The other day I was struggling with the transition from Summer to Fall and decided I needed a new place to look for recipe inspiration. Instead of browsing the web, I walked by one of my favorite restaurants in San Francisco, Nopa, and read the menu in the window. The words "baked giant white beans, feta, oregano, and breadcrumbs" caught my eye. I've never had this appetizer at Nopa, but I was moved to re-create the dish in my own kitchen. I simply tossed white beans with feta, fresh oregano, and breadcrumbs, then I baked the whole thing. The combination of flavors was wonderful, and it made for a hearty snack. When I make this dish again, I'll mash the white beans together and serve it as a spread for crostini. To get the uncomplicated technique — serve with mixed greens and you've got an easy vegetarian meal — keep reading.
Posts for October 1st 2010
From Everyday Food
Linguine With White Clam Sauce
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped
- In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
- While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
- Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
- Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that haven't opened after 5 minutes.)
- Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.
Adapted from Prevention
Classic Manhattan Clam Chowder
2 slices bacon
2 ribs celery, thinly sliced
1 onion, finely chopped
1 clove garlic, minced
13 ounces chopped clams (fresh or canned)
3/4 cup bottled clam juice
1 large potato, peeled and cubed
2 carrots, chopped
1 teaspoon dried thyme
1 bay leaf
1 can (14 ounces) diced tomatoes
3 drops hot-pepper sauce, such as Tabasco
- Cook the bacon in a large saucepan over medium heat until crisp. Transfer to a plate lined with paper towels. Crumble into a small bowl. Set aside.
- Add the celery, onion, and garlic to the bacon drippings in the saucepan. Cook, stirring occasionally, for 5 minutes, or until the onion and celery are tender.
- Drain the juice from the clams into a small bowl. Set the clams aside and add the juice to the onion mixture. Stir in the bottled clam juice, potato, carrots, thyme, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- stir in the tomatoes (with juice). Bring to a boil over high heat. Reduce the heat to low, add the reserved clams, cover, and simmer for 8 minutes. Discard the bay leaf. Season with the hot-pepper sauce. Stir in the bacon.
Nutritional information per serving: Calories 212, Fat 5 g, Saturated Fat 2 g, Cholesterol 26 g, Sodium 983 mg, Carbohydrates 31 g, Total Sugars 7 g, Dietary Fiber 5 g, Protein 12 g.
It seems like August was just yesterday, but October has already arrived, and Fall is quickly rearing its head in various ways: Monday night football, college game tailgating, apples bobbing up in farmers markets, grocery aisles of Halloween candy.
We're slowly warming up to the season by making transitional meals like braised chicken with fresh tomatoes, Asian pear steak salad, and mushroom lasagna. Did you keep up with us? Find out when you answer the questions below.Take the Quiz
It's Oct. 1, and that means despite our initial reluctance, we're ready to embrace Fall. After all, what's not to love about hearty vegetables, cozy dinners, and Halloween? Although the weather is cooling down, we'll be heating things up in the kitchen. At the start of each month, we like to share the items we're currently obsessed with. So without further adieu, here are our October must haves.
From Katie Sweeney
White Beans With Feta and Breadcrumbs
1 can Italian-style large white beans, drained and rinsed
1/3 cup feta cheese, crumbled
1 tablespoon finely chopped fresh oregano
1 teaspoon freshly grated lemon zest
salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup homemade breadcrumbs
- Preheat the oven to 375°F.
- In an oven-proof serving dish, combine the beans with the cheese, oregano, and lemon zest. Season with salt and pepper.
- Drizzle the oil over the top and sprinkle with the breadcrumbs.
- Bake until beans are warmed through and the cheese is melted and bubbly, about 20-24 minutes. Enjoy immediately.
Serves 4 (as an appetizer).
- The second season of Avec Eric premieres this weekend.
- The second season of Avec Eric premieres this weekend. — Feast
- Nigerian fast food is going global. — Eatocracy
- Are copycat farmers markets ruining the way we shop? — Grub Street NY
- Learn how to make dried apple chips. — Serious Eats
- 20 French dishes you could be eating this weekend. — The Kitchn
- Here's 13 people who are changing the way we eat. — Chow
- Do you enjoy gravlax? — The Epi-Log
- Ex-Gourmet editor in chief, Ruth Reichl, has a new gig at Random House. — Eater
It's apple season, and what should you do if you have an abundant supply of apples? Follow Fresh Tart's lead and make applesauce!
I hated applesauce as a kid. (I realize how many blog posts I begin by mentioning a food I hated as a kid. I do it to reassure you, and myself, that picky children often become great cooks and eaters. So hang in there if you're feeding the impossible.)
I hated its grainy, watery texture. I hated its unappetizing pinky-grey color.
I hated that it didn't taste like apple pie, which I loved.
And then I made homemade applesauce and like many things homemade, it blew my mind a little bit. Smooth and almost creamy, thick and not-too sweet, scented with cinnamon and tasting fully of apples. Like apple pie, in fact, warm and comforting. Yes.
See her mind-blowing recipe when you read more.