Monday, October 25, 2010

White Bean Pate, Roasted Yellow Pepper Coulis, Green Bean Artichoke Insalata

In all honesty, this white bean pate had the intention of being something completely different. But once that plan completely blew up in my face, I had to act quick in an effort to not waste food or go without dinner. In the end, it ended up tasting great and being a success. Serve these items with toasted baguette and crisp vegetables for dipping or in an antipasto.

Creamy white beans pureed with parsley, garlic, sage, basil and rosemary, sauteed until slightly browned and warm. Roasted yellow bell peppers simmered into a thick sweet sauce and fresh green beans and artichoke salad with lemon and red pepper flakes.

White Bean Pate

4 tbl extra virgin olive oil, divided
7 sage leaves, whole
3 garlic cloves, minced
1 jalapeno, seeded, minced
2-15oz cans great northern beans, drained and rinsed
2 scallions, whites and greens, chopped
6 tbl chopped parsley
3 tbl chopped fresh sage
1 tbl fresh lemon juice
2 tsp dried basil
1 tbl dried rosemary
1 tbl coarse sea salt
1 tsp pepper

In a saute pan, heat 1 tbl of olive oil and fry the sage leaves until crispy. Remove from the oil and set on a paper towel to drain. Saute the garlic and jalapeno in the oil next, until soft and fragrant, 3 minutes. Set aside.
In a blender, combine all ingredients plus garlic and jalapeno mixture. Puree until smooth.
Heat remaining 3 tbl of olive oil back in the saute pan and add the pate. Let brown on one side, stir to combine and serve warm or at room temperature.

Roasted Yellow Pepper Coulis

2 yellow bell peppers, halved and seeded
1/4 cup chopped scallions
1 tbl water
1 tbl extra virgin olive oil
1 tbl lemon juice
1 tsp cumin
1 tsp turmeric
1 tsp salt
1 tsp pepper
1 garlic clove, minced

Preheat the oven to the broiler setting.
Place pepper halves, skin side up on some foil and broil for 15 minutes until charred. Place hot peppers in a paper bag and let steam for 10 minutes. This will allow the skin to be removed easier. Remove the skin from the pepper and place in a blender. Add the remaining ingredients and puree until smooth. Pour into a small sauce pot and warm through. Season with salt and pepper if necessary.

Green Bean & Artichoke Insalata

2 tbl extra virgin olive oil
1/4 red onion, minced
3 garlic cloves, minced
1 tsp sea salt
1 tsp red pepper flakes
1/2 tsp pepper
2 cups chopped fresh green beans
1 1/2 cup chopped artichoke hearts
1 cup vegetable broth

In a saute pan, heat the oil an sweat the red onions until soft and translucent, 5 minutes. Add the garlic cloves, salt, red pepper flakes and pepper and toast until spices are fragrant. Add the green beans and artichoke hearts and saute for 10 minutes. Add the vegetable broth and simmer until the broth has evaporated. Season with salt and pepper.

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