Pasta with Fava Bean Pesto

Ah, fava beans, the agony and the ecstasy! At first, I think of the flavor because I love fava beans. Then, I remember the two step process involved in prepping them and I start procrastinating.

It's really not that bad. You just pull the beans out of the pods.

Then put the beans in boiling water for a few minutes and pop them out of their shells. If you have a child around this is a great job for little fingers. Anyway, I had fava beans and basil left from my box. The fava beans were left because I was too lazy to prep them and I totally forgot about the basil. I was very pleasantly surprised to see that I had basil.

Then, I did a websearch for recipes with fava bean and basil pasta and I found this recipe for fava beans and basil pasta at treehugger.com. There are a few steps, but overall this is pretty quick and easy to make. You put half of your cooked and shelled favas in the food processor with basil and garlic. It makes this paste.

Transfer the paste to a bowl. Cook your pasta of choice. Add chopped basil, olive oil and fresh lemon juice to the fava bean paste. When the pasta is cooked, add some of the pasta water to the fava bean mixture. Combine pasta, grated parmesan cheese, the bean mixture, and some pasta water to form a sauce.

And, then you have this delicious bowl of pasta with fava bean pesto.

Pasta With Fava Bean Pesto

Ingredients:

3 cups shelled fresh fava beans
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice

1 pound of pasta

1/3 cup freshly grated Parmesan cheese

1. Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.

2. Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.

3. Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.

4. Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated parmesan cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

Chicken & Cabbage with Soy and Balsamic Dressing

I have to admit that cabbage is a challenge for me. I'm not really sure what to do with it; so, I went to the library and browsed through cookbooks. I checked the table of contents of various cookbooks and read their cabbage recipes. It was a pretty sad and uninspiring experience. CSA girl firmly believes that there is at least one great preparation any vegetable. Cabbage is no different. Then, I found Harumi's Japanese Home Cooking by Harumi Kurihara. I was a bit intrigued by Ms. Kurihara because she has been called the Martha Stewart of Japan. Then, I saw the photos of cabbage in her book. The photo for this recipe sold me. In the photo of this dish the cabbage was a glimmering light green cloud floating ethereally beneath the chicken. Is that really cabbage? I need to make this!

First, I cut the chicken into small pieces and marinated it in soy sauce, balsamic vinegar, garlic, and black pepper.

Then, I cut up the cabbage and cooked it in a tablespoon of vegetable oil and a tablespoon of butter.

At this point, I was wondering if this beautiful vegetable in my pan was really cabbage. Yes, it is cabbage! And, I should have made more.

I fried the chicken in about 1 tablespoon of vegetable oil. I think you could use less. Next time I would use 1/2 tablespoon or less. The skin from the chicken and the marinade coat the pan nicely; so, you don't need to add much oil.

I served it with some steamed rice. And, made some kid's plates.

This was a big hit with my whole family. I think you may be seeing quite a few of Ms. Kurihara's recipes on this site. I am amazed at what this woman can do with a humble cabbage.

Chicken with Soy and Balsamic Dressing

from Harumi's Japanese Home Cooking By Harumi Kurihara

Ingredients

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1 clove garlic, sliced

coarsely ground black pepper

1 lb boneless chicken thighs skin on

a little sunflower or vegetable oil

a few basil leaves -- to garnish

For the sauteed cabbage:

1 cup (or more) cabbage

1 tablespoon sunflower or vegetable oil

1 tablespoon butter

salt

1. Put the soy sauce, balsamic vinegar, garlic and pepper in a bowl and stir to combine. Cut the chicken diagonally into bite-sized pieces and marinate in the mixture for about 30 minutes.

2. Heat the oil in a frying pan and fry the chicken, turning halfway to brown both sides. It will take about 5 minutes to cook each side.

3. To make the sauteed cabbage: Roughly chop the cabbage into large pieces. In a wok or frying pan, heat the oil and butter, add the cabbage, saute until cooked, then lightly season with salt.

4. Place the cabbage on a serving dish and arrange the chicken on top. Pour over any remaining sauce from the chicken pan and garnish with basil leaves.

Farro, Pesto & Cherry Tomato Salad w/ Roasted Chicken

Farro, Pesto & Cherry Tomato Salad

So, several weeks ago I took a cooking class with the great Joanne Weir. She made this farro, pesto & cherry tomato salad that I really liked. When I saw a huge head of bright green basil in my box I knew I needed to make this salad.

Farro is a grain that has a nutty flavor and a crunchy texture. It is really wonderful in this salad. And, easy to make. You just boil it like rice or pasta.

If you can't find farro, I think you could use rice or risotto. But, I highly recommend you find some farro. I also substituted almonds for the pine nuts. I just happened to have some almonds around and I thought they would work out. I served the salad with a roast chicken.

A Word About Roast Chicken

A roast chicken is a beautiful thing to behold and very easy to make at home. A year or so ago, I saw an episode of America's Test Kitchen that had me convinced that there was no way that I would ever successfully roast a chicken. They had a two day recipe and you had to do strange things to the skin to make it crispy. I was exhausted and demoralized just watching the show. But, then, Martha Stewart showed me the way. Yes, Martha is intimidating and if she were coming to my house I would probably have a nervous breakdown worrying that she would notice my lack of window treatments and army of dustbunnies. However, if you want to know how to perfectly and simply roast a chicken -- Martha is your woman.

In her book, Great Food Fast, Ms. Stewart has a simple and delicious roast chicken recipe. It helps to buy a good chicken. I have had good luck with Rosie's chickens from Petaluma. They are local and they raise free range organic chicken. This beauty is a 3 1/2 pound junior roaster.

So, this is super easy. You wash the chicken. Then you push the wings down into the body and tie the legs together with kitchen twine. Slather it with butter, generously sprinkle it with salt and pepper and pop it into a 425 degree oven for 45 - 50 minutes. Now, don't get cute with the chicken. I got all cocky and tried to stuff my chicken with herbs and lemon and all manner of thing. It just didn't work out as perfectly as a simple butter and salt and pepper preparation.

When you take this beauty out of your oven anyone who is in the vicinity of your kitchen will be impressed and will demand a piece immediately -- even the most dignified guest may drool.

My kids lost their minds with this bird came out of the oven. I think they were glad to have a break from mom's usual veggie experiments (don't worry reader I will never give up on my veggie experiments). Anyway, make roast chicken at home! It is a great meal and everyone at the table will be happy. And, try the chicken with the farro, pesto & cherry tomato salad. This is a winning combination.

Tuscan Farro, Pesto, and Cherry Tomato Salad

from Joanne Weir

Ingredients

2 cups farro

1/4 pine nuts, toasted

2 cloves of garlic, minced

1 1/2 packed cups fresh basil leaves

1/2 cup freshly grated Parmigiano-Reggiano

1/4 cup extra virgin olive oil (plus a bit extra at the end)

Salt and freshly ground pepper

3 cups various colored cherry tomatoes, halved

Basil leaves as garnish

1. Place farro in a large bowl and cover with plenty of cold water. Let sit for 20 minutes.

2. Drain the farro. Place the farro in a saucepan and cover with water by at least 2 inches. Bing to a boil over high heat. Reduce the heat to low and simmer until the farro is tender but still crunchy, 15-20 minutes. Drain and cool.

3. In the meantime, place the garlic, basil and Parmigiano in a blender or food processor. Process until a rough paste is formed. Add the olive oil, salt and pepper and process until the paste is smooth.

4. In a large bowl, toss together the farro and basil paste and mix well. Add the pine nuts and tomatoes and gently stir together until just mixed. Season to taste with salt and pepper and some really good extra virgin olive oil. Serve garnished with basil leaves.

Serves 6

Easy Roasted Chicken

from Great Food Fast

Ingredients

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry

2 tablespoons of butter, at room temperature

Coarse salt & freshly ground pepper

1. Preheat oven to 425 degrees. Tie the chicken legs together with kitchen twine (tuck wings under the chicken, if desired, for a neater presentation). Place chicken on a rack in a roasting pan (or on a rimmed cooking sheet).

2. Rub the chicken all over with the butter; season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve, or let cool before refrigerating, up to 3 days, covered.

Crunchy Cornmeal Galette with Tomato & Basil

Last week, I had the great honor of taking a cooking class from Joanne Weir. Her cookbook, Weir Cooking in Wine Country, was one of the first cookbooks I ever bought. I still use it regularly. Anyway, I really enjoyed her Summer Supper cooking class. The food was beautiful and delicious and she is a wonderful teacher. I highly recommend that you take a class from her if you can. Future classes are posted on her website www.joanneweir.com.

Ever since I took the class, I have been craving the galette she made. It had tomatoes, basil, and cheese tucked into a crunchy cornmeal crust. I had some nice basil from Blue House Farm.

And, I had some cherry tomatoes.

The recipe is for a cornmeal crust. The key here is to keep the ingredients cold and to keep the dough cold until you put it in the oven. The dough was fairly simple to make (and, I am not much of a baker). I put the cornmeal, flour and butter in a food processor to incorporate the butter into the flour. Then I put the butter/flour/cornmeal mixture in a bowl and slowly added the wet ingredients. I rolled the dough in a ball and put it in the fridge for 30 minutes. The dough came out a bit goopy. I think it would be better to let it rest in the freezer for 30 minutes. I think that would make it cooer and easier to work with.

Nonetheless, I did shape the dough into a very rustic tart.

Baked it in the oven.

And, served it with a little corn, tomato, and avacado salad with a roasted red pepper dressing.

The crust is crunchy and has that nice cornmeal flavor to it. This is a good pastry for someone who is not a baker. My only advice is keep the dough cold. It will make it easy to handle and easier to shape.

Crunchy Cornmeal Galette with Tomato & Basil

from Summer Supper cooking class with Joanne Weir

for more information about Joanne Weir's classes go to www.joanneweir.com

Ingredients

1 cup all-purpose flour, frozen for 1 hour

1/4 cup yellow cornmeal or polenta, frozen for 1 hour

Coarse salt

8 tablespoons unsalted butter, cut into 1/2 inch pieces, frozen for 1 hour

3 tablespoons sour cream

1 teaspoon lemon juice

3 ounces coarsely grated mozzarella

3 ounces coarsely grated fontina

1/4 cup basil leaves, cut into thin strips

3 ripe but firm medium tomatoes, cored, thinly sliced

Freshly ground black pepper

Place the flour, cornmeal and 1/2 teaspoon salt on a work surface. Add the butter to the flour with a pastry scraper, cut the butter until it is the size of peas and oatmeal. Alternately this step can be done in a food processor by pulsing several times.

Whisk together the sour cream, lemon juice and 1/3 cup ice water and add a tablespoon at a time to the flour/cornmeal/butter mixture using a fork to toss and distribute the water. Add water until the dough holds together. If the dough does not hold together add more water a teaspoon at a time until the dough holds. Let rest in the refrigerator for 30 minutes or overnight.

Preheat oven to 400 degrees.

Roll the dough on a floured surface to make a 12 inch circle. Trim the edges to make a rough circle shape. Place on a baking sheet. This can be done several hours in advance and stored in the refrigerator until ready to finish.

In a bowl combine the cheeses and the basil. Spread the cheese over the dough leaving a 2 inch border along the edge. Place the tomatoes over the cheese overlapping slightly. Season with salt and pepper. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit. Bake until golden brown, 35-45 minutes. After 5 minutes, slide the galette off the pan and unto a serving plate. Cut into wedges and serve hot, warm, or room temperature.