White Beans and Escarole

 

Ingredients:

• 5 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• 3 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan (chunk)
• Salt and freshly ground black pepper
• Freshly grated Parmigiano cheese for serving

Preparation:

1. Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use. 
2. Drain bean liquid and rinse beans. Set aside. 
3. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
4. Add the escarole and saute until wilted about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and Parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally. 
5. Season with salt and pepper, to taste. Add grated Parmigiano cheese and serve with crusty bread. 

cucinabyelena.com

Fennel and Sweet Onion Pizza with Green Olives

 

Ingredients:

Dough:

• 1 package active dry yeast ( 1/4 ounce)

• 1 teaspoon honey

• 2 1/2 cups all-purpose flour, plus more for dusting

• 1/2 cup whole-wheat flour

• 1/2 cup brown ale

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon kosher salt

Toppings:

• 2 tablespoons extra-virgin olive oil, plus more for brushing

• 1 fennel bulb, cut into 8 wedges

• 1/4 cup dry white wine

• 1/4 cup Pernod

• 1 cup chicken stock

• Salt

• Freshly ground pepper

• 1 very large sweet onion, thinly sliced

• 1 pound shredded Trugole or fresh Asiago cheese

• 8 large pitted green Sicilian olives, coarsely chopped

• Basil leaves, for garnish

Preparation:

Make Dough:

1. In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.

Make Toppings: 

1. In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.

2. Meanwhile, in another skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching.

3. Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes.

4. On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn't stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth each of the braised fennel, caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings.

foodandwine.com

Smothered Cabbage and Potatoes

Ingredients:

• 5 tablespoons salted butter
• 1 medium yellow or sweet onion, thinly sliced
• 1 medium head green cabbage, cut into 1-inch pieces
• 1 1/2 cups chicken broth
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

Preparation:

1. In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.

2. Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.

3. Cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.

4. Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.

spicysouthernkitchen.com