#colu cooks easy fancy food

[abramsbooks]

RECIPE: A Pot of Beans (from Colu Cooks by Colu Henry)

I have made beans on a weekly basis for years (mostly on Sundays), so I can use them in meals throughout the week. They are dependable, comforting, and delicious. Not only do they have the ability to serve as a satisfying, delightful meal on their own, they also offer you the flexibility of using them to transform an already existing dish. There isn’t much a bean can’t do.

INGREDIENTS

1 pound (455 g) dried beans

1 tablespoon kosher salt

1 large yellow onion, peeled and halved, or some leek tops, or a few peeled and halved shallots

1 celery stalk with its leaves, cut in half

6 cloves garlic, smashed with the back of a knife, skins discarded

Thyme, rosemary, and parsley sprigs, tied in a bundle with kitchen twine (optional)

Olive oil

SERVES Many TIME Truly depends on the bean, likely about an hour or so, if soaked beforehand

METHOD

In a large Dutch oven or stockpot, add the beans and the salt and cover them by about 2 inches (5 cm) of water and soak overnight or 6 to 8 hours.

When you’re ready to cook the beans, do not drain them. Add the onion, celery, garlic, and herbs (if using) to the pot of beans. Add more water if needed to make sure the beans are still covered by about 2 inches (5 cm) and drizzle with a good glug or two of olive oil.

Bring the pot of beans to a boil and then turn down the heat to barely a simmer. Skim off any grit and cook until the beans are creamy and tender, adding boiling water along the way, if needed, to make sure your beans stay submerged. This can take anywhere from 1 to 2 hours. Taste your beans along the way; some types of beans will take longer than others. When they are creamy and make you sigh with joy when you bite into a small handful, they are done.

Remove the aromatics, salt to taste, and serve. To store, let cool and then refrigerate them in their broth for up to 1 week or freeze them for up to 6 months.

MAKE IT A MEAL

Weekday Cassoulet: Preheat the oven to 400°F (205 °C). Brown some well-seasoned chicken thighs in canola oil over medium-high heat, then brown a few sausages and set aside. Turn the heat down to medium and sauté finely chopped onion, celery, and garlic. If you have it, adding in a few teaspoons of fresh thyme or rosemary would be nice too. Stir in a handful of crushed tomatoes and some white beans and season with salt and pepper. Transfer the mixture to a 9 by 13-inch (23 by 33 cm) pan and nestle the chicken and sausage in the beans. Bake until the chicken is almost cooked through, 15 to 20 minutes. Top with fresh, coarse breadcrumbs and drizzle with plenty of olive oil. Broil until the top is crispy and golden, a few minutes more.

Tomato Confit and White Bean Stew: Sauté a thinly sliced onion, some garlic, and a pinch of red pepper flakes in a good glug of olive oil over medium heat. Add in 4 cups (680 g) beans and about 1 cup (240 ml) of their cooking liquid; smash ½ cup (85 g) or so of the beans to release some of their creaminess. Season with salt and freshly ground black pepper. Stir in 2 to 3 cups (300 to 450 g) tomato confit or other roasted or canned cherry tomatoes and simmer for 5 to 10 minutes. Taste and adjust seasonings accordingly. Ladle into bowls and shower with a handful of roughly chopped fresh flat-leaf parsley, lemon zest, some grated pecorino cheese, and a drizzle of olive oil.

Pasta e Fagioli Another Way: Toss 2½ to 3 cups (425 to 510 g) borlotti beans with some mezze rigatoni along with some of the bean cooking water to get it nice and saucy. Drizzle with plenty of olive oil and copious amounts of grated pecorino cheese and top with roughly chopped fresh flat-leaf parsley and basil.

NAMED A BEST BOOK OF THE YEAR BY NPR

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.

[enjoyscout]

Giveaway 🚨🚨🚨🚨 🚨🚨🚨🚨 This is @coluhenry and she loves tinned fish and creating delicious recipes for you as well as launching her new cookbook Colu Cooks, Easy Fancy Food This is also @fangst.nordic a beautiful tinned fish friend from Scandinavia that shares a similar mission to us at Scout #delicious #nutritious and #responsible #craftcans We want to share our love of #tinnedfish and #culinarycreating with you by giving away 🚨🚨🚨 Signed copies of @coluhenry new cookbook, Colu Cooks and her classic Pasta 2 tins of @fangst.nordic Limfjord blue mussels, Marinated with dill and fennel seeds. 2 tins of our Mussels in 🍅 fennel and smoked paprika One Scout Seacuterie board and tools so you can create your own masterpiece at home 🏡 What you have to do! 1. Like this post 2. Follow us, @coluhenry and @fangst.nordic 3. Tag your tinned fish squad 4. Sit back and wait to win 🥇 We will pick one winner in 🇨🇦and one in 🇺🇸 Cookbook and cover images captured by (at Scout) https://www.instagram.com/p/Cahbj49FemF/?utm_medium=tumblr

[abramsbooks]

RECIPE: A Summer Corn Salad with Shrimp (from Colu Cooks by Colu Henry)

Nothing says summer like fresh corn from a farm stand, and there are plenty of those in the Hudson Valley. As a child, when tasked, I’d sit on the back steps of the house and, with pleasure and purpose, tear away the corn husks and brush off their silks. These days, I love sitting outside shucking corn with friends while drinking big tumblers of rosé. This salad was built on a clean out-the-fridge night and I’m so glad it came to be. Normally I’m not one for green peppers (unless they are the very hot variety), but for some reason I make an expectation for the Italian frying kind, which I use here. Shrimp pairs beautifully with corn, so I said what the heck. As I hope you’re making this in the hotter months, it is topped with a generous amount of basil, because that’s what summer requires. Serve warm or at room temperature.

Serves 4 Time: 40 minutes

INGREDIENTS

1 pound (455 g) jumbo shrimp, peeled and deveined, tails removed if you like

Kosher salt and freshly ground black pepper

1/4 cup (½ stick/55 g) unsalted butter, cut into tablespoons

1 medium poblano pepper, diced

1 Italian green frying pepper, diced

1/3 cup (35 g) thinly sliced green onions, whites only (from about 3 large scallions)

4 ears corn, husks and silk removed, kernels cut off the cob

8 ounces (225 g) zucchini, finely diced (about 2 cups)

4 ounces (115 g) feta cheese, crumbled

1/3 cup (15 g) loosely packed fresh basil leaves (torn if large)

Lime, for finishing

Flaky salt, for finishing

METHOD

Season the shrimp well with salt and pepper. In a 12-inch (30.5 cm) skillet, heat the butter over medium. Add the shrimp and heat until just cooked through, 1 to 2 minutes per side. Transfer to a medium bowl and set aside.

Add the peppers and the green onions to the skillet and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add the corn and the zucchini and cook, stirring frequently, until they begin to turn golden in spots, 5 to 7 minutes more. Season well with salt and pepper.

Transfer the corn mixture to a large bowl.

Stir in the shrimp, feta cheese, half the basil, and a good squeeze of lime. Taste and adjust seasonings. Top with remaining basil and flaky salt.

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.

[abramsbooks]

RECIPE: Smoky and Spicy Shrimp with Anchovy Butter and Fregola (from Colu Cooks by Colu Henry)

It’s all right there for you in the title. Sweet shrimp is sautéed until just cooked through, and fregola (a tiny toasted pasta from Sardinia) is added to the pot to toast in the melted anchovy butter and spices with some cherry tomatoes. I love Calabrian chiles packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, return the shrimp to the pot to warm them through and serve straight from the pan. Serve with many bottles of chilled red wine.

Serves: 4 Time: 30 minutes

INGREDIENTS

1 pound (455 g) extra-large or jumbo shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

¼ cup (½ stick/55 g) unsalted butter

4 cloves garlic, thinly sliced

4 oil-packed anchovies

3 Calabrian chiles, roughly chopped, or 1 teaspoon red pepper flakes

½ teaspoon smoked paprika

2 tablespoons tomato paste

1 pint (290 g) cherry or Sungold tomatoes

1½ cups (270 g) fregola

3 cups (700 ml) chicken stock

½ cup (20 g) loosely packed basil leaves, torn if large, or roughly chopped parsley or mint, or a

combination of all three

METHOD Season the shrimp well with salt and black pepper. In a 12-inch (30.5 cm) skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 1 to 2 minutes per side. Remove and set aside on a plate.

Add the garlic, anchovies, Calabrian chiles, and smoked paprika to the skillet and stir until the garlic is fragrant and the anchovies have dissolved, about 2 minutes. Add the tomato paste and toast for a minute or so. Add the cherry tomatoes and stir to coat. Cook until the tomatoes begin to burst, pressing down on them gently to help release their liquid, 3 to 4 minutes.

Add the fregola to the pan and stir until the pasta is well coated in the spiced butter. Pour in the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the fregola is al dente, 10 to 12 minutes.

Add the shrimp back to the pan with any juices that have accumulated on the plate and stir until they are just warmed through. Scatter with herbs and serve.

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.