Red Wine Fava Beans

This is the first real vegetarian dish I have done. I really don’t know much about cooking vegetarian; and I have yet to see it done with much gusto. Maybe it is a cultural thing, but it just feels like something is missing when there is not some sort of meat at the center of the meal. Now I am not advocating the out of control portions of meat most Americans eat, yet the savory taste and flavor of meat adds something that can not be substituted. Fava beans though are a decent substitute for meat; they have a rich earthy flavor with savory notes. This dish takes only minutes to prepare and is satisfying.

Red Wine Fava Beans

You will need:
1 can fava beans
2 large diced tomatoes or 1 can
1 cup red wine (Chianti is best)
2 cloves garlic
Olive oil
Black pepper
Oregano
Thyme

In a large pan heat: 1 tablespoon olive oil, 1 teaspoon black pepper, garlic, 1 teaspoon oregano, and a dash of thyme
Add red wine and tomatoes. Simmer until a partial reduction.
Add fava beans and simmer until about a 50% reduction.
Serve over pasta.

Balsamic Scallops

I enjoy scallops. They are sweet and have a good texture if cooked properly. They are also easy to prepare and use in a variety of dishes. So the other day I decided to fry a few up with some balsamic vinegar.

Balsamic Scallops

You will need:

1 lb scallops
¼ lb bacon, diced
Artichoke hearts
Ripe olives (pitted is best)
Olive oil
Aged Balsamic vinegar
Sea Salt
Paprika
Black pepper
Basil
Angle hair pasta

Season scallops with sea salt, paprika, and black pepper.
Place scallops in a bowl and add several tablespoons of balsamic vinegar. Refrigerate over-night.
In a large frying pan partially fry diced bacon. Drain away grease.
Remove scallops from vinegar and add to pan. Add olive oil as needed.
Add artichoke hearts, olives, and basil to taste. Add 2 table spoons of vinegar.
Season with salt and pepper to taste.
Serve over angle hair pasta with fresh grated parmesan cheese.

Grand Idea

Does anyone have a food processor? So I was walking to class and thinking about the finally of “Top Chef” when I had an idea. The finally showcased some very impressive dishes, and a few duds, but as always it provided some valuable inspiration. Two things that stood out were the use of caviar by both contestants (who doesn’t like caviar?) and Ilan’s use of a lobster sauce (nothing says decadence like cooking down lobsters to use as a sauce). So what I thought of was an oyster and caviar sauce over fillet mignon. I am not exactly sure of the means to my end, but the end is very clear in my head.

Plan of approach:

Chop the oysters very finely and soak in a brute champagne and fennel. Boil mixture to cook down into a sauce (adding water if needed). Reduce heat and add extra brute champagne and truffle oil. Simmer. Add caviar and heat evenly. Dribble over a rare fillet mignon.

If my theory is correct the properties of the dish should balance out. The acid of the champagne should pair well with the saltiness of the oysters and caviar. And the fats of the fillet mignon should help counter the dryness and acid of the sauce.

Any suggestions would be greatly welcomed.

Making Ramen Palatable

Many students eat ramen. Okay, it is cheap, easy, and quick; but it is not the most flavorful. Well, after some careful consideration I have found some simple tricks to make the bland noodle soup palatable.

What you will need:

1 package of chicken ramen

2 cups water (as per instructions)

1 teaspoon of sesame oil

1 teaspoon of sesame seeds

1 teaspoon of red pepper flakes

A dash of curry powder

1 or 2 eggs

• Place water in saucepan; add oil, sesame seeds, oil, curry, and half of the included seasoning packet.
• Bring the water to a boil. Add the noodles, and cook for about 3 min.
• Add the eggs and slowly stir in. The resulting soup has half the salt of the original ramen (all the sodium is in the seasoning), at least twice the flavor, and some low fat protein. Enjoy