Recipe #24: Roma White Bean Salad

Hi there! So I've been MIA for a bit, but I'm back, and accompanied by the cutest (and tiniest) sous chef in the world.



So, let's get cookin'!

During the summer (and, well, anytime of year in New England -- our high for today is 92, on MAY 2ND!), I love to use as many fresh ingredients as I can get my hands on. I can't wait for the farmers' markets to start up, because the freshness of those foods goes unparalleled.

BUT, even if the best you can do right (now wherever you are) is having foods that are fresh... from the supermarket, that's OK. The flavor in this salad is just as developed whether you buy tomatoes at a farmer's market or a supermarket.

Also, please note, I have charred peppers for past recipes, and one is used below. You can substitute the jarred roasted red peppers if you don't have access to fresh produce, but I can assure you that the flavor of the fresh-roasted type we use below is SO worth the 30-35 minutes it takes to prep it for use. I also didn't use anything special on the pepper just for this recipe, so if you ever need a roasted pepper, below is the method that will get you what you need.

Roma White Bean Salad
Prep time: 40 minutes

6 roma tomatoes
4 tablespoons of olive oil
juice of half a lemon
4 garlic cloves*
1 15.5-ounce can white kidney beans (cannellini beans)
1 red bell pepper
1/2 shallot
8 ounces marinated artichoke hearts
1/2 cup crumbled feta cheese
1 teaspoon vegetable oil
1 teaspoon sugar
salt and pepper

Serving options:
3 Belgian endives -- if serving as a dip or veggie salad
OR
8 ounces penne pasta (half the box) -- if serving as a pasta salad

Tools
plastic wrap
gas or charcoal grill
large bowl for mixing
large bowl for serving
food processor

If serving as pasta salad, cook pasta in salted water, drain, set aside to cool, and toss with 1 tablespoon olive oil so the pasta doesn't stick. We'll get back to that later.

Heat oven to 375 degrees. Halve tomatoes, remove seeds. Toss with 2 tablespoons of olive oil, salt and pepper, and place on a baking sheet. Top with sugar (it helps the caramelization) and roast in oven for 30 minutes.



While tomatoes are in the oven, heat grill. Brush red bell pepper with vegetable oil, and place on grill. Turn to ensure even charring on all sides. Skin should be evenly blackened on all sides after about 15 minutes on the grill.

Gettin' there!

Remove and immediately place into a bowl and cover with plastic wrap. Let sit and cool for 20 minutes.



The wrap over the top will keep the moisture in and make it easier to remove the skin once cooled. Set aside.

While waiting for tomatoes and pepper to finish, mince the shallot, and dice the artichoke hearts. Drain the liquid from the can of beans and rinse with water to remove some of the starchy liquid. Toss beans, shallot, artichoke and feta cheese in serving bowl.

Tomatoes should now be done. Let cool, then slice into smaller pieces (each half should be sliced into about 8 strips). Toss with bean mixture.

Red bell pepper should also be done. Remove plastic wrap, and carefully remove charred skin and discard.



Cut pepper into two pieces, remove the core and all seeds. Pat dry.



Chop into bite-sized pieces. Add to serving bowl.

If serving as pasta salad, throw pasta in with vegetables and beans now.

Add to food processor lemon juice, garlic. Process, streaming remaining olive oil in to emulsify. When mixture has combined (hint: this is done when the oil isn't separated from the lemon juice/garlic), pour over salad and toss together to coat.

If serving with endives, cut ends off and serve in a large bowl accompanied by individual leaves.






*Comments:
-Garlic: I don't usually use fresh garlic when I cook. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use two tablespoons.

Recipe #16: Caffe NV's Shrimp Saganaki

Without exaggeration, this dish really is my favorite food ever. If I had to live on only one thing for the rest of my life, I'd choose Shrimp Saganaki. I cannot take credit for this deliciously magical wonderful culinary creation -- it's the work of the chefs at Caffe NV in Waterford, Connecticut, my favorite restaurant. This is the only entree I've ordered there in the seven years I've been going to Caffe NV, and not once has it been anything less than stellar.

I've mentioned Caffe NV before -- my look-alike of their goat cheese spread makes a wonderful accompaniment to this dish, and can be found here -- and I really do mean it with all my heart (and stomach) when I tell you that their food is delicious, and they have not paid me a word to say that!

A local newspaper printed this recipe a few years ago, in their food column. I Googled the name of the dish, to see if by chance -- even though the restaurant doesn't have a website -- maybe someone else had a similar dish. I had finally found it! I can't find the recipe online anymore, but please understand -- this is NOT my original creation. I am reposting it here and showing how I've made it, but it is not my recipe. It's easy, requires only ingredients most people have in their kitchens already, and is so worth it! Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!

Caffe NV's Shrimp Saganaki

Cook time: 25 minutes

Ingredients
2 tablespoons olive oil
1/4 pound shrimp, peeled and deveined*
salt and pepper to taste
3 cloves chopped garlic*
2 ounces white wine
2 ounces hot sauce*
2 diced plum tomatoes
1/2 cup tomato sauce
1/2 cup feta cheese

Tools
Saute pan
Small casserole dish or pie plate

Heat the oil in a sauté pan. Cook shrimp on both sides until they start to turn pink. Add the garlic and sauté until tender.



Add the white wine and hot sauce and cook about 3 to 5 minutes, or until mixture has reduced a bit.



Add the diced tomatoes and the tomato sauce, salt and pepper to taste, and cook about 7 minutes.



Transfer to an oven-proof dish and top with feta cheese (use crumbled only).



Bake in a 350-degree oven 7 to 10 minutes until cheese is melted. Serve with sliced crusty bread as an appetizer or toss with pasta and serve as an entree (my preferred serving suggestion).



Yields four entree servings.


*Comments:
-Shrimp: I used the shrimp I had on hand which were 31-40 count (meaning 31-40 = about a pound), but I found them a little small. I'd recommend using 16-20 count. Though slightly pricier, this recipe only calls for a quarter pound. Even if you use more than the recipe calls for, you can likely get half a pound for $6 or less.

-Garlic: I don't usually use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use one tablespoon.

-Hot sauce: I've tried all kinds and brands in this recipe, and the best flavor, by far, comes from using Frank's Red Hot sauce. Tabasco or a generic "Louisiana hot sauce" will do in a pinch, but to me, Frank's isn't just hot, it's also got a lot of flavor.

-Entree vs. appetizer: I love having this as an entree. To do that, I cooked one pound of penne in salted water, while the shrimp and tomatoes were sauteeing. It was timed perfectly -- by the time the shrimp and tomatoes came out of the oven, the pasta was just finished draining. Toss sauce with pasta in a large bowl and serve. One pound of pasta and the sauce makes enough for four.

Recipe #3: A Trio of Spreads

Better than just tasty, this trio of spreads -- Roasted Red Pepper and Feta, Roasted Garlic Hummus and Olive and Artichoke Tapanade -- are quick and easy to do. If you're hosting a party and need appetizers to serve a few dozen people, this trio should be one (or three?) of them. You can serve them along with a sliced baguette, or do what I did -- take store-bought pitas, cut them in eight pieces, and toast them in the oven for 5 minutes. You're left with a tasty Greek treat! The first dip, tapanade is delicious and SO simple. Even my husband, who hates artichokes, loves it. The second dip, hummus, is nutty and delicious and is much fresher-tasting than store-bought. The third, the red pepper dip is "inspired" by that of a restaurant John and I went to in the Berkshires (Lenox, Mass., to be specific) last year, Firefly. I don't know what besides the named ingredients go in their dip, but it's worth the drive! I've kept the pictures to a minimum here, because the steps are pretty easy. Please note -- wherever you see a (*) next to an ingredient or tool, there is a comment about it below the recipe. Enjoy!


Olive and Artichoke Tapanade

Prep time: 5 minutes

Ingredients
1 6-ounce can of black olives, drained
1 jar of marinated artichoke hearts*
3 cloves garlic*

Tools
food processor

Add olives and eight artichoke hearts from the jar to food processor. Pulse until blended, but not pureed. Slowly drizzle 1/4 cup marinating liquid into mixture while pulsing. Add garlic, process until desired consistency. Yields 1 1/4 cups.



*Comments:
-Artichoke hearts: You can use any brand of artichoke hearts, but make sure you know the brand you're using ahead of time. Personally, I used (and only ever use) Pastene brand artichoke hearts for this recipe. You can use whichever you like, but make sure you've tasted the marinating liquid ahead of time, since it's actually used in this recipe.

-Garlic: -Garlic: I don't usually use fresh garlic when I cook, unless it's going to be almost raw in the dish. What I use instead is a huge jar of Spice World minced garlic. It saves me the time of having to chop (and have my hands smell like) garlic for any given recipe. For this recipe, if you use the jarred garlic, use one tablespoon.

-Consistency: I prefer the consistency of this when I make it to be somewhat pureed. If you prefer it to be chunkier, just pulse it less in the food processor. I find when it's chunkier, it's harder to keep on the bread/pita when you snack on it. Trust me, I realize this dip isn't much to look at, but you won't believe how delicious it is.



Roasted Garlic Hummus

Prep time: 30 minutes

Ingredients
2 cups canned chick peas (garbanzo beans)
5 cloves fresh garlic (Yes, REAL GARLIC!)
1/2 tablespoon sesame tahini*
1/4 cup plus 2 tablespoons extra virgin olive oil
salt to taste

Tools
food processor
aluminum foil
oven

Preheat oven to 400 degrees. Peel garlic cloves, place in center of aluminum foil square. Drizzle with two tablespoons of olive oil, wrap in foil and completely cover garlic. Place pouch in oven for 25 minutes, then remove and set aside to cool.

Add chick peas and tahini to food processor, and pulse. Add garlic. When well combined, drizzle olive oil while mixing. Add salt to taste. Yields 2 cups.



*Comments:
-Tahini: Never heard of this? Tahini is sesame paste. I wasn't able to find this in my regular supermarket, but was able to find it at a different market. If your local store doesn't carry it, you can certainly find it at any kind of gourmet food store. For reference, Price Chopper (my local store) doesn't carry it, but Shaw's does, in the international food aisle. The jar is very similar, coincidentally, to a jar of peanut butter. Be sure not to add too much tahini, as you will notice even just by smell, that it has a slightly peanutty flavor. If you add too much, the nutty flavor will overpower the chick peas, and you'll end up with what tastes like peanut butter hummus. And NO ONE needs that!



Roasted Red Pepper and Feta Dip

Prep/cooking time: 25 minutes

Ingredients
2 red bell peppers
2 tablespoons canola oil*
1 cup crumbled feta cheese

Tools
grill (charcoal or gas)
aluminum foil
bowl
food processor
brush
tongs (for grilling)

Wash and dry peppers. Brush with canola oil, and place on preheated grill. Try to maintain grill temperature of 500 degrees, but turn peppers every 3-4 minutes. Cook until skin is completely charred. (Pic below is when the peppers are almost there!)



Immediately remove from grill, place in bowl and cover with aluminum foil. Let cool for 20 minutes.

When peppers have cooled sufficiently to touch, peel char off with your hands. Also remove stem and seeds by hand -- DO NOT RUN UNDER WATER. Place on paper towel to remove some of the liquid "sweating" from the pepper.

Add pepper pieces and feta to food processor, blend until pureed. Yields 1 1/4 cups.




*Comments:
-Canola oil: You can also use vegetable oil for this purpose. And fear not, the oil isn't actually getting into what you're eating. You're just applying it to the outside of the pepper so the flame chars the outside consistently. It stays on the skin, which you're going to remove before making the dip!