Pea, Asparagus and Fava Bean Salad

Spring Greens

This recipe is in the latest Bon Appetit and I thought it would be a great dish to serve for Easter dinner.  It was tasty, pretty and very easy.  A keeper.

Bon Appetit, April, 2013

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated Pecorino or Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed (I used frozen edame as I couldn’t find any fava beans)
  • 2 bunches asparagus, trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

 

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Senate Bean Soup

We have been making this soup for years whenever we have left over ham and a ham bone.  It always tastes better the next day.

Senate Bean Soup

Soup Suppers, Arthur Schwartz

  • 1 lb. dried white beans, rinsed and picked over
  • 1 small ham hock (we usually use the left over bone from a ham)
  • 3 quarts water
  • 1 large onion
  • 6 to 8 celery ribs, finely chopped
  • 3 large garlic cloves, coarsely chopped
  • 1 medium potato, peeled and cut into 1/4 inch cubes
  • 1 1/2 to 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup chopped parsley leaves
  1. Soak the rinsed beans overnight in cold water to cover by several inches. (we usually skip this as we aren’t thinking that much ahead.  Just a couple of hours soak helps though if you have time).
  2. In a 5 to 6 quart pot, combine the drained beans, ham hock, and water.  Cover and bring to a boil; adjust the heat, partially cover, and simmer briskly until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
  3. Stir in the onion, celery, garlic, potato, salt and pepper.  Keep at a steady simmer another hour, stirring occasionally, until the beans are very tender and the soup is very thick.
  4. Remove the ham hock and, if desired, strip the meat off the bones and put into soup. (we usually add more left over ham if we have it)
  5. Serve piping hot.

Christmas 2012

We had Christmas Eve at our house.

Our tree is beautiful this year – a big blue spruce

For starters:

For Dinner:

  • Ham and rolls
  • Macaroni and cheese
  • Winter Greens gratin
  • Purple cole slaw (MOM or somebody who has this recipe!!! I just realized this recipe is not on EoE. Will you email it to me? How can this not be on here?)
  • Sliced oranges and grapefruits with pomegranate seeds

For dessert:

dining room
  • apple gingerbread upside down cake (made by Kirsten… and delicious)
  • Emily Jane’s brownie Santas and cookies

Chrismas Breakfast.

Mom and Dad always join us for Christmas breakfast and we always have the same thing:

Christmas Dinner at Mom and Dad’s house:

  • sauerkraut balls
  • more hanky pankys
  • shrimp
  • Roast Beef
  • popovers
  • mashed potato casserole
  • green beans
  • salad
  • and ice box pudding for dessert… of course

everything was fantastic…wonderful day…Merry Christmas!

smoked salmon platter on Christmas Eve
Grace, Jack, Claire and Sophia on Christmas Eve
it was a mustached kind of evening
Owen and Sophia
Grace opening her Christmas Eve present from Grandma and Grandpa
Emily Jane’s Santa hat brownies.
Girls in their Christmas Eve jammies
Christmas Eve photo session
Christmas morning… waiting for the egg casserole to finish cooking.
Mom’s mantle
Christmas dinner table
I made the popovers and they turned out well.
Digging into the great roast beef

 

 

 

 

Monday Night Pasta

We have been trying to do meatless mondays for quite a while now.  We have come to perfect this pasta dish over the past few months.  It is quite adaptable and is a good way to clean out the refrigerator on a Monday night.  It is definately worth it to make your own beans instead of using canned.  They are firmer and stand out better with the pasta.

beautiful swiss chard from our garden
the swiss chard wintered over from last year and is growing great
lots of garlic is always a good thing
the beans and greens before putting the pasta in
in goes the pasta and lots of parmesan

Monday Night Pasta (Pasta with Garlic and White Beans)

Serves 4-6

  • 6-8 cloves of garlic or more, sliced very thin
  • olive oil
  • butter
  • bag of cannelini beans, or any white beans  (canned beans work just fine too)
  • bunch of swiss chard, or broccoli, or broccoli rabe or whatever is left in the refrigerator
  • vegetable broth or chicken broth
  • salt, pepper, red pepper flakes if feeling spicy
  • 1 lb of penne, rigatoni or whatever pasta you want
  • parmesan cheese

Soak beans in a pot of water overnight. The next day drain them and rinse them.  Boil in a pot with salt until tender.

In large saute pan, heat a few tablespoons of olive oil and a tablespoon or so of butter.  Saute the garlic on very low heat making sure you don’t burn it.  Take your time and get them nice and soft.  Don’t be stingy on the olive oil.  When the garlic is nice and soft, about 15 minutes, add the greens to the pan and saute them for a few minutes.  Add a few splashes of broth and put a top on the pan to help the greens cook.  After the greens wilt put the beans in and keep the pan on low.

Meanwhile, cook the pasta al dente or even a touch under al dente as it will cook a little bit more with the sauce.  When pasta is done, drain the pasta but keep a cup of the pasta water.  Once the pasta is drained, put it in with the beans and greens.  Mix everything up and add enough pasta water to get it to a nice creamy consistency.  Adding pasta water is a great trick that brings everything together.  Add salt and pepper if you want and last but not least lots of parmesan.  Serve and enjoy.

Beef and Bean Bake

Weight Watchers

Similar to the classic Aunt Peggy Recipe – we usually make this one.

  • 3 bacon slices
  • ½ lb ground beef
  • 1 cup finely chopped onion
  • 1 can lima beans, drained
  • 1 can pork and beans, undrained
  • 1 can light red kidney beans, drained
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ¼ cup firmly packed brown sugar
  • 1 t. dry mustard

1.    Cook bacon until crisp; crumble and set aside
2.    Cook beef and onion in a large nonstick skillet over medium heat until beef is browned, stirring to crumble beef.
3.    Place bacon, beef mixture, lima beans, and next 6 ingredients in a 3 ½ quart crock pot.  Stir well.  Cook on low setting all day.

Baked Beans and Sausage

Peggy Lange

  • 1 lb. Bob Evans Sausage
  • 1 can green beans, drained
  • 1 can wax beans, drained
  • 1 can small lima beans, drained
  • 1 can Brooks hot chili beans
  • 1 can pork and beans
  • 1 can tomato soup
  • 1 cup brown sugar
  • 1 T. minced onion
  • 1 cup chopped celery
  • 2 T. mustard

several strips of bacon (optional)

Sauté the sausage and drain.  Combine all ingredients, put in large casserole and top with 2 or 3 strips of bacon.  Bake at 325 for 1 ½ hours.