The current culinary rage. They're now starring on fabulous menus around the world. Beans (also known as pulses) are the new kale! They make a delicious base for countless meals, loaded with fiber, flavor, and versatility. Steven will show us how to select, soak, cook, and use beans in this hearty menu:
- Italian Chicken & Bean Stew - this is what you would make if you moved to Italy from Paris and you missed the cassoulet. Delicious!
- Rustic Ragu: cannellini beans, cremini mushrooms, swiss chard, garlic and onions simmered in white wine and served over parmesan polenta. No meat…no need!
- Stone Fruit Salad - A punch of fresh sweetness plays well against these rich dishes.
- Winter Citrus Curd Tart - There are so many varieties of citrus available in the winter months. We want to take advantage while they're at their peak of flavor. Both sweet and sour, citrus satisfies the palate in this tangy and tasty dessert.