Martha Rose Shulmans Rouille Food

SLOW-BAKED BEANS WITH KALE (MARTHA ROSE SHULMAN)

Steps:

• Preheat the oven to 225°F Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step.).
• Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
• Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. (Made sure that the beans stay at a very slow simmer while in the oven. If they are not when you check, turn up the heat.) Taste and adjust salt.
• Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

MARTHA ROSE SHULMAN'S ROUILLE

Steps:

• Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
• When you have mashed the garlic, add the saffron and the cayenne or hot pepper and mash together. Proceed with making the mayonnaise as directed.
• Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly):
• Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
• Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.