#colu henry

[abramsbooks]

RECIPE: A Pot of Beans (from Colu Cooks by Colu Henry)

I have made beans on a weekly basis for years (mostly on Sundays), so I can use them in meals throughout the week. They are dependable, comforting, and delicious. Not only do they have the ability to serve as a satisfying, delightful meal on their own, they also offer you the flexibility of using them to transform an already existing dish. There isn’t much a bean can’t do.

INGREDIENTS

1 pound (455 g) dried beans

1 tablespoon kosher salt

1 large yellow onion, peeled and halved, or some leek tops, or a few peeled and halved shallots

1 celery stalk with its leaves, cut in half

6 cloves garlic, smashed with the back of a knife, skins discarded

Thyme, rosemary, and parsley sprigs, tied in a bundle with kitchen twine (optional)

Olive oil

SERVES Many TIME Truly depends on the bean, likely about an hour or so, if soaked beforehand

METHOD

In a large Dutch oven or stockpot, add the beans and the salt and cover them by about 2 inches (5 cm) of water and soak overnight or 6 to 8 hours.

When you’re ready to cook the beans, do not drain them. Add the onion, celery, garlic, and herbs (if using) to the pot of beans. Add more water if needed to make sure the beans are still covered by about 2 inches (5 cm) and drizzle with a good glug or two of olive oil.

Bring the pot of beans to a boil and then turn down the heat to barely a simmer. Skim off any grit and cook until the beans are creamy and tender, adding boiling water along the way, if needed, to make sure your beans stay submerged. This can take anywhere from 1 to 2 hours. Taste your beans along the way; some types of beans will take longer than others. When they are creamy and make you sigh with joy when you bite into a small handful, they are done.

Remove the aromatics, salt to taste, and serve. To store, let cool and then refrigerate them in their broth for up to 1 week or freeze them for up to 6 months.

MAKE IT A MEAL

Weekday Cassoulet: Preheat the oven to 400°F (205 °C). Brown some well-seasoned chicken thighs in canola oil over medium-high heat, then brown a few sausages and set aside. Turn the heat down to medium and sauté finely chopped onion, celery, and garlic. If you have it, adding in a few teaspoons of fresh thyme or rosemary would be nice too. Stir in a handful of crushed tomatoes and some white beans and season with salt and pepper. Transfer the mixture to a 9 by 13-inch (23 by 33 cm) pan and nestle the chicken and sausage in the beans. Bake until the chicken is almost cooked through, 15 to 20 minutes. Top with fresh, coarse breadcrumbs and drizzle with plenty of olive oil. Broil until the top is crispy and golden, a few minutes more.

Tomato Confit and White Bean Stew: Sauté a thinly sliced onion, some garlic, and a pinch of red pepper flakes in a good glug of olive oil over medium heat. Add in 4 cups (680 g) beans and about 1 cup (240 ml) of their cooking liquid; smash ½ cup (85 g) or so of the beans to release some of their creaminess. Season with salt and freshly ground black pepper. Stir in 2 to 3 cups (300 to 450 g) tomato confit or other roasted or canned cherry tomatoes and simmer for 5 to 10 minutes. Taste and adjust seasonings accordingly. Ladle into bowls and shower with a handful of roughly chopped fresh flat-leaf parsley, lemon zest, some grated pecorino cheese, and a drizzle of olive oil.

Pasta e Fagioli Another Way: Toss 2½ to 3 cups (425 to 510 g) borlotti beans with some mezze rigatoni along with some of the bean cooking water to get it nice and saucy. Drizzle with plenty of olive oil and copious amounts of grated pecorino cheese and top with roughly chopped fresh flat-leaf parsley and basil.

NAMED A BEST BOOK OF THE YEAR BY NPR

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.

[allwayshungry]

Marinara Save this meal to make when you’re weary from travel, just moved homes, or anytime in between. This has been my go-to comfort food for as long as I can remember. The sauce requires only a handful of ingredients, which I’ve been able to find everywhere I’ve lived. I remove the garlic after it turns to a pale gold so it flavors the oil but doesn’t burn. Then I add it back with the tomatoes. I like to sprinkle lots of grated cheese and black pepper over my portion. Serves 4 Kosher salt 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 small onion, minced One 28-ounce can diced San Marzano tomatoes ¼ cup chopped flat-leaf Italian parsley, plus more for serving Freshly ground black pepper ¾ pound cavatappi, or other pasta of your choosing Grated Pecorino Romano or Grana Padano cheese, for serving Crushed red pepper flakes (optional) 1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. 2. While the water comes to a boil, prepare the sauce: Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and sauté until pale golden, about 2 minutes. Remove the garlic and set aside. 3. Add the onion to the pan and sauté, stirring occasionally, until softened, about 4 minutes. Add the tomatoes to the pan. Fill the tomato can halfway with water, swish the water around, and add it to the pan. Return the garlic to the pan along with the parsley. Season the sauce with salt and black pepper and bring it to a simmer. 4. Add the pasta to the boiling water and cook until al dente according to package directions. Scoop the pasta directly into the skillet and toss to coat, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. 5. Serve in bowls with lots of grated Pecorino Romano and, if desired, additional chopped parsley and red pepper flakes.

[winstons-and-enochs]

[abramsbooks]

RECIPE: A Summer Corn Salad with Shrimp (from Colu Cooks by Colu Henry)

Nothing says summer like fresh corn from a farm stand, and there are plenty of those in the Hudson Valley. As a child, when tasked, I’d sit on the back steps of the house and, with pleasure and purpose, tear away the corn husks and brush off their silks. These days, I love sitting outside shucking corn with friends while drinking big tumblers of rosé. This salad was built on a clean out-the-fridge night and I’m so glad it came to be. Normally I’m not one for green peppers (unless they are the very hot variety), but for some reason I make an expectation for the Italian frying kind, which I use here. Shrimp pairs beautifully with corn, so I said what the heck. As I hope you’re making this in the hotter months, it is topped with a generous amount of basil, because that’s what summer requires. Serve warm or at room temperature.

Serves 4 Time: 40 minutes

INGREDIENTS

1 pound (455 g) jumbo shrimp, peeled and deveined, tails removed if you like

Kosher salt and freshly ground black pepper

1/4 cup (½ stick/55 g) unsalted butter, cut into tablespoons

1 medium poblano pepper, diced

1 Italian green frying pepper, diced

1/3 cup (35 g) thinly sliced green onions, whites only (from about 3 large scallions)

4 ears corn, husks and silk removed, kernels cut off the cob

8 ounces (225 g) zucchini, finely diced (about 2 cups)

4 ounces (115 g) feta cheese, crumbled

1/3 cup (15 g) loosely packed fresh basil leaves (torn if large)

Lime, for finishing

Flaky salt, for finishing

METHOD

Season the shrimp well with salt and pepper. In a 12-inch (30.5 cm) skillet, heat the butter over medium. Add the shrimp and heat until just cooked through, 1 to 2 minutes per side. Transfer to a medium bowl and set aside.

Add the peppers and the green onions to the skillet and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add the corn and the zucchini and cook, stirring frequently, until they begin to turn golden in spots, 5 to 7 minutes more. Season well with salt and pepper.

Transfer the corn mixture to a large bowl.

Stir in the shrimp, feta cheese, half the basil, and a good squeeze of lime. Taste and adjust seasonings. Top with remaining basil and flaky salt.

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.

[abramsbooks]

RECIPE: Smoky and Spicy Shrimp with Anchovy Butter and Fregola (from Colu Cooks by Colu Henry)

It’s all right there for you in the title. Sweet shrimp is sautéed until just cooked through, and fregola (a tiny toasted pasta from Sardinia) is added to the pot to toast in the melted anchovy butter and spices with some cherry tomatoes. I love Calabrian chiles packed in oil and use them here for some punchy heat, but if red pepper flakes are within closer reach feel free to use them instead. Once the fregola finishes cooking, return the shrimp to the pot to warm them through and serve straight from the pan. Serve with many bottles of chilled red wine.

Serves: 4 Time: 30 minutes

INGREDIENTS

1 pound (455 g) extra-large or jumbo shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

¼ cup (½ stick/55 g) unsalted butter

4 cloves garlic, thinly sliced

4 oil-packed anchovies

3 Calabrian chiles, roughly chopped, or 1 teaspoon red pepper flakes

½ teaspoon smoked paprika

2 tablespoons tomato paste

1 pint (290 g) cherry or Sungold tomatoes

1½ cups (270 g) fregola

3 cups (700 ml) chicken stock

½ cup (20 g) loosely packed basil leaves, torn if large, or roughly chopped parsley or mint, or a

combination of all three

METHOD Season the shrimp well with salt and black pepper. In a 12-inch (30.5 cm) skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 1 to 2 minutes per side. Remove and set aside on a plate.

Add the garlic, anchovies, Calabrian chiles, and smoked paprika to the skillet and stir until the garlic is fragrant and the anchovies have dissolved, about 2 minutes. Add the tomato paste and toast for a minute or so. Add the cherry tomatoes and stir to coat. Cook until the tomatoes begin to burst, pressing down on them gently to help release their liquid, 3 to 4 minutes.

Add the fregola to the pan and stir until the pasta is well coated in the spiced butter. Pour in the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the fregola is al dente, 10 to 12 minutes.

Add the shrimp back to the pan with any juices that have accumulated on the plate and stir until they are just warmed through. Scatter with herbs and serve.

From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

For more information, click here.

[allwaysfull]

Back Pocket Pasta | Colu Henry

[allwayshungry]

Seared Zucchini With Black Pepper and Parmesan

4 servings; 20 minutes

This summery side dish is inspired by cacio e pepe, Rome’s beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts readily into the butter and clumps together, providing a pleasant texture. Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Ingredients

1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise

Kosher salt

3 tablespoons olive oil

2 teaspoons coarsely ground black pepper

4 tablespoons unsalted butter, cut into 4 pieces

2 ounces freshly grated Parmesan or Grana Padano cheese

¼ cup torn basil or mint leaves, or a combination

Flaky sea salt (optional)

Preparation

Season the cut side of the zucchini well with salt. Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, add the zucchini cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.

While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously, so the cheese doesn’t stick to the bottom of the pan. It will begin to melt, but it will also cling together in places. This is a good thing.

Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

[allwayshungry]

Curried Red Lentil Soup With Toasted Coconut

4 servings; 40 minutes

Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions, and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

Ingredients

2 tablespoons olive oil, plus more as needed

1 medium red onion, finely chopped

1 medium carrot, finely chopped

Kosher salt and black pepper

2 garlic cloves, finely chopped

1 tablespoon grated ginger

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 cup red lentils

5 cups vegetable stock or water

¼ cup unsweetened coconut flakes

Cilantro, scallions and lime wedges, for serving (optional)

Preparation

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric, and ground coriander and cook for about 30 seconds more until fragrant.

Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally until the flavors have melded and the lentils are soft and cooked through about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.

While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.

Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.