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White Bean

  • 2 cups cooked white beans (cannellini, Great Northern or marrow beans)
  • 1 to 3 garlic cloves, peeled (1 clove for subtle undertone, 3 cloves for prominent garlic flavor)
  • 1/4 cup extra virgin olive oil
  • Grated rind of 2 lemons, or 2 tablespoons lemon juice
  • 2 teaspoons minced fresh rosemary or thyme
  • Salt and pepper to taste
  • 6 cloves garlic
  • Extra virgin olive oil
  • Garnish: Choice of artisan salt, fresh rosemary or thyme, grilled red pepper strips, sliced black Mediterranean olives (not canned olive slices, which have little flavor)

Soak 2 cups dried white beans overnight in cold water. Drain and add to a large saucepan. Cover with 3 inches of water. Add 2 bay leaves if desired. Bring to a boil, cover, and simmer until very tender, 1 to 1-1/2 hours.  Drain the beans; cool.

Add cooked beans, garlic and a large pinch of salt to food processor. Process on low, and pour olive oil in a steady stream through the feed tube. When making recipe for the first time, you can start with one clove of garlic, purée mixture, then taste to see if more is desired. Remember that the flavor will become stronger over time, as the garlic integrates into the mixture.

Remove bowl from the food processor. With a long-handled spoon, mix in lemon zest and herbs. Adjust seasoning with salt and fresh-ground pepper. If a thinner dip is desired, add an additional tablespoon of olive oil. For more thinning, add a tablespoon of water.

Quickly swipe a cut clove of fresh garlic across each piece of bread and drizzle with 1/4 teaspoon olive oil.
Spread with white bean purée. Garnish and serve.

The dip can be served immediately, but will benefit from a few hours in the refrigerator to let the ingredients marry.

Variations: After you’ve made the basic recipe, try variations with your favorite flavors: anchovy, basil, chive, green or black olive, jalapeño, parsley, roasted red peppers, sundried tomato, etc.

From: http://www.thenibble.com/zine/archives/cool-beans3.asp#bruschetta

Mixed Olive Tapenade

  • 1  cup  kalamata olives, pitted (about 4 ounces)
  • 1  cup  green olives, pitted (about 4 ounces)
  • 1  tablespoon  chopped fresh flat-leaf parsley
  • 1  tablespoon  capers, rinsed and drained
  • 2  teaspoons  chopped fresh thyme
  • 1  teaspoon  grated lemon rind
  • 1/4  teaspoon  freshly ground black pepper
  • 10  oil-cured olives, pitted (about 1 ounce)
  • 3  canned anchovy fillets (about 1/4 ounce)
  • 1  garlic clove, chopped

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

Yield: 16 servings (serving size: about 2 tablespoons)

From: Domenica Marchetti/Krista, Cooking Light, NOVEMBER 2005


Goat Cheese

  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  chopped fresh herbs, such as dill, parsley, or basil
  • Toasted country or other bread
  • Goat cheese

Add the balsamic vinegar and herbs to the Basic Vinaigrette. Drizzle over slices of toasted country or other bread and spread with goat cheese. Finish with another drizzle of vinaigrette.

Yield: Makes 6 servings

From: Frank Mentasana, Real Simple, JULY 2005


Bruschetta Recipe

  • Toppings from above
  • Loaf of French or Italian bread
  • Garnish: Choice of artisan salt, fresh rosemary or thyme, grilled red pepper strips, sliced black Mediterranean olives (not canned olive slices, which have little flavor)

Cut bread into slices, approximately one-inch thick by three inches long. Toast or grill until light brown.

  • 8 large eggs
  • 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces
  • 3-4 ounces (about 1/2 cup) sliced mushrooms
  • 3 ounces grated Gruyere, divided
  • 1 medium shallot, minced
  • 1 large clove garlic, minced
  • 1 controlled splash of dry white wine
  • 1/4 teaspoon Herbes de Provence
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

to prepare

Gently steam asparagus pieces for approximately 3 minutes, remove from heat and set aside. Preheat oven to 350 degrees F for baking. Spray your favorite casserole dish (approximately 9&1/2″ x 9&1/2″ x 1&1/2″ in size) with non-stick cooking spray.

to make the casserole

In a large bowl, break eggs and whisk gently. Add 2 ounces grated Gruyere (reserve remaining for garnish), minced shallot and garlic, splash of dry white wine, Herbes de Provence, salt and freshly ground black pepper; whisk until ingredients are thoroughly combined. Stir in steamed asparagus and sliced mushrooms. Pour egg mixture into prepared casserole dish and place on center rack of preheated, 350 degree F oven; bake for approximately 30-35 minutes (depending on size and depth of your casserole dish and accuracy of your oven). Casserole is done when eggs are set in the middle, i.e. eggs no longer jiggle when casserole dish is moved back and forth.

When eggs are set, remove casserole dish from oven and and sprinkle with remaining ounce of grated Gruyere. Cut into 4 large wedges (or 6-8 smaller ones) and serve warm.

Pair with warm, crusty bread and a mixed green sald or fruit. Optional—top bread and salad with a slight drizzle of extra virgin olive oil and a bit of grated Gruyere if desired. Enjoy!

Yield: 4 servings

From: http://inncuisine.com/elegant-entrees-for-breakfast-brunch/fit-fare-recipe-mushroom-asparagus-gruyere-egg-casserole/#ixzz17ig2QoXK

Carrot Ginger Soup

  • 1/2 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound carrots – peeled and diced
  • 3 cloves garlic, crushed or to taste
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • 4 cups water
  • salt and pepper to taste
  • 1 pinch ground cinnamon
  • 1/4 cup heavy cream (optional)


  1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
  2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
  3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
  4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

  • 1/2 cup chopped bacon (about 3 slices)
  • 1/2 cup fat-free less sodium chicken broth
  • 13 cups thinly sliced Brussel sprouts
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped hazelnuts, toasted

Cook bacon in a large Dutch oven until crisp. Remove bacon and reserve 1 1/2 teaspoons drippings in pan. Set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussel sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and pepper, tossing evenly to combine. Sprinkle with hazelnuts and bacon. Serve immediately. Yield: 12 servings (serving size: 3/4 cup).

  • 44 cloves garlic (small to medium-large, about 6 ounces, or 1 1/3 cup), from 4 medium heads garlic, skins left on
  • 4 pounds potatoes , unpeeled and scrubbed
  • 16 tablespoons unsalted butter (2 stick), melted
  • 2 cup half-and-half , (warm) -OR- 1 cup buttermilk
  • 3 teaspoons table salt
  • Ground black pepper

Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end (see illustration 1, below). Set aside.


ROAST garlic.  Lay cloves on a baking sheet.  Spray or drizzle olive oil on garlic.  Bake in oven at 350 degrees for 1 hour.  Garlic can be roasted ahead of time.

While garlic is toasting, place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with peeled garlic. Process or rice potatoes into saucepan.

Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.

Stock (48-72 hours in advance)

  • 3 pounds (approximately) breast bones (with meat cut off and reserved)
  • ¼ cup apple cider vinegar
  • 6-8 quarts water

Combine turkey bones, vinegar, and water in a stainless steel stock pot and let rest for 1 hour.

Add vegetables (roughly chopped):

  • 3 carrots
  • 3 celery stalks (celery heart and 1-2 scruffy stalks + tops and ends of other stalks)
  • 1 medium to large onion
  • 1 small handful fresh thyme
  • 2 large bay leaves (fresh or dry)
  • about 5 quarts water

Beginning on low, bring stock to a simmer.  This could over an hour.  Continue to simmer on very low heat until stock is richly colored and chicken bones are clean.  I usually simmer the stock for 12+ hours.  If the stock never boils, it should be very clear.  When preparing the soup, don’t bring the stock to a rolling boil and it should stay clear.

Strain broth through a fine mesh sieve.  Discard vegetables and bones.  Reserve meat, if you have need for the chicken in the soup.

Brine beans (make 24 hours in advance)

  • 1.5 pound cannellini (white kidney beans)
  • 3 tablespoons salt
  • 1/4 teaspoon baking soda

Brine cannellini beans in 2 quarts of water with salt and baking soda.


  • about 5 quarts turkey stock
  • about 2 pounds cannellini (white kidney beans)
  • 2 tablespoons olive oil
  • 2 medium onions
  • 6 garlic cloves, minced (cooked in the broth)
  • 3 pounds turkey breast meat (cut into 1/2 inch cubes)
  • 4 teaspoons fresh oregano
  • 1 – 28 (or 2 – 14.5) ounce can diced tomatoes in juice
  • 1 pound carrots, peeled, chopped
  • 1 cup chopped celery
  • 3/4 pounds orzo (rice-shaped pasta)
  • 4 ounces thinly sliced fresh basil
  • 4 cloves garlic (minced) (added at the end – season to taste)
  • 2 tablespoons maple syrup (added at the end – season to taste)
  • 1 tablespoon chardonnay vinegar (added at the end – season to taste)

Add stock, beans, onion and garlic a large stock pot.  Simmer, over medium heat, until beans are tender, about 1 1/2 to 2 hours.

Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 15 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in basil; cook until heated, about 5 minutes. Season to taste with salt, pepper, maple syrup, and chardonnay vinegar.

  • 2 lg. sweet onions, peeled, thinly sliced
  • 1 c. milk
  • 1 tsp. salt
  • 1 1/16 tsp. pepper
  • 1 c. flour
  • Oil for deep frying

Separate onions into rings. Put into dish and pour the milk over them. Let soak 30 minutes. Mix flour and salt in a bag. Add onion rings, a few at a time. Coat well and fry, a few at a time.

Place rings apart on a sheet of waxed paper.

To Fry: Heat shortening in a deep fat fryer or saucepan (4 quarts) to 360 to 375 degrees, 3″ of fat in saucepan is sufficient. Fry a few onion rings at a time until golden brown. Remove from fat and drain on absorbent paper. Transfer to tray and place in 250 degree oven to keep hot while completing frying.


  • 4 slices white sandwich bread , each slice torn into quarters
  • 2 tablespoons unsalted butter , softened
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 3 cups homemade french fried onions (about 6 ounces)

Beans and Sauce

  • Table salt
  • 2 pounds green beans , ends trimmed, and halved
  • 3 tablespoons unsalted butter
  • 1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
  • 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
  • Ground black pepper
  • 3 tablespoons unbleached all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream

1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.


Published Cook’s Illustrated November 1, 2006.

The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.

Servings: 10-12 servings


  • 1 – 12oz package cranberries ( about 3 cups)
  • 2 cups sugar (next time 1 1/2)
  • 1 1/3 cup water ( next time 3/4)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon clove

Boil the water and sugar for 5 minutes. Add berries and cook while stirring until they pop. Add spices and cool.

Yield: 6 servings

  • 6 to 8 ears corn (or use 4 cups thawed frozen corn)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon brown mustard seeds
  • 1 or 2 serrano chiles, thinly sliced
  • 1/4 teaspoon turmeric
  • salt
  • 1 tablespoon minced cilantro

Slice kernels off corn, if using fresh.
Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.
Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro. Serve warm.

Sunset, JULY 2007


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