Sunday, July 24, 2011
Came home from a vacation to find that the backyard produce was in full swing. I harvested five gypsy peppers, a small handful of strawberries, a large handful of green beans, and a bumper crop of basil.
There will be some pesto-making in the near future.
This will also be the first time that we've been around when the apricots ripen. So I will be borrowing a neighbor's ladder and harvesting some apricots.
Monday, July 4, 2011
Many years ago, a friend recommended this book and later I found it at a used book store. He recommended this recipe and I've made it a number of times. It has become one of my "go to" recipes for entertaining and it is always well received. It's easy to make, healthy, and it's easy to create variations of it.
Herbed White Bean Puree
- 1 can of white beans, rinsed and drained
- 2 cloves of garlic, minced
- 1/2 cup of finely chopped scallions
- 2 -3 tablespoons parsley, chopped
- 1 tablespoon of capers, rinsed and drained
- 1 tablespoon of lemon juice
- basil - I used 3 fresh leaves. If using jarred, about 1 teaspoon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dill
- 1/2 teaspoon tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- dash of hot pepper sauce (optional)
First off, don't worry too much about having all of the exact ingredients. You can improvise on the herbs.
In a food processor, add all ingredients except the hot pepper sauce. Process until smooth. Salt and pepper to taste. Add hot pepper sauce if desired.
Transfer to a serving dish and add a garnish of herbs. Serve with sliced baguette, bread sticks, or fresh vegetables.