Herbed Rice Pilaf

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I need rice to feed a gang. It is simple to make and it's as easy on the cook as it is on the pocketbook. One of the groups I belong to has a monthly luncheon that is a potluck of sorts. While the hostess is responsible for the main course, the rest of us bring dishes that will compliment her choice and complete the meal. Our hostess today prepared grilled lamb kabobs for 12 of us. I'll wager that those of you not living in the Southern Hemisphere, are looking out your windows at scenes more conducive to ice fishing than barbecuing, and are wondering why anyone in their right mind would fire up a grill in the depths of a winter downpour. While "nuts" is no longer politically correct, those of who live in the Pacific Northwest will admit to occasionally being a few peas short of a pod. The rain does it to us. Rain, if you deal with enough of it, steels the spirit and becomes nothing more than an inconvenience to a hardened Oregonian. You can't let it stop you, so, yes, we grill in the middle of a deluge, and while most of us have decks that make that possible, you'll occasionally see someone in a yellow "sou'wester" standing over a grill with a red umbrella in hand to protect the sacred flame. Back to the rice. This recipe can be halved or doubled and it can be made ahead of time and rewarmed when needed. It is delicious and I think your family will enjoy it as much as mine does. It is perfect to share with any grilled meat, but it is especially nice with lamb. Here is how it is made.

Not Yo' Mama's Franks and Beans

From the kitchen ofOne Perfect Bite...The Silver Fox and I are both active people, who have, unfortunately, been cursed with appetites that are in sync with the physical effort we expend. I'm not a person generally given to envy, but I do begrudge those who appetites diminish with exercise and other physical activity. Though we have learned to be self-regulating eaters, our summer meals rarely showcase salad as a main course. I still serve soups and stews, though they are lighter than their winter counterparts. The recipe I'm featuring tonight falls into a category that Rachael Ray calls a stoup. A stoup is a casserole-type dish that is thinner than a stew but thicker that a soup. They lack the rib-sticking heaviness of their winter counterparts, but they are substantial enough to satisfy a hungry crew after a day on the water. Now, I'm not sure the folks at Bon Appetit would categorize their bean and sausage creation as a stoup, but it really falls into that category. I really like this dish and I think you will too. it is easy to make and darned near foolproof if it is made with fresh herbs. I'm not much into absolutes, but dried herbs simply will not work in this dish. I have made just one small change to the original recipe. I wanted the dish to have a bit more body to it, so I worked a tablespoon of flour into the butter enrichment that is added just before the stoup is served. The beurre manié does the trick and thickens the sauce so it barely coats a spoon. The herbs and sausage carry the flavors in this dish, so use the best that you can get your hands on. The dish comfortably feeds four when it is extended with a salad and good bread. I really hope you'll give this recipe a try. You won't be sorry. Here is how this stoup is made.

Franks and Beans...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
3 tablespoons olive oil, divided
1 medium onion, chopped
6 garlic cloves, smashed
1-1/2 pounds sweet Italian sausage links (about 6), divided
2 (15-ounce) cans cannellini (white kidney) beans, rinsed
1 cup dry white wine
10 flat-leaf parsley stems
10 sprigs thyme
2 bay leaves
2 cups low-sodium chicken broth
1 tablespoon unsalted butter
1tablespoon all-purpose flour
3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
Kosher salt, freshly ground pepper

Directions:
1) Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.
2) Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix butter with flour to form a paste. Stir into bean mixture along with 2 tablespoons chopped herbs. Season with salt and pepper.
3) Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice.
4) Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs. Yield: 4 servings.

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Skillet-Baked Eggs with Asparagus and Fresh Herbs

From the kitchen of One Perfect Bite...This simple entrée was the surprise hit of our weekend. It is absolutely delicious and almost effortless to make. I served this for a late supper on Sunday night along with small salads and crusty French bread. The meal was really well-received. I personally never could have conjured this combination, but asparagus and eggs were made for each other and, if you have any doubts, one bite of this just set frittata-like creation will change your mind. The lemon and olive oil that are drizzled over the finished eggs are grace note that help set this light entrée apart from any other baked-egg dish I have tried. The recipe did not specify a pan size, so I used a 12-inch oven proof-skillet. I'm going to downsize and use a 10-inch skillet the next time I make this because there will be less chance of overcooking the eggs. I like mine set but still jiggly and that didn't happen in the 12-inch pan. I really hope you will try this recipe. It is really special and will have your socks going up and down. It is hard to beat fast, easy and delicious. Here's how the eggs are made.

Skillet-Baked Eggs and Asparagus with Fresh Herbs...from the kitchen of One Perfect Bite courtesy of the Good Appetite column in The New York Times

Ingredients:ay
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Directions:
1) Heat the oven to 300 degrees. In a large skillet over medium heat, warm olive oil until shimmering. Add asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2) Whisk together eggs, 4 tablespoons of herbs, and cream. Whisk in Parmesan, salt and pepper. Pour egg mixture over asparagus and place skillet in oven.
3) Bake for about 20 minutes, until set, but still slightly jiggly in center. Cool in pan for about 10 minutes before serving. It is best warm, not hot.
4) Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges. Yield: 4 servings.








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