Recipes By Innoabrd
2 recipes found
Fresh Fava Beans with Pancetta and Mint
I think the basis of this probably comes from Marcella Hazan, but I make it so often I don't really remember where the original basis was. I can get young, de-podded fava, so for me, this is quick and easy. However, it's so delicious that I'd be worth shucking all those beans if I couldn't. If you get fava that are young enough (the crease where they attach to the pod hasn't gone brown is usually my rule of thumb) there's no need for the tedious shell removal. The recipe is infinately scaleable. I usually use 3-400 grams (10-15 oz) of de-podded beans, which would equal about 2.5 - 4lbs of favas in the pods.
Korean Hummus
I had some guests coming for dinner yesterday and I saw testkitchenette's Edamame Hummus recipe and thought that sounded good. I can usually get fresh, depodded edamame and thought it would make a nice starter for the party. Well, mostly. I wanted something a bit more Mediterranean, so while I Iiked the idea, I thought I might cut the sesame oil in favour of olive oil, and maybe cut the rice vinegar and try a bit of balsamic, or perhaps jerez sherry vinegar? And, instead of the ginger, maybe I'd give it some heat with a bit of pimenton. But the almonds and the garlic, they were definitely staying. So then I couldn't find edamame. In the end, I concocted this, but the almonds and the garlic remain. I ended up giving it some heat with Korean taeyangcho gochujang, which is a fermented chili and soybean paste, sort of miso and chili all in one. Yummy stuff. I used a whole 60gm tube, but think some brands might be hotter than others, so taste before you commit yourself.