I have a bitter love for fava beans. I get so excited when I see them in the market for the first time in spring and always load up a huge bag to take home. Then I usually stare at them for a couple of days while I try to figure out a time I can sit down for more than 20 minutes to go through the dreaded task of peeling the things. The art of slow living just doesn’t exist in my home at the moment. BUT this spring my 4 year old has taken on the duty as sous chef and shucking beans has become her specialty. Now we can up our fava intake.
If you can find the pods when they are finger length snatch them up because they are amazing eaten whole. Toss them with olive oil and grill until tender then sprinkle with a nice flake salt, squeeze of lemon and some crushed red pepper. Once larger than that the pods are too tough and they must be shucked. The beans inside then need to be peeled of their paper thin outer shells. A lot of people don’t think this process is worth the end result. I’m just obsessed with the sweet, earthy, hearty, protein packed little green gems.
One of my favorites and a classic way to eat fava beans is on a crostini of burrata cheese with lemon, olive oil and basil. They also go amazingly with ham. On a warm spring day, a bit of jamón serrano, manchego and a pile of favas dressed in sherry vinegar, good quality extra virgin olive oil and fresh herbs is a perfect light meal. You could also use prosciutto and pecorino just don’t forget the really good loaf of bread and bottle of rosé. It’s simple perfection.
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It’s a winter meets spring sort of vibe in Seattle right now. We are teased by the sun daily and the markets are showing hints of the coming season with loads of tulips and tender leeks. The days are getting longer and the blossoms are exploding which makes me so excited for warmer days to come but then I’m pulled back down to reality with the next downpour of rain. But hey, the rainbows sure have been epic!
Here is a meal that reflects this moment in the season; warming for the last days of winter yet introducing spring and reminding you of the amazing things it will have to offer. This quick and easy soup is full of flavor and texture; sweet leeks, silky white beans, earthy cauliflower, bright lemon zest and crunchy hazelnuts. For dessert, a rustic tart with the last of the pears which are begging to be eaten. I’ve added buckwheat to the dough for a bit of tenderness and a nice nutty flavor. Enjoy!
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It is time for the yearly dose of sunshine to break up this gray winter and our trip to Mexico couldn’t have come soon enough for this lady. We just returned from Todos Santos where we rented a hacienda with some close friends and the guacamole, margaritas, beans and fish tacos were on repeat the entire time. I’m still in a vitamin D induced haze and have not accepted the reality that I am home and wearing socks and a wool coat.
Todos Santos is a small town in Baja California Sur, about an hour north of Cabo. It is one of Mexico’s “pueblos magicos,” a select group of towns whose cultural, historical and natural treasures have been deemed, well…magical. Founded in 1723, Todos Santos is an oasis in the desert and boomed from sugar cane production but in the 1950’s fell into ruins when the area experienced a severe drought. Water has returned and the area is now an agricultural center, producing some of the best poblanos, avocados, papaya and mangos.
Since the paving of hwy 19, which runs from La Paz to San Jose del Cabo, Todos Santos has also become a tourist destination and a center for art & culture. It’s charming colonial town center has loads of galleries and shops full of local crafts and is also a host to multiple music, film and art festivals throughout the year. The area is also big on eco-tourism, birding, sea turtle conservation, surfing….. It really is a pretty magical place.
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The excitement of the holidays are over which makes me even more aware of how cold and dark the days still are. All I want to do is cook fatty, meaty, beany dishes for days and drink big dirty red wines. On a recent frigid morning at the farmers market I stumbled upon Seabreeze Farms and their giant cast iron cauldrons bubbling with beef stew, a la London’s Borough Market, lured me in. There were Toulouse sausage and duck confit and I thought, “done.” It was fitting to find out a couple days later that it was actually National Cassoulet week. Here is my rendition inspired by a recipe from Paula Wolfert. Note, Cassoulet is a labor of love so get a few bottles of Bordeaux and plan on 3 days of prep/cook time. What else do have to do during these short dark winter days?
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