Sunday, July 14, 2013

Recipes of the Week - July 15, 2013


1 pound fresh fava beans (3-1/4 cups)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 clove garlic, minced
1 cup chopped cucumber
1 cup chopped tomato
3 tablespoons snipped fresh parsley
Salt and Pepper
1/2 cup crumbled feta cheese
2 tablespoons capers, drained
*1-2 tablespoon garlic scape, minced

Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese, capers, and minced garlic scape.


Fava Bean and Ricotta Crostini This isn’t an exact recipe, rather more of an assembly. You can really use whatever ratio of topping, ricotta, and bread you want. from: http://www.culinarycolleen.com/fava-bean-and-ricotta-crostini/
   
                   Shallot, thinly sliced
    Apple cider vinegar
    Fresh fava beans
    Fresh basil leaves, torn
    Fresh mint leaves, torn
    Olive oil
    Salt and pepper, to taste
    Ricotta cheese
    Slices of good, crusty bread, lightly toasted
    Flaky salt, such as Maldon

Pour enough vinegar over the sliced shallots to cover and let soak for at least 10 minutes.
Meanwhile, bring a large pot of heavily salted water to a boil. Take the fava beans out of the pods. Cook the fava beans in the boiling water for exactly one minute. Transfer with a slotted spoon to a large bowl with ice water. Let them sit for five minutes, or until completely cooled.
Remove the second shell around the fava beans by pinching the tip of the bean with your fingernail and popping out the bean. (There is great visual guide here.)
Combine the peeled favas with the basil, mint, and shallots (removed from vinegar) and dress with enough olive oil to thoroughly coat. Season with salt and pepper to taste.
Spread the ricotta over the toasted bread slices (use as much or as little as you want), and top with the fava bean mixture. Drizzle with extra olive oil, if desired, and flaky salt.

6 cups kohlrabi -cut into matchsticks -about three 4 inch bulbs (or you could substitute sliced fennel, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
1/2 C chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 C chopped scallion
orange zest from one orange
lime zest from one lime
 Citrus Honey Vinaigrette:
    1/4 C olive oil
    1/4 C fresh orange juice ( juice form one orange)
    1/8 C lime juice plus 1 T ( juice from one large lime)
    1/4 C honey
    1/2 tsp kosher salt
    1 T rice wine vinegar

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.

Crab Salad Recipe Featuring Kohlrabi

   1 pound elbow pasta, cooked al dente and cooled
    1 10 oz package crab chunks (can use imitation)
    3 kohlrabi, trimmed, peeled, and julienned (cut in narrow    
        strips – I use the Zyliss Julienne Peeler and LOVE it)
    1/2- 1 cup Mayonnaise (I use less, but you may prefer more)
    1 red onion, finely diced
    1 can, drained, or 2 cobs worth of fresh corn
    3 tsp celery salt
    Fresh herbs to taste: I used chopped chives, parsely, and  
       basil
    Salt and pepper to taste

Combine the pasta, crab, and mayonnaise in a large bowl.
Add the kohlrabi, corn, and onion.
Stir in the salt, pepper, and celery salt.
Sprinkle the herbs over the top and refrigerate at least 1 hour before serving.

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