-L. wrote:
> LadyJane wrote:
> > -L. wrote:
> > > It's the Striped Chilean Sea Bass signature dish that he used on last
> > > night's episode of Hell's Kitchen. It was the bass pan roasted (I
> > > think) with a grapefruit-basil sauce served on some sort of pureed
> > > white beans. Anyone know where I can find it?
> > > TIA,
> > > -L.
> >
> > This site may be able to help
> >
> > http://www.fox.com/hellskitchen
>
> Thanks - they don't have a recipe, but it looks like it was Tuscan
> white beans. I was hoping to find a recipe for the sauce...and I
> wondered if he seasoned the beans with anything other than panchetta.
>
> -L.
It's not exactly what you are looking for, but...
>From the TimesOnline, here's Gordon Ramsays .....
Tuscan Bean Soup
Serves 4
"I made this soup in response to a minestrone I was given at an Italian
restaurant in Wiltshire that was like drinking a rugby XV's bath
water. I've always been a fan of the humble bean, and this soup shows
why - it's really simple but fantastically satisfying. When making
soup, always bring the stock to the boil before adding to the other
vegetables: both the flavour and colour will benefit. Substitute canned
beans, if you wish, to save on the time and you have a fast, nutritious
supper dish.
500g cannellini beans, soaked in cold water for 8-12 hours
2 tbsp olive oil, plus extra to drizzle
2 garlic cloves, chopped
3 tbsp chopped parsley, plus extra to garnish
1 onion, finely chopped
1 leek, finely chopped
2 carrots, peeled and sliced
4 sticks celery, sliced
1 litre chicken stock
Freshly ground salt and pepper
4 slices toasted ciabatta
1 Drain the soaked beans and rinse thoroughly, then place in a large
saucepan, cover in water and bring to the boil. Boil for 10 minutes,
then lower the heat to a simmer and cook for a further 11ΕΎ2 hours.
2 Heat the oil in a large saucepan and add the garlic. Cook for a
minute, add the parsley and the vegetables, then cook for a further 2-3
minutes.
3 Meanwhile, bring the stock to the boil. Add to the vegetables. Simmer
for 10 minutes. Add the beans and cook for a further 10 minutes. Adjust
the seasoning.
4 Place the toasted ciabatta in four warmed serving bowls and ladle
over the soup. Scatter over the extra parsley and drizzle with olive
oil before serving."
Rusty