Tuscan Bean Salad #BloggerCLUE

Perfect picnic fare, this delicious salad of kale, cannellini beans, grape tomatoes and canned tuna can be made ahead because it gets better as all the tasty ingredients spend more time together.  Seriously, we had only the tiniest bowl of leftovers so it got lost but my daughter reclaimed it from the refrigerator four days later. Still delicious! How many salads can say that?!

It’s Blogger C.L.U.E. time again, where I am assigned another blog from our group in which to snoop and find a recipe to share that fits the current theme or “clue,” which is Picnic. My favorite part of this process is getting to know my fellow food bloggers because although we have a love of tasty food in common, it’s great to find other commonalities and learn about their interests, work, families and the cities in which they live. This month I spent time getting acquainted with Kate from Kate’s Kitchen.

Kate and her husband recently moved house and I’ve been following that story with interest because, you know, moving is kind of my thing. I know the drill only too well and it amuses me to read other people’s stories of the trials and tribulations of a move. Kate has done it with aplomb, still working in the field of finance, cooking deliciousness and recently posting a fabulous mushroom lasagna roll from under a pile of boxes with scant kitchen equipment. She’s an avid gardener so her recipes often take advantage of that fresh, homegrown bounty. I’m so jealous of the rich soil of Indiana!

So, I needed to hunt for picnic friendly recipes! I love taking salads along to picnics or potlucks so that’s where I started my search. I was spoiled for choice on Kate’s blog, bookmarking her Blueberry Watermelon Salad with mint and lemon, Lana’s Chicken Salad with roasted chicken, grapes and pecans, her Lemon Apricot Salad with lemon curd (!) stirred through it,  Green Bead Salad with Black Beluga Lentils made with tasty sun-dried tomatoes and salami, and Kate’s lovely Blue Cheese Potato Salad with bacon.  I simply couldn’t not make up my mind until I got to the Tuscan Beans with Tuna. Sold! We ate it for dinner with yesterday's Chickpea Moroccan Flatbread.

The couple of minor changes I made:
I was catering for one vegetarian (younger daughter) who isn’t so strict that meat or fish can’t touch her veggies but she didn’t want to eat the actual tuna so I just made little piles of it on top instead of mixing it in. If you want to make this strictly vegetarian, use olive oil instead of the tuna oil. And, obviously, leave off the tuna itself. Kate’s salad called for normal kale, which was on my shopping list, but I couldn’t resist the gorgeous purple kale I came across in my nearby supermarket. Kate adapted this recipe herself from Food Network where they used garlic and cooked the kale. I liked her easy no-cook method but decided to keep the original garlic since we are fans and I totally forgot to buy Italian dressing. Massaging the kale with the oil and vinegar softens it nicely without cooking if you want to serve immediately. Otherwise just mixing everything and leaving it for a while works great too, especially if you are taking it along to a picnic.

Ingredients
3 cloves garlic
3 tablespoons white balsamic
Kosher salt and freshly ground pepper
2 cans (5 oz or 151g each) tuna packed in olive oil
1/2 lb or 225g purple kale (I medium head – bigger or smaller will still work.)
1 15.5 oz or 439g can cannellini beans, drained and rinsed
1 cup or 170g grape tomatoes
3 inner stalks celery with some leaves
3/4 cup or 100g pitted ripe black olives
3.5 oz or 100g roasted red peppers
Salt and pepper to taste

Method
Chop your garlic and put it in a big salad bowl with the vinegar and a sprinkle of salt and pepper while you get on with the rest of the salad. This takes a little of the sharpness off of the garlic.

Cut your little tomatoes in half. Pull the strings off of the celery and chop it into pieces.

Remove the hard stems from your kale and cut the bigger leaves into smaller pieces. Small leaves can be left intact. If you are using thicker dark green kale, slice it finely.

How could I resist?!

Squeeze the tuna oil into the salad bowl with the garlic and vinegar and give it a stir and a sprinkle of salt and freshly ground black pepper. Set the tuna aside for later.

Add in the kale and use your hands to massage the dressing into the leaves.

Slice your olives and roasted peppers.

Put everything, including the rinsed cannellini beans, into the bowl with the garlic, vinegar and oil. Toss to combine. Add salt and pepper to taste.

Add the tuna and toss again. (Or set it on the top of the salad.)

Enjoy!

• (Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette by Heather from girlichef
• Apple Chips by Lauren from Sew You Think You Can Cook
• Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate's Kitchen
• California Quinoa Greek Salad by Christiane from Taking on Magazines
• Carrot Cake Cookies by Kathy from Bakeaway with Me
• Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch
• Chicken Waldorf Salad by Aly from Cooking in Stilettos
• Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli's Kitchen
• Fried Apple Pies by Liz from That Skinny Chick Can Bake
• Frozen Minty Cardinal Punch by Christy from Confessions of a Culinary Diva
• Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch
• Mushroom Parmesan Muffins by Kate from Kate's Kitchen
• Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles
• Olive Sables by Lisa from Authentic Suburban Gourmet
• Puff Pastry Antipasto Squares by Anna from annaDishes
• Smoky Pimento Cheese Spread by Debra from Eliot's Eats
• Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme
• Thomas Keller's Chocolate Chip Cookies by Kim from Liv Life
• Tuscan Bean Salad by Stacy from Food Lust People Love
• Watermelon Feta Salad by Jean from Lemons and Anchovies
• White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm

.

Barbecue Beans and Pork Ribs

Barbecued beans and pork ribs cooked with loads of flavor make a great meal for Sunday Supper or anytime.

Since we are celebrating fathers today at Sunday Supper, I thought a manly meal was most appropriate.  And there is nothing more manly than barbecued beans served alongside barbecued pork ribs that have been tenderly baked and then slathered with barbecue sauce and grilled over an open charcoal flame.   If you want to throw together a green salad, that works too, but many men will find it quite superfluous.  Our Sunday Supper host this week is none other than our illustrious leader, Isabel from Family Foodie. creator and chief motivator of the Sunday Supper group.

I’d love to write a tribute here to my father, but, the truth is, I just don’t know where to start.  Maybe it’s a daughter thing, but my father has always been larger than life for me.  He is a man of intense intelligence and quick wit, with the softest heart.  My parents divorced when I was nine years old so time with Daddy has always been precious.  Let me tell you one story.  Many years ago, summer of 1983 to be precise, Daddy had just moved from Jakarta to Brunei.  In the days pre-internet, the only way I could let him know that I was headed his way was to make a very expensive transatlantic phone call or to ask his Dallas office to send him a telex.   As a poor college student, I chose the latter.

I arrived in Bandar Seri Begawan, after more than 30 hours of traveling, exhausted but elated to be there.  No one was at the airport to greet me.  Since this was my first visit, I suddenly realized that I didn’t even know Daddy’s address or phone number.  I approached the counter of the local car rental company and asked if they had a phone book I could borrow.  Mercifully, they did and Daddy’s office telephone number was listed there.  The lady behind the counter was kind enough to dial it for me and Daddy’s secretary put me through.  My father’s response to hearing my voice was succinct.  “Stacy, you screw up!”  Yet somehow Daddy made it sound like an endearment.   He roared up to the airport to collect me.  And he took the afternoon off and we went home.

Daddy is a great storyteller, a trait he inherited from his own father, a raconteur from way back.  (His advice has always been to never to let the truth get in the way of a good story.)  Lots of his tall tales involve the exploits of his daughters and I have heard him tell the story of my first arrival in Brunei many times over the years.  I think that he has a certain pride in our ability to travel alone and land on the ground, feet first, even in strange land.  This week I am visiting my father and my stepmother in their current home of Ecuador.  I reminded him of that old story, and his own snippy response.  Never mind that it has been 30 years, he had the good grace to blush.  It’s so great to share the laughter.  Now let’s cook some beans and ribs.

I made these dishes a while back and took the photos in less than ideal conditions so my apologies for the poor lighting.

Ingredients
For the beans:

1/2 cup brown sugar
1/4 cup or 60ml apple cider vinegar
6 oz (by weight) or 1 cup or 170g dried cannellini beans
1 can (14.5 oz or 411g) chopped tomatoes
1/2 small can (3 oz or 75g) tomato paste
3 cloves garlic
2 teaspoons sea salt
1- 2 teaspoons cayenne (depending on how spicy you like your beans)

For the ribs:
1 rack of baby back pork ribs per person
Sea salt
Black pepper
Olive oil
Barbecue sauce (I usually make my own but use whatever sauce is your favorite.)

Method
First, preheat your oven to 350°F or 180°C and put the ribs in an oven safe baking pan.  Season them liberally on both sides with sea salt and black pepper.  Give the ribs a good drizzle of olive oil and add a cup of water to the pan.

Cover with foil. When the oven reaches the correct temperature, put the ribs in and set a timer for one hour.

Now get the beans started.  I use a pressure cooker because I prefer to keep the beans whole.  I find that if I start with soaked beans and cook them in a normal pot, by the time they are soft enough for me, they are also a big mush.  The pressure cooker cooks them through without them completely disintegrating.

Put all the bean ingredients into a pressure cooker with enough water to cover the beans plus about two inches or 4cm.

Close the lid and turn the fire on high and bring to a boil.  When you hear the ch-ch-ch noise of the steam start, turn the fire down to medium low.  The pressure should still be making an audible ch-ch-ch, just more quietly.

Cook for about 40 minutes and then remove from the stove.  Allow the pressure cooker to cool enough until it is safe to open.

Open the pressure cooker and test a bean.  If they are cooked or very close to cooked, put the pressure cooker back on the stove, without the lid, and cook until the liquid reduces to your desired thickness.   Or, if sticking seems to be problem, put the beans into a non-stick skillet and do the same.  Some folks like their beans runny but when it comes to barbecue beans, I think thicker is better.  Use your own judgment.   Taste the salt and pepper and add more if necessary.

Meanwhile, about 15-20 minutes before your ribs are done, light your grill.   When the coals are ready, remove the ribs from the oven and take off the foil.

Grill the ribs, applying the barbecue sauce of your choice liberally on one side and then the other.

Turning the ribs every few minutes, until the sauce is cooked on and the ribs are sticky.

This only takes about 15 minutes.

Enjoy!

Dad’s Favorite Main Dishes

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by  La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers /a>
• Panko Crusted Snapper by Supper for a Steal /a>
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad – Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

.

Soupe au Pistou #CookforJulia

Soupe au Pistou is a classic vegetable soup with a topping of tomato pesto from Mastering the Art of French Cooking by Julia Child.

Julia Child’s first television show was aired in February 1963, just 19 days after yours truly made my world debut.  And yet, this woman has influenced me in tangible ways.  First off, I have learned that fear of failure has no place in the kitchen.  As Julia said, “In cooking you've got to have a what-the-hell attitude.”  Even as medical professionals were saying to avoid butter and eat lower fat margarine, I held to Julia’s belief that butter was not evil.  (And we were vindicated!)  “Everything in moderation, including moderation.”

I have learned to enjoy a glass of wine while cooking, at least on weekends.  I have learned to wing it, as if cameras were rolling, if something doesn’t go the way it should while cooking.  I have learned that we learn best by doing.  A quote from the famous fallen potato pancake episode:  “The only way you learn to flip things is just to flip them!”  Also, "every woman should have a blowtorch."  I agree, Julia, and I do!  

I have learned that a cook should never deprecate her own food.  Accept compliments graciously.  And most importantly, share.  Share food, share skills, share recipes.  Thank you, Julia Child, for doing just that.  We have been blessed by your generosity.  Long may your legacy continue!

In honor of Julia’s 100^th birthday, folks worldwide are cooking her recipes and PBS, where you can still see her shows, is celebrating one of its biggest stars.  Head over to their site and check out the recipes and cook one in honor of a great lady. 

I’ve chosen a recipe from Julia’s first and most famous book, Mastering the Art of French Cooking (mine is the 1971 edition) - a lovely summery vegetable soup finished with a sharp garlic tomato pistou that I believe honors her love of fresh produce cooked into the ultimate comfort food.   Who doesn’t feel better after a bowl of soup?

Ingredients

For the soup:

Good drizzle olive oil for sautéing vegetables

6 oz or 170g onions

7 oz or 200g carrots

10 oz or 280g potatoes

1 tablespoon salt (I used 1 tablespoon vegetable stock powder and 1 teaspoon of fine sea salt.)

7 oz or 200g fresh green beans

14 oz or 400g can cannellini beans

1 oz or 30g spaghetti or vermicelli.  (I used tagliatelle.  Because that’s what I had.)

1 slice stale white bread

A few good grinds of fresh black pepper

Pinch of saffron

For the pistou:

4 cloves garlic

4 tablespoons tomato paste

1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil (I actually used 1 tablespoon dried oregano.  Can’t seem to find fresh basil this time of year in Egypt and because I love the fresh stuff, I’ve never bought dried basil.)

1 oz or 30g Parmesan cheese plus more for serving, if desired

1/4 cup or 60ml fruity olive oil

Method

Peel your onions and dice them finely.  Drizzle a little olive oil in pot big enough to hold at least 5-quarts or 4.75 liters.  Put your onions in to sweat over a low heat while you peel and chop your carrots and potatoes.

Peel the carrots and cut them into small squares.  Pop them in the pot with the onions and give it a good stir.  Give the pot another drizzle of olive oil, if it looks dry. 

Peel the potatoes and cut them into small squares.  Add them to the onion pot and stir briefly.

Add in three quarts or just under three liters of water.  Season with the salt or the stock powder and salt, if desired.  Cook over a medium heat for 30-40 minutes.

Meanwhile, make the pistou.  Put your tomato paste into a mortar with your fresh or dried herb and four cloves of garlic.  Bash it about gently until the garlic is no longer visible.

Grate your Parmesan and add it to the mortar.  Mix thoroughly. 

Add enough olive oil to loosen it up a bit – about 1/4 cup or 60ml.   Set this aside.

Top and tail your green beans and cut them into short lengths.  Crush your pasta of choice into small pieces as well.

Crumble your stale bread slice or cut it into tiny pieces with a serrated knife and rinse your cannellini beans and leave in the colander to drain.  (Sorry - forgot to take a photo of the bread!)

When you are about 20 minutes from serving, add the green beans, cannellini beans and pasta to the pot.   Give it a good stir and let it cook for a few minutes.

Add the bread and stir.  Cook for about 15 minutes.  The bread will disintegrate and thicken the broth deliciously.  If it is too thick for your taste, add a little more water. 

Season with black pepper and the pinch of saffron.

Remove some of the broth with a ladle or measuring cup and add it into the tomato pistou.   Stir to loosen. 

Some green beans slipped in.  Not a big deal.  Just try to mix without mashing them. 

Reserve two or three teaspoons of pistou (for garnish when serving) and stir the rest of it into the soup.  Taste for seasoning and add more salt, if necessary.  The Parmesan may have added enough, but it is a good idea to check before serving.

Serve each bowl topped with a reserved 1/2 teaspoon of pistou and some extra grated Parmesan, if desired.   (At our house, extra Parmesan is compulsory.)

Enjoy!  Now give this a try or go to the PBS site and choose yourself a Julia recipe!  Or at the very least, open a bottle of wine and raise a toast.  To Julia!

You might be interested in these other Julia Child recipes I have made:

Rustic Potato Bread - because there is nothing more divine that the smell of bread baking and you can't beat this potato bread for a soft crumb and crunchy crust.  No bread pan required!

and Coq au Vin with Cornish Game Hens - Julia's classic French dish with little birds

and Cherry Clafoutis - Once again, a classic French dessert.  Cherries in a eggy batter, baked to fluffy perfection.