NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.
And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’ 🙂
I love it when I can turn Anders on to new and/or previously unloved foods. Much of our experience of food comes from our earliest introduction as children and it seems that taste memory is the longest memory. He must have had a bad introduction to anchovy as a child and hated it because he just cannot abide the stuff. Well he couldn’t until he had this pizza. Still, I can see how a child would be unenthusiastic about anchovies – salty, oily, and fishy. Lucky for me I wasn’t introduced to this taste trilogy until I was in college. A Bulgarian friend gave me a slice of fresh bread with butter and anchovies sprinkled with lemon juice. It was a delight and I have loved it ever since.
This pizza made an equal convert out of Anders: anchovies, with lemon slices, mozzarella, goat cheese and caramelized onions. The look on his face when I mentioned it – consternation. The look after his first bite – rhapsody!
As we promised, we will be posting pizza recipes from all of our Pizza Cookoff Fridays. Actually, I should confess that that title is the more sanitized and hence publishable version of the actual title. Here’s another of our creations – this was week 2. This is a sauce less pizza (distinct from the saucy pizza with all her insolence and impertinent attitudes :-)) that we find works best early in the evening of pizza debauchery. Light and pleasing, it was a nice introduction and palate opener to the heavier pizzas that were to follow that night.