"Cooking Today" is off to a great start this week, with Bill Telepan, chef and owner of New York's Telepan restaurant as the host.
With a ton of information to offer, Bill started out the hour wrapping up this past weekend's food festival in South Beach.
Joined in studio by chef and friend, Charles Kiely of the Grocery restaurant, Bill and Charlie discussed coming up together in the food world, and how the way chefs cook and approach food has changed.
In this week's "Made to Order" segment Bill chose to focus on beans. He shared three different ways of preparing them in your own home kitchens, including one special recipe from his own childhood.
See the recipes after the jump.
2 ounces vegetable oil
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 jalapeno-seeds removed & minced
4 cloves garlic-minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 ounces tomato paste
One 28 ounce can diced tomato
Three 14 ounce cans beans (Can be black, kidney, chickpeas-draining about half of the liquid)
1. Place oil in a pot and on medium heat, add onion, peppers and garlic with a pinch of salt and cook covered for about 10 minutes, stirring occasionally.
2. Add spices and paste and mix in well.
3. Add tomatoes and a half a can of water and a simmer for about 20 minutes until thick.
4. Add beans and simmer for about 5-7 minutes
1/2 cup dried beans, soaked overnight
1/2 quart unsalted vegetable stock or 2 cups vegetable stock mixed with 2 cups water or 1 quart water
1 1/2 cup of olive oil
1 sprigs oregano
1 sprig rosemary
2 whole cloves garlic
1. In a heavy pot bring beans and stock to an active simmer (surface of stock should be bubbling gently), uncovered. Do not let the pot boil, because the turbulence will cause the bean skins to separate from the beans and float off; also, you’ll get unevenly cooked beans. Resist the urge to stir; stirring breaks the beans into pieces.
2. As the beans cook, pre-heat the oven to 350 degrees and keep an eye on the liquid level. Add some hot water if the beans begin to be exposed.
3. After about 25-30 minutes, drain the beans. Return to the pot, add the rosemary and garlic. Cover with the oil.
4. Bring to a gentle simmer and place in the oven and cook until the beans are tender, about 30 minutes to an hour, depending on beans.
5. Remove from oven when done. Season with salt and let come to room temperature before serving. It is best to let sit overnight. Before serving, bring to up to a gentle simmer and serve.
Mom’s White Bean and Potato Soup
4 tablespoons butter
1/4 minced small yellow onion
1 clove garlic, minced
1/2 pound large white beans, soaked overnight
1 pound small-medium diced and peeled Yukon gold potatoes
8 cups chicken or vegetable stock; or water
1 cup small diced carrot (about 2 medium carrots)
1 cup thinly slice leek (about 1 large leek)
2 tablespoons flour
1. Melt two tablespoons of butter over low heat, add onion and garlic, sweat until tender about 10-12 minutes. Add the beans and stock, cook until tender, about 30 minutes.
2. In another pot melt the remaining butter. Add carrot, a few pinches of salt and cook over medium heat covered for about 5 minutes until still crunchy and half cooked. Add leeks until tender, about 4 more minutes. Add flour and cook on low heat for about 2 minutes. Set aside
3. When beans are close to being tender, add potatoes and cook for about 10 minutes. Then, combine simmering beans with vegetables cooked with the flour. Bring to simmer and cook for 20-30 minutes.
4. Season. If soup is too thick thin with a little chicken stock. Serve with buttered rye bread