White Bean Ragu with Toast

INGREDIENTS

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoons tomato paste
• 4–6 1-inch-thick slices grilled or toasted ciabatta
• 8–10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped flat-leaf parsley

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.

NUTRITIONAL INFORMATION

5 servings, 1 serving contains:

• Calories (kcal) 340
• Fat (g) 13
• Saturated Fat (g) 3.5
• Cholesterol (mg) 15
• Carbohydrates (g) 39
• Dietary Fiber (g) 8
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 500

Grilled Shrimp with Chile, Cilantro, and Lime

I love shrimp in the shell.  It's not something that Americans like to deal with.  All over southern Europe and South America, shrimp cooked in there shells.  It adds a depth to the flavor of the cooked shrimp.  Kind of like cooking it in its own stock.  Serves 4

PHOTOGRAPH BY Tuukka Koski

INGREDIENTS

• 16 jumbo shrimp, unpeeled, preferably head-on
• 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
• 4 tablespoons vegetable oil, divided, plus more for grill
• 2 teaspoons turmeric
• 30 cilantro sprigs, chopped
• 10 long red chiles (such as Holland or Anaheim), stemmed
• 8 garlic cloves
• 2 1' pieces ginger, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons palm sugar or (packed) light brown sugar

• Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.
  
  
  

NUTRITIONAL INFORMATION

4 servings (main), one serving contains:

• Calories (kcal) 250
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 45
• Carbohydrates (g) 22
• Dietary Fiber (g) 2
• Total Sugars (g) 13
• Protein (g) 10
• Sodium (mg) 2140