Prime Rib

We wanted Prime Rib (read that as Cliff wanted Prime Rib). We purchased a beautiful rib from Flannery Beef. They ship the best cuts, and we fondly remember their father from when we lived in San Francisco. You can get the recipe for the Classic Prime Rib for a Small Crowd on our blog of: March 7, 2021. Click the date to get the recipe.

We served The Prime Rib with Creamy White Beans with Herb Oil. Mark Peel at Campanile used to serve his Prime Rib over beans, so we followed his lead.

We started with my favorite - Green and Red Tomato Salad with Russian Dressing from New Classic Family Dinners by Mark Peel.  The Russian Dressing is exceptional. We did cheat however and use Sir Kensington's, Mayonnaise rather than make our own. We used to use Best Food Mayonnaise, but like Sir Kensington's better. We crush garlic into it. This is a fabulous salad when tomatoes are at their peak.You can get the recipe for the Tomato Salad with Russian Dressing on our blog of: July 4, 2010. Click the date to get the recipe. 

Creamy White Beans with Herb Oil

New York Times

 

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Ingredients For The Herb Oil:

½      cup roughly chopped chives

½      cup roughly chopped cilantro leaves and tender stems

½      cup tightly packed basil leaves

½      cup olive oil

Squeeze of lemon

Kosher salt, to taste

For the Beans:

2       tablespoons olive oil

2       garlic cloves, thinly sliced

2       (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained

Kosher salt and black pepper

½      cup chicken stock, vegetable stock or water

Flaky salt, for serving (optional)

Preparation

 

1.M  Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

2.     Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

3.     Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

4.    Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.