It has also carried us two food-loving… lovers (hah), through our first deep dive into the culinary world. I've always loved cooking, but as we get further away from our college years and settle into our first apartment together, our taste and cooking technique has seemed to transform from tin foil pans, dull knifes from Job Lot and Mac and Cheese, to dutch ovens, KitchenAid mixers and braised short ribs over a parmesan-shallot-white wine risotto. Well, I still make mac and cheese once in a while, but here's to documenting our transformation: Our favorite recipes, old and new, revolutionary kitchen gadgets, culinary successes...and failures, and full, happy bellies.

Thursday, February 13, 2014

Greek White Bean Spread

I went to a cooking demo a few weeks back and finally had a chance to try some of the recipes the chef gave us.  The chicken souvlaki didn't come out exactly how I expected, so that might take some tweaking, but this white bean spread recipe is DELICIOUS.  It's similar to hummus, but better.  Great on pita bread, or as a dip, or with falafel, or on crackers, or chips or on a spoon in your mouth…

1 -16 ounce can of white cannellini beans
3 Tablespoons of Olive Oil
2 cloves of garlic, minced  (only use one clove if you don't like strong garlic flavor… Just use two)
1 Tsp fresh rosemary, finely chopped
1/4 Tsp of dry Oregano - The chef said 1/8 of a Tsp, but I don't own a 1/8 teaspoon
1 teaspoon fresh dill, chopped
Salt and pepper to taste

Combine all ingredients in a food processor (or blender if you don't have a food processor, and if you don't have a blender… mortar and pestle??…)  Combine until smooth.  I had to add a little more olive oil in the blender in order for it to catch the blade, but in the food processor you should be fine.  Spread that shit on everything.


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