by Malia Kirby L.Ac.
So, over the holiday season, Shawn and I decided to make
everyone here at the Pop lunch from a number of old Cook’s Corner favorites and
some soon-to-be-added recipes, the majority of which you can see here (minus
the red wine and rosemary marinated steaks—I was pulling them off of the grill
as this was taken):
As you can see up there, we incorporated the All-Purpose Herbed Olive Sauce and the Almond Cake with Strawberry-Rhubarb Compote from The Key to Gluten-Free, but everything else up there is new. After the meal, Bruce, our General Manager, starting asking about which of these I had up on the site and which I didn’t, followed by a stern (albeit jokingly) admonition that I should have them up here soon. And with that, we’re starting that out today with the rosemary-white bean spread (which had an overwhelming consensus that it should go up first out of the bunch), which you’ll see in front of the grilled bread platter and between the big wooden bowl filled with the broiled mixed wild mushrooms and asparagus tips with a white wine reduction and Dijon mustard and the blue French oven filled to the brim with lemon and garlic campanelle with toasted walnuts and fresh ricotta.
Rosemary and White Bean Spread
½ c olive oil
2 sprigs fresh rosemary
2 c cooked cannellini beans
6 cloves garlic confit
1/8 t fresh rosemary leaves, minced
1 lemon, zested and juiced
Up to 1 c water or vegetable stock
1 ½ t fresh parsley, chopped
Place the olive oil and the rosemary in a small saucepan and heat over medium heat until just beginning to bubble, then adjust heat as necessary to keep the oil at a simmer for 15 minutes. Allow to cool, then strain into a glass jar until ready to use.
Place the cannellini beans, ¼ c of the rosemary-infused olive oil, garlic confit, minced rosemary, and the lemon juice in a food processor and pulse until the beans are finely chopped, then process continuously. Drizzle in the water or vegetable stock while the machine is running until the desired smoothness is achieved. Stop the food processor, then transfer to a serving container. Drizzle with the remaining rosemary-infused olive oil as desired, then garnish with the lemon zest and chopped parsley. Serve warm with grilled bread or fresh vegetables.
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