Recipes-9-1-2009
CADS
Tuesday, September 1, 2009
John Herb, Chef
Ligurian Raw Fava Bean Spread – modified to cooked baby lima bean spread.
I did not want to go through the process of getting fresh fava beans and couldn’t find a frozen version so I used frozen baby lima beans instead. Tried this with peas and it was nice but not as interesting as with lima beans.
1.5 lbs unshelled fava beans or enough to make about 1.5 cups of shelled beans
2 tblsp of fresh grated Pecorino Romano cheese
0.5 tsp very finely minced fresh garlic
½ cup extra virgin olive oil
6 mint leaves
1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons
For the original recipe, one shells the fava beans, removes them from their skin, but everything in a food processor and process until creamy.
For my version, I used everything as above except I replaced the fava beans with frozen baby lima beans. I also added a bit more mint. Having made it a couple of times. I think you can adjust the ingredients to taste.
John’s Version with Baby Lima Beans
1. lbs frozen baby lima beans.
2-3 tblsp of fresh grated Pecorino Romano cheese
0.5 tsp very finely minced fresh garlic
¾ -1 cup extra virgin olive oil
8 mint leaves (depends on how aromatic they are)
1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons
1. Cook lima beans and let cool a bit.
2. Put everything in the food processor and process until creamy.
3. You may need to add extra olive oil to get a creamy consistency.
4. Taste and adjust amount of oil and lemon juice
Pan-Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms
2 lbs pork tenderloin in 2 pieces
¼ cut extra virgin olive oil
1 cup very thinly sliced onion
3 large garlic cloves, peeled and lightly mashed with flat side of a knife
4-5 whole bay leaves
½ cup finely cut celery, both leaves and stalk
1 tblsp fresh rosemary leaves coarsely chopped
1 cup red wine (ideally a chianti but also a cotes du Rhone, shirz, CA merlot)
1 lb fresh shiitake mushrooms
1. In a deep dish put all the ingredients except of the mushroom along with 3 tblsp of the olive oil. Mix in the dish and add the pork turning several times to coat thoroughly. Cover dish with plastic wrap and put in refrigerator overnight. Baste pork loin whenever possible
2. The following day take meat out at least 1 hr. prior to cooking. Turn over and baste several times after out of the refrigerator.
3. Detach stems from mushrooms, wash, dry and slice into thin sections.
4. Lift tenderloin out of the dish, pick off bits of vegetables from marinade, and pat dry.
5. Choose skillet that can accommodate both pieces of meat without overlapping. Put the remaining tablespoon of olive oil in the pan and turn heat to high. When the oil hot enough to sizzle when you put in the meat, put in both pieces, one at a time. Brown evenly on all sides and transfer to a platter
6. Pour all the marinade into the skillet, turn the heat to low and cover the pan. Cook, stirring occasionally, until the vegetables are very soft or dissolved. Check that pan doesn’t get dry and slight amount of water or broth if it does.
7. While marinade is cooking, put 1 tablespoon of butter into a medium skillet, turn to medium heat and add sliced mushrooms with a small bit of salt. Cook, turning the mushroom occasionally, until the liquid they shed evaporates and they’re tender.
8. When vegetables in marinade is very soft, add cooked mushrooms and cook together for about a minute or two. Add both pieces of pork, sprinkle with salt and pepper, and raise heat to high. Cook meat for 10 minutes on one side and 10 on the other. (Note: The pan dried out during this step, adjust heat and add liquid as needed to prevent burning the mushrooms and vegetables.
9. Transfer meat to cutting board, cover and let rest 1-2 minutes. Slice about 1/3 inch thick and place slices on serving platter. Remove bay leaves and garlic cloves from marinade and pour marinade and mushrooms over meat.
