Fava Bean Spread

During my recent visit to Poland I noticed that fava beans had become very present at farmers' markets. Some sellers offered them in pods but most often they were sold in bags, already shelled. Fava was displayed in large quantities at every stand and seemed even more popular that cabbage. I also saw fava beans on the menu of many restaurants, among them at the restaurant offering molecular cuisine.

Inspired by this newly discovered popularity of fava beans in my native country, I decided to post today a fava bean spread, which I had made just before I went to Poland.

Since fava bean has always been very popular in the Mediterranean cuisine, I decided to use in my spread some of the quality ingredients of this region. I cooked fava, puréed it, and seasoned it with olive oil, lemon juice, and thick Greek yogurt. You cannot ever go wrong with such ingredients so the spread turned out very tasty. At a midsummer party we threw in our garden, it become a big hit and many guests asked for the recipe.

Fava must be double shelled so the spread is smooth and delicate. You can husk it after cooking or use the frozen double-shelled fava bean, which you can buy some food stores. This spread can be served on a fresh baguette or on crispy crostini with extra shredded asiago cheese on top. You can also use it as a dip with baked pita chips or grissini.

Fava Bean Spread

Ingredients:
1 lb fava beans, double shelled,
1 small garlic clove
2 tbsp lemon juice,
3 tbsp olive oil,
3 tbsp cup Greek yogurt, or Lebne Kefir Cheese,
1/2 small red onion,
2 tbsp fresh mint leaves, optional
salt and pepper to taste.

Preparation:
1. Cook fava beans until soft. For double-shelled it will be about 5 minutes, for other about 20 minutes, after which you cool the beans and husk from white skins.

2. Place beans in a blender, add lemon juice, 2 tbsp olive oil, garlic and purée until almost smooth.
3.Add yogurt or Lebne cheese, season with salt and pepper. Mix thoroughly. You can also add chopped mint.
4. Transfer spread to a medium serving bowl, drizzle with the remaining olive oil and decorate with slices of red onion.

Serve at room temperature as a spread

or a dip.

Caponata--Sicilian Eggplant Salad

It seemed to me that caponata recipes featured in every Italian cook book and on every culinary blog. But when I served it a couple of times recently to my friends no one knew caponata, everyone though liked it very much. Particularly, my vegetarian friends enjoyed caponata as a rich and satisfying dish.

Ever since I discovered that caponata was not as popular as I thought, I have been making it very often. It can be prepared even a day ahead which makes it a very handy party dish. It can be served alone or with grilled meats.

Before I left on vacation I bought some beautiful Sicilian eggplants at my market and made caponata for an upcoming party. Then I realized that one of the guests was Sicilian. I rather avoid cooking Italian food for Italians as they are usually very particular about how the dish should taste.

When my guest saw a bowl of cooked eggplants with tomatoes, he obviously recognized right away his national dish. I was anxiously waiting for his verdict. Just after the first bite of caponata when all the flavors melted in his mouth he raised his thumb with approval. And as a proof that my caponata was really good he took a second portion. By the end of the evening a big bowl of caponata disappeared to the last piece, complemented by all the guests.

So today I share a recipe for caponata that is Sicilian-approved.

Caponata

Ingredients:
4 medium eggplants,
1 large onion, chopped,
1/4 cup golden raisins,
3 garlic cloves, minced
6 Roma tomatoes, peeled,
1/4 cup sugar,
1/4 cup red wine vinegar,
1/4 cup green pitted olives,
2 tbsp capers,
1/4 cup chopped flat leaf parsley,
1/4 cup chopped fresh basil,
4 tbsp olive oil.

Preparation:
1. Cut off and discard the green ends from the eggplants, slice the eggplants, sprinkle with salt, and put aside for an hour.
2. Use paper towel to sponge up the juice that eggplants released. Cut each slice into small cubes.
3. Heat 2 tbsp of olive oil until very hot. Add eggplants and fry them for about 10 minutes, turning frequently, until slightly brown. Transfer eggplants to a bowl.
4. Heat the remaining 2 tbsp of olive oil on the same frying pan and sauté the chopped onion until transparent. Add garlic and fry for another 2 minutes.
5. To peel the tomatoes, cover them first with boiling water for a minute. Drain them, then cover with cold water. Peel them off and cut into cubes. 6. Add tomatoes to the onion and cook for about 3 minutes. Add everything to the eggplants. Season with salt and pepper.

7. On the same pan heat together sugar with vinegar until sugar dissolves. Add raisins, capers and olives. Add to the pan eggplants with tomatoes and bring everything to boil.Turn off the heat.
8. Transfer eggplants to the large bowl. Add chopped parsley and basil and cool completely. Serve cold.

Dip from Roasted Peppers and Walnuts

Dips can nicely enhance your dinner party starters or add flavor to whatever accompanies a glass of wine or an apéritif, if this is all you serve. I have been making several different dips recently and noticed that the original ones that are home made are always very popular among my guests.

Today's dip can also be used as a sauce to accompany grilled meats. It comes from the Middle Eastern tradition and is made from roasted bell peppers and walnuts.

I served it with Arabic flat bread or pita bread. It has a distinct taste thanks to the peppers, which should be slightly charred, and a bit crunchy texture because of the generous amount of ground walnuts.

My son enjoyed this dip so much that he used it just as a spread on a grilled pita bread. Any way you choose to serve this dip—on meats, breads, crostini, or pita chips—it is a very satisfying recipe, and it can be entirely made in a food processor.

Roasted Peppers and Walnuts Dip
(Serves 6-8)

Ingredients:
4 red bell peppers,
2 garlic cloves,
1 slice of white bread, toasted,
1 tsp chili pepper,
1/2 tsp ground cumin,
1/2 tsp salt,
3 tbsp lemon juice,
1 tbsp extra virgin olive oil,
2 tbsp flat leaved parsley, chopped,
ground pepper to taste.

Preparation:
1. Turn your oven on broil and heat it to 425F. Place the peppers inside the oven and roast them until the skin becomes black. Turn upside down and roast them on the other side.

Place the charred peppers in a paper bag or a container with a lid and let them cool. Peel of the peppers and remove seeds.
2. Place garlic, walnuts, bread, and peppers in a food processor. Pulse until it forms a smooth paste.

3. Stir in the salt, ground pepper, cumin, lemon juice, and oil, and pulse again until all the ingredients blend nicely.
4. Transfer the dip to a bowl, add chopped parsley, mix, and serve.