Deb Perelman is multi-talented. She’s a blogger, author, chef, photographer, mother and wife. I discovered her through her blog smittenkitchen. Her second cookbook is Smitten Kitchen Every Day ($35, Alfred A. Knopf), with easy recipes that can fit into a busy life. Or as the subtitle says, “triumphant and unfussy.”
All the recipes look yummy, and of course, Perelman was the photographer. From the sticky toffee waffles to the pizza bean bake (recipe below) to the peach melba popsicles, many recipes are kid- friendly. For the veggie lovers, the succulent salads and the 18 vegetarian main courses are delightful.
Perelman is as amazing as her book. Here is a list of the cities for her book tour. I wonder, can she sing or dance?
Pizza Beans / Tomato and Gigante Bean Bake
- 2 tablespoons (30 ml) olive oil
- 1 large onion, chopped
- 2 celery stalks, diced
- 1 large or 2 regular carrots, diced
- Salt and freshly ground black pepper or red pepper flakes
- 2 large garlic cloves, minced
- 1/4 cup (60 ml) dry white or red wine (optional)
- 4 ounces (115 grams) curly kale leaves, chopped or torn
- 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
- 1 pound (455 grams) cooked firm-tender giant white beans
- Up to 3/4 cup (175 ml) vegetable broth
- 1/2 pound (225 grams) mozzarella, coarsely grated
- 1/3 cup (35 grams) grated Parmesan
- 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)
Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.
Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.
Motown Savvy 
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