Wednesday, November 3, 2010

Stewed White Beans, Roasted Kale and Garlic, Confit Red Potatoes, Crispy Artichokes

I'm in California on vacation for a week, but that doesn't mean I don't want to cook dinner!
It only means the pictures will come via the camera on my phone and my mom will get a break from cooking.

Tender white beans stewed in a rich tomato sauce with carrots, celery, garlic and fresh rosemary. Delicate butter poached red potatoes and kale, crisp and roasted with a little garlic and sea salt.

Stewed White Beans

1 white onion, cut in large chunks
1 carrot, large chunks
1 celery stalk, large chunks
3 tbl extra virgin olive oil
3 garlic cloves, minced
2 tbl minced fresh rosemary
1 tsp red pepper flakes
1 tbl sea salt
1 tsp pepper
2-15oz cans Great Northern Beans, drained and rinsed
1-28oz can crushed tomatoes
2 bay leaves

In a food processor, combine the onion, carrot and celery and puree until all of the vegetables are in very fine pieces, but not pureed.
In a large saute pan, heat the oil and add the garlic, rosemary and red pepper. Stir constantly to flavor the oil and toast the garlic, 3 minutes. Add the carrot mixture and sweat for 10 minutes until soft and translucent. Season with salt and pepper. Add the beans, tomatoes and bay leaves. Bring to a boil, reduce to a simmer and cover, simmering for 40 minutes. Before serving, season again and remove bay leaves.

Roasted Kale and Garlic

1 head of kale, chopped small, stems removed
5 garlic cloves, minced
3 tbl extra virgin olive oil
1 tbl sea salt
1 tbl pepper

Preheat the oven to 375.
Line a baking sheet with foil. In a large bowl toss all ingredients together. Lay on the baking sheet (don't worry if it's not a single layer, the kale will shrink). Roast for 15 min until crispy. Season with sea salt.

Confit Red Potatoes

9 very small red potatoes
1 tbl extra virgin olive oil
1 cup earth balance butter
1/2 cup ice cubes
2 sprigs of thyme
1 tsp sea salt
1/2 tsp pepper

Peel the potatoes and cut off a thin layer of one end of the potato, so it can stand up.
In a small sauce pot, heat 1 tbl of oil over medium high heat and add the potatoes, flat side down. Sear the potatoes until the flat side is golden brown. Remove the potatoes.
Reduce the temperature to low and add the butter. Once melted, add the ice and whisk until the ice has melted and the butter and water has emulsified. Add the thyme, salt and pepper. Add the potatoes and cook the potatoes in the butter over low heat until the potatoes are completely tender. Depending on the size of the potatoes, this time can very but generally this will take 30+ minutes. Make sure the butter does not start to butter, this is a slow process! Once the potatoes are cooked through, remove from the butter and serve.

Crispy Artichokes

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