Danielle Esparza is the manager and lead chef instructor at Tspoons Cooking School in San Juan Capistrano, as well as the owner/founder of E.B. Cookie Co. based out of Orange County. A Le Cordon Bleu graduate, she has also spent her time as a lead baker in Dana Point, and practices amateur food styling and photography in her spare time.
grocery list
pine nuts
haricots verts
ricotta cheese
honey
lemon
garlic
parsley
sourdough
leeks
carrots
celery
flour
tomato paste
thyme
vegetable broth
green lentils
andouille sausage
puff pastry
butter
sugar
brown sugar
cinnamon
orange
salt
black pepper
olive oil
HARICOTS VERTS BRUSCHETTA WITH LEMON HONEY RICOTTA (Yield: 4 servings)
INGREDIENTS
Olive oil, as needed
¼ cup pine nuts
½ pound haricots verts, ends trimmed, cut in half crosswise
8 ounces ricotta cheese
1 tbsp honey
zest of 1 lemon (and juice from half of the lemon)
1 large garlic clove, cut in half
chopped fresh parsley, as needed for garnish
4 thick slices crusty bread of choice (baguette, sourdough, ciabatta)
kosher salt and black pepper, to taste
DIRECTIONS
1. Heat a large skillet over medium high heat. Add a drizzle of oil and, once warmed through, add the pine nuts. Toast over the heat until seeds turn golden brown. Remove from heat and place in a small bowl. Add more oil to the skillet and then add haricots verts. Saute over high heat until blistered and slightly charred, stirring occasionally. Once cooked, season with salt and pepper and set aside off the heat.
2. In a medium bowl, mix the ricotta, honey, lemon zest and lemon juice along with a pinch each of salt and pepper. Taste and adjust seasonings if necessary.
3. Set a griddle over medium high heat. Drizzle both sides of the bread slices with olive oil. Once griddle is hot, place bread slices on and cook until very toasted. Flip and toast on other side as well. Remove from heat and immediately rub one side of each bread slice with the cut sides of the garlic cloves.
4. Spread the ricotta mixture onto the toasts, then top with the haricots verts and garnish with pine nuts. Sprinkle with chopped parsley and serve.
FRENCH LENTIL AND ANDOUILLE SAUSAGE STEW (Yield: 4 servings)
INGREDIENTS
Olive oil, as needed
2 tbsp unsalted butter
1 cup chopped leeks (white and light green parts), rinsed
2 carrots, medium diced
2 celery stalks, medium diced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 tbsp tomato paste
1 tsp fresh minced thyme leaves
4 cups vegetable broth
1/2 cup dried green lentils, soaked for 30 minutes in warm water
½ pound cooked Andouille sausage (or sausage of choice), sliced on the bias into ¼” thick slices
2 tablespoons finely chopped parsley
DIRECTIONS
- Heat oil and butter in a pot over medium heat.
- When hot, add leeks, carrots, and celery. Cook until slightly tender, about 5 minutes. Add garlic, tomato paste, and thyme and cook about 2-3 minutes more. Add flour and cook for 1 minute, stirring constantly.
- Slowly pour in broth while stirring. Stir in lentils and let simmer, covered, stirring occasionally, for about 20-30 minutes or until lentils are tender.
- Stir in sausage to warm through. Season with salt and pepper, to taste, and serve immediately garnished with parsley.
ORANGE CINNAMON PALMIERS (Yield: 12)
INGREDIENTS
1 sheet frozen puff pastry, thawed but kept chilled
2 ounces unsalted butter, melted
¼ cup granulated sugar
2 tbsp light brown sugar
¾ tsp ground cinnamon
zest of 1 orange
pinch of kosher salt
DIRECTIONS
1. Preheat oven to 400 degrees. Combine granulated sugar, brown sugar, ground cinnamon, orange zest and salt in a small bowl with mix with a fork to combine. Lightly flour a work surface and layer the piece of puff pastry down. Gently roll out the puff pastry in both directions to make it about 1” wider on each side. Brush most of the melted butter onto the puff pastry sheet, then sprinkle the sugar mixture evenly over the surface. Position the sheet so that it is facing you horizontally. Fold about 1” of the dough over on the left side; repeat with the right side. Continue making 1” folds until the dough stacks meet in the middle, then fold them over each other like a book. Brush with remaining melted butter. Using a sharp knife, trim the ends of the dough, then cut into ½” thick slices. Arrange on a sheet pan lined with parchment paper, cut side up, then. Chill in the freezer for 15 minutes, then transfer directly to the oven. Bake until the puff pastry is lightly browned and puffed, about 12-15 minutes. Allow to cool before serving.
