Boy...being snowed in these last couple of days got me thinking. I had a delicious looking risotto that I wanted to try, but after being snowed in I discovered that I was missing white truffle oil.. How would I ever pull that off? I even went to go make oatmeal cookies and discovered I was out of one of the main ingredients - brown sugar. Who runs out of brown sugar?
Note to self - Pick up brown sugar to have on hand for next snow day a couple years from now!
Note to self - Pick up the best quality white truffle oil I can afford!
As I was searching our pantry...here's what came to mind. White Bean Puree from my favorite book - Great Settings. With ingredients most of us should have on hand. Perhaps, I better check for sage, Hubby been messing around with my spices!
White Bean Puree
2 Tablespoons olive oil
1 Garlic Clove, minced
3 sage leaves, chopped
1 can cannellini beans - Drained
Salt and Pepper to Taste
Extra - Virgin Olive Oil for Garnish
Sage Leaves For Garnish
Place the oil and garlic in a skillet and cook over medium heat until the garlic is fragrant. Add the chopped sage and cook for a minute. Add the beans and enough stock to barely cover, season to taste with salt and pepper, and bring to a simmer. Cook for about 10 minutes. Place in the bowl of a food processor and blend until smooth. Spoon the puree out onto a platter, drizzle with olive oil, and garnish with sage leaves. From "Great Settings"
Now the only thing you have to do is pop open a bottle of wine--the one thing I make sure we never run out of--and get out your candelabra!