Fava Beans with chourico and eggs
FAVA BEAN WITH EGGS AND CHOURIÇO
4 cups fava beans
1 whole onion, chopped
2 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp bacon fat
2 tbsp malagueta
1 tbsp tomato paste
1 tbsp kosher salt
½ tsp smoked paprika
½ cup parsley, chopped
1 link linguiça, chopped
1 link chouriço, chopped
1 8 oz can crushed tomatoes
1 8 oz can chicken stock
½ cup red wine
Water to cover favas
In a pot, add olive oil, bacon fat, onion and garlic. Cook ufor a couple minutes. Add linguiça, chouriço,malagueta,tomato paste, chopped tomatoes. Cook for another couple minutes. Add wine,paprika,chicken stock, salt and favas. Top favas to cover with water. Let them cook until they are cooked. Turn stove off. Crack raw whole eggs into pot and cover pot. Wait 10 minutes. Enjoy it!
Broad bean flan with Oscietra caivar and a lovage cream
Hey guys, in this video I will show you how to make a delicious broad bean, caviar and lovage dish.
It comes together with a beautiful pickled lemon sauce and some green asparagus. Enjoy!
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The mold I used:
Enjoy making this recipe!
The pickled lemon sauce:
- 3 lemons
- Coarse salt
- 3 shallots
- 2 pieces of lemon grass
- 400 milliliters of double cream
- 500 milliliters of chicken stock
- 250 grams of creme fraiche
The broad bean flan: (140 degrees Celsius for 12 minutes)
- 500 grams of broad beans for 200 grams of clean beans
- 100 grams of double cream
- 30 grams of olive oil
- 4 leaves of lovage
- 2 eggs
- 4 grams of salt
The lovage oil:
- 80 grams of lovage
- 300 grams of neutral oil
The lovage creme:
- 40 grams of egg white
- 15 grams of sushi vinegar
- 50 grams of ice cubes
- 4 grams of salt
- 200 grams of oil
Bon appetit
Old-fashioned Salt Cod Cakes with Bacon and Wilted Greens by Jasper White
Great Chefs of the East Episode 1 Appetizer:
Old-fashioned Salt Cod Cakes with Bacon and Wilted Greens
Jasper White
Summer Shack
Boston MA
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Cod cakes are as much a part of New England as baked beans or lobster. Traditionally, they are rather heavy and blandly seasoned, but these are light and fluffy, and the potato coating adds a crisp texture to the dish. The bacon and sauteed greens create a perfect balance of color and flavor. The cod cakes may be shaped 1 day made ahead of time and refrigerated; fry just before serving.
Serves 6 to 8
Cod Cakes
1 pound boneless salt cod
2 pounds boiling potatoes, peeled and halved
4 tablespoons unsalted butter
1 tablespoon Colman's dry mustard
Few dashes Worcestershire sauce (optional)
1/2 cup minced fresh parsley
4 eggs, lightly beaten
1/2 cup dried white bread crumbs or dried cracker crumbs
Salt and freshly ground black pepper to taste
1 Idaho (baking) potato
Peanut oil for frying
Greens
8 ounces bacon, cut into 1/8-inch strips
1 pound frisee, Belgian endive, escarole, or radicchio
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
To make the cod cakes: At least one day before serving, place the salt cod in an 8-cup bowl of cold water, cover, and refrigerate for 24 hours or more, changing the water at least 4 times.
Remove the fish from its soaking liquid, place it in a 12-inch skillet, and cover the cod with fresh cold water. Bring the liquid to a boil over medium heat, reduce heat to low, and simmer the cod for 5 minutes, or until the fish is barely cooked through and has lost translucency. Remove the cod from the heat and drain well. Flake the fish with a fork, removing any skin or bones remaining, and set aside.
Cover the potatoes with cold salted water in a large saucepan and bring to a boil over high heat. Reduce heat to a slow boil and cook the potatoes for approximately 30 minutes, or until tender. Drain the potatoes thoroughly in a colander, shaking it to remove excess moisture. Push the potatoes through a food mill or ricer, or mash them with a potato masher.
Melt the butter in an 8-inch saute pan or skillet over medium heat. Add the onion and saute for 3 minutes, or until the onion is translucent. Combine the onion, potatoes, flaked fish, dry mustard, Worcestershire sauce (if used), and minced parsley in a large bowl. Add the beaten eggs and bread crumbs and mix very thoroughly with a fork or your hands. Season with black pepper. Check the mixture for seasoning before adding salt (it is rarely necessary). At this stage, the cod-potato mixture will seem fairly wet.
Divide the mixture into 12 to 16 balls (2 per serving) and place them on a waxed paper-lined baking sheet. With a pancake turner, flatten the balls into ovals and chill the cakes until firm, at least 20 minutes.
Peel the Idaho potato and grate it into a bowl of ice water through the large holes of a box grater. Drain the grated potato on paper towels and place it on a plate. Remove the cod cakes from the refrigerator and coat them on all sides with a thin layer of grated potato. Pour peanut oil into a 12-inch saute pan or skillet to a depth of 1/2 inch. Heat the oil over to 376 F, or hot enough that a ring of bubbles appears when a bread cube is added to the pan. Add the fish cakes, being careful not to crowd the pan, and fry them until they are golden brown and crisp, about 3 to 4 minutes per side. Remove the cakes with a slotted spatula and drain well on paper towels. Keep the cakes warm in a low oven while cooking the greens.
To make the greens: Place the bacon strips in a cold 12-inch skillet. Cook over medium heat until the bacon is crisp. Remove the pan from the heat and remove the bacon pieces with slotted spoon. Drain the bacon strips on paper towels and set aside.
Pour off all but 2 tablespoons of the bacon fat and place the pan over low heat. Add the greens to the pan with the cider vinegar, salt, and pepper. Stir and cook the greens for 2 to 3 minutes, until they are heated through but not limp.
To serve: Divide the greens evenly on the plates. Lean two cod cakes on each plate, one on either side of the greens. Garnish with bacon strips.
Saltfish and Butterbeans
Salted Codfish Boiled, deboned and flaked (leave a tolerable amount of salt for flavour)
2 - 3 tbsps canola or coconut oil
1 onion, diced
bell peppers cut into strips
3 cloves garlic, minced
Diced Tomatoes as desired
1 can Butterbeans, drained and rinsed
1 tsp or more minced scotch bonnet
2 tsps minced fresh thyme
1 tbsp Ketchup (optional)
black pepper as desired
2 tbsps water (optional)
A Natural supplement for thyroid disease | Dr Pal
Selenium is a micronutrient embedded in several proteins. In adults, the thyroid is the organ with the highest amount of selenium per gram of tissue. Selenium levels in the body depend on the characteristics of the population and its diet, geographic area, and soil composition. In the thyroid, selenium is required for the antioxidant function and for the metabolism of thyroid hormones.
--
Dr. Palaniappan Manickam MD, MPH
Internal Medicine | Gastroenterology | Epidemiologist
---
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what we always wanted to know about fava beans
#Favabeans, also known as #broadbeans, are a type of #legume that have been cultivated for thousands of years. They are a staple food in many Mediterranean and Middle Eastern countries, and are also popular in parts of Asia and Africa.
#Fava #beans have a long, green pod that contains several beans. The beans themselves are large, with a thick, inedible outer skin that must be removed before eating. The beans inside are a pale green color and have a creamy texture and a nutty, earthy flavor.
Fava beans can be eaten fresh when they are in season, usually in the spring and early summer. They can also be dried and stored for use later in the year. Fresh fava beans are often used in salads, and can also be steamed or boiled as a side dish. They can also be pureed and used as a dip or spread, similar to hummus.
Dried fava beans are often used in stews, soups, and other hearty dishes. They can also be ground into a flour and used to make traditional Middle Eastern and Mediterranean dishes such as falafel and ful medames.
One of the most popular ways to prepare fava beans is by removing the beans from the pod and then boiling or steaming them until tender. After that, the tough outer skin is removed to reveal the tender bean inside. These beans can be eaten as is, or used in a variety of dishes such as stews, soups, and pasta dishes.
Another popular way to prepare fava beans is to sauté them with olive oil, garlic, and herbs. This simple preparation brings out the natural flavors of the beans and makes them a delicious side dish.
Fava beans can also be used as an ingredient in other dishes, such as omelets, frittatas, and quiches. They add a creamy texture and nutty flavor to these dishes.
In #Mediterranean and #MiddleEasterncuisine, fava beans are often used in traditional dishes such as ful medames, a stew of fava beans, olive oil, lemon juice, and various spices. This dish is often served as a breakfast food in Egypt and throughout the Middle East.
Fava beans can also be used to make falafel, a deep-fried patty made of ground fava beans, chickpeas, and spices. #Falafel is a popular street food in many Middle Eastern countries, and can be served as a sandwich or with a salad.
In conclusion, fava beans are a versatile and delicious legume that can be used in a variety of dishes. They have a creamy texture and nutty, earthy flavor that makes them a great addition to salads, stews, soups, and pasta dishes. They are also an important ingredient in traditional Middle Eastern and Mediterranean dishes such as falafel and ful medames.