Always great to join my buddy Kristin Miranda and the crew at WBTV's Moring show to Cook Up A Storm, even though it is early in the am!
On Saturday April 17, I'll be cooking with Fresh herbs and here is the recipe we'll prepare. For more great recipes read my articles on www.charlotteliving.com or come to a cooking class at Reid's Fine Foods - see the springtime calendar just below this post!
COOKING WITH FRESH HERBS
RECIPES BY HEIDI BILLOTTO
Charlotte Culinary Expert
As seen on WBTV’s Morning show
Sat April 17, 2010
hlnc@carolina.rr.com
http://www.HeidiBillottoBlogsRestaurants.blogspot.com
www.charlotteliving.com
HERBS DE PROVENCE MIX
4 parts thyme leaves
2 parts rosemary leaves
2 parts basil leaves
2 parts savory leaves
2 parts marjoram leaves
1 part lavender buds
1 part fennel or anise seeds
To make a fresh herbs de povince mince herbs, blend and use in your favorite recipes. Or to keep the blend for future use: dry the herbs separately, then combine and keep in an airtight container.
WHITE BEANS WITH WINE AND TOMATO BRAISED GARLIC
28 garlic cloves
1 ½ cups dry white wine ( I like Tariquet’s ugni blanc/colombard blend)
1 tsp sea salt
4 Tbsp. butter
1 Tbsp. Herbs de Province
½ cup sun dried tomatoes, thin sliced
2 cans cannellini beans, well drained
crusty bread for dipping and spreading
Place the peeled garlic cloves, wine, salt, pepper, butter and herbs and tomatoes in a saucepan. Bring to a boil then reduce heat to a simmer for 20 minutes or until garlic is soft and the liquid in the pan is syrupy. Add white beans. Serve with slices of crusty French bread.
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