Tuesday, July 30, 2013

Genius Grilled Fava Beans

This recipe single-handedly changed my view on the large lump of fava beans that frequent my CSA.  It literally transforms them into the loveliest, gooiest summer appetizer.  No need to peel, no need to boil, no need to pop out the little inner bean out... just toss, grill and enjoy!

It, of course, comes by way of the amazing Kristen Miglore at Food52 who scours the internet and cooking world for transformational recipes. And it makes for gorgeous photos to boot!

Genius Grilled Fava Beans
  • 1 pound fresh fava beans in their pods
  • 1 teaspoon salt
  • 1 teaspoon ground chile pepper
  • 1 teaspoon  rosemary
  • cloves chopped garlic
  • 1/4 cup extra-virgin olive oil, plus more to finish
  • 2 tablespoons water
  • 1 lemon
  • 8 canned anchovies in oil, chopped finely

  • Mix all the ingredients except the lemon and anchovies together in a bowl, toss the fava beans well to coat and place them on a grill over medium-high heat. 
  • Grill the favas for several minutes, until charred, then flip them over and char the other side.
  • Remove from grill, and plop them back in the bowl.  Toss the pods to re-coat, and drizzle with fresh lemon juice.   
  • Add the anchovies to the bowl, and mix well.
  • Arrange the pods on a serving platter and serve! 
About Fava Beans
It's not all Hannibal Lecter and Chianti, though the latter sounds like a wonderful addition.  Fava beans or broad beans as they are referred to in the UK, are native to North Africa and Southwest Asia and can withstand very harsh climates. 

Sunday, July 28, 2013

Quick Strawberry Rhubarb "Jam"

There is a reason these two summer staples are so frequently paired.  The sweetness of the berry  complements the tartness of the rhubarb.  When combined, the sturdy rhubarb strings bind so the result isn't too thin. 

Roasting, my undoubtedly favorite quick cooking technique, brings this together in a snap.  Pop it in the oven and less than 30 minutes later you have "jam".  Enjoyed over ice cream, on toast, or mixed with goat cheese and spread over crackers, this quick jam is a keeper.

Quick Strawberry Rhubarb "Jam"

  • 1 quart of strawberries, cleaned, trimmed and cut in half
  • 4 stems of rhubarb, scrubbed and cut into 1 inch crescents
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • Preheat the oven to 375 degrees
  • Toss the berries, rhubarb, sugar and balsamic vinegar together
  • Spread on a baking sheet in a single layer
  • Roast for 20-25 minutes, mixing once
  • Let cool, blend until chunky but combined
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