It's exhausting being a celebrity! Ok, maybe I'm not famous, but I felt like I was this weekend. On Saturday I spoke for about 45 minutes to a sold out crowd at the Larkspur Library, and then demonstrated four "no cook" recipes, including one adapted from New Flavors for Appetizers. On Sunday I was at the Palo Alto Williams Sonoma store signing copies of my book. We sold about 40 copies! It was fun chatting with customers and accepting compliments on the two recipes that were being sampled, Chilled Green Pea Soup and Dates Stuffed with Chorizo and Aged Goat Cheese. Both of those just happen to be "no cook" as well.
If you'd like to attend my next talk and cooking demonstration at the Larkspur Library it will be on April 4th from 4:30 - 6:30 pm. Tickets are $10 and include a donation to the Friends of the Library, tasting of four appetizers (plus the recipes), St. Supery Sauvignon Blanc and Bionade (non-alcoholic beverage). The recipes I'll be demonstrating are Fava Bean and Ricotta Crostini with Fresh Mint, Chevre Stuffed Apricots, Prosciutto Pear Bites and Endive with White Bean Dip. The event already is about halfway sold out, so call 415.927.5005 or stop by the library to reserve soon if you'd like to attend!
Here is just one of four "no cook" appetizers I demonstrated and served this past Saturday. It's endive topped with a dollop of white bean dip. Canned cannelini beans become very creamy when mashed. This recipe has an Italian flair to it, because the dominant flavors are lemon, garlic and olive oil. It also just happens to be vegan. I'm trying to include a few more vegan recipes in my repertoire.
My post Go Vegan is up on KQED today. Let me know what you think of it and please add your tips in the comment section.
Endive with White Bean Dip
Makes about 5 servings
1 15 oz can cannelini beans (I like the ones from Trader Joe's)
2 Tablespoons fresh lemon juice, 1 teaspoon grated lemon peel
1 Tablespoon extra virgin olive oil, the stronger flavored the better
1 clove garlic, mashed
1/2 teaspoon kosher salt or to taste
Freshly ground pepper
1 green onion
20 large or medium endive leaves, discard small ones
Flat leaf parsley to garnish
Drain, rinse and mash the white beans in a mixing bowl using a potato masher. Add the lemon juice and peel, olive oil, garlic, salt and pepper to the beans and stir to combine. Slice the white and pale green parts of the onion and fold into to the mixture. Taste for seasoning. Scoop one heaping teaspoonful or so on each endive leaf. Garnish with leaf of parsley.