Amuse Bouche

September 1, 2011

jayparkinsonmd:

I use tumblr to organize my life, essentially because it’s just so easy to create multiple blogs and post to them. In fact, I’ve got 22 different personal blogs on tumblr. So, many months ago, I started Tonight’s Dinner where we post recipes of meals we want to make. It’s essentially our own group recipe book pulled from anywhere on the web. After spending about 5 minutes perusing almost a year’s worth of our posts, we’ve got a meal and a plan.
Follow along if you’d like, but as you can see, I eat real food. It’s not stereotypically 100% “healthy,” (that spinach mac-n-cheese is spectacular) but it’s always made from real food and it’s local 80-90% of the time.
theverybestfood:

Slow-Baked Beans With Kale
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained
1 6-ounce can tomato paste, dissolved in 1 cup water
3 cups additional water
A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
1 teaspoon herbes de Provence
Salt and a generous amount of freshly ground pepper
1/2 cup bread crumbs

I use tumblr to organize my life, essentially because it’s just so easy to create multiple blogs and post to them. In fact, I’ve got 22 different personal blogs on tumblr. So, many months ago, I started Tonight’s Dinner where we post recipes of meals we want to make. It’s essentially our own group recipe book pulled from anywhere on the web. After spending about 5 minutes perusing almost a year’s worth of our posts, we’ve got a meal and a plan.

Follow along if you’d like, but as you can see, I eat real food. It’s not stereotypically 100% “healthy,” (that spinach mac-n-cheese is spectacular) but it’s always made from real food and it’s local 80-90% of the time.

theverybestfood:

Slow-Baked Beans With Kale

Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 carrot, chopped

1 rib celery, chopped

4 garlic cloves, minced

1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained

1 6-ounce can tomato paste, dissolved in 1 cup water

3 cups additional water

A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

1 teaspoon herbes de Provence

Salt and a generous amount of freshly ground pepper

1/2 cup bread crumbs