Pan Roasted Dorado White Bean Mash Tomato Relish With Toasted Cumin And Aged Sherry Vinaigrette Recipes

AGED SHERRY VINAIGRETTE

Steps:

• In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

PAN ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH

Steps:

• The fresh, raw duck or goose liver known as foie gras is from specially raised fowl that produce this large and fat liver much different in size than the ordinary ducks liver. Generally sold as grades A, B, or C where Grade A being the best and most expensive. Grade A foie gras is usually free of most blemishes and imperfections and requires the least time to clean of any veins and bile. All three grades will require some hand cleaning with a small paring knife. After the foie gras has been cleaned, it should be cut into 1/2inch thick slices weighing approximately 2 to 3 ounces each.
• Bring the vinegar and sugar to a boil. Add the shallots, jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the peaches and simmer an additional 5 minutes before removing from the heat. Cool for 15 minutes, then serve or transfer to a clean container and refrigerate for up to one week.
• Season the sliced foie gras with salt and pepper just immediately before cooking. . Heat a clean, dry heavy bottomed saute pan until very hot. Place the foie gras in the pan and sear quickly on both sides. Serve on a bed of warm peach relish with sliced baguette croutons.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

WHITE BEANS WITH ROASTED TOMATOES

Steps:

• Cook beans:
• Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
• Blanch onions in boiling salted water , 1 minute, then drain and peel.
• Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
• Roast tomatoes while beans are cooking:
• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
• Assemble dish:
• Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.