Showing posts with label getting. Show all posts
Showing posts with label getting. Show all posts
Sandy Beans! Getting Our Grit On with Crispy Parmesan Breadcrumb Coated Beans
Friday, February 7, 2014
We all know our food has to look and taste good, but one of the more overlooked aspects in cooking is texture. This sandy beans recipe is a great example. Sure, a nice bowl of white beans warmed in garlic oil and topped with parsley is a fine thing, but texturally…kind of a snoozer.
Here were coating the beans with a crispy, cheesy, pleasantly gritty breadcrumb mixture. Thats right; less yawn, more fawn. This was inspired by a similar trick I like to use for finishing pastas, and if theres one thing I know about people (maybe the only thing), its they like crispy and crunchy toppings.
At the beginning of the recipe youll hear me mention a garlic-infused oil. I will demo this in a future video, but in case youre wondering, heres what I did. Take a 1/4 cup of olive oil and place it on low heat. Add a sliced garlic clove. As soon as the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain this oil and voilà, you have garlic oil.
One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special, and this is one trick I hope you try soon. Enjoy!
Food Safety Note: One of our concerned viewers reminded me to point out that there is a botulism concern when dealing with garlic stored in oil. So you dont worry needlessly, out of 300,000 Americans, there are only about 25 cases of botulism per year with very few cases resulting from stored garlic. But better safe than sorry, so its recommended that you store any leftover garlic oil in the fridge and use within 10 days.
Ingredients:
For the crumbs:
1/4 cup garlic olive oil
3/4 to 1 cup breadcrumbs (depends how "dry" you want your "sand")
1/4 cup grated Parmesan cheese, divided
For the beans:
1 can white beans, drained, rinsed
1 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon white wine vinegar
salt to taste
cayenne to taste
1/4 cup chopped parsley
It Doesnt Take Supreme Talent to Section an Orange… Getting a Show on the Food Network is Another Story
Monday, January 20, 2014
Ive shown how to make orange "supremes" before, but never up-close and personal in HD. People seem to enjoy these occasional, quick-and-easy techniques videos, and since they allow me to post a video without much heavy lifting, I enjoy them too.This is especially true today, because tomorrow Michele and I leave for New York City for my big interview with the Food Network. As most of you know, I won the Next Food Network Star YouTube Challenge, and the Grand Prize was a meet and greet with the shows executives at their studios.
Im very excited to build some new bridges, which is a crucial first step to burning them down. I have no idea what or when Ill be able to post, so bear with me during what could be a life-altering week.
The best way to share in this great adventure is to follow me on Twitter. By the way, if youre still wondering what the hell Twitter is all about, this is the perfect opportunity to experience it in all its narcissistic glory. Wish me luck, and as always, enjoy!
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