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Extra resources for Food Network (June 2016)

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Add the pancetta, onion, celery, rutabaga, and rosemary and sauté, stirring frequently, until slightly softened, about 5 minutes. Add the tomatoes, garlic, chicken broth, and beans and season lightly with salt and pepper. Crush the tomatoes with a wooden spoon. Bring to a boil, reduce the heat to low, and simmer, partially covered, until the fresh vegetables are tender, about 25 minutes. Meanwhile, cook the pasta in boiling, salted water until tender, about 10 minutes. Taste test often as brands differ.

Mash coarsely with a pastry cutter or potato masher. Stir in the Fontina, pecorino, and Parmesan. Set aside. B ÈCHAMEL S AUCE : Melt the butter in a saucepan over low heat. Add the rice flour and potato starch and cook for 1 minute, stirring constantly. Add the hot milk in a slow stream, whisking at the same time. Increase the heat to medium and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring frequently. Season to taste with salt, pepper, and nutmeg. ) Stir ½ cup of the bèchamel sauce into the cauliflower mixture.

You can soak them overnight in cold water, or use the short-cut boiling water method outlined below. Lentils are an exception in the world of dried legumes; they don’t need soaking and cook in about 35 minutes. You’ll need a 4-quart pot to cook 1 pound of dried beans, which will swell to roughly four times their original size. Naturally, the recipe can be doubled. M AKES APPROXIMATELY 8 CUPS Bring the water to a rolling boil over high heat. Rinse the beans in a bowl of cold water and discard any little stones or other debris.

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