Thursday, February 18, 2010



1 cup dried small white beans
1 tabl. olive oil
4 oz. bacon sliced thin & chopped coarse 1 large shallot minced
2 garlic cloves minced
1 fresh thyme sprig, minced
1 fresh Italian parsley sprig minced
4 cups chicken broth
1 lb. Ripe tomatoes, peeled, seeded & diced
salt & pepper
Soak beans overnight & drain. Bring 2 qts. water to boil, add beans & return to a boil. Remove from heat and let stand one hour, drain & rinse. Heat olive oil on low, add bacon & shallots, cook 5 minutes. Add garlic, thyme & parlsey and cook 10 minutes. Add the mixture to the beans along with the chicken broth. Cook till beans are just tender, season with salt & pepper, add tomatoes when ready to finish the dish.

Salad & Sea Bass

2 tabl. red wine vinegar
1 tabl. Dijon mustard
1 teas. diced shallots
¼ cup extra virgin olive oil
salt & pepper
4 sea bass fillets
1 tabl. olive oil
1 qt. Mixed salad greens
Combine vinegar, mustard & shallots in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt & pepper, transfer to non-reactive pan saucepan & warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the plate.

Season sea bass lightly with salt & pepper. Add olive oil to coat nonstick pan and sear fish until bottom is slightly brown and edges are opaque, about 4 minutes. Turn fish and cook 2 minutes more. Spoon beans into center of plate surrounded by greens. Place sea bass in center over beans. Drizzle with the remaining vinaigrette and serve immediately.

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