Fava Beans & Fennel - Worth all the work!

Tonight I decided to try out the fresh fava beans I purchased Sunday. Originally from England, these beans are becoming more and more common in Los Angeles Farmers Markets, yet still most of us do not know what to do with them. I started to research the ways you van eat these little guys, and stumbled across a Mario Batali recipe from FoodNetwork.com. I just made a few changes, put in a lot of work, and let me tell you...amazing! I have never had beans like this before:

Fava Bean Toasties with Roasted Fennel
4 servings - a great appetizer

*Hint: If you are low on time, just heat up some garlic bread (make sure it is extra toastie) and spread your fava beans on that!

Ingredients
1/2 pound shucked fava beans

4 tbsp plus 2 tbsp plus 1/2 tbsp extra-virgin olive oil
salt and pepper, to taste

2 cloves garlic, finely chopped

8 slices french bread

1/4 bulb fennel, finely chopped

Directions
Preheat oven to 425 degrees for fennel and bring 6 quarts of water to a boil with 2 tablespoons salt for fava beans. Shuck fava beans.



Cook the fava beans in the boiling water until very tender, about 10 minutes.



Drain and refresh in and ice bath. Drain again on paper towels, then peel skin off the beans.

Place the beans in the bowl of a food processor and pulse, drizzling in 4 tablespoons olive oil to make a smooth puree. Season with salt and pepper and set aside.



Toss finely chopped fennel with 1/2 tablespoon of olive oil and salt (to taste). Spread fennel on a small cookie sheet and roast for 5-6 minutes or until brown. Set aside to cool, then set aside in small bowl.

In a large, heavy-bottomed skillet, heat the remaining oil over medium heat for 2 minutes. Add the garlic and slices of bread, a few at a time, and fry in the oil until browned on both sides.

Remove the bread, spread with the fava puree, sprinkle with the roasted fennel, serve and ENJOY!

(Like I said, it takes a lot of time)

More Goodies from the Hollywood Farmers Market Easter Sunday!

Hi again!

This week I found a few more unusual items of produce, all of which are in season. Look out for recipes for:

- Fresh Fava Beans

- Cherimoyas

- Golden Beets

Also, we will dive into round two for:

- Turnips (mostly because I found a radio active one)

- Fennel (because I need to try it raw now)

Remember, all of this produce is in high season, and therefore is CHEAP, so don't be afraid to give it a try! It is the best way to by organic without burning a whole in your pocket.

Fennel & Peruvian Potatoes - Breakfast of Champions

Fennel is one of those vegetables that you know exists, however, fennel is not found that often in regular old cooking. It is a shame because this plant is so versatile. When raw it taste like licorice and when cooked it has a nutty flavor. It is the best when you can buy the bulb with the stock/leaves, as all parts of this plant can be used. I recently became a fan of fennel because of this hash recipe, and I think you will enjoy it too. The hash includes another odd veggie, the Peruvian Potato which is distinctly purple and delicious. Give both these veggies a try:

Fennel & Peruvian Potato Hash with a Fried Egg
Serves 2 - a perfect dish for breakfast, brunch or a late dinner!

Ingredients
1/2 large fennel bulb and stock
2 1/2 tablespoons olive oil
4 medium Peruvian potatoes, cut into 1/2- to 3/4-inch cubes, rinsed & dried with clean towel
1/2 teaspoon fine sea salt
Freshly ground pepper
1 large garlic clove, chopped
1/4 cup finely chopped fennel fronds
2 eggs

Pictured: Peruvian Potato

Preparation
Remove core from fennel bulb (as seen in the picture) and cut fennel into 1/2-inch cubes. Finely chop enough fennel fronds to measure 1/4 cup.

Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.

Heat 2 tablespoons oil in heavy large skillet (I used a cast iron pan) over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes.

Using potato masher, crush potatoes in skillet.

Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and chopped fennel fronds, cook 2 minutes. Put hash on serving plates. In the same skillet heat 1/2 tablespoon oil and fry your eggs. Once ready serve eggs hot on top of the hash and ENJOY!

Goodies this week from the Hollywood Farmers Market

One great thing about living in LA are the Farmers Markets! As Angelinos, we have unheard-of access to fresh produce. However, if you are a newbie to local produce like me, then most of it looks like veggies that may turn into that monster from "Little Shop of Horrors."

In an effort to expand my taste buds, I will be the guinea pig who tries those little monsters. I am committed to pick out a few things each week from the Hollywood Farmers Market. I have to figure out what to do with them. No matter how unusual to me, I must find a recipe and eat it (and so will my husband, possibly my dogs). If successful, I will share it with you.

If you have a good recipe, please feel free to share!

Ok, so this week is a full line-up of treasures (found at the Hollywood Farmers Market):

- Rutabaga

- Turnips

- Fennel

- Baby Artichokes

Let us see what happens....