Cook Like a Rock Star (37 page)

SERVES: 4 • TIME: ABOUT 30 MINUTES

Fava beans require some preparation, but to me it’s a labor of love. Shelling and peeling them may seem like a drag, but it’s SOOOOO worth the effort. Mix them with some luxurious mushrooms and sexy spring onions, and you end up with springtime on a plate. I love this combo so much I wish these veggies were in season all year long!

MISE EN PLACE

Kosher salt

1 pound fava beans, shelled

Extra virgin olive oil

2 spring onions, thinly sliced

Pinch of crushed red pepper

½ pound chanterelles, brushed clean and torn into bite-size pieces

¼ cup
chicken or veggie stock

½ bunch of fresh chives, finely chopped

1
Bring a large pot of well-salted water to a boil and set up a bowl of well-salted ice water.

2
Add the fava beans to the boiling water and let the water come back to a boil, then cook the beans for another 2 minutes. Strain the beans from the boiling water and plunge them IMMEDIATELY into the ice water.

3
When the favas are cold, peel off the tough outer layer and reserve the lovely bright green beans. YUM!

4
Coat a large sauté pan with olive oil, toss in the spring onions, and bring the pan to medium heat. Season the onions with salt and the red pepper and cook for 2 to 3 minutes.

5
Add in the mushrooms, add stock, cover, and cook for another 2 to 3 minutes.

6
Remove the lid, toss in the reserved fava beans, and cook for 2 to 3 more minutes or until the stock has evaporated. Taste and adjust the seasoning if needed. Sprinkle in the chives and serve immediately.

Springtime-y delicious!

Braised Baby Artichokes

SERVES: 4 TO 6 • TIME: ABOUT 30 MINUTES

Baby arties are much easier to prepare than big ones and you don’t end up with nearly as much waste. They’re a perfect side when they’re in season—they go beautifully with meat or fish and just scream springtime. Whenever I tell people I’m making artichokes they go, “Ohhh! Artichokes!!!” They just sound exciting.

MISE EN PLACE

3 lemons

24 baby artichokes

Extra virgin olive oil

6 cloves garlic, smashed and finely chopped

3 anchovy fillets (optional, but highly recommended!)

Pinch of crushed red pepper

1½ cups dry white wine

1 thyme bundle, tied with butcher’s twine

Kosher salt

¼ cup freshly grated Parmigiano

¼ cup bread crumbs

1 bunch of fresh Italian parsley, leaves finely chopped

1
Fill a large bowl with water. Cut 1 lemon in half, squeeze the juice into the water, and drop both halves into the bowl.

2
Trim the tough, dark green skin from the artichoke stems and remove the tough outer leaves until the lovely, tender inner green leaves are revealed; it should be only a couple of layers. Cut the arties in half lengthwise and toss them into the acidulated water.

3
Zest and juice the remaining 2 lemons and reserve.

4
Coat a large, straight-sided sauté pan generously with olive oil, add the garlic, anchovies (if using), and red pepper, and bring to medium heat. When the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes, remove the artichokes from the water and add them to the pan along with the lemon zest, juice, white wine, and thyme bundle. Season with salt and add just enough water to cover the artichokes; bring everything to a boil (BTB), then reduce to a simmer (RTS). Cover the pan and cook for 10 to 15 minutes or until the artichokes are very soft. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties.

5
Remove the thyme bundle and toss in the Parm and bread crumbs. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will), and sprinkle in the parsley.

That’s no ’choke!

Artichokes will turn brown (oxidize) before your eyes, so before you peel off even one leaf, be sure to set up your bowl of lemon (acidulated) water.

Frizzled Brussels Sprouts with Pancetta & Walnuts

SERVES: 4 • TIME: ABOUT 30 MINUTES

Historically, I have not been a huge fan of Brussels sprouts, but now I LOOOOOVE them—and I especially love them cooked this way. I’ll admit this approach takes some time—you start by peeling all the leaves off the sprouts—but it’s so worth it for the fluttery, frizzled fabulousness that happens once you cook them. Also, I find separating the leaves helps get rid of that cabbagey flavor that people who think they don’t like Brussels sprouts complain about. Listen: If you think you don’t like Brussels sprouts, try these; I’ve made a lot of converts this way. The salty deliciousness of pancetta, the crunchy nuttiness of walnuts, and the delicate little leaves make this something special—not like any Brussels sprouts you’ve ever had.

MISE EN PLACE

Extra virgin olive oil

1 clove garlic, smashed

Pinch of crushed red pepper

¼ pound pancetta, cut into ¼-inch dice

½ cup walnuts, coarsely chopped

1 pint Brussels sprouts, stemmed and leaves pulled apart

Kosher salt

1
Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny!

2
Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted.

3
Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and “frizzle,” 8 to 10 minutes more. Taste and season with salt if needed.

Not your mamma’s Brussels sprouts!

Don’t be hesitant about letting the sprouts brown—the darker & crispier the sprouts get, the better they taste!

Spice-Roasted Cauliflower & Jerusalem Artichokes