Meals on Wheels Benefit: Star Chefs and Vintners Gala
Spring at the Farmers Market: Fava Beans
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Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"jennifer-maiser":{"type":"authors","id":"5019","meta":{"index":"authors_1591205172","id":"5019","found":true},"name":"Jennifer Maiser","firstName":"Jennifer","lastName":"Maiser","slug":"jennifer-maiser","email":"jen@lifebeginsat30.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_59997":{"type":"posts","id":"bayareabites_59997","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59997","score":null,"sort":[1366826273000]},"guestAuthors":[],"slug":"fava-bean-crostini","title":"Fava-Bean Crostini","publishDate":1366826273,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Spring has sprung! And it's time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese. ","status":"publish","parent":0,"modified":1550267654,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1727},"headData":{"title":"Fava-Bean Crostini | KQED","description":"Spring has sprung! And it's time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fava-Bean Crostini","datePublished":"2013-04-24T17:57:53.000Z","dateModified":"2019-02-15T21:54:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59997 http://blogs.kqed.org/bayareabites/?p=59997","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/24/fava-bean-crostini/","disqusTitle":"Fava-Bean Crostini","path":"/bayareabites/59997/fava-bean-crostini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Is it spring in San Francisco? Or summer in San Diego? Early April's rain and high winds have evaporated, speedily, into bikini and ballgame weather. Which means it’s time to think of tender green things, the leafy, verdant tastes of long days and slow-subsuming apricot twilights, mint rising past your ankles through the bolting yellow kale flowers of last winter’s overgrown garden.\u003c/p>\n\u003cp>First up are fava beans, those long, plump pods that stretch and swell at the first touch of spring warmth. Buy a big bag of favas. Many more than you think you need. Think of each fava pod as a Gulfstream jet–ample, cushy, and much too large for the three or four fat-cat beans reclining inside. Now, put a pot of water on to boil, and crank up something you really like to listen to. You’re going to be here a while. But not as long as you might think, thanks to the brilliance of food scientist and author \u003ca href=\"http://www.curiouscook.com/site/about-harold-mcgee.html\">Harold McGee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-in-pod-andout600.jpg\" alt=\"Fava Beans in pods and out\" width=\"400\" class=\"aligncenter size-full wp-image-60650\">\u003c/a>\u003c/p>\n\u003cp>Take your bag of favas and strip off all those foamy pods. Don’t worry about their pallid little raincoat skins yet.\u003c/p>\n\u003cp>Now, here’s the great trick: When the water boils, add about a tablespoon of baking soda per quart of water. According to McGee, “Acidity maintains the structure of plant cell walls, and alkalinity breaks it down.” So, adding something alkaline–like baking soda–to your blanching water “weakens the fava seed coats enough that many of them rupture on their own in a couple of minutes at the boil, and the remainder easily break between finger and thumb.” If you’ve ever sat around peeling favas for what can feel like hours at a time, you know what an amazing breakthrough this is. Thank you, Harold! (You can find more juicy details on McGee's website, \u003ca href=\"http://www.curiouscook.com/site/2012/07/peeling-fresh-fava-beans.html\">Curious Cook\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/favabeans-after-blanching600.jpg\" alt=\"Blanched Fava Beans\" width=\"400\" class=\"aligncenter size-full wp-image-60648\">\u003c/a>\u003c/p>\n\u003cp>Dump your de-podded favas into your alkalinized water. Let come back to a boil and simmer for a minute or two. Drain and rinse with cold water until cool enough to handle. If they haven’t already busted their coats, pinch off the now-slippery and grayish-pink outer skin and discard. (You may need to rinse the finished beans again to remove any remaining skin debris.) Drop the pretty bright-green bean halves inside into a little bowl. Yes, a little bowl. That’s all you’ll need, trust me, since your two pounds of favas will only net you about 1 1/3 cups of fully denuded beans. Slide your now double-peeled favas into a small skillet with a little olive oil, a few tablespoons of water and a pinch of sea salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/blanched-and-peeledfavas1000.jpg\" alt=\"Blanched and peeled favas \" width=\"1000\" height=\"747\" class=\"aligncenter size-full wp-image-60646\">\u003c/a>\u003c/p>\n\u003cp>Cook them, stirring, over low heat until tender and nutty tasting, probably around five minutes, maybe less. If you have one of those cute little mini-food-processors, scoop your favas (and whatever liquid might be around them) into the processor, add a squeeze of lemon juice, a little more olive oil and/or water, and pulse to a rough puree. Not too smooth; this isn't hummus. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pureeing-favas600.jpg\" alt=\"Pureed favas in food processor\" width=\"400\" class=\"aligncenter size-full wp-image-60653\">\u003c/a>\u003c/p>\n\u003cp>Otherwise, stamp them into a rough paste with one of those waffle-grid-headed potato mashers. (I think if you tried to chop them they’d just go slithering off in every direction all over the counter, and after all that work, you don’t have any to waste.)\u003c/p>\n\u003cp>Add some freshly ground pepper (preground pepper is as useless, and tasteless, as sand), and taste. Does it taste creamy and nutty and green? Good. Only add more salt and/or lemon if it tastes flat; lemon juice can really jump right out at you and that’s not what you want here. However, if you’re lucky enough to have some Moroccan-style preserved lemons sitting around, you could add a tiny bit of minced preserved-lemon rind to the fava-bean mixture, just to spark it up. Set aside.\u003c/p>\n\u003cp>Strip some mint leaves from their stems. Lay the leaves one on top of the other in a little leaf stack. Roll up like a cigar and cut into very fine strips. Ah, mint chiffonade. Two words like the tinkle of clear ice in a tall gin and tonic on a summer afternoon–the two words Henry James considered the most lovely in the English language. (No, not \u003cem>mint chiffonade,\u003c/em> nor \u003cem>gin and tonic,\u003c/em> more’s the pity, but \u003cem>summer afternoon.\u003c/em> And this from a man wearing a high collar, waistcoat, suit and tie in the middle of July.)\u003c/p>\n\u003cp>Then you need a chunk of Pecorino Romano cheese, a firm, salty sheep’s milk cheese similar to Parmesan, and a vegetable peeler. You could use Parmesan instead, but in that case I’d look for a young Parmesan, one that’s still got a little sweetness and elasticity to it, rather than one gone all stark and aged and granular. You could also use a Spanish Manchengo, or my new favorite, an Italian Gran Cacio, a firm sheep's milk cheese found on a quick trip to the \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> cheese display. \u003c/p>\n\u003cp>Now, cut some very thin slices of baguette. Toast lightly, which is best done on a baking sheet in the oven at around 350°F, for about 5 to 7 minutes. Rub the top side very lightly with a clove of garlic, or even better, with a juicy little chunk of green garlic.\u003c/p>\n\u003cp>But wait, green garlic? What is that, exactly? So glad you asked! It’s the bulb and stem of the garlic plant in its early stages, before the bulb swells and the cloves separate in the fat, familiar, papery-white bundle we know. At this moment, the bulb is barely a nubbin and the stalk is still flexible and edible. It has the texture of a young leek or extra-firm scallion and a taste that mixes the vegetal greenness of leek with a hint of the earthy warmth of the garlic to come. Basically, these are thinnings, pulled to give more elbow room to the bulbs ripening in the late summer and fall. They seem to be particularly relished (and sold) at farmers’ markets in Northern California, where they have a brief season as harbingers of spring, much like favas, pea shoots, and the first rhubarb and strawberries. Here’s a lovely \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/\">green-garlic pesto recipe\u003c/a> from Stephanie Stiavetti, my KQED colleague and fellow food-writing Stephanie.\u003c/p>\n\u003cp>Now, back to your baguette slices, waiting for you all garlicked up. Have you noticed how seasonal this little nibble is? How local? Everything, from bread to olive oil to favas, lemons, and mint, can come from some combination of backyard and farmer's market. (For cheese, try Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/sheepcheese/\">Pepato\u003c/a>, a peppercorn-studded semi-firm sheep's milk cheese made in Valley Ford.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/toasts600.jpg\" alt=\"Toasts for crostini\" width=\"400\" class=\"aligncenter size-full wp-image-60645\">\u003c/a>\u003c/p>\n\u003cp>Drizzle or brush some good olive oil on your toasts. Return to the oven to continue crisping up and browning. You don’t want it much more than golden brown around the edges, but you do want it nice and crunchy all the way through. The oven is better for this kind of slow crisping than the toaster, which will give you fast brown edges but a chewy center.\u003c/p>\n\u003cp>Once your toasts are ready, spread a spoonful of fava mixture onto each toast. Don’t be stingy, baby! Swirl it on nice and thick, like icing on a cupcake. Strew a few mint shreds over the favas. Using your little vegetable peeler, add a couple sheer curls of Pecorino Romano cheese. Nicest served while the toasts are still warm, but that’s a frill.\u003c/p>\n\u003cp>All this work and you will probably end up with anywhere from 10 to 12 toasts, depending on how many favas you could bear to peel. What this means, of course, is that, as with fried zucchini blossoms, these should only be served to a small group of people you really, really like.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/crostini-and-champagne600.jpg\" alt=\"Finished fava bean crostini with champagne\" width=\"400\" class=\"aligncenter size-full wp-image-60647\">\u003c/a>\u003c/p>\n\u003cp>Best of all, really, is sitting in the back garden, lilacs on the table, something sparkling in your glass, toasting your good fortune with your one very favorite, most fava-worthy friend, whether sweetheart or pal. Happy Spring!\u003c/p>\n\u003cp>Recipe: \u003cstrong>Fava-Bean Crostini\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A recipe-memory mash-up of snacks enjoyed in Tuscany and an appetizer served over the years at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> in San Francisco.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Fava beans, about 2 lbs (in the pod)\u003c/li>\n\u003cli>1 tablespoon baking soda, for blanching\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil, plus more for brushing toasts\u003c/li>\n\u003cli>1-2 garlic cloves or 1 stalk of green garlic\u003c/li>\n\u003cli>Juice of 1 lemon\u003c/li>\n\u003cli>A small handful of mint leaves, cut into thin chiffonade\u003c/li>\n\u003cli>A small chunk of Pecorino Romano cheese\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Half a sweet baguette, sliced thinly\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat oven to 350°F. Spread baguette slices on a baking sheet. Let toast lightly in oven until just crisp, 5-7 minutes. Rub each piece, on the top side, lightly with a garlic clove or piece of green garlic. Brush with olive oil. Set aside.\u003c/li>\n\u003cli>Peel the outer pods from the favas. Discard pods. Bring 1 quart of water to a boil. Add baking soda to water. Add favas and blanch for 2 minutes. Drain and rinse with cold water to cool.\n\u003c/li>\n\u003cli>When favas are cool enough to handle, pinch off outer skins and discard. In a small saucepan, combine favas with a few tablespoons of water, a tablespoon or two of olive oil, and a pinch of sea salt. Cook over low heat, stirring frequently, until favas are tender, about 5 minutes. Add juice of half a lemon.\u003c/li>\n\u003cli>Using a small food processor or waffle-headed potato masher, break up the favas (and any liquid from the pot) into a rough paste. Add more lemon juice, salt, and freshly ground pepper to taste. Set aside.\u003c/li>\n\u003cli>Return baguette slices to the oven until crisp and just beginning to brown around the edges, 2-3 minutes.\u003c/li>\n\u003cli>Divide fava-bean mixture between baguette slices. Top with a few mint wisps, a few grains of sea salt, and a few curls of Pecorino Romano. Serve immediately, with a glass of Prosecco or Champagne.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59997/fava-bean-crostini","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_795","bayareabites_11552","bayareabites_743","bayareabites_8545","bayareabites_4141","bayareabites_11554","bayareabites_8986"],"featImg":"bayareabites_60649","label":"bayareabites"},"bayareabites_14304":{"type":"posts","id":"bayareabites_14304","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14304","score":null,"sort":[1276786804000]},"guestAuthors":[],"slug":"pureed-fava-bean-ravioli","title":"Pureed Fava Bean Ravioli","publishDate":1276786804,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n","blocks":[],"excerpt":"But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?","status":"publish","parent":0,"modified":1276788529,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1153},"headData":{"title":"Pureed Fava Bean Ravioli | KQED","description":"But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pureed Fava Bean Ravioli","datePublished":"2010-06-17T15:00:04.000Z","dateModified":"2010-06-17T15:28:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14304 http://blogs.kqed.org/bayareabites/?p=14304","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/17/pureed-fava-bean-ravioli/","disqusTitle":"Pureed Fava Bean Ravioli","path":"/bayareabites/14304/pureed-fava-bean-ravioli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14304/pureed-fava-bean-ravioli","authors":["5016"],"categories":["bayareabites_2090","bayareabites_12"],"tags":["bayareabites_795","bayareabites_2963","bayareabites_755","bayareabites_2966"],"label":"bayareabites"},"bayareabites_13014":{"type":"posts","id":"bayareabites_13014","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13014","score":null,"sort":[1273069037000]},"guestAuthors":[],"slug":"meals-on-wheels-benefit-star-chefs-and-vintners-gala","title":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","publishDate":1273069037,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n","blocks":[],"excerpt":"Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.","status":"publish","parent":0,"modified":1273036527,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":904},"headData":{"title":"Meals on Wheels Benefit: Star Chefs and Vintners Gala | KQED","description":"Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","datePublished":"2010-05-05T14:17:17.000Z","dateModified":"2010-05-05T05:15:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13014 http://blogs.kqed.org/bayareabites/?p=13014","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/","disqusTitle":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","path":"/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_3032"],"tags":["bayareabites_257","bayareabites_14744","bayareabites_2982","bayareabites_795","bayareabites_4002","bayareabites_4003","bayareabites_4004"],"label":"bayareabites"},"bayareabites_909":{"type":"posts","id":"bayareabites_909","meta":{"index":"posts_1591205157","site":"bayareabites","id":"909","score":null,"sort":[1207068660000]},"guestAuthors":[],"slug":"spring-at-the-farmers-market-fava-beans","title":"Spring at the Farmers Market: Fava Beans","publishDate":1207068660,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_JopRNcn3I/AAAAAAAAACk/KdLNR78Ho04/s320/DSC_7674_.jpg\" id=\"Fava Beans with Mint + Pecorino Romano\" border=\"0\">\u003c/p>\n\u003cp>The return of fava beans, the dinosaur-looking, rather ugly shelling bean, to the market is a sure sign of spring. Fava bean season is ridiculously short, and during fava bean season you will find me in front of the television doing the tedious work to clean the beans as often as I can. Unlike some who find the work to prepare them to not be worth it, I personally find the nutty, sweet, unique flavor of a fresh fava bean to be worth every moment of work.\u003c/p>\n\u003cp>Favas come in a rather large pod from which they must be released. Once pulled from the outer pod, each bean has an inner pod that is usually peeled off as well (some recipes call for some of the shells to stay on for the bitterness that they impart). Most people remove the inner pod with a quick blanch -- 30 to 60 seconds in boiling water and then dropped into ice water -- however I find it nearly as easy to peel the pods raw with my hand or a small knife. I started this method after reading the \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">Zuni Cafe Cookbook\u003c/a>\u003c/strong>, in which Judy Rodgers tells us that the quick blanch changes the texture of the fava bean.\u003c/p>\n\u003cp>While I am not sure of the exact yield of the fava bean, casual observation finds the yield to be about 1/2 cup of edible beans per pound.\u003c/p>\n\u003cp>Fava beans do really well when little is done to adulterate the flavor. \"The less you do tho them, the more beautiful they are,\" says chef \u003cstrong>\u003ca href=\"http://www.starchefs.com/chefs/JAdams/html/index.shtml\">Jody Adams\u003c/a>\u003c/strong>. \"I feel they are one of those foods that should be treated with almost ritualistic simplicity.\" Favas can be eaten raw in a salad, sauteed, added to a risotto, pureed, or put into soup among other things. The photo you see above is of a side dish I made this weekend -- I quickly sauteed the peeled favas in olive oil (only 2-3 minutes), added salt, tossed with mint, and then added pecorino romano once the dish had cooled a bit. It was addictively good, and a great addition to an already full table of spring treats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Favas will soon be widely available at the markets -- I bought my first this weekend from the \u003cstrong>\u003ca href=\"http://www.starroutefarms.com/home.html\">Star Route Farms\u003c/a>\u003c/strong> booth at the \u003cstrong>\u003ca href=\"http://marincountyfarmersmarkets.org/sanrafael.htm\">Marin Civic Center market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>If you've never had fava beans, please heed this warning (taken from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong>): \"Fava beans should be avoided by anyone taking antidepressents of the MAO-inhibitor type. In addition, the beans can cause sever anemia in a small number of people of Mediterranean origin (and some Africans, Arabs and Asians) who suffer from glucose-6-phosphate dehydrogenase deficiency, an inherited imbalance. One hopes they know who they are before they sit down to your table.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Need more ideas for fava beans?\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.thefoodsection.com/foodsection/2004/08/grilled_fava_be.html\">The Food Section has grilled fava beans.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://lucullian.blogspot.com/2006/05/insalata-di-fave-fresche-e-pecorino-or.html\">Lucullian delights has raw fava beans with pecorino.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2007/05/pur-di-fave-fresche-fresh-fava-bean.html\">Exploring the Silver Spoon tells us about fresh fava bean puree.\u003c/a>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207779055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":501},"headData":{"title":"Spring at the Farmers Market: Fava Beans | KQED","description":"The return of fava beans, the dinosaur-looking, rather ugly shelling bean, to the market is a sure sign of spring. Fava bean season is ridiculously short, and during fava bean season you will find me in front of the television doing the tedious work to clean the beans as often as I can. Unlike some","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring at the Farmers Market: Fava Beans","datePublished":"2008-04-01T16:51:00.000Z","dateModified":"2008-04-09T22:10:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"909 http://blogs.kqed.org/bayareabites/2008/04/01/spring-at-the-farmers-market-fava-beans/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/01/spring-at-the-farmers-market-fava-beans/","disqusTitle":"Spring at the Farmers Market: Fava Beans","path":"/bayareabites/909/spring-at-the-farmers-market-fava-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_JopRNcn3I/AAAAAAAAACk/KdLNR78Ho04/s320/DSC_7674_.jpg\" id=\"Fava Beans with Mint + Pecorino Romano\" border=\"0\">\u003c/p>\n\u003cp>The return of fava beans, the dinosaur-looking, rather ugly shelling bean, to the market is a sure sign of spring. Fava bean season is ridiculously short, and during fava bean season you will find me in front of the television doing the tedious work to clean the beans as often as I can. Unlike some who find the work to prepare them to not be worth it, I personally find the nutty, sweet, unique flavor of a fresh fava bean to be worth every moment of work.\u003c/p>\n\u003cp>Favas come in a rather large pod from which they must be released. Once pulled from the outer pod, each bean has an inner pod that is usually peeled off as well (some recipes call for some of the shells to stay on for the bitterness that they impart). Most people remove the inner pod with a quick blanch -- 30 to 60 seconds in boiling water and then dropped into ice water -- however I find it nearly as easy to peel the pods raw with my hand or a small knife. I started this method after reading the \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">Zuni Cafe Cookbook\u003c/a>\u003c/strong>, in which Judy Rodgers tells us that the quick blanch changes the texture of the fava bean.\u003c/p>\n\u003cp>While I am not sure of the exact yield of the fava bean, casual observation finds the yield to be about 1/2 cup of edible beans per pound.\u003c/p>\n\u003cp>Fava beans do really well when little is done to adulterate the flavor. \"The less you do tho them, the more beautiful they are,\" says chef \u003cstrong>\u003ca href=\"http://www.starchefs.com/chefs/JAdams/html/index.shtml\">Jody Adams\u003c/a>\u003c/strong>. \"I feel they are one of those foods that should be treated with almost ritualistic simplicity.\" Favas can be eaten raw in a salad, sauteed, added to a risotto, pureed, or put into soup among other things. The photo you see above is of a side dish I made this weekend -- I quickly sauteed the peeled favas in olive oil (only 2-3 minutes), added salt, tossed with mint, and then added pecorino romano once the dish had cooled a bit. It was addictively good, and a great addition to an already full table of spring treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Favas will soon be widely available at the markets -- I bought my first this weekend from the \u003cstrong>\u003ca href=\"http://www.starroutefarms.com/home.html\">Star Route Farms\u003c/a>\u003c/strong> booth at the \u003cstrong>\u003ca href=\"http://marincountyfarmersmarkets.org/sanrafael.htm\">Marin Civic Center market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>If you've never had fava beans, please heed this warning (taken from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong>): \"Fava beans should be avoided by anyone taking antidepressents of the MAO-inhibitor type. In addition, the beans can cause sever anemia in a small number of people of Mediterranean origin (and some Africans, Arabs and Asians) who suffer from glucose-6-phosphate dehydrogenase deficiency, an inherited imbalance. One hopes they know who they are before they sit down to your table.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Need more ideas for fava beans?\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.thefoodsection.com/foodsection/2004/08/grilled_fava_be.html\">The Food Section has grilled fava beans.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://lucullian.blogspot.com/2006/05/insalata-di-fave-fresche-e-pecorino-or.html\">Lucullian delights has raw fava beans with pecorino.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2007/05/pur-di-fave-fresche-fresh-fava-bean.html\">Exploring the Silver Spoon tells us about fresh fava bean puree.\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/909/spring-at-the-farmers-market-fava-beans","authors":["5019"],"categories":["bayareabites_95","bayareabites_60"],"tags":["bayareabites_795","bayareabites_797","bayareabites_796"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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