This recipe originally comes from Jamie Oliver, from his book “Jamie’s Italy“. We recently bought it and very quickly fell in love with his down-to-earth simple taste foods. Absolutely gorgeous. This is how we made our fava bean crostini, which turned out beautifully. In the background, you’ll notice some other crostinis which were also inspired by Jamie and which we will write about in future posts.
Fava Bean Appetizer
Grinding fava beans to paste in stone mortar
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Wendie bought these avocados for a salad, and I couldn’t resist the temptation to toast some bread and make a few avocado appetizers. Some would call them mini sandwiches. They’re dead simple and very refreshing when the weather is hot and you have a Sunday evening on the patio with a glass of red wine and Clapton and Bob playing in the background. When I was a kid, one of my absolute favorite things about visiting our summer cottage in Sweden was the prospect of Swedish meatballs. Not just any Swedish meatballs, but a specific brand. We would always stop on the way to the house to get provisions at the local grocery store chain, and I remember running down the aisles to find the meatballs. My mother would cook them on a frying pan until they were quite dark, but not really [...] Potatoes are probably the national vegetable of Denmark. In fact, every year every Dane consumes on average 73 Kg potatoes (160 pounds). Potatoes au Gratin is one of our favorite ways of cooking potatoes, and one of the few ways that Wendie actually likes. It is of course a rather creamy affair, so we don’t do it very often. Recently we indulged ourselves, which left us with a bit of leftovers. Undaunted by the scornful look from Wendie, I went [...] We do love smoked salmon in our house, and it makes for great appetizers or snacks. Salmon is also fairly easy to combine with other ingredients, as long as you keep the taste influences light so as not to overpower the subtle fish taste. It works particularly well on fresh bread, or lightly toasted older revived bread. This is a simple to make appetizer that looks great and taste even better. We used architokelemon pesto (Trader Joe’s), but regular pesto would make an equally good sandwich. We just like to mix things up a bit… that and use the multitude of spreads we have from our over exuberant grocery shopping. The Genoa salami is from a deli in Little Italy, but could be substituted for your own local variations. This is one of the three appetizers we plan on serving for Thanksgiving. The secret is to use freshly-made ingredients, and so we made our own pesto and used Super Sweet 100 tomatoes from our backyard garden. We used goat cheese, which blends very nicely with the tomato and pesto. For bread, we stuck to a baguette. During a recent weekend getaway to San Francisco, we ran into the very nice Cowgirl Creamery, which is an actual real cheese shop. These are a rarity these days, as the business of cheese has been largely delegated to supermarkets, and somehow the rather bland cheddar has been the victim of a marketing blitz turning it in to the star of California cheeses. Not that we don’t enjoy a good cheddar, but there are soooo many more fantastic cheeses that the general populous are [...] The story of this sandwich is as much a tale of the bread as it is the sandwich. Although we are somewhat ‘accomplished novices’ in making sourdough breads, this was our first attempt at making a baguette. This deceptively simple bread was anything but. Several things went wrong: after the final rise the baguettes looked amazing, big and puffy and we were congratulating ourselves on being such good students of Peter Reinhart. However, we had not done the final proofing on the baking [...] |
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