3 Days In...and Going Strong

Somehow, I totally lucked out: I have today off from work! What this translates into in culinary terms is, "I actually had time to make dinner last night!" Not that I slaved over a hot stove for hours, but I actually had the pleasure of taking my time in the kitchen. Tasting along the way. Savoring each scent and flavor that went into the meal. I didn't make anything too complicated or exhausting. The flavors were fairly simplistic, yet sophisticated. I had this favorite dish once: White Bean Puree with Truffled Mushrooms. I have made it numerous times. A regular go-to meal. But every now and then, even a classic needs an update. A favorite deserves a make-over. Which is how I came up with last night's menu: White Bean and Leek Cakes with Sauteed Mushrooms (recipe already posted), Steamed Brussels Sprouts and Truffled Bechamel. I know, I know. Truffles seem a little fancy for a weeknight meal. But, hello, it's 2011. A new year. We're going for gold with this one!

White Bean and Leek Cakes: Yields 4 Servings (2 Cakes Each)
1 T canola oil
1 large leek, cleaned and thinly sliced into half-moons
2 cloves garlic, minced
pinch of crushed red pepper flake
2 cans white beans, drained and rinsed
1 t chopped fresh thyme
1/2 cup gluten-free rice crumbs
1 T Tamari
1 T balsamic vinegar
salt and pepper, to taste

1. Heat oven to 375. Line a sheet pan with parchment paper and grease lightly.
2. In a medium saucepan, heat canola oil over medium heat. Add leek and sweat until translucent, about 3 minutes. Add garlic and crushed red pepper flake and cook for 1-2 minutes more, or until fragrant.
3. Stir in beans and thyme. Mash gently with a hand masher, leaving beans still slightly in-tact. Add rice crumbs, Tamari and balsamic vinegar. Season to taste with salt and pepper.
4. Scoop into 8 equal cakes. Place on prepared sheet pan. Flatten lightly, mist (or lightly brush) with canola oil.
5. Bake until golden and starting to crisp, about 20 minutes.
Alternately, these cakes can be fried. Sprinkle with salt and pepper when removing from oil.


Truffled Bechamel: Yields 4 Servings
1 1/2 T white truffle butter
1 large shallot, minced
1 sprig fresh thyme
1 bay leaf
2 T gluten-free flour
2 cups milk (I use almond, but any variety will do)
salt and pepper, to taste
1/2 t lemon juice

1. Heat truffle butter over medium heat. Add shallots and sweat until translucent. Stir in gluten-free flour and cook for 1 minute, removing the floury aroma.
2. Whisk in milk. Add thyme and bay leaf and bring to a boil. Reduce heat to a simmer and gently simmer for 15 minutes, whisking occasionally. Season to taste with salt, pepper, and lemon juice. Strain to remove shallots, thyme and bay leaf.


These recipes sound difficult, but are actually quite easy to prepare. Hope you enjoy them. I have two more dinners planned for this week: Apple and Potato Gratin and Squash, Black Bean and Goat Cheese Quesdadillas. I also have a new gluten-free sweet in the works. Be sure the check back to hear how they go!