Sunday, June 1, 2014

Fava Bean Puree

Adapted from The Art of Simple Food by Alice Waters,  this beautiful green gem can be added to practically any plate/dish.

(I halved this recipe as I was only cooking for myself...the original is below)


4 pounds fava beans (in their pods)
1/3-1/2 cup olive oil
4 cloves garlic, sliced
1 branch fresh rosemary, or 1 tsp dried rosemary
1/2 cup water
salt and pepper to taste


Bring a pot of salted water to boil as you shell the beans from their pods.

Blanch the beans quickly in the boiling water, then remove within 10 seconds and put into a bowl of ice water.  Drain the beans and pop them out of their white-ish skins.

In a heavy-bottomed saucepan, heat the olive oil over medium heat, and add the fava beans, garlic, rosemary, and water.  Add salt and pepper.  Stirring occasionally, (making sure the garlic/beans don't stick to the bottom of the pot), cook the beans until tender and can be squished underneath a fork or back of a spoon, about 10-15 minutes.

Remove the beans and place into a bowl where you can mash them all with a spoon, potato-masher, or run through a food mill (if you have one).  Test for salt/pepper.  Enjoy!!

Monday, January 27, 2014

Honey Ricotta Turnovers

Adapted from Yummly, originally from the one and only Martha Stewart.

Add in some of your favorite fruit...this could be incredible with softened figs or berries.  I opted for a handful of mushed-up blackberries and am more than thankful I did.


3/4 c. ricotta
3 tblsp. sugar
1/4 tsp. vanilla extract
1 tsp. orange or lemon zest
Handful of berries (optional)
1 large egg
pinch of salt
1/4 cup (1/2 stick) of butter
2 tblsp. honey, plus more for serving
6 sheets frozen phyllo dough, thawed


Preheat oven to 350 F. In a small bowl, combine ricotta, sugar, vanilla, zest, fruit (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine. 

Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place spoonful of ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta at a diagonal, and continue to fold it, maintaining its triangular shape, until you get to the end (similar to folding a flag). 

Transfer to a greased or lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.