The Brellis House

 

Category Archives: Dinner

2

Garlic Lemon Caper Cannellini Bean Pasta

Posted on January 27th, 2012 by Dan

Sometimes I forget what I have at home and what I need to get when I’m at the grocery store. I’ve been trying to be more rigorous in making a list, but it’s not always possible on some of my impromptu shopping trips.

Italian White Bean Garlic Pasta

Tonight’s meal was inspiring by having way too many cans of cannellini beans. These sweet beans have roots in Italian cuisine and do really well in light, lemony pasta dishes. I really like the flavor of this bowl. The garlic and capers smelt so sweet and wonderful while cooking and the lemon vinaigrette adds a creamy, tangy flavor to the dish.

Ingredients:

  • 1/2 pound of spaghetti or angel hair pasta
  • 4 Tbsp of olive oil, divided
  • 6 cloves of garlic, crushed
  • 1 1/2 Tbsp capers, drained and crushed
  • 1 can of cannellini beans, drained
  • 1 Tbsp fresh squeezed lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 tsp fresh rosemary, minced
  • 1/4 tsp fresh thyme leaves, minced
  •  1/4 cup dry white wine
  • salt and pepper to taste
  • crushed red pepper to taste

Method

  1. Start by bringing a pot of water to a boil and cook the pasta per package directions. Cook until al dente, strain, cover and set aside.
  2. While pasta is cooking, heat 1 Tbsp of olive oil in a saucier. Once hot add the garlic and capers and cook on low heat until fragrant and garlic just begins to brown (but not burn).
  3. In a small bowl, make the vinaigrette by whisking together the lemon juice, zest, mustard and 1 tsp olive oil.
  4. When the garlic and capers are fragrant, turn the heat up to medium, add the beans and the vinaigrette and cook for 1 minute.
  5. Deglaze with the wine, add the pasta, herbs and salt and pepper. Turn to coat the pasta and cook until the wine is reduced. Remove from heat and serve, garnished with additional herbs and crushed red pepper.
2

No Need to Knead

Posted on October 5th, 2011 by Dan

For some, the worst part of bread baking is the kneading. This isn’t the case for me, though, I’ll admit, after trying to work a wet ciabatta dough for 30 minutes without a mixer, it can get very very exhausting.

While a Pissaladière dough does require some kneading, it’s minimal to say the least. Susanna’s Momma gave me this recipe. It was in the March 2004 issue of Cook’s Illustrated, for a Provençal Pizza known as Pissaladière. The article, which was a very interesting and informative, described it thusly:

Pissaladière is a Provençal street food, a fragrant, pizzalike tart prized for its contrast of salty black olives and anchoives against a backdrop of caramelized onions and thyme.

…good pissaladière should have a dual-textured crust that is crisp on the outside and chewy on the inside.

Julia Collin Davison, the article’s author explained that, traditionally, pissaladière is always prepared with olives, anchovies, onions and thyme. However, she also mentioned that she came across several recipes touting basil, parsley, fennel and sun-dried tomatoes. So, I no-doubted swapped out the anchovies with sun-dried tomatoes and substituted capers for black olives (we generally don’t have black olives on hand).

Pissaladière Close-Up
The result was delicious- a perfect crust with salty and sweet toppings from the capers and tomatoes respectively.

The key for the crust is a wet dough (though not as wet as focaccia) which is kneaded just until it comes together and is homogeneous. Let it rise, flatten out and top with savory ingredients and throw in a scorching hot oven until golden brown.

Maybe once I get some more practice with this recipe, I’ll post a step-by-step with the recipe.

Pissaladière Ready for Oven

Summer Grilling

Posted on August 15th, 2011 by Dan

As a follow-up to the cliff hanger I left a few days ago, I have grilling stories to share. If you don’t know what I mean, we received our first ever grill last week and we’ve been antsy to use it.

Dan and Cosmo at the Grill

 

So, last Friday we fired it up. In preparation, I bought some local corn from the farmer’s market and we harvested a few tomatoes from our garden. I figured there was no better way to celebrate summer grilling than corn on the cob and burgers. Black bean burgers to be exact. I used the recipe from Chex Cayanne.

Southwestern Black Bean Burger

Southwestern Black Bean Burger (close up)

We mixed them together quickly and topped them with fresh tomatoes, guacamole and some red onions. Unfortunately, I didn’t have time to bake buns, but I’ll make sure to for next time. They were very tasty and held up perfectly on the grill.

Just have to love summer sometimes.