Tuesday, March 29, 2011

Week of March 28, 2011

I think the show this week went well and I want to thank Zobieta for her help again. I'm slowly learning the ropes and hopefully will be able to go solo in the near future.
I also want to say how lucky I feel to be in with such talented people at KGGV. I'm just blown away by the dedication and knowledge of the other people at the station.
Last week and this past Monday the subject was beans. I feel like I just scratched the surface on this one and didn't even get to lentils, limas or legumes of other varieties. But that's okay, we'll revisit those protein power packs again I'm sure. But in the meantime, I want to share some of the recipes I gave on the air and some that I didn't have the time to get to.
The following recipe is one I got from Claudia, a friend at the Jamie Oliver Forum who makes the most amazing food!
Pasta e Ceci (Pasta and Chickpeas)
For the chick peas:
1 pound dried chick peas
water to cover
a few thick slices of onion
half a carrot chopped
half celery stalk chopped
a sprig of rosemary.
Soak chick peas is water overnight, drain put in pot with more fresh water, the vegetables and rosemary and bring to a boil. Simmer until tender. Just before they are finished, add salt to taste.
Drain beans, reserving liquid and discard vegetables and rosemary.
To finish:
scant 1/4 cup extra virgin olive oil
sprig of rosemary finely chopped
medium onion finely chopped
1 clove garlic finely chopped
14-oz can of tomatoes, chopped, juices reserved
1/4-1/2 teasp chili flakes or to taste
Salt and pepper to taste
1 1/4 cups pasta such as ditalini or other short macaroni
In pot, heat oil and saute rosemary to season the oil.
Add onions garlic and red pepper flakes if using, sauteing until golden.
Add tomatoes with their juices and simmer a few minutes.
Add chickpeas and enough of their cooking liquid to cover. Simmer about 20 minutes until tender adding more liquid or water as needed.
Remove 1/2 of soup and puree or put through food mill.
Return it to the pot along with the pasta and cook until pasta is tender adding more liquid if needed.
Season to taste with salt and pepper.

Fresh favas

2 pounds fresh favas in their pods
2 tablespoons olive oil
1 small onion chopped
1/2 cup chopped pancetta
salt and pepper to taste.
In a medium sauce pan, heat oil and saute onion until soft.
Add pancetta and fry for about 1 minute.
Add favas, salt and pepper and turn all ingredients to mix well.
Add 1/3 cup water, cover and cook on med low for 20 min.

That's all for now. Yes, I know I left out a few of the recipes but check back because I'll be blogging again in the next few days and I'll include them then.