Category Archives: San Francisco

Fava Bean & Blood Orange Salad with Ricotta Salata

Fava Bean & Blood Orange Salad with Ricotta Salata

Spring is a time of transition–Fava beans, along with calcots, ramps & fiddleheads, are some of my favorite in-between spring crops. The hearty fava’s season is a bit longer, and they’re more available across climates and geographies than some of the others, and they pair well with a variety of other foods, and can be really enjoyed both hot and cold.

Blood oranges have a late season this year, so I’m still enjoying them here in California. This is a really straight forward but delicious and loved dish, which serves 3-4 as a side.

Fava Bean & Blood Orange Salad Recipe

1-2lb fresh fava beans, whole
1 medium blood orange, peeled with a knife
1 tbsp (Spanish! buttery!) olive oil
Ricotta salata (or bits of fresh goat cheese, farmer’s cheese, sheep’s feta or shaved pecorino romano)
lots of salt & fresh cracked pepper

Pop the beans out of their pods, and bring water to boil. Boil the beans for about 1 minute, until the color has brightened a bit. Strain, and dunk immediately into a cold water or ice water bath. Once cooled, strain again and begin peeling the beans out of their membrane. You can do this part ahead, stopping at any junction and resuming later. Cut the blood orange into diced chunks. Toss all the ingredients together, topping with shaved ricotta salata (which I clearly managed to get in the photo…) or other cheese as mentioned above.

Blanched Vegetable Salad with Lemon Ricotta and Shallot Vinaigrette

Blanched Vegetable Salad Blanched Vegetable Salad with Shallot Vinaigrettewith Shallot Vinaigrette

Blanched Vegetable Salad with Lemon-Ricotta and Shallot Vinaigrette Recipe

Serves 4

4 leaves butter leaf lettuce, washed
1 watermelon radish, sliced thin with a mandolin
1/2 C snap peas, trimmed and blanched in salted hot water for 30 seconds-1 min
2 C broccoli and cauliflower in even, small pieces, blanched in salted hot water for 1 minute
1/2 C ricotta cheese, fresh
Zest of 1 lemon
1 shallot, finely diced
2 tsp djon mustard
1 T olive oil
2 T fresh lemon juice
2 tsp fresh dill or tarragon, chopped finely (or 1/2 tsp dry and soaked in the lemon juice for a few minutes)
salt & pepper to taste

Set the ricotta out to room temperature. Whisk the olive oil, lemon juice, and mustard together, and add the fresh herbs and shallot, along with salt and fresh cracked pepper to taste. Leave to sit for 5-10 minutes (or store up to three days in refrigerator).

Once you have prepared all of the vegetables (the snap peas, broccoli, and cauliflower not only need to be cut to an appropriate size, but also should be blanched for 30-60 seconds in salted, boiling water), assemble by placing lettuce at one end of plate, or off center on a round plate, and arranging the blanched vegetables from there.

Use a spoon to drizzle dressing over the blanched vegetables, then mix the ricotta with a bit of salt and the lemon zest. Top the salad with a quenelle of ricotta, and a few slices of watermelon radish.

Rack of Lamb with Winter Vegetables

Warm Winter Vegetable Salad

Winter Rack of Lamb Medium Rare

The lamb I made according to my Weeknight Rack of Lamb Recipe–hands down the easiest, tastiest rack of lamb recipe you’ll come across. The special part of this that will make you feel extra good after eating is all the delicious vegetables. I took a smorgasboard of what I had in the refrigerator–you can do the same–and cut, washed, and blanched (cooked in salted, boiling water for a few brief minutes) all of it. I then dressed it while still warm with excellent, buttery Spanish olive oil, salt, pepper, and lemon zest.  Get creative!

Warm Winter Vegetable Salad Recipe

Serves 4
1 sweet potato, cubed
1/2 head romanesco or cauliflower (or 1/4 head of each), cut into small pieces
1.5 C sugar snap peas, trimmed and cut in half
2T kosher salt (for boiling water)
zest of 1 lemon
1T olive oil

Bring a pot of water to boil and add 2T kosher salt. Add the sweet potato, cooking for 90 seconds. Add the cauliflower/romanesco, and cook for 60 seconds more. Add the snap peas, and cook an additional 30 seconds. Drain all well, and serve with olive oil and lemon zest on top.

Thanksgiving Floral Arrangement

thanksgiving floral arrangement

thanksgiving floral arrangement

Stopped by Bi-Rite Market and selected a few stems to make a tall bouquet for the mantle. I already had the rocks and vase, so this more than 30 inch high arrangement cost $18, and I suspect it will last at least a week.

 

 

A Muse: Ottolenghi’s Jerusalem

I’m in love with this cookbook. Jerusalem – Ottolenghi’s latest is super sensory pleasing. Since I’m off nightshades and grains–probably permanently, middle eastern cuisine has been a great fit. Clearly, this change in my diet is why you’re off a lot of my recipes–there’s been a marked lull in my post frequency, and it’s because I’m cooking more for necessity and nourishment, and I’m slowly marrying that with decadence, deliciousness and beauty. It’s a time of testing recipes and I hope to deliver many new, healthy, wonderful ones to you soon.

In the meantime, please enjoy Jerusalem. It’s an incredible cookbook, delicious, approachable, and healthy.