Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Dressing:
1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil

Salad:
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

Ingredient info:
Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.

For dressing:
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.

For salad:
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

Cheesemonger: A Life on the Wedge

I decided I could cross-blog this post since it was a book about cheese that has inspired me to do a cheesexploration. Any one want to join me? We could try each of these cheeses together and discuss. It would be a lot of fun! Anyone up for the cheese challenge?

http://readonlymode.blogspot.com/

Easy Crusty Pizza

Easy Crusty Pizza

This is an old favorite but I noticed it was not posted on the blog. This recipe makes a great crusty pizza, you can choose to make it thin or thick.  For a great change on the toppings, try olive oil, sausage and broccoli chopped up fine with just a dash of cheese on the top. This recipe is easy and only has to rise about 45 - 60 minutes.

Thin Crusty Pizza

Makes 2 12" pizzas

 Dough:

1 1/4 tsp instant yeast

1 cup water, room temperature

1 3/4 cups unbleached flour

1 cup cake flour (I never use this because i don't have any-i just use regular flour)

1 1/2 tsp table salt

2 tsp sugar

Topping:

1 28 oz can diced tomatoes

1/2 tsp sugar

1 small garlic clove

1/4 cup chopped basil

8 oz fresh mozerella (we use regular mozerella to cut costs)

2 tsps olive oil

FOR THE CRUST

Adjust oven rack to lowest position set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve.

In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of work bowl, 1 1/2 to 2 minutes. (If after a minute dough is sticky and clings to blade, add 1 to 2 tablespoons flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball).

Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume about 1 hour.

FOR THE TOPPING

In clean bowl of food processor, process tomatoes until crushed, two or three 1 second pulses. Transfer tomatoes to fine mesh strainer set over bowl and let drain at least 30 mins, stirring occassionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic (if using), 1 T basil and 1/4 tsp salt in bowl.

TO SHAPE AND COOK PIZZAS

When dough balls have doubled in size, dust dough liberally with four and transfer balls to well-floured work surface. ess one ball into 8-inch disk (sort of a trial and error process - i just do it on a large cutting board and use that as my paddle to transfer to the stone in the oven). Using flattened palms, gently stretch disk into 12 inch circle, working along outer edge and giving disk quarter turns. They suggest using a pizza paddle, but who has one on hand? I just move it directly from the cutting board to the stone. It starts cooking as soon as it hits that stone so transfer gingerly. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2 inch border around edge. I just cook it until it looks done, the recipe says to cook for 5 minutes and then add the cheese. Do what you feel is best. They recommend adding the rest of the basil after it is cooked on top along with salt and olive oil.

Repeat steps to make second pizza.

Asian Green Beans and Pork

Hands-on time: 25 mins.
Total prep time: 25 mins.
Yield: Makes 4 servings

Ingredients
1 pound of lean ground pork, beef or turkey
6 tablespoons of soy sauce
1/4 cup of rice wine or dry sherry
1 tablespoon of sugar
1 large garlic clove minced, about 1 1/2 teaspoons
1 1/2 teaspoons of finely grated fresh ginger (use a Microplane)
2/3 cup of canned chicken broth
1 tablespoon of rice vinegar
1 tablespoon of cornstarch
1 teaspoon of toasted sesame oil
1 pound of green beans, trimmed
3 tablespoons of vegetable oil

Kosher salt and freshly milled black pepper

Directions

Combine the ground pork with three tablespoons of the soy sauce, three tablespoons of the wine, one teaspoon of the sugar, the garlic and ginger.

Combine the broth, the vinegar, cornstarch and sesame oil with the remaining three tablespoons of the soy sauce, one tablespoon wine and two teaspoons sugar.

Preheat the boiler to high.

Toss the green beans with two tablespoons of the vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil 4 inches from the heat source, turning occasionally, for 10 minutes to 12 minutes or until golden brown and tender.

Meanwhile, heat the remaining tablespoon of vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the pork mixture, and cook, stirring until it is no longer pink, three to four minutes.

Add the broth mixture and cook for two minutes.

Add the green beans and stir until they are coated with the sauce.

From the website:
http://abcnews.go.com/GMA/Diet/story?id=1452941

Another Lovely Night at the Grill

- Posted using BlogPress from my iPhone

Grilling

Jimmy grilled breakfast this morning and dinner tonight! Pork ribs marinated in maple syrup, apple cider vinegar, salt and pepper. The coals were at 250 degrees when he put them on (still warm from the morning) and he slow cooks them for hours. We will eat them with grilled corn. Check out the amazing egg grill cart!


- Posted using BlogPress from my iPhone

Artichoke and Eggplant Panini

Gourmet | May 2009
by Melissa Roberts

1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced
preparation

Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

HG Note: I didn't grill the eggplant but cooked it over a pan. The outcome was delicious although smashing the panini was a little challenging with the soft eggplant and yummy artichoke spread. Maybe it would work better in a pita? Very delicious.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Artichoke-and-Eggplant-Panini-352791#ixzz0iNy3hqiL