White Beans And Scallion Omelete Food

MOREL AND SCALLION OMELET

Steps:

• Cover mushrooms with 1 1/4 cups hot water in a medium bowl. Set a small bowl on top of mushrooms to keep them submerged. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon. Cut large mushrooms lengthwise into 1/4-inch strips; keep small mushrooms whole. Set aside. Strain soaking liquid; set aside.
• Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add scallions and 1/4 teaspoon salt. Cook, stirring, until scallions are wilted, about 2 minutes. Stir in mustard, mushrooms, and 1/4 cup soaking liquid. Cover; cook, stirring, until mushrooms are tender and liquid has evaporated, about 3 minutes more. Set aside.
• Whisk eggs, egg whites, remaining salt, and 2 pinches of pepper in a medium bowl. Melt 1/2 teaspoon butter in a small nonstick skillet over medium heat. Add half of the egg mixture. Stir gently with a rubber spatula to create curds. Use spatula to pull cooked egg awayfrom sides, allowing raw egg to flow underneath; cook until almost set, 3 to 4 minutes. Top with half of the mushroom filling. Cook until set, 1 to 2 minutes more. Gently fold one half over the other. Slide omelet onto a plate. Repeat with remaining butter, eggs, and filling. Season with pepper.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

WHITE BEANS AND SCALLION OMELETE

Steps:

• The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water. Set aside to soak overnight at room temperature. The next day, drain and rinse the beans. Put the beans in a pot, add 1 1⁄2 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. Drain the beans, discard the garlic and bay leaf, and set aside. Working in batches, heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread half of the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add half of the scallions and sauté for 1 minute. Repeat with the remaining beans and scallions, adding another tablespoon of oil if necessary. Set the beans aside and keep warm. Heat 1⁄2 tablespoon of the olive oil in a 6-inch nonstick sauté pan over medium heat. Lightly whisk the eggs in a bowl, then pour one-quarter of the eggs into the sauté pan. Run a spatula around the edge of the eggs and shake the pan vigorously to prevent the tortilla from sticking to the pan. Spread one-quarter of the beans across the eggs and cook until the eggs are just set. The tortilla should remain a little runny in the center. Slide the tortilla onto a warm plate, garnish with parsley, and add salt to taste. Repeat with the remaining eggs and beans, adding more olive oil to the pan when needed (you should have 4 tortillas). TIPS This is an open-face tortilla where the eggs should be a bit runny. If you'd like the eggs cooked through, flip the tortilla and cook for 30 seconds more. Note the beans require presoaking.