Side

Green Beans and Shelling Beans with Spring Onions and Mustard Breadcrumbs

Recipe courtesy of Frances Wilson

¼ To ½ Cup Extra Virgin Olive
Oil
¼ Cup Diced Onion
1 Tbs Thyme Leaves
3 Cups Fresh Shell Beans
Such As Cranberry, Limas,
Flageolets
½ Pound Green Beans, Stems
Removed And Cut In Half
3 Bunches Spring Onions Or
Red Torpedo Onions
2 Tbs Butter
10 Small Sage Leaves
1 Recipe Mustard Breadcrumbs
Mustard Breadcrumbs:
1 Cup Fresh Breadcrumbs
2 Tbs Unsalted Butter
1 Tbs Dijon Mustard
1 Tsp Thyme Leaves
1 Tsp Chopped Parsley
A Couple Pinches Salt
Shell beans:
Heat 4 tablespoons olive oil in a pan. Add the onion, garlic and thyme. Sauté over a medium heat until the onions soften. Add the shell beans and cook for a few minutes. Add salt and water, then cover. Simmer for 10-20 minutes or until the beans are tender. Remove and cool in the liquid. Blanch the green beans for 3-4 minutes in boiling salted water, until tender. Drain and cool. Cut the spring onions 1 inch above the bulb, leaving some of the green part. Trim the root end but leave the roots intact. Cut the onions in half or quarters depending on the size, they should be about ¼” wedges. Heat a large pan and add about 2 tablespoons olive oil. Place the onions, cut side down, in the pan. Do not overcrowd. It is better to do them in batches. Season with salt and pepper. Cook until turning golden brown and then turn. Remove those onions to a plate and continue with the remaining onions. When all the onions are done, return them to the pan, add the green beans, butter and sage. Drain the shelling beans and add them to the pan. Cook over a gentle heat to warm everything through. Taste for seasoning and turn into a warm serving bowl. Top with the mustard breadcrumbs.
 
Breadcrumbs:
Preheat the oven to 375ºF. Place the breadcrumbs in a bowl. Heat the butter in a small pan over a medium heat. When the butter stops foaming, remove from the heat and whisk in the mustard, thyme and parsley. Pour over the breadcrumbs and toss well. Spread the breadcrumbs onto a baking sheet. Place in the oven and toast them for 10-12 minutes, tossing them from time to time to ensure even browning.

Warm Puy Lentil with Walnuts, Pancetta and Goat Cheese

Recipe courtesy of Frances Wilson

1⁄3 Cup Whole Walnuts
1 Cup Puy Lentils
2 Bay Leaves
4 Thyme Sprigs
1 Large Carrot, Peeled
4 Tbs Olive Oil
3 Tbs Walnut Oil
3 Tbs Lemon Juice
Salt And Black Pepper
6 Slices Pancetta
4 Tbs Chopped Parsley
6 Oz Fresh Goat Cheese, Crumbled

Preheat the oven 350°F. Spread the walnuts on a baking sheet and toast about 5 minutes. Let cool, then chop roughly. Set aside. In a small saucepan, combine the lentils, 3 cups water, bay leaves, thyme, carrot and 1 tablespoon salt. Bring to a boil, then let simmer for 15 to 20 minutes or until al dente. Drain lentils in a sieve and discard the bay leaves, carrot and thyme. In a large bowl, mix the hot lentils with the olive oil, 2 tablespoons of walnut oil, the lemon juice, salt and pepper to taste. Taste and adjust seasoning. Cook the pancetta in a medium hot pan until golden and crisp. Drain on paper towel and then crumble. Stir in half of each of the following ingredients - parsley, walnuts, goat cheese and crumbled pancetta. Pile the lentil mixture on a serving platter and drizzle the remaining walnut oil on top. Garnish with the remaining parsley, walnuts, goat cheese and pancetta.

Spring Onions and Mustard Breadcrumbs

Recipe courtesy of Frances Wilson

¼ To ½ Cup Extra Virgin Olive Oil
¼ Cup Diced Onion
1 Tbs Thyme Leaves
3 Cups Fresh Shell Beans
Such As Cranberry, Limas, Flageolets
½ Pound Green Beans, Stems Removed And Cut In Half
3 Bunches Spring Onions Or Red Torpedo Onions
2 Tbs Butter
10 Small Sage Leaves
1 Recipe Mustard Breadcrumbs
Mustard Breadcrumbs:
1 Cup Fresh Breadcrumbs
2 Tbs Unsalted Butter
1 Tbs Dijon Mustard
1 Tsp Thyme Leaves
1 Tsp Chopped Parsley
A Couple Pinches Salt

Shell beans:
Heat 4 tablespoons olive oil in a pan. Add the onion, garlic and thyme. Sauté over a medium heat until the onions soften. Add the shell beans and cook for a few minutes. Add salt and water, then cover. Simmer for 10-20 minutes or until the beans are tender. Remove and cool in the liquid. Blanch the green beans for 3-4 minutes in boiling salted water, until tender. Drain and cool.
 
Cut the spring onions 1 inch above the bulb, leaving some of the green part. Trim the root end but leave the roots intact. Cut the onions in half or quarters depending on the size, they should be about ¼” wedges. Heat a large pan and add about 2 tablespoons olive oil. Place the onions, cut side down, in the pan. Do not overcrowd. It is better to do them in batches. Season with salt and pepper. Cook until turning golden brown and then turn. Remove those onions to a plate and continue with the remaining onions. When all the onions are done, return them to the pan, add the green beans, butter and sage. Drain the shelling beans and add them to the pan. Cook over a gentle heat to warm everything through. Taste for seasoning and turn into a warm serving bowl. Top with the mustard breadcrumbs.
Breadcrumbs:
Preheat the oven to 375ºF. Place the breadcrumbs in a bowl. Heat the butter in a small pan over a medium heat. When the butter stops foaming, remove from the heat and whisk in the mustard, thyme and parsley. Pour over the breadcrumbs and toss well. Spread the breadcrumbs onto a baking sheet. Place in the oven and toast them for 10-12 minutes, tossing them from time to time to ensure even browning.

Corn Pudding with Wild Mushrooms

Recipe courtesy of Frances Wilson

3 Tbs Unsalted Butter
1 Cup Wild Mushrooms, Such As Chanterelles Or Morels, Cleaned And Chopped
½ Yellow Onion Diced
1 Tsp Thyme
1 Cup Fresh Corn (From About 2 Ears)
¾ Cup Whole Milk
1 Extra Large Egg
2 Extra Large Egg Yolks
1¾ Cups Heavy Cream
Pinch Cayenne
Salt And Freshly Ground Black Pepper
1 Cup Grated Gruyère Cheese
¼ Corn Bread

Preheat the oven to 350ºF.
Heat a small pan on the stove, add the butter and the onions. Add ½ teaspoon of the thyme. Cook gently until the onions are soft and slightly golden. Add the wild mushrooms and continue to cook until the mushrooms are tender. Add ¼ cup of the corn, some salt and pepper and cook for another 2-3 minutes. Set aside to cool. Meanwhile, in a blender, purée the remaining ¾ cup of corn with the milk and then place in a bowl. Whisk in the eggs, yolks and cream, salt, cayenne and black pepper. Add the grated cheese and the wild mushroom mixture. Break the cornbread into rough cubes, and arrange the cubes in an even layer over the bottom of an 8”x 8” baking dish. Pour the custard over the bread, making sure the bread is well soaked. Scatter the remaining thyme on top. Place the baking dish in a roasting pan, pour warm water into the pan to come halfway up the sides. Bake for 50-60 minutes or until the custard is set and the cornbread puffs up and is slightly golden. Allow to cool for 10 minutes and then serve.

Crushed Fingerling Potatoes With Preserved Lemon

Recipe courtesy of Malcolm Jessop

4 Pounds Small Fingerling Potatoes, Scrubbed
4 Tbs Chopped Preserved Lemon
½ Cup Extra Virgin Olive Oil

 
Place potatoes in large saucepan; fill with enough cold, salted water to cover. Bring to boil. Reduce heat; simmer until potatoes are tender, about 12 minutes. Drain, reserving cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add olive oil and preserved lemon. Let stand at room temperature. When ready to serve, add ¼ cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper.

Roasted Fennel

Recipe courtesy of Malcolm Jessop
 

2 Tbs Fennel Seeds
6 Medium Fresh Fennel
Bulbs, Trimmed, Cut Into ½-Inch-Thick Wedges
1⁄3 Cup Extra-Virgin Olive Oil
2 Tbs Fresh Chopped Thyme
¼ Cup Chopped Flat Leaf Parsley

Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, olive oil, toasted fennel seeds, and chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes. When ready to serve, mix in chopped parsley.

Gorgonzola Polenta

Recipes courtesy of Chef Brian Miller, Executive Chef at Morgan’s American Grill, New Market, Maryland

Serves 6

  • 4 cups milk                    
  • 1 cup heavy cream
  • 1 cup stone ground yellow cornmeal       
  • 1 cup crumbled Gorgonzola cheese
  • Salt and pepper to taste

Bring milk and heavy cream to boil in heavy large saucepan over medium heat. Gradually whisk cornmeal into milk mixture in slow steady stream. Reduce heat to medium-low. Cook polenta while whisking constantly until creamy and tender, about 10 minutes. Add Gorgonzola cheese and season to taste with salt and pepper. If polenta is too thick, add milk until desired consistency is reached. Serve immediately.

Collard Greens with Roasted Corn and Applewood Smoked Bacon

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 4 bunches collard greens, blanched, rough chopped   
  • 2 ears yellow corn, roasted, removed from cob
  • 1 large red bell pepper, small diced           
  • 1/2 cup Applewood smoked bacon, finely diced
  • 1 Tbsp unsalted butter               
  • salt and fresh ground black pepper to taste

In a large skillet or sauté pan, render the bacon in the butter on medium heat until crispy. Add the corn and red bell pepper to the pan, and continue cooking until the pepper is tender. Finally add the collard greens to the pan and stir together, mixing thoroughly. When collard greens are hot, season with salt and pepper.

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