Pink Eyed Jim’s Blog

Last Monday I went to the French St. Farm Market, one of those stores that seems to specialize in produce and either Asian or Hispanic foods. Those stores are amazing because the fresh produce is so cheap. I spent $65 stocking up on fresh produce and some fruit juices and such. I spent the whole week just preparing all of these beautiful fruits and veggies. Most of the dishes came out really great, so I’ve decided to share the recipes.

Stewed Fava Beans with Tomatoes and Tuna

This is one of those really minimalist dishes where success is solely a matter of having good ingredients and preparing them simply.

Ingredients:

• 12 ounces fresh fava beans, in the pod
• 1 - 28 ounce can organic whole plum tomatoes (of course they don’t have to be organic)
• 2 large cloves garlic, sliced thin
• 2 tablespoons extra virgin olive oil
• salt and fresh ground pepper
• 1 teaspoon dried ground oregano
• 1 - 6 ounce can tuna (preferably in olive oil)
• 2 slices bread, crusts removed, and torn into small pieces
• 1 tablespoon each of butter and olive oil

Method:

1. Remove the favas from their pods, drop the beans in boiling water for about 2 minutes, then drain and drop into ice water. With your fingernail, make a small tear in the skin on the outside of the favas, then squeeze the bean lightly, it should pop right out of its skin.
2. Empty the can of tomatoes into a small saute pan. Using the back of a wooden spoon, break the whole tomatoes into small pieces. Pour in the olive oil, season with the salt, pepper, and oregano. Mix in the garlic slices. Simmer this mixture over medium heat for about 20 minutes.
3. Reserve half of the ersatz tomato sauce for the Confit of Habas and Tomatoes recipe that will follow. To the remaining half of the sauce, add the fava beans, check for seasoning on the sauce, and simmer the beans in the sauce for another 20 minutes, stirring occasionally.
4. If you listened to me and got the tuna packed in olive oil, you can just toss the whole can, oil and all into the tomato and bean mixture and break the tuna into small pieces. If you have water packed tuna or regular oil packed tuna, you will need to drain your tuna before adding it to the sauce (and you may want to add an extra tablespoon of olive oil to the dish at this point). Heat the whole shebang until the tuna is warmed through.
5. In a small nonstick skillet, melt the butter and heat the olive oil. When both are hot, add the torn bread pieces and saute until crsipy, stirring almost constantly. Season with salt and pepper.
6. Serve warm, or even better, at room temperature, topped with the bread crumbs.

Confit of Habas and Tomatoes

This is a vegetarian version of the above recipe made with canned fava beans (you’ll most likely see them called “broad beans” or “habas” when they are canned). This recipe is wonderful made ahead and left in the refrigerator for a day or two until the beans pick up the flavors from the tomato sauce and olive oil. Serve these at room temperature to company with just some toothpicks or cocktail forks.

Ingredients:

• 1 can (16 ounces or so) Broad Beans (or Habas) drained
• approx 2 cups tomato sauce (reserved from above recipe)
• 3 tablespoons extra virgin olive oil
• salt and pepper, to taste

Method:

1. Combine the beans, olive oil, and tomato sauce, and season to taste with the salt and pepper. Pour into a smallish baking dish (I use a shallow pie dish).
2. Bake in a preheated 325 Degree oven for 1 hour.
3. Chill at least overnight.

Cucumber-Yogurt Salad (Raita)

A chilled cucumber yogurt salad similar to this is served in Indian restaurants in order to cool down the palate from all of the spicy dishes normally served. I, however, like to wallow in this all by itself.

Ingredients:

• 1 large cucumber, peeled, seeded, and diced small
• 1/2 cup plain yogurt
• 1 small clove garlic, minced
• 1/4 cup chopped cilantro
• juice of 1/2 lime
• salt and pepper

Method:

1. Combine all ingredients and chill for at least an hour, or up to three days.
2. Serve with warm pita chips (or pappadams or naan).

Tomato Tartare with Tomato Water Dressing

I often get a yen for tuna tartare (Stage Left’s Tuna Tartare to be specific), this is a completely vegetarian dish that satisfies that yen when I don’t have any AA grade tuna around. Do not, I repeat, do NOT make this with anything other than superb fresh ripe tomatoes or you will be disappointed. This dish was inspired by Jacques Pepin, but the proportions are mine.

Ingredients:

• 1 large tomato ( I love the UglyRipe tomatoes that you can now find in most large supermarkets).
• 2 tablespoons sliced scallion
• 1 slice bread (any kind is fine, but I usually use whole wheat), crust removed
• 6 tablespoons extra virgin olive oil
• salt and pepper

Method:

1. Cut the tomato in half lengthwise, and scrape the seeds into a fine mesh strainer over a bowl. Sprinkle the seeds with a bit of salt, and let sit.
2. Dice the tomato very small, about 1/4 inch square.
3. Dry the bread out in a toaster oven. Dice dry bread about the same size as the tomato.
4. Combine the diced tomato, diced bread, scallion and two tablespoons of the olive oil in a bowl. Season with salt and pepper, and mix well.
5. Use the back of a spoon to scrape the tomato seeds and pulp against the mesh of the strainer, this should cause tomato juice to drip into the bowl. Do this until there is no more of the viscous liquid that surrounds the tomato seeds. Discard the seeds.
6. Whisk together the tomato juice with the remaining olive oil, season to taste with salt and pepper.
7. Wash out an empty tuna fish can. Pack the tomato/bread mixture in the tuna can tightly. Invert the can on a small plate and tap on the top until the tomato tartare unmolds. Pour the tomato water dressing around the base of the tomato tartare.
8. Serve with crackers as an appetizer for two, or with a fork as a light lunch for one.

It’s officially spring folks, hell, it’s almost summer. Go out and get some nice fresh veggies and enjoy them while they’re here, winter will be back again before you know it.