Dinner Party EditionPosted: January 23, 2009
Our two lovely friends, M & J, recently had us over for dinner and we had such a good meal, that we had to repay the favor. Last night’s menu was listed on our last “What We Ate Today” post, but we’ll posting pictures and recipes throughout the day. Let’s start with the appetizer:
White Bean Cakes with Parsley Puree & Pecorino
3 cups cooked white beans (or 2 cans)
pinch of crushed red pepper
generous pinch of dried basil and dill
2 garlic cloves
2-3 tablespoons lemon juice
1 cup bread crumbs
salt and pepper to taste
- Place the beans, 2 tablespoons of the lemon juice all of the spices and half of the breadcrumbs (1 cup) in a food processor and blend. Add more lemon juice or bread crumbs as needed to form a mixture that you can pinch between your fingers easily. Think soft play-doh – the mixture shouldn’t fall apart. Add salt and pepper or other spices of your preference to taste.
- Form into patties and place on a baking sheet lined with waxed paper. Let them rest in the fridge for about 5 minutes or so.
- Preheat your oven to 350F. Heat up a large pan on your stovetop over medium-high heat. Put a dollop of oil in the skillet and heat. Place the patties in the pan, but don’t overcrowd them. Cook until undersides are light brown and flip. Repeat with all patties and place on a baking sheet. Put all the patties in the oven.
- Bake until they are browned all over and crispy on the outside. They’re finger food, so you want people to be able to pick them up and not have them fall apart. Top with parsley puree and a pinch of grated Pecorino or Parmesan.
1 bunch of parsley, washed with the ends of the stems cut off
3 tablespoons lemon juice
1.5-2 tablespoons olive oil
salt and pepper
1 garlic clove
- Place everything in a food processor or blender and blend until smooth. I didn’t take down the precise measurements, so I advise you to start with one tablespoon of the lemon juice and one of the olive oil and go from there.
- Drizzle over White Bean Cakes or just about anything you want. I think this would go great with baked potatoes, a quinoa salad (or any other grain) or a plate of creamy beans or cauliflower soup or….you get the idea. Wherever you want a kick of fresh green goodness, pour on the parsley puree.