Recipes from my previous post Remember, This December, That Love Weighs More Than Gold.
Lima Bean Mash with Lemon and Olive Oil
Enjoy!
Lima Bean Mash with Lemon and Olive Oil
Makes 1 ½ Cups
2 cups fresh shelled or frozen baby lima beans
2 cloves garlic, peeled and sliced
Salt
3 tbsp. extra-virgin olive oil
1 lemon
Freshly ground black pepper
Country style bread, toasted and cut into small squares or
triangles- or Pita chips
1.
Combine lima beans,
garlic, ½ cup water and a generous pinch of salt in a small pot. Bring to a
boil over medium-high heat, cover, reduce heat to low, and simmer until beans
are very soft, about 15 minutes.
2.
Coarsely puree beans
and garlic in a food processor. Transfer to a small bowl and gradually beat in
olive oil. Remove zest from lemon, then finely julienne zest and set aside.
Halve lemon and add lemon juice to puree and taste, then season with salt and
pepper. Serve with bread or chips on the side.
Beet and Goat Cheese Napoleons
Serves 4
5 large red beets, roasted, peeled, and cut crosswise into ¼”
thick slices
1 cup rice vinegar
1 cup sugar
9 oz. goat cheese, softened
4 tsp. minced fresh chives
4 tsp. minced fresh parsley
2 ½ tsp. minced fresh thyme
1 tsp. freshly ground black pepper
¾ cup fresh orange juice
1 tbsp. balsamic vinegar
¼ tsp. orange zest
1 small shallot, minced
3 tbsp. extra-virgin olive oil
3 tbsp. hazelnut oil
Kosher salt, to taste
3 tbsp. chopped hazelnuts
1.
Using a 2 5/8” round
cookie cutter, cut out 20 of the beet slices. In a skillet, bring rice vinegar
and sugar to a boil. Reduce heat to medium-low and cook beet slices, turning
once, about two minutes. Transfer slices to a paper towel-lined baking sheet.
Pat dry and let chill.
2.
Stir goat cheese
together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set
aside.
3.
Bring orange juice to a
boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to a 1/3
cup. About 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining
thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive
oil and hazelnut oil; whisk until smooth. Season with salt and pepper; let
chill.
4.
To serve: put 1 beet
slice on work surface and spread about 1 tbsp. cheese mixture over beet. Top
cheese with another beet slice, pressing down so cheese oozes to edge. Repeat
to create a stack with 4 layers of cheese between 5 beets slices. Make 4 stacks
in all. Slice each stack into 4 wedges; transfer to 4 plates. Drizzle
vinaigrette over each plate; garnish with nuts. Serve with mixed greens if
desired.
Seven-Hour Leg of Lamb
For the Lamb:
1 4-lb. shank end leg of lamb of a 4-lb piece of shoulder,
trimmed
3 tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
750-ml bottle dry white wine
20 cloves of garlic, unpeeled
10 sprigs each fresh rosemary, thyme, and savory
5 fresh or dried bay leaves
For the Salsa:
2 cups loosely packed fresh mint leaves, finely chopped
½ cup flat-leaf parsley leaves, finely chopped
2 tbsp. finely chopped fresh tarragon leaves
1 tbsp. salt-packed capers, soaked, rinsed, drained, and finely
chopped
¼ tsp. crushed red chile flakes
6 oil-packed anchovy filets, drained and finely chopped
1 clove garlic, finely chopped
1.
Cook the lamb: Heat
oven to 300°. Rub lamb with oil and season generously with salt and
pepper. Heat a 6-qt Dutch oven over medium-high heat. Add lamb and cook,
turning occasionally until browned on all sides, about 12 minutes. Transfer
lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned
bits from bottom of pot. Nestle garlic and herbs into a large oval casserole;
place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with
foil; transfer to oven and roast, basting frequently, for 3 ½ hours. Uncover,
flip lamb and continue to cook, basting frequently, until lamb is very tender,
3-3 ½ more hours. Transfer to a rack and let cool for 20 minutes.
2.
Meanwhile, make the
salsa verde; combine mint, parsley, tarragon, capers, chile flakes, anchovies,
and garlic in a medium bowl. Slowly drizzle in remaining oil while stirring
with a fork to make the salsa verde; set aside.
3.
Serve the lamb sliced
or torn into chunks, alongside the beans.
Ratatouille
Serves 6
½ cup extra-virgin olive oil
1 tbsp. dried herbes de Provence
6 cloves garlic, smashed and peeled
2 large yellow onions, quartered
1 bay leaf
2 medium zucchini cut into 2” pieces
1 medium eggplant cut into 2” pieces
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
10 whole peeled tomatoes from the can, drained
Kosher salt and freshly ground black pepper, to taste
1 tbsp. chopped fresh basil leaves
1 tbsp. chopped fresh flat-leaf parsley
1.
Heat oven to 400°.
Heat oil in a 6-qt. Dutch oven over medium heat. Add herbes de Provence,
garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft
and fragrant, about 10 minutes.
2.
Increase heat to high;
stir in the zucchini, eggplant, peppers, and tomatoes and season with salt and
pepper. Uncover pot, transfer to the oven, and bake, stirring occasionally,
until vegetables are tender and lightly browned, about 1 ½ hours.
3.
Stir in basil and
parsley, transfer ratatouille to a serving bowl, and serve warm or at room
temperature.
