We're a bit behind with this post...this is the meal from our Saturday Farmer's Market trip a couple of weeks ago. Our favorite farm stand at the market belongs to Square Peg Farm, and they had their final crop of fava beans for the year. They also have had this amazing lettuce the past few weeks that I can't remember the name of...that's not very helpful, but you can see it below. We have been inundated with requests for some recipes with the posts (well, two requests so far) so a rough recipe for the fava bean puree we made is included at the end. We don't get to cook dinner together as much anymore now that I am working evenings, so we tend to make ourselves a bit of a feast on at least one of my days off. This week it included the fava bean puree with raw vegetables and toasty bread for dipping, as well as a crab salad with lime, cilantro and creme fraiche alongside some cucumber, avocado and green salad.
Fava Bean Puree
3 or so pounds of fava beans (yielding around 2-3 cups when removed from their pods)
zest of 1 lemon
1/2-3/4 cup of olive oil
2 cloves of garlic (roughly chopped)
salt to taste
First step , remove the beans from their pods (I'm not sure why I enjoy this process so much...shelling peas, and cleaning squid are 2 other potentially tedious kitchen tasks that I find pleasing). Get a large pot of salted water boiling, and prepare a bowl of ice water. Drop the beans in the boiling water for 20-30 seconds, then scoop them out and plunge them into the ice water. After the fava beans are thouroughly chilled, drain them and use your fingers to remove the pale green outer skin so that you are left with the beautiful dark green inner part of the beans. Cook the beans, garlic, and lemon zest in about a 1/2 cup of olive oil over medium or medium low heat. The goal is to slowly stew the beans for a few minutes until they are cooked through, you don't want the heat to be so high that you are frying and browning the beans. Let the mixture cool for a couple of minutes and then transfer to a blender. Carefully blend the mixture (remember the oil may still be hot), you will probably need to add an extra 1/4 to 1/2 cup of oil to achieve the right consistency. Add salt to taste and enjoy.
3 or so pounds of fava beans (yielding around 2-3 cups when removed from their pods)
zest of 1 lemon
1/2-3/4 cup of olive oil
2 cloves of garlic (roughly chopped)
salt to taste
First step , remove the beans from their pods (I'm not sure why I enjoy this process so much...shelling peas, and cleaning squid are 2 other potentially tedious kitchen tasks that I find pleasing). Get a large pot of salted water boiling, and prepare a bowl of ice water. Drop the beans in the boiling water for 20-30 seconds, then scoop them out and plunge them into the ice water. After the fava beans are thouroughly chilled, drain them and use your fingers to remove the pale green outer skin so that you are left with the beautiful dark green inner part of the beans. Cook the beans, garlic, and lemon zest in about a 1/2 cup of olive oil over medium or medium low heat. The goal is to slowly stew the beans for a few minutes until they are cooked through, you don't want the heat to be so high that you are frying and browning the beans. Let the mixture cool for a couple of minutes and then transfer to a blender. Carefully blend the mixture (remember the oil may still be hot), you will probably need to add an extra 1/4 to 1/2 cup of oil to achieve the right consistency. Add salt to taste and enjoy.
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