SMOKED FISH AND WHITE BEAN BRANDADE
Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.
BRANDADE OF WHITE BEANS WITH ARTICHOKES AND TRUFFLE VINAIGRETTE
Provided by Molly O'Neill
Categories appetizer
Time 1h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
- Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
- Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
- To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
CAULIFLOWER-AND-WHITE-BEAN BRANDADE
Provided by Molly O'Neill
Categories condiments, dips and spreads, appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Place the potatoes, cauliflower, beans and garlic in a food processor and pulse until combined. With the motor running, drizzle in the oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Cauliflower Fritters and Stilton Rouille (see recipes).
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams
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