Ingredients:
1 bunch spinach washed and rebundled
1 C dashi
1 T mirin
1 T light soy (Usukuchi Shoyu)
2 t rice vinegar
1/4 C bonito flakes
Method:
Blanch bunched spinach in unsalted boiling water for 2 minutes, cool in ice water. Squeeze out excess water and lay cooked spinach on board. Remove tie from bunch and cut into 2˝ lengths. Squeeze water from spinach once more and arrange in a shallow bowl. Mix liquid ingredients together and pour over spinach. Garnish with bonito flakes and serve.
Serves four.
Ingredients:
1 Lb squid, cleaned and chopped into thin rings
1 t anchovy paste, finely ground
1 t chile flakes
salt and pepper to taste
1 t fresh lemon juice
2 t olive oil
1/4 C white wine
3 t butter
2 t garlic
4 t fresh chopped Italian parsley
3 t fresh chopped basil
1/4 C fresh diced tomatoes
Method:
Place large sautée pan over high heat and add oil. When pan just begins to smoke, add squid, garlic, anchovy paste, chile flakes, salt, pepper and lemon juice. Stir constantly until squid turns slightly firm, then deglaze with white wine. Add butter, herbs and tomatoes, toss with pasta and serve.
Serves 6 to 8
Ingredients:
2 C (about 1 pound) dried small white beans (Great Northern or navy)
2 1/2 quarts water, or as needed to cover
1/2 pound thick-sliced bacon, finely diced*
7 fresh serrano chiles, stemmed and finely minced
1/2 small white onion, finely minced
1 C brandy
Salt and freshly coarse-ground black pepper
1 C black beans
Finely chopped fresh parsley or cilantro for garnish
Method:
Place the white beans in the water in a large pot. Bring to a boil, reduce heat to low and simmer, tightly covered, until the beans are tender but the skins have not split, 1 1/2 to 2 hours. Add boiling water as needed to keep the water level constant and the beans just covered with liquid at all times.
Place the bacon in a skillet over medium-high heat and fry until crisp. Remove using a slotted utensil; reserve bacon fat in pan. Add the serrano chiles and onion to the skillet and sauté over medium heat until the onion is translucent, 5 to 10 minutes. Add the brandy and raise the heat. Deglaze the pan by scraping the bottom to dislodge any browned bits and boiling the mixture for two minutes. Empty the contents of the skillet into the beans and stir well. Add salt and pepper to taste.
Meanwhile, place the black beans in a saucepan over medium-low heat and heat to serving temperature, stirring frequently to prevent scorching.
Ladle the white beans into individual bowls. Top each serving with about 2 tablespoons of the black beans. Garnish with parsley or cilantro.
*To finely dice the bacon with ease, freeze it before cutting. Don't worry that the bacon will freeze too hard. Because of the high fat content, it will remain manageable to cut even when completely frozen.
Santa Fe Reporter