January 18, 2009
Things to buy:
• File box and hanging files for recipes (for recipe organization system #412)
• A pretty ceramic teapot (so I can brew a mixture of Stash peppermint and various green teas)
• A cute but easily cleanable placemat (to put under the kitties’ food bowls)
• A pair of jeans that fit (rather than whine about the fact that mine are now too small)
• The Flexitarian Table by Peter Berley
Randomness in my head today…sorry I’m not more articulate! It’s one of those days when my head is filled with worries and hopes and plans. But I do want to share this recipe with you, because it’s so delicious and comforting. And at some point this weekend, I’m going to buy Peter Berley’s book, because I have yet to be disappointed in one of his recipes.
Happy Sunday, everyone!
Gratin of Cherry Tomatoes and White Beans
- 1/2 cup extra-virgin olive oil
- 2 cups tightly packed fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 2 cups thinly sliced spring onions or finely chopped red onions
- 2 tablespoons chopped garlic
- 4 teaspoons chopped fresh thyme
- 1/2 teaspoon red pepper flakes
- 3 cups halved cherry tomatoes
- 1 cup dry white wine
- 2 (15-ounce) cans white beans, rinsed and drained
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
In a bowl (or food processor if you are just making breadcrumbs) combine bread crumbs, Parmesan, parsley, 1/4 cup of olive oil and black pepper to taste.
In a large skillet, heat remaining 1/4 cup oil over high heat. Add onions and a large pinch of salt and cook, stirring, until the onions are soft, 3 to 4 minutes. Reduce the heat to medium, add the garlic, thyme and red pepper flakes, and cook, stirring, for 2 more minutes, until the garlic is softened.
Add the tomatoes and wine and bring to a boil. Season with salt to taste and remove from the heat.
Stir the beans into the tomato-wine mixture and pour into the gratin dish. Spread the bread crumbs over the top. Bake until the juices are bubbling and the bread crumbs are nicely browned, 25 to 30 minutes. Serve.
Makes 4 to 6 servings.
Source: The Flexitarian Table by Peter Berley.