French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish 

  

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons. 

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish 

2 cups vegetable or chicken stock

1 clove garlic, crushed 

1 Teaspoon salt 

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.} 

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt. 

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed.  Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.  

Buon appetito! 

© 2012 Bella Cucina

Sustenance on a Cloudy Day: Fennel & Tomato Soup with Preserved Orange Arancini

With daylight savings fresh upon us, it takes some time getting used to the darkness that greets me in the morning. The soft snickering of birds reminds me that dawn is on the rise, along with the subtle, faint glow of a darkened sky.  Every day I hope for sunshine, warmth and beauty, and being in the south, I'm usually blessed with such. But prior to the blossoming of spring, Atlanta has its fair share of cloudy days, that can escalate into stormy weather.  Today began as one such cloudy day, with a spot of rain mid-morning.  I can always rely on a warm bowl of soup and a hearty piece of bread {or in this case, a satisfying arancini} to brighten even the darkest day. As I  prepare my cloudy day sustenance, the thick expanse of clouds has given way just enough to allow a bit of sunshine into my afternoon.  My hearty soup will taste just as delicious, if not more so with a glint of the sun's rays. 

Fennel and Tomato Soup with Preserved Orange Arancini

To make the soup:

3 Tablespoons Extra Virgin olive oil

1 cup chopped yellow onion

1 cup thinly sliced fresh fennel, cores removed

1 Tablespoon minced fresh garlic

1 Tablespoon chopped Italian flatleaf parsley

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

3 cups Bella Cucina Passata al Pomodoro tomato sauce

2 slices Bella Cucina Farmhouse Oranges, finley chopped

4 cups chicken stock

ground black pepper, to taste

2 Tablespoons Bella Cucina Tangerine oil

1 teaspoon Bella Cucina Wild Oregano & Sage Savory Salt

In a large heavy-bottomed pot heat the olive oil over medium heat. Add the onion, fennel, garlic , parsley, salt and pepper.  Cook until the onions are soft, stirring constantly for about 5 to 10 minutes so the onions do not brown.  Add the passata, minced oranges and stock.   Cover and simmer for 40 to 45 minutes.  Garnish with Tangerine oil and a sprinkling of the oregano and sage savory salt

For the Arancini:

½ cup arborio or canaroli rice for risotto

2 Tablespoons unsalted butter

2 cups chicken stock

¼ cup white wine

1 shallot, minced

2  garlic cloves, minced

1/2 teaspoons salt

1/4 teaspoon pepper

1/2 cup grated Parmesean cheese

1 Tablespoon Bella Cucina Fresh Basil Pesto

1 slice Bella Cucina Farmhouse Oranges, minced

1 ½ cup panko bread crumbs

kosher salt, to taste

ground black pepper, to taste

2 quart canola oil

Heat broth on a low simmer until ready to use. 

In a medium- size saucepan, melt the butter over medium heat. Add the shallots, garlic, salt and pepper  and saute until translucent and soft.  Add the rice and stir until the rice begins to look translucent.  Add the wine and reduce by half, stirring occassionally to make sure all of the rice is evenly coated and does not burn on the bottom. Stir in the oranges.  Turn heat to medium high. Stirring continuously, add the warm broth in 1/4 cup increments. As the liquid evaporates add more broth, stirring constantly,  until the rice is creamy and the texture is al dente. This  will take about 20 minutes.  

 Add ¼ cup of the Parmesan cheese and mix just until blended. Remove the rice mixture from the heat and spread evenly on a butter sheet pan and set aside to cool.  

Put cooled risotto into a large bowl and stir in the pesto.  Form the risotto into evenly shaped balls, about 2 inches in diameter. Up until this step this recipe can be made a day ahead. 

In a wide, deep pot with a heavy bottom that can hold at least 4 qts of liquid, 

heat the oil to 325 degrees.  

Take care with heating the oil as fat expands when heated and  adding ingredients to the pan.

In a medium bowl, combine the bread crumbs, 1/4 cup of Parmesean cheese, and 1 teaspoon salt and mix well.   Dip the  arancini rice balls in the bread crumb mixture until well-coated.  Let the arancini  sit for about 10 minutes to let the breadcrumbs adhere to the rice well.  

Fry the arancini  in batches for about 5 minutes, or until golden brown on the outside and warm inside.  Drain on paper towels and serve along side the soup.

1. Fennel and Tomato Soup {photo via Food52}

Buon appetito! copyright 2012 Bella Cucina

Sweet Grass Dairy Goat Cheese Pasta with Caramelized Onions + Raisins

This recipe is about as easy as it gets. A happy late-night accident to feed a ravenous appetite. It's why you always want to keep a few good staples in the pantry!

SWEET GRASS DAIRY GOAT CHEESE PASTA WITH CARAMELIZED ONION + RAISINS
I use a fresh local goat cheese for this dish. Its extra creamy texture and mild, sweet flavor are the foundation of the deliciousness of this dish.

3 tablespoons extra virgin olive oil
1 yellow {or red} onion, cut crosswise into half-moon slices 1/4 inch thick
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins {dark or golden}
1/2 cup white wine
1 pound dried pasta
8 oz. Sweet Grass Dairy or local goat cheese
1/4 cup + 2 tablespoons grated Parmesan cheese
1/4 cup cream
Handful of washed arugula leaves, cut into chiffonade thin slices

In a large sauté pan, heat the olive oil over medium low heat. Add the onions, salt and pepper to the pan and cook, stirring occassionally, until the onions are soft in texture, sweet in flavor and translucent in color {about 15 minutes}. Add the raisins and wine and cook over medium heat until the raisins are soft and plump and the wine is reduced completely. Turn off the heat and set aside.

Cook the pasta in salted boiling water until al dente. Drain and place in a large bowl with the goat cheese, cream and parmesan cheese. Stir until the pasta is well coated. Fold in the onion mixture. Garnish with arugula and Parmesan cheese.

NOTE: For extra easy preparation, you can use Bella Cucina caramelized onions + golden raisins right out of the jar!

Buon appetito!
copyright 2009 Alisa Barry

Blueberry Crostata with Meyer Lemon Cream

Fresh berries are synonymous with summertime at my house. I can find a thousand ways to eat fresh berries. savory. sweet. scrumptious.

I am a savory girl and desserts are not really what I live for. And, when its berry time, I have my simple tried and true repetoire of desserts that are easy to make and hard to mess up.

Chez Panisse Desserts has always been my cookbook bible. Not being a baker, this is an easy-to-make recipe cookbook that always delivers on delicious.

And, my new seasonal favorite, Chez Panisse Fruit . Whatever fruit is in season, you will love the simple, fresh recipes it suggests. {Try the peach and polenta tart-one of my summer staple favorites!}

and then there is the classic Italian dessert favorite, The Italian Baker by Carole Field. From the early days of culinary school, this was my favorite go-to book. Like the Italians, I am not a big fan of too much sweet, but I do like to finish a meal with something good.
A nice crusty crostata made with fresh blueberries and Meyer Lemon Cream will do nicely for the summertime. simple. easy to make. easy to eat. gone. done. finished. yum!

But don't take my word for it. Try this recipe.

PS: don't tell. but I cheated. Pre-rolled pastry tart dough. easy. easy. easy. In case you really do cook, I have included an excellent crostata dough recipe. {find it in your specialty grocer or bakery's freezer section}

BLUEBERRY CROSTATA WITH MEYER LEMON CREAM

For the crostata tart dough:

2 cups Unbleached all-purpose Flour
⅜ teaspoon Salt
⅛ teaspoon Sugar
5 tablespoons Cold salted butter
6½ tablespoon Cold unsalted butter
3 tablespoons Vegetable shortening
3 tablespoons Ice water -- plus
1 teaspoon Ice water

This is a good basic pie crust recipe from Lindsey Shere at Chez Panisse. It is flaky and has a good butter flavor. MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it e During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

For the crostata filling:

1 cup Meyer Lemon Cream
1 pint fresh blueberries, or other fruit in season
1 Tablespoon organic sugar
1/2 + 1 Tablespoon heavy whipping cream
1 egg yolk

To assemble the crostata:

Roll out the dough into a 1/8 inch thick round. Place on a parchment or Silpat lined baking sheet . Leaving about a 2 inch border on the crust, spread 1/2 cup cream evenly on the bottom of the tart dough. Place the berries on top of the cream. Starting on one side, roll the sides of the dough over and over, tucking under the dough at the end.


Brush the edges of the crostata dough lightly with a mixture of lightly beaten egg yolk and 1 Tablespoon cream.
Sprinkle the sugar over the berries and on the edges of the crust.

Bake for 12-20 minutes, or until the crust is golden brown and the berries are just beginning to bubble.

serve with Meyer lemon whipped cream {1/2 cup meyer lemon cream and 1/2 cup cream whipped by hand or mixer}.

buon appetito!



Buon appetito!
copyright 2009 Alisa Barry

Chocolate Olive Oil Cake with Mascarpone Icing

This recipe is an unusual twist to the traditional chocolate cake. The olive oil adds the moist texture and the chocolate hazelnut sauce adds a distinct Italian flavor to this sweet dessert. A great recipe for chocoholics or anyone who loves an easy to bake, delicious cake.

CHOCOLATE OLIVE OIL CAKE

1-1/2 cups cake flour
1 teaspoon baking soda
1/2 cup extra virgin olive oil
1 cup sugar
6 whole eggs, seperate yolks from whites
1/2 cup chocolate hazelnut spread
1/4 cup espresso or strong coffee
cocoa powder for dusting

Preheat oven to 350 degrees.

Butter an 8 inch springform or rectangular baking pan; line with parchment; coat with flour, shaking off excess. {if leaving in the pan, you can omit this step}.

In a large bowl, mix flour, baking soda, and olive oil until well-combined. Set aside.

In the bowl of a stand mixer, combine 1/2 cup of the sugar with the egg yolks until thick and light in color.
Add the coffee and mix until just incorporated. Fold into the flour mixture, adding the chocolate hazelnut spread until combined.




Whip egg whites until stiff, adding remaining sugar one Tablespoon at a time. Gently fold egg whites into the chocolate mixture until just smooth. Some streaks of egg whites may remain but will melt into mixture when baked.
Pour the batter into pan; bake 30 minutes or until a toothpick inserted in the center of cake comes out clean.





MASCARPONE ICING

4 ounces mascarpone cheese
2 cups confectioner's sugar
1/2 cup milk

With an electric mixer or whisk, combine all ingredients until sugar is incorporated and mixture is smooth.


Buon appetito!
copyright 2009 Alisa Barry

Tuscan White Bean & Escarole Soup

Fall is in the air and soup is on the menu. It's been an overcast kind of week and threatening rain this weekend, so what better way to stave away the doldrums than with comfort food. This soup is the perfect sunday supper meal. Stock up at your Saturday farmer's market for fresh, seasonal vegetables that will be perfect for the pot.

This recipe features a classic, bitter Italian green, escarole. Part of the chicory family, its long, leafy green leaves are usually sauteed, braised or cooked in soups. Tuscan White Bean & Escarole is one of my favorite soup recipes using this green and a few dried Italian beans. I use a combination of white beans, such as cannellini and fagioli corona {a large broad bean we bring in from our friend's organic farm in Alba, Italy}. If time or planning ahead is a consideration, feel free to use canned beans. The shortcut will not compromise the flavor {or enjoyment!}.

Tuscan White Bean & Escarole Soup

2 sweet yellow onions, chopped finely
4 ounces of guanciale, diced {use 2 Tablespoons bacon fat or butter if you do not have guanciale on hand.}
2 cups carrot round slices, 1/4 inch thick
1/2 teaspoon crushed chili pepper flakes
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 cup dried white beans {soak overnight, rinse and drain}
6 cups chicken or vegetable stock
4 cups water
1 head of escarole, wash well and tear into 1 inch pieces.
Parmesan cheese



In a large pot over medium heat, add the guanciale and render out the fat. With a slotted spoon, remove the crispy pieces and set aside as a garnish. If using bacon drippings or butter, simple heat the fat. Add the onions, salt and pepper. Cook the onions until soft and translucent, but not browned. Add the carrots, white beans, chili flakes and stock. Cook, covered, over medium low heat for about an hour. Taste for seasoning. Add the greens and continue cooking until the beans are tender and the soup is thickened, about an additional 30-45 minutes. Serve warm garnished with grated Parmesan cheese.

* NOTE: if you are in a hurry, you can always use 2 cups cooked cannellini beans from a can. Find a good quality Italian brand.
Also, if you wan't to make a vegetarian version, omit the guanciale and substitute chicken stock with vegetable stock.


serves 6-8 as a hearty meal.









Buon appetito!
copyright 2009 Alisa Barry