Black-Eyed Pea and Vegetable Soup | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles
The black-eyed pea, black-eyed bean or goat pea, a legume.
Ingredients:
1 1/2 cups dried black-eyed peas
1 tablespoon olive oil
2 medium carrots, sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves garlic, minced or crushed
2 bay leaves
1 teaspoon dried thyme
4 cups vegetable stock
1/2 lb (450 g) collard greens, kale, chard or spinach, trimmed and cut into wide strips
juice of 1 lemon (3 tablespoons)
1 1/2 teaspoons sea salt, or to taste
1/4 teaspoon paprika
1/4 teaspoon cayenne
fresh ground black pepper
Instructions:
Rinse the black-eyed peas and soak for 8 hours or overnight in several inches of water.
Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water.
Bring to a boil, reduce the heat to low and cover.
Simmer for 30 to 40 minutes or until the beans are plump and tender but not falling apart.
Remove from heat and drain, reserving 1 cup of the cooking liquid.
Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans.
Heat the oil in a large saucepan or soup pot over medium heat.
When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme.
Sauté the vegetables, stirring occasionally, until they are softened, about 8 to 10 minutes.
Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock.
Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered.
Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted.
Finally, stir in the lemon juice, salt, paprika and cayenne.
Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavors mingle.
Discard the bay leaves, season with black peper, and serve hot as part of any lunch or dinner.
OR:
- Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary Recipe | Serious Eats
Read the book and then get cooking. Food. Recipe.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Monday, 31 October 2016
Sunday, 16 October 2016
The Best Way to Cook Dried Beans Without Soaking.
The Best Way to Cook Dried Beans Without Soaking | Epicurious.com
Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.
To cook: Place 400 gram (1 lb.) dried pinto beans in a large, heavy pot.
Cover with water about half centimeters (2”) above top of beans.
Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat.
Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid, resulted in beans with great texture and a flavorful broth.
To cook: Place 400 gram (1 lb.) dried pinto beans in a large, heavy pot.
Cover with water about half centimeters (2”) above top of beans.
Cover pot, bring to a boil, then remove from heat.
Let rest 1 hour.
Stir in 1 1/2 tsp. kosher salt and bring to a boil over medium heat.
Uncover, reduce heat, and simmer until beans are tender and creamy, checking after 1 hour and adding more water as necessary to keep beans submerged, 1–1 1/2 hours total.
Sunday, 20 March 2016
Slow Cooker Bean and Chorizo Stew.
Adapted from: Slow Cooker Bean and Chorizo Stew | Williams-Sonoma Taste
Warm up on cold days with spicy Latin flavors. Chorizo sausage puts a kick into this slow-cooker stew, which is extra satisfying due to the double dose of protein from beans and the meat.
Spicy Red Bean and Chorizo Stew
1 tin can (400 g) red kidney beans rinsed (Aduki bean - sometimes transliterated as azuki or aduki)
2 Tbs. canola oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
Salt and freshly ground pepper
2 cups beef or chicken broth
1 tsp. red wine vinegar
1/2 to 3/4 tsp. red pepper flakes
1 bay leaves
200 g cured Spanish-style chorizo, cut into slices 6 mm thick
Hot pepper sauce, such as Tabasco
Cooked white rice for serving
In a large, heavy fry pan over medium-high heat, warm the oil.
Add the onion, celery and bell pepper and sauté until softened and just beginning to brown, about 6 minutes.
Add the garlic, season with salt and pepper, and cook for 1 minute.
Pour in 1 cup (250 ml) of the broth and stir to scrape up any browned bits on the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 1 cups (250 ml) broth, the vinegar, pepper flakes to taste, bay leaves and chorizo.
Cover and cook on the low setting for 6 to 8 hours, stirring once or twice.
The beans should be very tender.
Discard the bay leaves.
Season with salt, pepper and Tabasco.
If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
Spoon rice into shallow bowls, top with the stew, and serve.
Serves 6 to 8.
Note: For dried red kidney beans: - Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight. (For a quick soak, combine the beans and water to cover in a large pot, bring to a boil, remove from the heat, cover and soak for 1 hour.)
Drain and rinse the beans.
Warm up on cold days with spicy Latin flavors. Chorizo sausage puts a kick into this slow-cooker stew, which is extra satisfying due to the double dose of protein from beans and the meat.
Spicy Red Bean and Chorizo Stew
1 tin can (400 g) red kidney beans rinsed (Aduki bean - sometimes transliterated as azuki or aduki)
2 Tbs. canola oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
Salt and freshly ground pepper
2 cups beef or chicken broth
1 tsp. red wine vinegar
1/2 to 3/4 tsp. red pepper flakes
1 bay leaves
200 g cured Spanish-style chorizo, cut into slices 6 mm thick
Hot pepper sauce, such as Tabasco
Cooked white rice for serving
In a large, heavy fry pan over medium-high heat, warm the oil.
Add the onion, celery and bell pepper and sauté until softened and just beginning to brown, about 6 minutes.
Add the garlic, season with salt and pepper, and cook for 1 minute.
Pour in 1 cup (250 ml) of the broth and stir to scrape up any browned bits on the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 1 cups (250 ml) broth, the vinegar, pepper flakes to taste, bay leaves and chorizo.
Cover and cook on the low setting for 6 to 8 hours, stirring once or twice.
The beans should be very tender.
Discard the bay leaves.
Season with salt, pepper and Tabasco.
If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
Spoon rice into shallow bowls, top with the stew, and serve.
Serves 6 to 8.
Note: For dried red kidney beans: - Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight. (For a quick soak, combine the beans and water to cover in a large pot, bring to a boil, remove from the heat, cover and soak for 1 hour.)
Drain and rinse the beans.
Saturday, 27 February 2016
Minestrone With Borlotti Beans.
- Recipe of the Week: Minestrone With Cannellini Beans | Theo Randall
Serves 6
2 tbsp olive oil
3 celery sticks, finely chopped
1 red onion, chopped
2 carrots, chopped
1 garlic clove, finely sliced
1 x 400g tins chopped tomatoes
300g cavolo nero
1 x 400g tin borlotti beans, drained and rinsed
1 small bunch basil leaves
Salt and pepper
- In a hot heavy based saucepan add the olive oil and the chopped celery carrot onion garlic.
Cook on a low heat 20 min until they are soft.
Add the tomatoes and cook for a further 20 min.
- Separate the leaves of the cavolo nero and the stalks.
In a pot of boiling salted water cook the cavolo nero leaves 3 min - until they are tender .
Drain and keep the cooking water.
Chop any large leaves into bite-size pieces.
Finely chop the stalks and bring to a gentle simmer 3 min and check the seasoning.
Drain and keep the cooking water.
- Add the borlotti beans to the tomato mixture and cook further 10 min.
Add three cups of the cavolo nero cooking water.
Bring to a gentle simmer for 5 min.
- Add the cavolo nero and the stalks with basil.
Check the seasoning and serve.
Serves 6
2 tbsp olive oil
3 celery sticks, finely chopped
1 red onion, chopped
2 carrots, chopped
1 garlic clove, finely sliced
1 x 400g tins chopped tomatoes
300g cavolo nero
1 x 400g tin borlotti beans, drained and rinsed
1 small bunch basil leaves
Salt and pepper
- In a hot heavy based saucepan add the olive oil and the chopped celery carrot onion garlic.
Cook on a low heat 20 min until they are soft.
Add the tomatoes and cook for a further 20 min.
- Separate the leaves of the cavolo nero and the stalks.
In a pot of boiling salted water cook the cavolo nero leaves 3 min - until they are tender .
Drain and keep the cooking water.
Chop any large leaves into bite-size pieces.
Finely chop the stalks and bring to a gentle simmer 3 min and check the seasoning.
Drain and keep the cooking water.
- Add the borlotti beans to the tomato mixture and cook further 10 min.
Add three cups of the cavolo nero cooking water.
Bring to a gentle simmer for 5 min.
- Add the cavolo nero and the stalks with basil.
Check the seasoning and serve.
Wednesday, 20 January 2016
Mung Bean and Butternut Squash Soup.
Mung Bean and Butternut Squash Stew Recipe on Food52
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.
The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)
Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.
PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.
More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes
- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow
Author Notes: In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract.
This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.
The Ingredient List:
1 cup split and hulled mung beans
1 tablespoon organic coconut oil or organic ghee (Indian clarified butter)
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
1 Serrano or other hot chile pepper (seeded for a less spicy stew)
6 cups homemade turkey, chicken or vegetable stock or water
2 cups peeled, seeded and cubed butternut squash (or peeled and diced white or sweet potato)
1-2 large carrots, chopped
2 cups Swiss chard or collard greens, tough stems removed, and then chopped
2-3 teaspoons jaggery or brown sugar
2-3 teaspoons garam masala
1/2 teaspoon tumeric
1 can of organic unsweetened whole coconut milk- optional
1/2 teaspoon sea salt, or to taste (the amount of salt needed will depend on how salty your stock is)
Preparation Method:
Run cold water over mung beans in a colander. Drain and set aside.
Warm coconut oil or ghee in a large pot.
Add onion, garlic, ginger and chile pepper and saute until fragrant.
Add stock or water.
Add the mung beans and the squash, then add the rest of the vegetables and the spices.
Stir well to combine all the ingredients and bring to a boil.
Reduce heat to a simmer and cook for 45 minutes to 1 hour, stirring occasionally, and adding more liquid if it becomes too thick.
Remove from heat when everything is soft and cooked through.
Add optional coconut milk and stir well to combine and heat through.
Add salt, taste, and adjust seasonings before serving.
PS
Food52 Review: Everything about this hearty stew is comforting.
The texture is thick and creamy, the vegetables make it colorful, and the ginger and chile are very warming.
Above all, it's delicious.
What's great about this recipe is that it is very easy to prepare and holds up well in the fridge for a few days, so it's a great option to make ahead of time and know you have something healthful on hand in case of a busy day.
More from world_recipes:
- "Mung Bean And Butternut Squash Stew" Recipes
- How to Sprout Mung Beans: 9 Steps (with Pictures) - wikiHow
Saturday, 31 October 2015
Nigel Slater's classic ribollita.
Nigel Slater's classic ribollita | Life and style | The Guardian
Ribollita - which means 'boiled twice'.
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.
THE RECIPE
Leave 2 peeled onions,
2 carrots,
3 peeled cloves of garlic and
3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan.
When they are soft, stir in a 400g can of chopped tomatoes, and
250g cooked cannellini beans with
250ml of their cooking water and a couple of bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Chop four large handfuls of cavolo nero or other kale and stir it in.
Season and continue to simmer for 15-20 minutes until you have a thickish soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.
THE TRICK
A night in the fridge will encourage the flavours to marry.
Keep the pieces of vegetable quite small – the soup should be thick, but not a chunky stew.
Use a firm white loaf, torn into rough chunks.
THE TWIST
Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup.
Some cooks add cubed potatoes, courgettes, diced prosciutto, leeks, thyme leaves, fennel seeds and crushed dried chillies.
I like to pour in a spoon of lemon oil too at the last minute to brighten up the flavours.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
Ribollita - which means 'boiled twice'.
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.
THE RECIPE
Leave 2 peeled onions,
2 carrots,
3 peeled cloves of garlic and
3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan.
When they are soft, stir in a 400g can of chopped tomatoes, and
250g cooked cannellini beans with
250ml of their cooking water and a couple of bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Chop four large handfuls of cavolo nero or other kale and stir it in.
Season and continue to simmer for 15-20 minutes until you have a thickish soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.
THE TRICK
A night in the fridge will encourage the flavours to marry.
Keep the pieces of vegetable quite small – the soup should be thick, but not a chunky stew.
Use a firm white loaf, torn into rough chunks.
THE TWIST
Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup.
Some cooks add cubed potatoes, courgettes, diced prosciutto, leeks, thyme leaves, fennel seeds and crushed dried chillies.
I like to pour in a spoon of lemon oil too at the last minute to brighten up the flavours.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
Ribollita – Tuscan White Bean Soup.
Ribollita – Tuscan White Bean Soup Recipe - Love and Lemons
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion.
Its name literally means "reboiled".
10 servings.
1/4 cup olive oil
1 carrot, diced
1 red onion, diced
2 ribs celery, diced
4 ounces cauliflower florets, diced
4 ounces savoy cabbage, diced
1 leek (white part only), washed and diced
1 bunch cavalo nero (black cabbage), cleaned and chopped
1 potato, peeled and diced
Sea salt and black pepper to taste
1/4 cup cooked white beans
1 14-ounce can San Marzano tomatoes, crushed
1 quart chicken broth
1 large sprig rosemary
1 to 2 large sprigs thyme
Peel of 1 orange
1 teaspoon black peppercorns
1 pound Italian peasant bread-diced and oven-dried
Extra-virgin olive oil, preferably Tuscan
In a soup pot over high heat, heat half the olive oil, and add all the vegetables.
Season with salt and pepper.
Stirring occasionally, cook until the vegetables are semi soft.
Add the cooked white beans and the crushed tomatoes with the juice.
Cook 3 minutes and then add the chicken broth.
Taste and adjust the seasoning.
Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot.
Bring to a boil and then turn down a simmer for 1 hour.
Refrigerate overnight.
The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing.
Set aside.
Heat a little olive oil in a large nonstick saute pan, and add the bread soup.
Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
Note: Substitute for Cannellini Beans (large white Italian kidney beans ): - Great Northern or white (navy) beans or flageolets.
- Nigel Slater's classic ribollita | Life and style | The Guardian
List of Italian soups - Wikipedia, the free encyclopedia
Saturday, 20 June 2015
Harissa spiced lamb with cannellini beans.
BBC - Food - Recipes : Harissa spiced lamb with cannellini beans: (by Mary Berry)
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish.
Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned.
Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft.
Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
Tips:
- There’s no need to peel the ginger root if you just trim the ends and then grate it.
The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater.
- If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.
'via Blog this'
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish.
Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned.
Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft.
Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
Tips:
- There’s no need to peel the ginger root if you just trim the ends and then grate it.
The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater.
- If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.
'via Blog this'
Friday, 19 June 2015
Edamame (Cooked Fresh Soybeans).
Edamame (Cooked Fresh Soybeans) Recipe : Food Network:
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt
Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
-----------
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.
In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
----------
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
-------------------
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
'via Blog this'
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt
Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
-----------
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.
In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
----------
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
-------------------
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
'via Blog this'
Saturday, 6 June 2015
Lentil and bean cottage pie with a potato and parsnip mash top.
By Lorraine Pascale.
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.
Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep
Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper
Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad
METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.
2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.
3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.
4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.
5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.
6. Once baked, remove from the oven and serve straight away with a crisp green salad.
Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.
Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep
Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper
Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad
METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.
2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.
3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.
4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.
5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.
6. Once baked, remove from the oven and serve straight away with a crisp green salad.
Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g
Tuesday, 28 April 2015
Steak and White Beans.
The recipe featured here takes this method a step further:
- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.
“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).
Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".
1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste
Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.
Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.
Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.
In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
'via Blog this'
- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.
“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).
Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".
1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste
Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.
Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.
Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.
In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
'via Blog this'
Tuesday, 31 March 2015
Vegetable bean chili.
Raymond Blanc vegetable bean chili recipe on Kew on a Plate | TV Foods:
By Raymond Blanc on Kew on a Plate.
Raymond says: “The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.”
By Raymond Blanc on Kew on a Plate.
Raymond says: “The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man.”
Sunday, 1 February 2015
Springtime Lamb Stew (Navarin d'Agneau).
Navarin
The name "navarin" possibly comes from the French name for "turnip", "navet." Some cooks are now calling anything that has turnips in it a "Navarin."
Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew).
A navarin is a lamb dish that celebrates the spring harvest. It brings together young, tender lamb and the first of the new season's baby vegetables. The sauce is lighter and less complex than those in the more robust winter casseroles. This brothlike sauce is well suited to the subtle flavors of the baby carrots, baby turnips, peas and asparagus tips. Fava beans or haricots verts are optional additions. The most typical accompaniment is boiled new potatoes, tossed in butter and parsley.
Ingredients:
4 Tbs. (1⁄2 stick) unsalted butter
1 boneless leg of lamb, about 1.5 kg, cut into 5 cm pieces
1 yellow onion, chopped
2 Tbs. all-purpose flour
2 cups dry white wine
2 1/2 cups water
2 Tbs. beef demi-glace *
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
600 gr. baby carrots, peeled
12 baby turnips, peeled
600 gr. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 7 cm long
Directions:
In a large pot or Dutch oven over medium heat, melt the butter. Working in batches, brown the lamb on all sides, about 15 minutes.
When all the meat is browned, return it to the pot. Add the onion and cook, stirring occasionally, until translucent, about 1 minute. Sprinkle the flour over the meat and onion and stir until the flour browns, about 30 seconds. Add the wine, water, demi-glace, parsley, thyme and bay leaf and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Stir the meat, add the garlic, and season lightly with salt and pepper. Cover and simmer for about 30 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.
Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.
Serves 6.
*beef demi-glace - Demi-glace (pronounced "demi-GLASS") is a rich and deeply flavorful sauce that is traditionally served with red meats.
Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock.
When cooking with demi-glace, keep these tips in mind:
Season a sauce made with demi-glace just before serving. The demi-glace is so intensely flavored that further seasoning may not be necessary.
Demi-glace will boost the flavor of a finished dish when incorporated at the end of cooking. Before adding the demi-glace, dilute it with a few teaspoons of hot water until it reaches the consistency of heavy cream. This will make it easier and faster to incorporate. Add the diluted demi-glace one teaspoon at a time until you achieve the desired flavor.
Simple dishes become stellar ones with the addition of demi-glace, as you'll discover in the recipes here.
Enjoy!
Adapted from Williams-Sonoma Savoring Series, Savoring Provence, by Diane Holuigue (Time-Life Books, 2002).
Diane Holuigue ‘Australia’s Julia Childs’!
Kitchen Notes from Terry Boyd: Lamb Recipes: Lamb Navarin (Navarin d’Agneau):
- You can also use boneless lamb shoulder and cut it into chunks. You can even use bone-in lamb shoulder chops and cut them up.
- Onion! You start with a yellow onion to flavor the overall braise.
In this recipe, shallots are added later, offering the occasional mild oniony bite.
Some recipes call for spring or green onions.
You could also use leeks.
When preparing the shallots for this version, peel off the dry outer skins, separate individual lobes, then slice them once crosswise and once lengthwise to quarter them. As they cook, they will probably further separate into smaller pieces.
That’s fine.
- Making the roux is the most French way to thicken the stew’s sauce.
You could make a beurre manié instead, kneading together soft butter and flour and adding it to the sauce, also very French.
But the roux avoids the raw flour taste and is far less messy to deal with.
You could also thicken the sauce with cornstarch dissolved in cold water.
And finally, you could say screw it and not bother to thicken the sauce. Only don’t do this.
A velvety sauce gives the whole dish a nice finish.
The name "navarin" possibly comes from the French name for "turnip", "navet." Some cooks are now calling anything that has turnips in it a "Navarin."
Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew).
A navarin is a lamb dish that celebrates the spring harvest. It brings together young, tender lamb and the first of the new season's baby vegetables. The sauce is lighter and less complex than those in the more robust winter casseroles. This brothlike sauce is well suited to the subtle flavors of the baby carrots, baby turnips, peas and asparagus tips. Fava beans or haricots verts are optional additions. The most typical accompaniment is boiled new potatoes, tossed in butter and parsley.
Ingredients:
4 Tbs. (1⁄2 stick) unsalted butter
1 boneless leg of lamb, about 1.5 kg, cut into 5 cm pieces
1 yellow onion, chopped
2 Tbs. all-purpose flour
2 cups dry white wine
2 1/2 cups water
2 Tbs. beef demi-glace *
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
600 gr. baby carrots, peeled
12 baby turnips, peeled
600 gr. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 7 cm long
Directions:
In a large pot or Dutch oven over medium heat, melt the butter. Working in batches, brown the lamb on all sides, about 15 minutes.
When all the meat is browned, return it to the pot. Add the onion and cook, stirring occasionally, until translucent, about 1 minute. Sprinkle the flour over the meat and onion and stir until the flour browns, about 30 seconds. Add the wine, water, demi-glace, parsley, thyme and bay leaf and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Stir the meat, add the garlic, and season lightly with salt and pepper. Cover and simmer for about 30 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.
Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.
Serves 6.
*beef demi-glace - Demi-glace (pronounced "demi-GLASS") is a rich and deeply flavorful sauce that is traditionally served with red meats.
Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock.
When cooking with demi-glace, keep these tips in mind:
Season a sauce made with demi-glace just before serving. The demi-glace is so intensely flavored that further seasoning may not be necessary.
Demi-glace will boost the flavor of a finished dish when incorporated at the end of cooking. Before adding the demi-glace, dilute it with a few teaspoons of hot water until it reaches the consistency of heavy cream. This will make it easier and faster to incorporate. Add the diluted demi-glace one teaspoon at a time until you achieve the desired flavor.
Simple dishes become stellar ones with the addition of demi-glace, as you'll discover in the recipes here.
Enjoy!
Adapted from Williams-Sonoma Savoring Series, Savoring Provence, by Diane Holuigue (Time-Life Books, 2002).
Diane Holuigue ‘Australia’s Julia Childs’!
Kitchen Notes from Terry Boyd: Lamb Recipes: Lamb Navarin (Navarin d’Agneau):
- You can also use boneless lamb shoulder and cut it into chunks. You can even use bone-in lamb shoulder chops and cut them up.
- Onion! You start with a yellow onion to flavor the overall braise.
In this recipe, shallots are added later, offering the occasional mild oniony bite.
Some recipes call for spring or green onions.
You could also use leeks.
When preparing the shallots for this version, peel off the dry outer skins, separate individual lobes, then slice them once crosswise and once lengthwise to quarter them. As they cook, they will probably further separate into smaller pieces.
That’s fine.
- Making the roux is the most French way to thicken the stew’s sauce.
You could make a beurre manié instead, kneading together soft butter and flour and adding it to the sauce, also very French.
But the roux avoids the raw flour taste and is far less messy to deal with.
You could also thicken the sauce with cornstarch dissolved in cold water.
And finally, you could say screw it and not bother to thicken the sauce. Only don’t do this.
A velvety sauce gives the whole dish a nice finish.
Saturday, 10 January 2015
Tuscan Beans.
Tuscan Beans - Divina Cucina:
"Cooking beans the Tuscan way:
Rinse off the beans several times, look for small rocks or broken beans.
Place the beans in your pot.
Cover with cold water. Place on heat and bring to a boil, then lower the heat.
Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 of olive oil, I only use extra virgin.
Cook the beans until they are tender.
Remove any scum which rises to the top while cooking.
I tend to add more cold water as the beans cook, and absorb the cooking water.
It keeps the pot from boiling to hard also.
At the end of the cooking time, salt to taste and let sit before serving.
keep it simple.These are like having an empty palette to paint on.
Polenta Incatenata
3 cups broth from cooking kale ( water with salt and olive oil)
1 cup chopped kale
2 cups cooked beans with some of their cooking water
1 cup polenta
Heat the broth with the kale and beans and their liquid.
Slowly let the polenta fall into the cooking liquid while stirring.
Do not stop stirring until the polenta is cooked. Follow the instructions on the package.
We eat this with a spoon like a soup."
'via Blog this'
"Cooking beans the Tuscan way:
Rinse off the beans several times, look for small rocks or broken beans.
Place the beans in your pot.
Cover with cold water. Place on heat and bring to a boil, then lower the heat.
Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 of olive oil, I only use extra virgin.
Cook the beans until they are tender.
Remove any scum which rises to the top while cooking.
I tend to add more cold water as the beans cook, and absorb the cooking water.
It keeps the pot from boiling to hard also.
At the end of the cooking time, salt to taste and let sit before serving.
keep it simple.These are like having an empty palette to paint on.
Polenta Incatenata
3 cups broth from cooking kale ( water with salt and olive oil)
1 cup chopped kale
2 cups cooked beans with some of their cooking water
1 cup polenta
Heat the broth with the kale and beans and their liquid.
Slowly let the polenta fall into the cooking liquid while stirring.
Do not stop stirring until the polenta is cooked. Follow the instructions on the package.
We eat this with a spoon like a soup."
'via Blog this'
Wednesday, 29 October 2014
How to Dry and Store Scarlett Runner Beans.
How to Dry and Store Scarlett Runner Beans | Eartheasy Blog:
Great in stews all through the winter.
Eating the shucked beans
Scarlett Runner beans are usually eaten as fresh green ‘string’ beans in the pod. However, if you have a surplus of dried beans, they can be cooked and served in meals. These beans cannot be eaten raw.
To prepare the shucked beans for eating, first soak the dried beans in cold water for 12 hours.
They are then cooked for approximately 2 hours, or until tender.
Beans harvested in autumn do not need be soaked and are soft and cooked in about 30 minutes. When using scarlet runner beans in salads, be sure to add some salt to the cooking water.
Great in stews all through the winter.
Eating the shucked beans
Scarlett Runner beans are usually eaten as fresh green ‘string’ beans in the pod. However, if you have a surplus of dried beans, they can be cooked and served in meals. These beans cannot be eaten raw.
To prepare the shucked beans for eating, first soak the dried beans in cold water for 12 hours.
They are then cooked for approximately 2 hours, or until tender.
Beans harvested in autumn do not need be soaked and are soft and cooked in about 30 minutes. When using scarlet runner beans in salads, be sure to add some salt to the cooking water.
Stewed Runner Beans with Tomatoes
2 tablespoons olive oil
½ pound onions, cut into wedges
½ cup diced red peppers, sweet or mildly hot
4 garlic cloves, crushed
1 quart canned tomatoes, with their juice
3 fennel seeds
2 pinches ground saffron
½ cup chopped parsley
Ground black pepper
12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove
Salt
In a large skillet, sauté the onions.
Add the peppers and garlic, and sauté until the garlic releases its fragrance.
Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times.
Break up the tomatoes with a spoon or spatula.
When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick.
Add salt to taste, and serve with bread or rice.
Томленая фасоль по-старинному.
'via Blog this'
2 tablespoons olive oil
½ pound onions, cut into wedges
½ cup diced red peppers, sweet or mildly hot
4 garlic cloves, crushed
1 quart canned tomatoes, with their juice
3 fennel seeds
2 pinches ground saffron
½ cup chopped parsley
Ground black pepper
12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove
Salt
In a large skillet, sauté the onions.
Add the peppers and garlic, and sauté until the garlic releases its fragrance.
Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times.
Break up the tomatoes with a spoon or spatula.
When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick.
Add salt to taste, and serve with bread or rice.
Томленая фасоль по-старинному.
'via Blog this'
Sunday, 19 October 2014
Runner bean chutney.
Nigel Slater's runner bean chutney and simple pear tart recipes | Life and style | The Observer:
onions 2 medium
malt vinegar 150ml
allspice berries 8
coriander seed 1 tsp
yellow mustard seed 1 tsp
runner beans 750g
English mustard powder 1 tbsp
grain mustard 2 tsp
turmeric 2 tsp
cider vinegar 150ml
granulated sugar 200g
salt 1 heaped tsp
tomatoes 250g
cornflour 28g
Peel and finely chop the onions, put them into a medium-sized saucepan with the malt vinegar, allspice, coriander and mustard seeds.
Makes one large and one smaller Kilner jar
onions 2 medium
malt vinegar 150ml
allspice berries 8
coriander seed 1 tsp
yellow mustard seed 1 tsp
runner beans 750g
English mustard powder 1 tbsp
grain mustard 2 tsp
turmeric 2 tsp
cider vinegar 150ml
granulated sugar 200g
salt 1 heaped tsp
tomatoes 250g
cornflour 28g
Peel and finely chop the onions, put them into a medium-sized saucepan with the malt vinegar, allspice, coriander and mustard seeds.
Bring to the boil then lower the heat and simmer for 10 minutes.
String the beans, removing the stalks.
Thinly slice each bean, cutting diagonally to give fine shreds about 4 or 5cm long.
Bring a pan of water to the boil, add the beans and cook for a full minute.
Drain and set aside.
Mix the mustards, turmeric, sugar, salt and half the cider vinegar in a small basin.
Dice the tomatoes then add to the vinegar and onions, stir in the beans and mustard mixture then add the remaining cider vinegar.
Bring to the boil, then simmer for 15 minutes, stirring regularly. The beans should be tender, but still bright in colour.
Remove 2 or 3 tbsp of liquid and use it to mix the cornflour to a paste.
Stir gently back into the beans.
Leave to simmer for a minute or two until the mixture has thickened slightly. Ladle into warm, sterilised preserving jars and seal.
'via Blog this'
Monday, 11 August 2014
Runner bean.
Bean feast: Yotam Ottolenghi's french bean, broad bean and runner bean recipes | Life and style | The Guardian:
From plot to plate.
Slow-cooked runner beans in tomato sauce
Served with brown rice, this manages to be both summery and light and comforting and hearty.
Serves four.
From plot to plate.
Slow-cooked runner beans in tomato sauce
Served with brown rice, this manages to be both summery and light and comforting and hearty.
Serves four.
Thursday, 24 July 2014
Pickling Tips.
Expert Pickling Tips: Karen Solomon of Jam It, Pickle It, Cure it | Williams-Sonoma Taste:
Start simple, with perfect produce. “I’m always experimenting and coming up with new flavors, but the things I come back to again and again are the simplest: kosher dills, sauerkraut, and strawberry and blueberry jam.” Never pickle with produce of quality that you wouldn’t eat out of hand.
Pickle all year long. In the summer, Karen loves pickling cucumbers, green tomatoes and peppers, but her favorite pickles actually start with wintry ingredients, like cauliflower, cabbage and daikon radishes. “I love that they’re easy and seasonally unsensitive.”
Really scrub or trim your cucumbers to avoid mushy pickles. The blossom end of small pickling cukes contains an enzyme that will make your vegetables soften in the brine. Use a green kitchen scrubber to remove any trace of the tip, and snip away the stem. Also, don’t cook them! “If you boil cucumbers they will get soft and won’t stay crisp,” says Karen. “Quick, refrigerator pickles are a great way to go — they’re likely to be a lot crisper because they haven’t had heat on them.”
Go small batch. People used to put up fruits and vegetables by the bushel to take advantage of the season’s produce, which could be sitting on a shelf for a year. These days, we preserve for flavor and pleasure, not out of necessity. That means you can work with just a few jars at a time and do away with the canning and process altogether, if you like.
Don’t waste money on great vinegar. Inexpensive apple cider vinegar, red and white wine vinegar,and very inexpensive distilled white vinegar work wonderfully.
Yes, you can pickle fruits! Karen loves pickling grapes and cherries. Her advice: Use less vinegar when pickling fruits than vegetables, and use a lighter one, such as apple cider vinegar. A sweeter brine brings out the best flavor in the fruit. Firmer fruits like grapes and pineapple will hold up well, as well as underripe green fruits, while soft, ripe berries won’t last as long. See Karen’s recipe for green strawberry salsa here.
Use a bit of turmeric when pickling cauliflower. A half-teaspoon or so of ground turmeric mixed into the brine per pint jar will turn the vegetable a lovely yellow and help disguise discoloration.
Toast spices before adding them to a brine to really bring out their flavor. This is particularly important with Indian spices like coriander seed, whole fenugreek, and cumin seed, but also with chile flakes and peppercorns.
Don’t forget about citrus. A great pickle needs acid, but it needn’t all come from a vinegar bottle. Lemon juice and lime juice are astringent enough for quick pickles. Consider adding thinly sliced citrus rounds to beets, asparagus, green beans, carrots, berries, stone fruit or other vegetables and fruits.
Experiment. Classic spices are dill seed, celery seed, yellow and brown mustard seeds, garlic, bay leaves and whole black peppercorns. Consider also fresh ginger, green onion, shallots, dried chile peppers, fresh and dried herbs, Sichuan peppercorns, star anise and cinnamon sticks. “I’m a big fan of garlic, and I like caraway seed in my fermented pickles,” says Karen. “And I always need salt.”
Enjoy your handiwork! Besides putting homemade pickles on sandwiches, Karen recommends chopping them and adding them to potato salad, or sprinkling them on top of a green salad. She also adds them to Asian rice bowls, pan sauces, stir-frys, soups and savory pancakes.
Related Recipes
- Spicy Dilly Beans Recipe | Serious Eats:
'via Blog this'
Start simple, with perfect produce. “I’m always experimenting and coming up with new flavors, but the things I come back to again and again are the simplest: kosher dills, sauerkraut, and strawberry and blueberry jam.” Never pickle with produce of quality that you wouldn’t eat out of hand.
Pickle all year long. In the summer, Karen loves pickling cucumbers, green tomatoes and peppers, but her favorite pickles actually start with wintry ingredients, like cauliflower, cabbage and daikon radishes. “I love that they’re easy and seasonally unsensitive.”
Really scrub or trim your cucumbers to avoid mushy pickles. The blossom end of small pickling cukes contains an enzyme that will make your vegetables soften in the brine. Use a green kitchen scrubber to remove any trace of the tip, and snip away the stem. Also, don’t cook them! “If you boil cucumbers they will get soft and won’t stay crisp,” says Karen. “Quick, refrigerator pickles are a great way to go — they’re likely to be a lot crisper because they haven’t had heat on them.”
Go small batch. People used to put up fruits and vegetables by the bushel to take advantage of the season’s produce, which could be sitting on a shelf for a year. These days, we preserve for flavor and pleasure, not out of necessity. That means you can work with just a few jars at a time and do away with the canning and process altogether, if you like.
Don’t waste money on great vinegar. Inexpensive apple cider vinegar, red and white wine vinegar,and very inexpensive distilled white vinegar work wonderfully.
Yes, you can pickle fruits! Karen loves pickling grapes and cherries. Her advice: Use less vinegar when pickling fruits than vegetables, and use a lighter one, such as apple cider vinegar. A sweeter brine brings out the best flavor in the fruit. Firmer fruits like grapes and pineapple will hold up well, as well as underripe green fruits, while soft, ripe berries won’t last as long. See Karen’s recipe for green strawberry salsa here.
Use a bit of turmeric when pickling cauliflower. A half-teaspoon or so of ground turmeric mixed into the brine per pint jar will turn the vegetable a lovely yellow and help disguise discoloration.
Toast spices before adding them to a brine to really bring out their flavor. This is particularly important with Indian spices like coriander seed, whole fenugreek, and cumin seed, but also with chile flakes and peppercorns.
Don’t forget about citrus. A great pickle needs acid, but it needn’t all come from a vinegar bottle. Lemon juice and lime juice are astringent enough for quick pickles. Consider adding thinly sliced citrus rounds to beets, asparagus, green beans, carrots, berries, stone fruit or other vegetables and fruits.
Experiment. Classic spices are dill seed, celery seed, yellow and brown mustard seeds, garlic, bay leaves and whole black peppercorns. Consider also fresh ginger, green onion, shallots, dried chile peppers, fresh and dried herbs, Sichuan peppercorns, star anise and cinnamon sticks. “I’m a big fan of garlic, and I like caraway seed in my fermented pickles,” says Karen. “And I always need salt.”
Enjoy your handiwork! Besides putting homemade pickles on sandwiches, Karen recommends chopping them and adding them to potato salad, or sprinkling them on top of a green salad. She also adds them to Asian rice bowls, pan sauces, stir-frys, soups and savory pancakes.
Related Recipes
- Spicy Dilly Beans Recipe | Serious Eats:
'via Blog this'
Sunday, 20 July 2014
From vegetable patch.
Matthew Fort: Too much of a good thing? | Life and style | The Guardian:
From vegetable patch.
- Coarse french bean soup with potato and chorizo
- Stuffed supersized courgettes
- Cucumber and french bean salad with gari
All recipes serve four.
From vegetable patch.
- Coarse french bean soup with potato and chorizo
- Stuffed supersized courgettes
- Cucumber and french bean salad with gari
All recipes serve four.
Friday, 24 January 2014
Haricot beans.
Pros: Haricot, or white beans, are a good all-round food. They are rich in
soluble fibre which helps to reduce the level
of 'bad' cholesterol in the blood, thus cutting the risk of
heart disease, strokes and even diabetes. Beans
have an extremely low glycaemic index, which means that it takes the body
longer to break down the complex carbohydrate into simple sugars and hunger
pangs are kept at bay longer. This, and because they are very low in fat
and cholesterol, makes beans a perfect food for dieters and diabetics. As
an added bonus, eating beans will give you potassium, iron, magnesium and
manganese.
Cons: Canned haricot beans can have a high salt content. Rinse them before use.
Haricot
These beans are probably best known covered in tomato sauce and called 'Baked Beans'. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century. Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.
The World's Healthiest Foods.
soluble fibre which helps to reduce the level
of 'bad' cholesterol in the blood, thus cutting the risk of
heart disease, strokes and even diabetes. Beans
have an extremely low glycaemic index, which means that it takes the body
longer to break down the complex carbohydrate into simple sugars and hunger
pangs are kept at bay longer. This, and because they are very low in fat
and cholesterol, makes beans a perfect food for dieters and diabetics. As
an added bonus, eating beans will give you potassium, iron, magnesium and
manganese.
Cons: Canned haricot beans can have a high salt content. Rinse them before use.
Haricot
These beans are probably best known covered in tomato sauce and called 'Baked Beans'. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century. Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.
The World's Healthiest Foods.
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