1. Fresh, grilled.
2. Dried, pureed, with sauteed arugula and Doe's Leap feta.
3. Fresh, peeled, blanched, peeled, with balsamic onions, basil oil, lemon juice and zest, and more Doe's Leap feta.
4. With liver and a nice Chianti.
My Greek stepmother, either directly or otherwise, is in some way responsible for three of these four fava bean dishes. Hint: Hannibal Lecter is not my stepmother.
I have noticed a redundant use of the balsamic onions in your summer fare. In order to keep everyone's interest day to day, is it safe to assume that Funyuns would be a suitable substitute to create an entirely new dish? I am still trying to find a way to sneak those into your culinary magic.....
ReplyDeleteYour summer foods look absolutely delicious! I seek a dinner invitation.
ReplyDeleteChallah, Funyuns can be substituted for any ingredient in any meal I make. In fact, you could substitute Funyuns for ALL the ingredients for any of the recipes on this bl*g with fairly delicious, nutritious results. Have you ever considered a no-carb, all-Funyun diet?
ReplyDeleteAnonymous, I would love to have you over for dinner, unless you are Hannibal Lecter, in which case, I would prefer you eat in your cell.
Having never seen or tasted a Funyun (just go ahead and report my caregivers to Social Services) I did a google search. Onion flavored cornmeal in a round shape?? I guess the fact that they made Wikipedia says something, but in place of fava beans? Yuck!
ReplyDeletewhere does one acquire fresh fava beans?
ReplyDeleteYou can't - according to EBiddie she bought the very last fresh fava beans in all the land a week ago Sunday at the marche.
ReplyDeleteNo, no that was LAST Saturday. Now is the season and you should be able to get them from Half Pint Farm at the markets on Saturday or Wednesday (new North end. They are fleeting, however, so buy them every chance you get.
ReplyDeleteFresh, grilled: seems to me I've eaten those recently, along with a lot of food a la grecque. Yum.
ReplyDeleteAlso, what exactly is the definition of blanched? Does that mean boiled for just a hot second? More information please!
ReplyDeleteMojie, my dear -
ReplyDeleteAccording to epicurious.com (and I paraphrase), to blanch is to plunge something into boiling water briefly and then run it under cold water immediately after to stop the cooking process. Hope this is of use and good luck on your blanching escapades!!