Healthy

Borlotti Beans with Sausage

Borlotti Beans with Sausage

 

I just love beans, any which way, and I’m always trying out new variations just to keep the dialogue evolving. And, of course, it is fall and a perfect time for cooking beans for some hearty cool weather meals.

Borlotti beans may not be as popular as many other bean varieties, but why not try something new. Borlotti beans, also known as cranberry beans, originate from Mesoamerica and first cultivated in Colombia. The Colombian caramauto beans eventually found their way to Italy where they are favored for their thicker skin, creamier texture, and nutty flavor when cooked. Fresh borlotti beans have a pale buff background color streaked with red. Dried borlotti beans vary in color and are popular in Portuguese, Turkish, and Greek, as well as Italian cooking.

Like all common dried beans, Borlotti beans are cooked in a seasoned broth until soft. A flavorful meat is often added to the beans to give them an enticing aroma as well as a tantalizing note to what would otherwise be a pot of rather bland earthy boiled legumes.

All common beans (phaseolus vulgaris) originate from the Americas and were brought from the new world to the old world by European explorers in the 1400’s. Like many other new world indigenous foods, beans were then traded eastward into Asia, and the rest is history.

For this recipe I have used a well seasoned local sausage, but an Italian, Portuguese, Mexican chorizo, or your favorite local well seasoned sausage will do nicely.

When fall rolls around there is nothing quite like a hearty piping hot bowl of well seasoned beans to satisfy the appetite.

 

Borlotti Beans with Sausage   serves 4

A cooks note: I like to make this recipe a day in advance which allows the flavors to develop and meld together.

  • 1 pound well spiced sausage, cut into 6 inch lengths
  • 2 tablespoons olive oil + additional for finishing
  • 1 ½ cups chopped yellow onions
  • 4 garlic cloves, peeled and thinly slice
  • 3 fresh jalapeno chilies seeded and diced
  • 1 large red bell pepper, seeded and cut into thin strips
  • 2 tablespoons tomato paste
  • 1 quart cooked borlotti beans For cooking beans (click here)  or 3  400 g canned Borlotti
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon toasted cumin seeds, ground
  • a pinch of ground clove
  • 2 quarts stock or water as needed
  • 1 bunch collard greens, leaves only with center ribs removed and leaves chopped
  • sea salt to taste
  • ¾ teaspoon Spanish smoked paprika (optional)

 

Place a medium sized stock pot on the stove top over medium flame. When hot add the oil. When the oil is nearly smoking add the sausage and deeply brown on all sides. Transfer the browned sausage to a plate and set aside.

Add the onions to the pot and saute, stirring continuously, until soft and translucent, about 6 minutes. Add the garlic and continue to saute 1 minute. Then add the jalapenos and red peppers and saute, stirring continuously, until the peppers are wilted, about 4 minutes.

Clear a well in the center of the pot, add the tomato paste and press it against the bottom of the pot to caramelize it, about 2 minutes. Then stir in the beans and add the bay leaves, oregano, cumin seeds, and the clove and stir all the ingredients until well combined.

Promptly add enough stock or water to cover the contents with an inch to spare and stir well. Bring the contents to a boil and then reduce the heat to a simmer and cook for 30 minutes, stirring from time to time.

Meanwhile cut the browned sausage into ½ inch rounds and set aside.

Add the chopped collard greens, the sausage, and additional stock or water if needed. Bring back to a boil. Reduce heat to a simmer and cook for 15 minutes.

Taste and add salt to your liking as well as the paprika if using and stir to combine.

At this point the beans and sausage are ready to serve. That said, as mentioned, you may want to transfer the beans to several containers and refrigerate overnight. Be sure to reserve stock for reheating.

Serving:

slowly reheat the beans and sausage and simmer for several minutes, adding some stock or water if needed. Be sure the beans and sausage are piping hot just before serving.

Ladle the beans, sausage, and broth into individual shallow bowls, stirring in a drizzle of olive oil into each just before serving.

Serve with crusty warmed bread or focaccia.

Sheet-pan Roasted Vegetables on Naan with Coriander Chutney

Sheet-pan Roasted Vegetable son Naan with Coriander Chutney

 

“Sheet-pan” meals seem to be trending on the internet the last few weeks and for good reason. This is a sensible and easy way to turn out hearty nutritious midweek meals without spending a lot time or fuss. I’ve been doing this for years. Basically you toss a bunch of vegetables into a sheet or roasting pan, add some herbs, drizzle with olive oil, and pop them in the oven to roast them for the better part of an hour. Voila! You have a splendid meal to put on the table as well as enough makings for a couple of reincarnations as well.

This time around I’ve used late summer vegetables, with a nod towards some Indian seasonings, which are roasted and served atop garlic naan bread which I buy from a favorite local Indian restaurant. The next day I tossed the vegetables with pasta, and on the following day a hearty vegetable soup using homemade stock.

The possibilities are endless here with the added benefits of vegetable based meals that are both healthy and robust enough to even satisfy  reluctant carnivores.

Sheet-Pan Roasted vegetables

Sheet-Pan Roasted vegetables

 

Sheet-pan Roasted Vegetables with Garlic Naan and Coriander Chutney

  • 6 garlic naan or other flat bread of choice
  • 4 medium size gold potatoes, peeled and cut into 1 inch pieces
  • 12 oz baby carrots, trimmed
  • 1 head cauliflower, separated into florets
  • ½ cup olive oil
  • 2 large yellow onions, quartered and thinly sliced
  • 4 bell peppers of various colors, seeded and sliced into thin strips
  • 3 jalapeno peppers, seeded and cut into thin strips
  • 4 garlic cloves, thinly sliced
  • 6 oz small shiitake mushrooms, halved
  • 1 tablespoon finely sliced fresh sage leaves
  • 1 tablespoon sliced fresh marjoram leaves
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted coriander seeds, coarsely ground ¼
  • teaspoon turmeric powder
  • 1 cup small cherry tomatoes
  • 2 teaspoons sea salt + to taste

 

Place the cut potatoes in a sauce pan and cover with water. Bring the water to a boil, add a pinch of salt and parboil for about 12 minutes. Drain and set aside to cool.

Place the carrots and cauliflower in a steamer basket placed over simmering water and steam about 5 minutes. Set the basket of vegetables aside to cool.

Preheat the oven to 400 f/200 c rack set mid-level in the oven

Set a large skillet on the stove top over medium heat. Add 2 tablespoons olive oil to the skillet and heat until the oil is nearly smoking.

Add the onions and saute about 4 minutes until wilted. Add the bell peppers, jalapenos, garlic, and shiitake mushrooms and toss to combine. Turn up the heat to medium high and cook until the peppers have softened, about 3 minutes.

Add the sage, marjoram, cumin, coriander, turmeric, and 2 teaspoons salt. Toss until the ingredients are well combined. Then transfer the contents of the skillet into a sheet-pan or roasting pan along with the reserved potatoes, carrots, cauliflower, and the cherry tomatoes.

Add the remaining olive oil and toss all the ingredients until well combined. Place in the preheated oven and roast for about 1 hour, turning the vegetables over in the pan at 15 minute intervals.

While the vegetables are roasting you can make the Coriander chutney.

Coriander chutney is a standard condiment served in most Indian restaurants. The title Chutney may be a bit misleading as this chutney is more of a sauce rather than a mango or lime chutney you may be more familiar with. The coriander chutney adds a fresh aromatic and spicy note when splashed over the roasted vegetables.

Coriander chutney

Coriander chutney

Coriander chutney     makes nearly a cup

  • 1 ¼ cups fresh coriander leaves
  • 2 two inch fresh green chilies, flame roasted, skin removed, seeded, and chopped
  • 1 ½ teaspoon freshly grated young ginger root
  • ½ teaspoon toasted cumin seeds, finely ground
  • 2 teaspoons freshly squeezed lime juice
  • 4 tablespoons cold water
  • ¾ teaspoon sea salt
  • a pinch of sugar
  • 1 teaspoon neutral tasting vegetable oil

 

Place the coriander leaves, green chilies, ginger, cumin, and lime juice in a blender jar or mini food processor. Pulse until the coriander is pulverized, scraping down the sides of the blender or processor frequently.

Then add the water, sea salt and sugar and blend for several minutes, again scraping down the sides of the blender or processor as needed, until the sauce is very smooth. Then with the machine running add the oil in a slow steady stream.

Transfer the chutney to a jar with lid and refrigerate until needed.

Serving:    The roasted vegetables are a perfect starter for a meal, as pictured.

Warm the garlic naan, or flat bread of choice, and generously mound the warm roasted vegetable on top. Spoon the Coriander chutney over the vegetables and serve.

The roasted vegetables can also be served as a side with a main course, or even better, as a main course with a side of couscous, rice, Bulgar, or quinoa.

Greek Green Goddess Salad

Greek Green Goddess Salad

 

There is nothing quite like the crisp fresh flavors that you find in a Greek salad. A classic to be sure and not to be messed with, but trying an alternative to an oil and vinegar dressing wouldn’t be construed as culinary heresy would it? Certainly not my intention.

But I have been playing around with some tried and true good old American salad dressing recipes over the summer. I have to say a green goddess dressing using fresh herbs is about as robust and tantalizing as any salad dressing you will ever make. The original recipe was created at the Palace Hotel in San Francisco in 1923 that was inspired by a recipe created by Louis XIII chef. If that doesn’t give this dressing any pedigree, Aphrodite, the Greek goddess of love and beauty, surely does.

Cutting to the chase, adding a salty goat’s milk feta cheese into the green goddess dressing mix really ups the flavor quotient and adds a zesty background that accentuates the freshness of the green herbs. A Greek salad dressed with this savory green sauce seemed duly apropos.

Ideally this dressing should be made a day in advance so that there is time for the flavors to meld together and bloom.

 

Greek Green Goddess Dressing:    makes 2 cups

  • 4 oz Greek goat’s milk Feta cheese ( or sheep’s milk feta), at room temperature, crumbled
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely minced fresh oregano leaves + whole leaves for garnishing
  • 1 tablespoon finely minced fresh lemon thyme leaves
  • 1 tablespoon finely minced fresh flat leaf parsley leaves
  • 1 teaspoon finely minced fresh chives
  • 2 tablespoons buttermilk + more for thinning
  • 4 twists of freshly ground black pepper
  • 1 cup full fat Greek yogurt
  • 2 garlic cloves, peeled and finely grated (microplaned), about 2 teaspoons
  • ½ teaspoon anchovy paste (or ¾ teaspoon fish sauce)
  • ½ teaspoon honey
  • sea salt to taste

You may question the use of fish sauce in lieu of anchovy paste in this recipe, but both the Greeks and the Romans developed and used fermented fish sauces to flavor their foods. It is that fifth taste in addition to sweet, salty, sour, and bitter that has brought flavor to life in the Mediterranean and Asian cultures since ancient times. A staple in my kitchen!

I prefer using a food processor for combining the feta with herbs, vinegar, lemon juice, and 2 tablespoons of butter milk for a smoother base for the dressing. That said you may do this by hand, but be sure the herbs are very, very, finely minced.

Place the crumbled feta, red wine vinegar, lemon juice, oregano, lemon thyme, parsley, and chives in the work bowl of a food processor. Pulse to combine the ingredients, stopping from time to time to scrape down the sides of the work bowl. Continue until the mixture holds together into a very thick paste. Scrape the mixture into the bottom of the work bowl and add 2 tablespoons of buttermilk. Process for a minute or two until the mixture is nearly smooth.

Transfer the mixture to a mixing bowl and add the freshly ground pepper, the Greek yogurt, grated garlic, anchovy paste (or fish sauce), and the honey and stir until all the ingredients are thoroughly incorporated.

At this point the dressing will be quite thick and may require thinning with some additional buttermilk, stirred into the mixture a tablespoon at a time, until the dressing is the consistency of chilled Greek Yogurt. Keep in mind the consistency of the dressing will firm up when refrigerated as well.

Taste the dressing and add additional salt if needed and stir until completely incorporated into the dressing. Transfer the dressing to a glass jar, close tightly with lid, and refrigerate overnight. The dressing will keep for about a week refrigerated.

For the salad:

  • romaine lettuce leaves, torn
  • head lettuce (iceberg), torn
  • radicchio leaves, torn into thin strips
  • wild arugula leaves, stems removed
  • cherry tomatoes, or sliced vine ripe tomatoes, seeded
  • cucumbers, seeded and cut into bite size pieces
  • red onions, thinly sliced into rings
  • black calamata olives, pitted

Combine the leafy salad greens along with most of the tomatoes, cucumbers, and onion slices in a large salad bowl. Reserve the remaining tomatoes, cucumbers, and onion slices to garnish the salad later.

Spoon some dressing over the contents of the bowl and toss until all the contents are evenly coated with dressing.

Serving:

Transfer the dressed salad to a large platter or to individual salad bowls. Top with the remaining tomatoes, cucumbers, and red onion rings. Add small dollops of dressing over the salad and top with the pitted olives. Garnish with fresh oregano leaves and serve. Serve with additional dressing in a bowl on the table as well as a pepper mill.

Vietnamese Pho Bo

Vietnamese Pho Bo

Pho is Vietnam’s famous noodle soup that has garnered a legion of devotees around the globe. Traditionally Pho is served first thing in the morning in Vietnam, but there are Pho stalls and shops that are open 24/7 across the country. Making Pho at home does require a lot of ingredients as well as time, so most Vietnamese frequent their local Pho shop for a quick meal on the go. This is a country on the move and in perpetual motion! The energy in the air is mind boggling at first, but then your realize there is an order in this symphony of chaos that envelopes you. Welcome to Vietnam!

Pho became popular during the French colonial period in the mid eighteen hundreds. The French colonists introduced beef into the Vietnamese diet as well as French cooking methods. Some speculate, myself included, that the French beef stew called pot- ou- feu was the likely source for the name Pho, pronounced “fuh”, which is very similar in sound to the French pot-ou-feu.

Vietnamese Pho Bo

Vietnamese Pho Bo

Fortunately, these days Vietnamese restaurants serving Pho can be found in almost any city in the world. Of course you could use a Knorr Oxo beef broth sachet for a quick Pho, but taking the time to make a traditional Pho at home affords you the luxury of a well tended slow cooked broth that reflects the refined essence of this soups mystique. Hand selecting the other fresh ingredients that are added to the piping hot broth insures that the alluring aromas of this sublime Vietnamese soup fills the air as it arrives at the table.

I have to say Vietnamese food is the perfect cuisine for life in the tropics. It’s light, refreshing, cooling in the steamy hot months, and warming in the bracing monsoon and brief cool winter months.

Getting to it then, developing a perfect broth is the first step in mastering an authentic Pho. Traditional broths are poultry, meat, or seafood based, but a vegetarian broth is doable with thoughful seasoning. The Pho Bo I have made here uses a beef based broth, but feel free to substitute a chicken, pork, or vegetable broth if you like. With a well developed broth you are free to create endless variations of this Vietnamese classic.

 

Vietnamese Pho Bo:    serves 6 to 8

Nuoc Dung Bo ( beef broth)  : makes 3 liters

I like to make the broth in advance. You can then cool it, cover, and refrigerate until needed, or freeze it for later use.

  • 6 liters water
  • 3 pounds beef bones
  • 1 hand of ginger root, (unpeeled)
  • 3 medium onions, unpeeled
  • 6 whole star anise 
  • 4  four inch cinnamon sticks (Vietnamese if available)
  • 5 bay leaves
  • 6 whole cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon white peppercorns
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • a pinch or more of ground Saigon cinnamon (click here) to taste

Place the beef bones on a grill or under the broiler in your oven and brown the bones on all sides. Transfer the bones to a large stock pot and set aside.

Fire up a grill or place a rack directly over an open flame on the stove top. Flame roast the hand of ginger with skin on until it is well charred on all sides. Brush off excess charred bits, break the hand apart into fingers and add them to the stock pot.

Remove excess papery skin from the onions and cut them in half. Grill or flame roast the onions, unpeeled, until they are charred on all sides. Brush off excess charred bits and add them to the stock pot.

Fill the stock pot with the water and add the star anise, cinnamon sticks, bay leaves, cloves, fennel seeds, peppercorns, sugar, and salt. Partially cover with a lid and bring the water to a boil. Uncover and stir. Then reduce the heat until the liquid is just gently simmering. Simmer for 2 ½ hours or until the liquid has reduced by half. Turn off the heat and set aside for an hour or so to cool. Then strain the broth through a fine mesh strainer into a large bowl. Discard all the solids and set the broth aside until you are ready to assemble the Pho, or transfer to containers with lids and refrigerate. As you will probably have more broth than you will need you may want to freeze the rest of the broth.

Beef:

preheat the oven to 400 f/200 c

  • 1 pound good quality beef round or filet
  • flaked sea salt
  • freshly ground black pepper
  • fish sauce

Salt and pepper the beef on all sides. Gently rub the beef with fish sauce and place it in a preheated sizzling hot skillet. Quickly sear the beef on all sides and transfer to a roasting pan.

Put the beef in the oven and roast for no more than 12 minutes. You want the beef to be very rare in the center. Promptly remove ifrom the oven, cover lightly with foil, and cool to room temperature.

Just before you are ready to serve the Pho  slice the beef as thinly as possible across the grain. Place the slices on a plate and set aside. The beef slices will be slipped into the Pho right before serving.

Noodles:

  • 1 pound dried rice vermicelli or 1 pound thin Chinese egg noodles, fresh or dried.

If you are using rice noddles soak them in cold water for 20 minutes. When you are ready to assemble the soup place the soaked vermicelli in a wire mesh basket and lower them into the simmering broth for about 30 seconds and then transfer them to individual bowls, add broth and other ingredients, and serve.

If you are using Chinese egg noodles boil them in a generous pot of salted water as you would pasta, cooked al dente. Transfer to bowls and add broth and other accompanying ingredients, and serve.

Fresh garnishes for Pho Bo: pickled mustars greens, ngo gai(saw tooth coriander), chilies, scallions, coriander and lime wedges,

Fresh garnishes for Pho Bo: pickled mustars greens, ngo gai(saw tooth coriander), chilies, scallions, coriander and lime wedges,

Accompaniments:

The following ingredients should be available in Asian markets. Gather all of the following accompaniments together,  lined up, and ready to add to the bowls of steaming hot Pho just before serving.

  • mung bean sprouts
  • coriander leaves
  • ngo gai (saw tooth coriander, if available), thinly sliced
  • Vietnamese/Thai sweet basil leaves
  • green scallions, thinly sliced
  • finely sliced fresh red chilies, to taste Best to remove the seeds before chopping.
  • pickled mustard greens (du chua)
  • Saigon cinnamon (if available)
  • Lime wedges
  • fish sauce (nuoc mam/nam pla

Serving:

Taste the broth and adjust the seasoning, adding fish sauce and/ or salt, and a pinch or 2 of Saigon cinnamon to your liking. Then bring the broth to a full boil.

Place warmed noodles into individual bowls and ladle broth over the noodles to cover generously. Garnish with bean sprouts, sliced ngo gai (if using), basil leaves, sliced scallions, and some finely sliced red chilies. 

Slip 4 or 5 slices of the thinly sliced beef into each bowl and serve.

Place bowls of sliced pickled mustard greens, grated ginger, finely sliced red chilies, and lime wedges on the table along with a platter or bowl laden with all the leafy garnishes on the table for adding to each individuals tastes. Be sure to have a dispenser of the ubiquitous nuoc mam/ nam pla  (fish sauce) on the table as well.

Bon appetite!

Related Posts Plugin for WordPress, Blogger...