chopped
4-6 tablespoons beef or vegetable stock or water
1 (15 oz) can) red kidney beans, drained
freshly chopped parsley or cilantro (fresh coriander leaves) to garnish

Method

  1. Preheat oven to moderately hot (400°/200°C).
  2. Cut each potato into six lengthwise wedges. If using long sweet potatoes, halve or cut into thirds before cutting into wedges.
  3. Brush each wedge with oil and sprinkle with salt. Stand on a baking sheet and cook in oven for about 40 minutes or until golden brown and cooked through. Both types of potato take the same cooking time.
  4. Put beef into a heavy-based saucepan with onion and garlic but no added oil and cook gently for about 10 minutes, stirring frequently until well sealed.
  5. Add tomatoes, basil, tomato puree, chili, stock and seasonings and bring to a boil. Cover and simmer for about 15 minutes or until tender.
  6. Add beans and simmer, uncovered, for about 10 minutes until quite thick.
  7. Serve wedges with chili beef spooned over or beside them for dipping and garnish the chili beef with chopped parsley or cilantro.

Makes 4 servings.

Source: 50 Ways with Potatoes


Today’s Comic

Strawberry Cheesecake and Ice Cream Pie

Ingredients

Crust

1-1/2 cups graham cracker crumbs
3 Tbsp sugar
pinch, salt
7 Tbsp unsalted butter, melted

Filling

1 (8 oz) cream cheese, package room temperature
1-1/2 cups sweetened condensed milk
1/2 cup split red lentil purée (see note below)
1 tsp lemon zest
1 tsp vanilla

Topping

1 cup whipping cream
1 Tbsp sugar
1 tsp vanilla

Strawberry Sauce

1 lb fresh strawberries, hulled and halved
2 Tbsp sugar
half lemon, juiced
2 Tbsp water
1 Tbsp cornstarch

Method

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together graham crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly coated. Press crumbs into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 9-10 minutes, until lightly browned. Set the crust on a wire rack to cool completely. Once cool, transfer to freezer.
  3. Make the filling. Beat the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Once it is light and creamy, gradually beat in condensed milk. Beat well to incorporate, ensuring to scrape down the bottom and sides of the bowl.
  4. Add lentil purée, lemon zest, and vanilla into the cream cheese mixture. Beat well to incorporate. Pour into the prepared crust and freeze for 6-8 hours, until firm.
  5. Whip cream, sugar, and vanilla until stiff peaks form. Spread over the frozen pie. Freeze until the cream is firm, 20-30 minutes.
  6. Combine strawberries, sugar, lemon juice, water, and cornstarch in a medium saucepan. Let stand for 15 minutes.
  7. Place pan over medium-low heat and bring to a simmer, stirring often. Cook for 3 minutes, then remove from heat and cool completely. The sauce can be made up to one day ahead.
  8. To serve, use a hot, wet knife to slice the pie into wedges. Top with the chilled strawberry sauce.

Note:

To make the lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add 1/4 cup water. Blend to make a smooth purée with a consistency resembling canned pumpkin.

Makes 6 servings.

Source: Lentils for Every Season


Today’s Comic