The Artist, the Cook, and the Gardener: Recipes Inspired by Painting From the Garden by Maryjo Koch

Author:Maryjo Koch
Language: eng
Format: mobi
Tags: Cooking, Methods, General
ISBN: 9781449421465
Publisher: Andrews McMeel Publishing
Published: 2013-03-12T07:00:00+00:00

97

99

TOASTED SOURDOUGH CROSTINI TOPPED WITH WHITE BEAN PURÉE

AND SAUTÉED GREENS

Serves 6 as a main course; 12 as an appetizer

These bite-size crostini are terrific as main-course sandwiches but work equally well as appetizers. If serving as a main course, allot four crostini per person. The blending of pureed beans, olive oil, and lemon is extremely tasty, and the garlicky sautéed greens give the recipe an extra, spicy flavor. I like to serve these sandwiches when we paint green botanicals from the garden. We use the whole plant, including the roots, as a model.

1 pound dried white beans, such as cannellini,

2 Place the warm beans, 3⁄4 cup olive oil,

soaked in water overnight and drained

lemon juice, lemon zest, and pepper to taste

Fine sea salt

in a food processor. Puree until smooth. Add

3⁄4 cup plus 1⁄2 cup extra-virgin olive oil

additional salt to taste if necessary.

1⁄4 cup fresh-squeezed lemon juice

1 tablespoon lemon zest

3 Preheat the oven to broil. Place the baguette

Freshly ground black pepper

slices on a large baking pan. Toast for about

24 slices sourdough baguette, each 1⁄

2 minutes per side, until lightly browned.

2-inch thick

4 cloves garlic, chopped

6 ounces coarsely chopped mixed greens such as

4 To make the sautéed greens: In a large sauté

pan over medium heat, heat 1⁄2 cup olive oil

escarole, mizuna, arugula, and baby bok choy

until it begins to shimmer. Add the chopped garlic

1

and sauté for 30 seconds. Add the mixed greens

To make the white bean puree: Heat the

and sauté for just a few minutes until they begin

beans in 2 quarts of water in a large pot to

to wilt but still retain their fresh green color.

boiling. Reduce heat, cover the pot, and simmer

for 30 minutes. Add salt to taste and continue

5 To assemble the crostini, spread a large

cooking for another 15 minutes or until cooked,

spoonful of warm bean puree on each slice

but not mushy. Drain and let cool for at least

of baguette. Top with some of the sautéed greens

10 minutes.

and serve immediately.

99

SMOKED SALMON SANDWICHES WITH RADISH, CUCUMBER,

AND GINGER RELISH

Serves 6

This tangy relish flavored with honey, vinegar, soy sauce, and fresh ginger makes a great sandwich spread for smoked or cured salmon. You can serve the sandwiches whole or serve half a sandwich with a salad—just sprinkle a little extra-virgin olive oil and lemon juice on mixed greens with some sea salt and freshly ground black pepper.

18 red radishes, washed and trimmed

3 In a medium bowl, combine the vinegar,

4 green onions, cut into 24 pieces

honey, and soy sauce and stir until the honey

11⁄2-inch segment of fresh ginger, peeled and minced

dissolves. Add the cucumber mixture, stir, and let

2 cucumbers, peeled, seeded, and cut into chunks

stand for 15 minutes. Drain in a fine-mesh sieve,

1⁄4 cup rice vinegar

pressing to squeeze out any excess moisture.

1 teaspoon honey

Return the radish-cucumber relish to the bowl

1 teaspoon low-sodium soy sauce

and set aside or chill until ready to assemble the

6 French rolls, cut in half

sandwiches.

3⁄4 cup mayonnaise

6 large leaves of butter lettuce

4 Preheat the oven to broil. Using the tines of a

8 ounces thinly sliced smoked salmon or

fork, hollow out the cut sides of the sandwich

Home-Cured Salmon (page 104)

roll bottoms slightly to create a cavity for the relish.

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