We have recipe recommendations this week, as always.
Look at Ali Slagle’s beans and greens alla vodka, which – as the name implies – swaps in kale and beans for the pasta, or Eric Kim’s traybake bibimbap, another brilliant take on a beloved dish.
More ideas are below.
Beans and greens alla vodka
Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli raab. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.
By: Ali Slagle
Total time: 20 minutes
3 tbsp olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 (170g) tin tomato paste
¼ cup (60ml) vodka
½ tsp red-pepper flakes
2 (425g) tins white beans (such as cannellini) or chickpeas, drained but not rinsed
1 bunch kale, ribs removed, leaves torn or coarsely chopped
¼ cup (60ml) double cream
Grated parmesan, as needed
1. In a large pot or casserole dish, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
2. Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavourful and the kale is tender, 7 to 10 minutes.
3. Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated parmesan. Serve with more Parmesan on top.
This Korean dish is a kaleidoscope of flavours textures
Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavours and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: roast a melange of bits …….