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Our City Our Schools Our Sports Our Kids |
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Cooking With Kristine Clark
Scott was a very happy camper when I showed him the recipes Chef Paolo Sacca sent me last week. The spotlighted ingredient is garlic, just about his favorite thing to eat. He contends that garlic is good in nearly everything except, maybe, ice cream.
After reviewing the recipes we decided to try Bruschetta with Arugula, Basil and Cannellini first. The combination of flavors, colors and textures sounded irresistible.
Roasting the garlic is key here. Slow roasting mellows and sweetens it and removes the sharpness. The cloves caramelize and become soft and creamy. Delicious.
Arugula means "rocket" in Italian, and its flavor is out of this world. It is quite assertive, a bit bitter and peppery tasting. By cutting it in "chiffonade" it ensures even distribution over the Cannellini bean mixture.
To chiffonade simply flatten and stack the leaves on a cutting board, roll them into a log and cut across into thin shreds. It looks fancy but is so easy.
Most of us don't need an excuse to visit a great new shop, but if you do I've got one for you. This recipe calls for extra virgin olive oil and balsamic vinegar. Goudas & Vines has recently opened its doors in the Montrose Shopping Park and it will surely become a destination for foothill foodies. Not only does this attractive gourmet store offer many varieties of oils and vinegars, it features wonderful cheeses, meats, pastas, sauces, gelato and a very impressive selection of wines.
Scott and I visited Goudas & Vines and quickly determined it will be a frequent haunt of ours. We found, among other things, a "petulant yet perky" (I just made that up) Pinot Grigio to enjoy with our bruschetta. Between Paolo's delectable recipes and Gouda & Vines' vast selection of gourmet offerings we are both happy campers.
Bruschetta with Arugula, Basil and Cannellini
Ingredients:
Method:
1. Pre-heat oven to 350¡. In food processor puree 2/3 of beans, 2 tablespoons olive oil, 2 tablespoons water, lemon juice, garlic and salt and pepper to taste. Add remaining beans and basil and pulse until just incorporated.
2. In the meantime, rub bread slices with garlic clove; brush them with olive oil and place on cookie sheet. Sprinkle lightly with black pepper and dried oregano. Place in the oven for 20 minutes or until golden.
3. In a bowl, whisk remaining 1 tablespoon olive oil, balsamic vinegar and red onion. Adjust seasoning with salt and pepper. Add arugula and toss to coat. Take bread out of the oven, spoon bean mixture on each slice, top with arugula salad and serve.
Hints from the Cooking School:
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Kris Clark