White Bean Bruschetta & Garlic Crostini

I've been on a white bean kick lately.  In the past I've used it just for soups and chili, but recently I've been making bruschetta and it has been a hit every time we serve it.  It is ridiculously easy and contains ingredients that we have around all the time. I suggest using Great Northern beans over cannellini, as they are smaller and can fit easier on a crostini.

White Bean Bruschetta

1 15oz can Great Northern white beans, drained and rinsed
2 tbsp olive oil
2 tbsp balsamic vinegar
3 cloves garlic, thinly sliced
5-6 large fresh basil leaves, julienned
pinch of red pepper flakes
salt and pepper to taste

freshly grated parmigiano-reggiano
Crostini (see recipe below)

Combine first 7 ingredients in a bowl. Let sit for at least 30 mins to let flavors develop.  You can either leave the bruschetta in a bowl accompanied by the crostini or, for a great presentation, arrange the bruschetta on a crostini, and shave parmigiano-reggiano over the top.

Garlic Crostini

1 baguette, sliced into 1/2 inch sections
olive oil
garlic

Heat oven to 400 degrees. Arrange baguette slices on a cookie sheet.  Brush each slice with olive oil.  Toast for 6-8 minutes, until browned and crisp.  Remove from oven.  While slices are still hot, rub a fresh garlic clove lightly over each piece (this gives the crostini a delicious hint of garlic without overpowering it.)

Flourless Chocolate Cake

In honor of Valentine's Day I thought I would post the Flourless Chocolate Cake recipe that I turn to when I need a quick, easy dessert.  It is rich and decadent, and can be dressed to impress. In the photo I've accompanied it with a raspberry sauce and whipped cream, but in the past I've dressed it up a few different ways: 1) with fresh fruit and a white chocolate sauce, 2) added orange zest to the batter and served with Grand Marnier whipped cream, and 3) added a teaspoon of instant espresso and served it with coffee ice cream.  The possibilities are endless. I would highly recommend using good quality chocolate as it is the star of the show.

Flourless Chocolate Cake

4 oz bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 eggs

1/2 cup unsweetened cocoa powder, sifted

Preheat oven to 375°F and butter an 8-inch round baking pan (if using individual ramekins, reduce baking time by 5-8 minutes.)

Chop chocolate into small pieces. In a double boiler or bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Steak Au Poivre Vert

 

Steak frites - a perfect combination

Tonight Matt made a green peppercorn cream sauce for our steaks that was to DIE for.  I was impressed. If you haven't had them before, green peppercorns are underripe peppercorns that are typically packed in brine or vinegar.  They have a much milder, fresher flavor than their black counterpart.  They are soft and can be eaten whole. We bought a couple of jars of green peppercorns (in brine) during our last trip to France just for this dish. I occasionally can find the dried green peppercorns in the stores, but rarely come across them packed in brine. Certain recipes say you can substitute capers, but I say use the real thing.  It will be well worth it.

Steak Au Poivre Vert 

1 3/4 cups beef stock or canned beef broth

3 tbsp butter
4  6- to 8-oz steaks (preferably filet mignon)

1/4 cup chopped shallots
3 tbsp Cognac or brandy
1 1/2 cups whipping cream
3 tbsp green peppercorns in brine (drained & rinsed)

Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).

Add chopped shallots to same skillet and sauté 2 minutes. Add Cognac and deglaze pan (scrape brown bits from bottom of pan.) Add reduced beef stock, whipping cream, and green peppercorns. Boil until mixture thickens to sauce consistency, about 10-15 minutes. Season with pepper to taste.  If too salty, add more cream.  If not salty enough, reduce further. Spoon sauce over steaks and serve. Serves 4.

Blueberry buttermilk scones

At the Jessen Bed & Breakfast, what you will typically find on a Saturday morning is a delicious cappuccino (made by barista Matt) and fresh, hot blueberry scones waiting for you upon your waking. If Matt and I are in town on the weekends this is usually how our mornings unfold. It has almost become a ritual for us. Over the many times I've made this, I've tweaked this recipe a little here and there and I think I've finally got it right. A scone that has a delicate crunch on the outside and is moist and fluffy on the inside. Not the hard, dry and crumbly scones you find at Starbucks. We hope you come and pay us visit at the Jessen Bed & Breakfast soon! We would love to have you!

Blueberry Buttermilk Scones

3 cups flour
1/2 cup sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon zest
3/4 cup (1 1/2 sticks) unsalted butter (cubed and COLD)
1 cup buttermilk
1/2 cup blueberries
2 tbsp heavy cream (or half-n-half) for brushing
Sugar in the Raw (optional)

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda, and lemon zest in a large bowl. Add butter and mix (use the paddle on KitchenAid mixer if you have one) to a coarse meal. Add buttermilk and mix just until combined. Dust blueberries with about a teaspoon of flour (this makes it easier to incorporate into dough). Gently add blueberries, fold it in with your hands or a spatula, trying not to burst the blueberries.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush tops with cream, sprinkle with sugar (I prefer Sugar in the Raw), and bake for 15 minutes, or until lightly browned. Serve warm.

Note: This is a great basic recipe where you can substitute other ingredients for the blueberries - cranberries, currants, orange zest, nuts, etc.