This was one of those weekends that was kinda perfect. We had beautiful weather, great times with friends, and of course, great food.
There was so much to choose from at the farmers’ market Saturday morning, with corn, blueberries, potatoes and hardneck garlic all making their first appearance, and an abundance of favas, heirloom tomatoes, and other summer goodies, that it was very, very hard to exercise restraint, but we tried.
Okay, maybe we weren’t terribly successful, but hey – a good friend from New York was coming to town, so rather than meeting somewhere for dinner, we invited her over to help us work through some of our bounty.
This was one of the best things I ate all weekend. I love fava beans, and I’ve had my eye on a recipe in Sunday Suppers at Lucques for a while now – a puree of favas, served with feta and olives and garlicky toasts – so I put my own spin on it.
As Suzanne does, I gently stewed my shelled favas in olive oil with garlic and chile and summer savory in place of the rosemary in the original recipe, then I whizzed them in the food processor. My twist was to add a dollop of fresh ricotta in place of some of the olive oil, and instead of serving an olive-feta salad on top of the puree, I spread the mixture on grilled slices of Seven Stars’ olive stick and sprinkled a bit of flaky sea salt on top. Bliss.
Our main course was grilled lamb skewers with a lemon-garlic scape sauce for dipping, creamy white beans and heirloom tomatoes with feta and mint, all washed down with a smoky Spanish red.
Mike’s gearing up for Tales of the Cocktail later this week, and as such he has been mixing a lot of the classics, one of which was this delicious and incredibly refreshing Ramos Gin Fizz to go with our Sunday brunch of steak and eggs.
The thing about egg white drinks, though, is that you’re left with leftover yolks. But I couldn’t very well let these beauties go to waste. What to do…
I whisked those yolks and olive oil into an aioli, which became the base for a dressing for coleslaw, which as a general rule, I don’t like.
This time was different.
As Mike reminded me, cole slaw doesn’t *have* to be bad, it’s really all about using super fresh ingredients and making sure the veggies and dressing are in balance. Which I think I achieved. The slaw had a nice amount of crunch, and the dressing had a bit of richness from the aioli but was still light and zippy from the addition of fresh garlic, dijon mustard and champagne vinegar. It was good – surprisingly so – and as a matter of fact I just polished off a big helping for lunch. Yum.