Stewed Cannellini Beans

This side dish is a favorite to accompany leg of lamb. But it also could be a great vegetarian meal, served over rice - just use wine or veggie broth instead of chicken broth.

1 cup diced onion

2 cloves garlic, minced

1 Tbsp fresh rosemary, minced

1/2 can petite diced tomatoes

1 cup chicken broth

2 cans cannelloni beans, 1 drained, the other not

Sauté the onions in a medium pot for about 10 minutes, until nicely browning and softened. Add the garlic and rosemary and cook another 2-3 minutes. Add the tomatoes and cook 5 minutes over medium-high heat.

Add the broth and the beans and bring to a gentle boil.

Reduce heat to a simmer, stir, and cook for about 15-20 minutes to meld flavors and soften the beans. Season with salt and pepper to taste.

Serves 6-8 as a side.

Cook's Note: I made this side for Easter dinner to accompany roast leg of lamb, served for Easter dinner at our sister in law's horse farm in Virginia.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Braised Salmon Hong Ya

This is a warm hearty dish you can enjoy when you crave a warm rich seafood soup or stew. I learned this approach to salmon from my co-grandparent Hong Ya who taught me many wonderful dishes from China. It's kind of like an Asian seafood chowder. The nori seaweed brings out the earthy flavors of the sea, which pair so well with the salmon. The sesame oil and chili flakes sharpen the dish a bit against the silky curtains of the wilted spinach. Beautiful as it is delicious, this dish is simple, yet so rewarding. 1/2 shallot, finely diced 2 cloves garlic, minced 1-inch fresh ginger, minced Liquids: 1 cup chicken broth (I used Better than Bouillon) 1/2 cup dry white wine 1/2 cup water 1 tsp black soy sauce 1 tsp soy sauce 1 tsp toasted sesame oil Dash hot pepper flakes (I used Korean chili flakes), or to taste 1 lb salmon bites, (1-inch, skinless cubes) 5 oz fresh baby spinach leaves, coarsely chopped 1/2 cup Kizami Nori seaweed strips Sauté the shallots in a dash of neutral oil over m...

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...

Cuisine Eric

Search This Blog