Spring Panzanella

Because the Robbino loves bread salad and because it is the tail end of spring and because when I make bread salads these days I used the sourdough hoagie rolls from Safeway and if there are leftovers it makes the Robber so happy.

I liked this but next time I make it I will use a balsamic dressing instead of the red onion dressing, because the Robbino hates red onions and because I like to make him happy. Fortunately I was saavy enough to only put the dressing over half of the salad anyway.

Who knew white beans were so delicious?

From Smitten Kitchen:

http://smittenkitchen.com/2008/04/spring-panzanella/

Ingredients:

For the croutons:

1/4 C. olive oil

2 cloves garlic, finely chopped

6 C. day-old bread, crust removed, cubed

6 T. finely grated Parmesan, plus more for garnish

Salt and freshly ground black pepper

For the vinaigrette:

Half a red onion, finely diced

2 to 2 1/2 T. white wine vinegar

Juice of half a lemon

1/4 C. olive oil

1/2 tsp. Dijon mustard

For the salad:

4 large leeks

2 tsp. salt

1 lb. asparagus

1 19-oz can of white beans, rinsed and drained or 1 1/2 C. cooked white beans

Directions:

1. Preheat oven to 400°F.

2. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

3. Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

4. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels.

5. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

6. Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper. 

White Bean and Carmelized Onion Calzone

I am trying, trying as I've said before to want to save healthier recipes in my "to make" list. I know the Robber likes calzones, so I thought why not try this? I asked him about it and he said, "Gross, a calzone is supposed to be a pizza!" But I made it for him anyway. What a good wife I am. And in the end, it wasn't so bad, was it Robber friend? He said, "This tastes kind of ... Indian... like a milder version of a samosa. Next time let's put curry powder and peas in it!" 

On the whole I found this rather underwhelming. The individual components-- the onions, the smashed white beans (so good by themselves!) were good-- but on the whole it didn't manage to impress. I would make it again because it's relatively easy and is a "complete" meal that doesn't involve rice. But maybe I would take the Robber's suggestions and jazz it a little.

Notes: I did "jazz" this by adding a layer of ricotta cheese that needed to be used in between the veggies and the white beans. I also didn't have a fronded fennel, so I just used the fennel seed which was enough in my opinion. I also added a little chopped up chicken to half of this on top of the beans and instead of using salt used a rosemary-garlic-seasalt blend someone gave us for Christmas and omitted the black pepper. I also used store bought pizza dough which usually I don't do, but I didn't have time and lo and behold, it was just fine.

Also, next time I will make two separate calzones instead of one big one because transferring the huge calzone to my baking sheet was a little difficult resulting in some minor damage to the otherwise beautiful calzone.

From the NYTimes:

http://www.nytimes.com/2012/04/18/dining/white-bean-and-caramelized-onion-calzone-recipe.html?ref=dining

Ingredients:

1 large fennel bulb with fronds

3 T. extra virgin olive oil

1 large white onion, halved root to stem and thinly sliced

1 1/2 tsp. fennel seed

1/4 tsp. kosher salt

1/8 tsp. black pepper

1 3/4 C. cooked white beans, from a can or homemade

2 T. olive oil

1/2 tsp. finely grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon pepper

All-purpose flour, as needed

1 8-oz. ball pizza dough, homemade or purchased

1/2 tsp. flaky sea salt

Lemon wedges, for serving

Directions:

1. Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. 

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

3. In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky purée.

4. Heat the oven to 500 degrees. Lightly oil a baking sheet.

5. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

6. Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Yield: The NYTimes says 2 servings, but it really more like 4.      

White Bean Chicken Chili

This recipe I did not make, but rather enjoyed at the home of our friends H&J D. I asked H for the recipe because it was so delicious, but also rather different than the chili I make and I like having two or three versions of a dish in my box o' dishes, just because. I loved the white beans and the lighter feel of this chili, and the Robber ate two big bowls (I think mostly to get away with eating four more pieces of cornbread, bless his cornbread loving heart.)

From All Recipes:

http://allrecipes.com/Recipe/white-bean-chicken-chili/detail.aspx

Ingredients:

4 T. olive oil

2 onions, chopped

4 cloves garlic, minced

2 14.5 oz cans chicken broth

3 tomatillos, chopped

2 16 oz. cans seasoned diced tomatoes

1 jar salsa verde

2 7 oz. cans diced green chiles

1 tsp. dried oregano

1 tsp. ground coriander seed

1/2 tsp. ground cumin

4 ears fresh corn or one bag frozen corn

2 lbs diced, cooked chicken meat

2 15 oz. cans white beans, drained and rinsed

Chili powder, to taste

Salt and pepper, to taste

Lime slices for garnish

Directions:

1. In large pot, heat oil and saute onion and garlic until soft.

2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil and let simmer for 10 minutes.

3. Add corn, salsa, chicken, and beans: simmer for 45 more minutes. Season with salt and pepper to taste and serve.