Minted Fava Bean Puree

Fava beans are tricky. Not only do fresh favas need some extra-special care in getting them to the point of edibility - who knew there could be so many layers to a bean - there is also the Hannibal-Lecter factor to consider.

Here you go, get it out of your system:

But fava beans, also known as English beans, broad beans and pigeon beans, are wonderfully creamy with a slighty nutty flavor. They have a firm bite to them when parboiled just right, and yield an amazing buttery texture when made into a puree. Like most legumes, they pack a powerful punch loaded with fiber, and these babies also carry along a goodly amount of iron.

Pick up a couple pounds at your farmers' market, then roll up your sleeves and get ready. First, you need to string the beans and shuck them.  Next, parboil them and then you can remove the waxy coating from the outside. Once you've done that, you get to the center where a creamy, pale green nugget awaits. Trust me, it's worth the wait. Or, for the faint of heart, you could buy them already shucked and shelled in the refrigerated section of the grocery department, but that'll cost you more. If you're not as enamored of the zen-like process of food prep and getting your mise en place  en place as I am, I'd suggest you take the hit to your wallet and opt for the pre-shelled beans.

Favas work wonderfully in salads, pasta dishes and pair uncommonly well with an assertive cheese like pecorino. I'm not kidding - shave a piece of pecorino and stick a bean or two on it and chow down. Repeat at will. It's heaven. Mint is another flavor that seems made for fava beans, and I'd suggest you reach for the fresh mint whenever you can. Pureed together, they create a creamy and satisfying puree that makes a fantastic dip or the perfect spread for crostini.

Minted Fava Bean Puree

Ingredients

• 8 oz. fava beans, shelled & cooked
• 1 clove garlic
• Juice of half a lemon, appr. 1 T
• 2 T fresh mint
• olive oil
• salt and pepper

Directions:

1. Puree the fava beans in a food processor until well chopped.
2. Add the minced garlic, mint leaves and lemon juice and pulse until blended.
3. Drizzle in olive oil and continue processing until you reach the consistency you prefer. 
4. Season to taste with sat and pepper.

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Quick-and-Dirty Guacamole

Raw veggies are a staple snack for me on South Beach phase 1. I usually like some sort of dip as an accompaniment: ranch dressing, hummus and white bean puree are among the top 5. Standing in at number is guacamole. Thank God that according to The South Beach Diet: Good Fats, Good Carbs Guide, avocado is ranked as a good fat, suitable for all phases of the diet.

Avocado is great in a salad with mango and jicama, as a topping for gazpacho, even just sliced and drizzled with cream. Sprinkled with salt and eaten straight out of the shell is also a not-uncommon prep around these parts. My favorite preparation of avocado is in guacamole, whether it's made with a fresh, homemade pico de gallo, cumin, and a shot of tequila or this quick-and-dirty version. When a fast craving for the green stuff hits, it's good to know that I can have guacamole in about 3 minutes - as long as I have an avocado on hand! :)

Quick-and-Dirty Guacamole

Ingredients:

• 1 ripe avocado
• 2 T salsa
• juice of 1/2 lime
• 1 T chopped fresh cilantro

Directions:

1. To cut the avocado: With a large, sharp knife, slice the avocado in half the long way. When the knife hits the pit, rotate the avocado so that you make one long cut all the way around. Twist the 2 halves of the cut avocado as if you're opening a jar. Take your knife and gently whack the pit and twist it off the avocado half.
2. Scrape the avocado in a bowl.
3. Mix with salsa, lime juice and cilantro and serve with bell pepper slices.

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Caramelized Onion & Shallot Dip with Bacon

I made this dip when I was at my parents' for Thanksgiving. We all fell in love with it, practically licking the bowl clean. I made it again for Lucy's birthday party and then one more time for New Year's Eve.

This dip really thickens up on sitting, enough to break even a hearty potato chip, but the flavors meld and intensify so nicely that I think that it's worth it. If you really wanted to thin the consistency, you might want to add a teeny bit of water.

After a few days in the fridge, this spread is delicious on toasted bread.

Caramelized Onion & Shallot Dip with Bacon

Ingredients

• 1 tablespoon butter
• ¼ teaspoon salt
• ½ teaspoon brown sugar (optional)
• 6 medium onions, sliced crosswise, ¼ inch thick (about ½ pound) - I like a mixture of red and white onions
  
• 2 shallots, sliced thin
• ground black pepper
• 3 slices thick-cut bacon
• 3 scallions , minced
• ½ teaspoon cider vinegar
• ¾ cup sour cream
• ½ cup creme fraiche (optional) - you can use more sour cream if you don't have any creme fraiche
  

Directions:

1. Heat the butter in a large nonstick skillet over high heat; when foam subsides, stir in salt.
   


2. Add onions and shallots and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes.
   


3. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer.
   
   If the onions are scorching, reduce heat; we don't want blackened, crispy bits of onion. If onions are not browning after 15 to 20 minutes, raise heat or add a bit of brown sugar.


4. Turn off the heat; season to taste with pepper.
   


5. Fry 3 slices of bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside. Crumble when cooled.
   


6. Combine caramelized onions, cider vinegar, scallions, sour cream, creme fraiche and bacon in medium bowl.
   


7. Season to taste with salt and pepper and serve.
   

The bread is the photo is the second batch of my french bread from The Bread Baker's Apprentice.

As you can see from the picture, it split in a funky sort of way when it was rising, but it's very tasty.



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