Pea, Asparagus and Fava Bean Salad

Asparagas, Bacon, Beans, Lemon, Parmesan, Peas, 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.

 

World War Z; Max Brooks

Books

A virus causes humans to turn into zombies who bite other humans to turn into zombies that almost take over the world.  Story told as set of interviews looking back over the years when the zombies started and when the world went to war with them.  A fun and very readable book… will be interesting to see how the movie is that comes out in June with Brad Pitt starring.  The way the book is written would be impossible to film.

PJH Rating: ****

Nothing to Confess; Donal Hrick

Books

The donated organs from a man turn out to have an unusual virus that causes medical complications to the many donors who received the organs.  Written by a physician at University Hospitals where I currently work and who I used to know when I worked in dialysis.  While not very well written, it was an interesting read regarding the transplant, medical and malpractice industries in our country.

PJH Rating: ***1/2

Arcadia; Lauren Groff

Books

The story of Bit, born in a VW bug on a caravan on the way to Arcadia, a hippie commune in New York. The novel is told from his point of view when he is five years old in the growing commune, when he is fifteen in the thriving commune and then years later when he is an adult at different times including the future.  I have been waiting for this book FOREVER in my library overdrive queue and it was well worth the wait.  I really loved it and highly recommend it.  Great writing and very moving. It’s amazing to me that it was written by someone who is in their early 30’s.

PJH Rating: ****1/2

Decadence, Apocalypse, Resurrection

Uncategorized

After a wonderful meal at L’Albatros, Courtney and I walked over to the Cleveland Museum of Art as we bought tickets to their First Friday of the month party which also coincided with the opening of a new exhibit.

a slate installation in the new Gallery One space.

It was wonderful to head over and see that it was packed at 8:30 PM.  The parking garage was completely full.  The museum was full of all sorts of people – all ages and all mixes.  We quickly walked through the new area called Gallery One that used to be the traveling exhibition space.  It now highlights distinct works of the permanent exhibit and uses technology to explore in more detail.  Also in this area is the really cool huge touch screen where you can touch the different works and it zooms in and gives you more details and if you have an ipad you can sync everything and create a custom itinerary to travel through the museum.  Pretty cool.

creaper shot of someone checking out the huge touchscreen

We then wandered into the new atrium where there were several bars set up, music playing and some weird performance art going on.  Again – lots of different kinds of people – really great.  It’s a huge space.  We had a beer and walked around looking at everyone and then went to the new exhibit: “The Last Days of Pompeii: Decadence, Apocalypse, Resurrection”.  It was not at all what we were expecting.  It wasn’t a bunch of dusty old stuff but lots of different pieces from old and new looking at the theme.  It is great.  So refreshing for our typically conservative art museum.  I tried to take some photos but quickly was told I wasn’t allowed.  Neat stuff around every corner.  I really liked the last gallery full of Mark Rothko.  We didn’t hang out long but will definitely be coming back to check it out in more detail.

the new atrium where you can fit several hundred easily
weird performance art in a great setting
there was also a new, smaller exhibition space that just opened up on the first floor that was showing some medieval christian stuff.
creapy monks
the only photo I took in the pompeii exhbit.

Eat Out: L’Albatros

Eat Out

Friday was a ridiculously long stressful day at work…. and my birthday to top it off. The only thing that got me through was knowing that Courtney and I were going to L’Albatros in the evening. We were going to go to the Cleveland Botanical Gardens before dinner to have a cocktail and view the orchid show but I was stuck on a conference call and didn’t get out of the hospital until six.

A nice way to start the evening

L’Albatros is Zack Bruell’s french bistro restaurant. Bruell is by far our favorite Cleveland chef. We have been to L’Albatros quite a few times over the years, especially enjoying it in the summer as its patio is perfect. We quickly made our way to the bar where I had a Maker’s Mark manhattan and Courtney had a Palm on draft. We made our way to our table about 30 minutes later. We ordered a nice bottle of white burgundy which is our celebratory wine of choice these days… especially when eating French bistro food. Courtney had a chopped salad full of sous vide chicken, blue cheese and other goodies. I had the spiced carrot soup which was nice and creamy and garnished with roasted almonds. Both were excellent. Courtney had the salmon and lentils for an entree and I had a platter of raw oysters. We have dreams about the salmon and lentils. It is so simple: roasted salmon, perfectly cooked green lentils and a bit of Bearnaise sauce. It is always so good. Perfection. We decided to skip dessert as we were on our way to the Cleveland Museum of Art for some more drinks and culture.

Kartoffelpuffer – German Potato Pancakes

Main Dishes, Onion, Pork, Potatoes, Sour Crea
Potato pancake with homemade applesauce and sour cream. The way they should be.

We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.

Kirsten has always been the head kartoffelpuffmisteress in the house.
Dad is always chef #2. (Mom always smartly stays out of the kitchen 🙂 )
Vince: der kartofflepuffer-bursche in training.

German Potato Pancakes (Kartoffelpuffer) – makes 16

Betty Crocker International Cookbook

  • 4 medium potatoes
  • 2 eggs, beaten
  • 1 small onion, finely chopped
  • 1/4 cup flour
  • 1 t. salt
  • 1/4 butter or oil

Shred enough potatoes to measure 4 cups; drain.  Mix potatoes, eggs, onion, flour and salt.  Heat 2 T. of fat in skillet on medium heat until hot.  Pour in about 1/4 cup batter for each pancake.  Flatten each with spatula into pancake about 4 inches in diameter.

Cook pancakes until gold brown, about 2 minutes on each side.  Keep warm in oven.  Repeat with remaining batter.  Add more oil/butter if needed.

I like mine with applesauce and sour cream.

Kids table. Penalty points for A-1 sauce with pork. Come on!
Owen fulfilling his duties as official present opener.
Happy Birthday Dad! Connor: bonus points for the sweet mustache.