Category Archives: Speedy Weeknight Dinners

Fresh Fava Bean & Leek Soup

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Fava Bean & Leek Soup

Worth the trouble?

Absolutely. Fresh young fava beans are springtime’s sweetest pleasure. They are a delectable seasonal treat. True, they take a little effort to prepare but they are definitely worth the trouble.

Fava Beans

Condemned by ancient Greek philosopher Pythagoras and forever associated with Hannibal Lechter in “Silence of the Lambs”, fava beans have a long history.

It is one of the oldest cultivated beans in Europe and a staple of the Mediterranean diet for over 5000 years. For some unknown reason, fava beans continue to be ignored in America. Some growers blame the lack of popularity on the laborious task of shelling the bean. And unless you grew up in an Italian, Spanish, French or Greek household, you are likely missing out on their wonderful sweet earthy flavor.

Leeks

A spring staple all around the Mediterranean, they can be extremely versatile. Try grilling them whole in their pods and serve them with a drizzle of olive oil. Mash or puree them and spread them on crostini. Make a bowl of soup out of them. Add them to risottos. Toss them in pasta, or salads. And if you are lucky enough to get your hands on fresh, young, tender fava beans, try them raw with some pecorino cheese and a glass of wine as they do in Tuscany.

WatercressThere is no fast way to prepare fava beans. Once shucked from their pods, the debate is whether to remove their leathery skin or not. Some cultures do, and some don’t. Although I don’t have a specific preference – I have consumed the beans both ways, and I do tend to buy young beans. In my opinion, this eliminates the need for double shelling. So look for glossy, firm, bright green pods when choosing fava beans.

Granny Smith ApplesThe following recipe is a wonderful spring fava bean soup with leeks, watercress and granny smith apples.

How to double-shell the fava beans:

Remove the beans from their pods. Place them in a pot of boiling water and blanch them for about 2 minutes. Drain and then place them in cold water until thoroughly cooled. Do not let them sit too long in the water. To remove the milky white skin, peel away the top of the shell with you finger nail  and simply squeeze the other end of the shell to pop the bean out of their skin.

Chopped Leeks

Sauteed Leeks

 

 

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Fresh Fava Bean & Leek Soup
 
Ingredients
  • 2 cups fresh double-shelled fava beans
  • 1 bunch watercress
  • 3 large leeks sliced
  • 2 granny smith apples peeled and chopped
  • 4 cups chicken broth
  • 2 tbs butter
  • 2 tbs olive oil
  • Salt
  • Pepper
Instructions
  1. In a large pot, heat butter and olive oil. Add leeks, fava beans and granny smith apples. Sauté until tender but not brown, about ten minutes.
  2. Add chicken broth and bring to boil. Reduce heat and simmer for an additional 10 to 15 minutes.
  3. Meanwhile, wash and trim the watercress removing any tough stems
  4. Ladle the hot soup into a blender or food processor, add uncooked watercress and mix until very smooth.
  5. Return soup to pot and season with salt and pepper.
  6. Reheat if necessary. Serve with a drizzle of olive oil and some croutons...
Notes
You can sauté the watercress with the rest of the vegetables if you wish but this will change the color of the soup. To keep the soup bright green do not cook the watercress. The leaves will wilt as soon as you add them to the hot liquid.

Warm Chidori Kale Salad with Goat Cheese

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Warm Kale Salad

Kale is cool!

Today I discovered something.  Ornamental kale is edible to humans.  Who knew?  Call me ignorant but I had no idea.  In fact, in France we don’t know what to call it, let alone what to do with it.

“The French don’t know from kale.”  This according to a New York Times article (September 2013)  about “an American woman who embarks on a mission to persuade France to embrace the leafy greens.”

Chidori Kale

For years I have seen ornamental kale used in street landscaping and home gardens but It never occurred to me that it is genetically the same as kale grown for food crops.  So I did some research and learned that while it is edible, some critics say it doesn’t taste as good as the newer culinary varieties.

I spotted the “Chidori” variety at the Farmers Market in Santa Monica.  It looked so beautiful I had to grab some.

I really didn’t know what to do with it, so I asked the lady at the stand if she had any suggestions.  She said “try it.”  I said “Yes, I want to try it. Do you have any suggestions?”  She gave me a look. Then she smiled, handed me a leaf and said “try it.”  I realized she meant “taste one.”  So I did.  Wow and wow!  It was crazy good.  I was expecting it to be bitter and stringy.  To my surprise, it was exceptionally sweet and mild.  Very tender with non-fibrous stems.  “This is really good” I said.  “Yes!” she replied, “It is so good, it doesn’t matter how you prepare it.  It will still be good.”

Driving back home, I racked my brain to think of a way to use my new discovery.  I vaguely remembered seeing a  recipe for a warm bitter greens salad with goat cheese.  I could not recall where I saw it nor which bitter greens nor which dressing they used.  I thought kale is considered a bitter green, so I decided to improvise and use a classic french Dijon mustard vinaigrette with Chidori kale.  And boy, was the lady at the Farmers Market right.  It turned out delicious.

Whatever you decide to make with the Chidori kale, give it a shot and let me know.

This salad is great  for a Sunday brunch or a speedy weeknight dinner. Enjoy!

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Warm Chidori Kale Salad with Goat Cheese
Author: 
 
Ingredients
  • 4 soft boiled eggs
  • 4 tbs of olive oil
  • 4 cloves of garlic thinly sliced
  • 1 bag of fresh Chidori kale leaves trimmed
  • 4 oz mild goat cheese
  • salt and pepper
  • Dijon mustard vinaigrette
Instructions
  1. In a medium size sauce pan, bring water to boil. Add the eggs, cover and remove from heat. Let stand for 6 to 7 minutes, then drain.
  2. Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
  3. In a non-stick pan, heat the olive oil on medium heat. Add, the garlic, kale, some salt and pepper and cook for 3 to 5 minutes just until the kale is wilted.
  4. Divide the kale between two plates.
  5. Top each with two halved boiled eggs and chunks of goat cheese.

Serve with toasted country bread and a drizzle of Dijon mustard vinaigrette.
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Vinaigrette
Author: 
 
Ingredients
  • clove of garlic crushed
  • tbs red wine vinegar
  • /2 tsp Dijon mustard
  • /4 cup olive oil
  • /2 tsp kosher salt
  • /4 tsp freshly ground pepper
Instructions
  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
  2. Slowly add the olive oil and whisk until emulsified.
  3. Taste and adjust seasoning.

 

Pasta with Wild Arugula

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Pasta with Wild Arugula

 

Pasta tossed with garlic infused olive oil and fresh wild arugula makes for an incredibly light and flavorful dish. This recipe exemplifies speedy weeknight dinner. It is literally ready within few minutes.

Wild Arugula

 

The real star here is the wild arugula. It has clean and peppery taste that is quite different from the more familiar milder arugula. To truly appreciate its flavor you should eat it raw.  It is simply irresistible.

Pasta

 

All I know is I cannot have enough of it. I use it in everything. Most days I enjoy it as a salad. Sometimes I sprinkle it on pizza and other days I add it to  my sandwiches..

Garlic Infused Olive Oil

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Pasta with Wild Arugula
 
Ingredients
  • 1 lb pasta shells
  • 1 bunch of wild arugula
  • 4 cloves of garlic thinly sliced
  • ½ tsp chili pepper flakes
  • Olive oil
  • Salt and pepper
  • Freshly grated parmesan
Instructions
  1. Cook pasta according to package instructions
  2. In a large pan, gently heat olive oil. Add garlic slices and cook on low heat until slightly brown. Add chili pepper flakes and the wild arugula. Toss and remove from heat.
  3. Drain the pasta then toss it in with the wild arugula. Season with salt and pepper and serve immediately with freshly grated parmesan.
Notes
When you brown the garlic, be sure not to burn it - otherwise it will taste bitter.

 

Spring Pea Soup with Mint

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Lately it’s been really cold in Los Angeles. Nothing like the blizzards they’ve been having on the East Coast but very cold (brrrrr) by Southern California standards.  These low temperatures triggered my mood for soup. I’ve been especially craving green pea soup.

Growing up, I didn’t like green peas. As the years went by my palate gained a taste for them. They are now a healthy staple in my diet. I love their vibrant color, sweet taste and starchy texture.

I hope you like this spring-inspired soup as much as I do..
Green Pea Soup

 

IMG_4550Mint

 

20131110-GreenPeaSoup-IngredientsGreenPeaSoup

When in season, I use fresh peas. Today, I am using frozen organic peas. For the success of this recipe, It is important to adjust the amount of mint to your taste.

Green Peas

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Spring Pea Soup with Mint
 
Ingredients
  • 4 cups fresh or frozen peas
  • 1 small onion chopped
  • 3 garlic cloves peeled and smashed
  • 2 cups organic chicken stock
  • 3 sprigs fresh mint
  • ¼ tsp French four spices (see below to make your own mix)
  • 2 Slices crisped prosciutto for garnish
Instructions
  1. In a sauce pan, heat a couple of tablespoons of olive oil. Add chopped onions and garlic and cook until soft and translucent.
  2. Add peas, half the chicken stock, salt and black pepper. Bring to boil then lower the heat and cook for about three minutes.
  3. Turn off stove, add mint and puree mixture using an immersion blender.
  4. If using a counter top blender, transfer mixture to blender and puree.
  5. Transfer soup back to pot and add more chicken stock if needed. Adjust seasoning with salt and pepper. Simmer for two minutes. Do not overcook the soup.
  6. To crisp prosciutto, heat a non-stick pan over medium high heat. Add prosciutto slices. Cook until the edges curl and the slice become crispy and golden.
  7. Serve soup in bowls with a garnish of crispy prosciutto and a drizzle of fruity olive oil.
  8. **Note: you can mix your own French four spices by combining: 1 tbs ground white pepper, 1 tsp ground ginger, 1 tsp grated nutmeg and ¼ tsp ground cloves. Keep in an airtight container for up to six months.
  9. *The flavor of this soup is enhanced on the second day.