White Bean And Bread Crumb Skordalia Recipes

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

Steps:

• If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
• To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
• Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

Steps:

• For Lamb:
• Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
• For Skordalia:
• Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed. Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.

Steps:

• Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
• Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
• Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.

Steps:

• Preheat a large pan over medium-high heat and add the oil. Sauté the onion in the oil for 7 to 10 minutes, until lightly caramelized. Add the garlic and cook until fragrant, about 15 seconds. Add the bread crumbs and toss to coat the onions.
• Now let the bread crumbs toast, tossing occasionally, for about 2 minutes, or until they are a few shades darker.
• Add the sherry and mix so that the bread crumbs absorb the sherry. Cook for about 1 minute.
• Add the thyme, salt, black pepper, and broth. Mix well, cover the pan, and turn the heat up to a boil. Once boiling, uncover the pan, lower the heat, and let the gravy simmer, bubble, and reduce. Once it's thickened to a gravy consistency, add the white beans and heat through. Add the lemon juice and taste for seasoning. Serve hot.