Comments on: Creamed Fava Beans with Bacon (Fèves au Lard Fumé)

By: Oven Baked French Onion Soup | Modern Beet

Oven Baked French Onion Soup | Modern Beet — Sat, 11 Jul 2009 16:24:29 +0000

[...] Creamed Fava Beans with Bacon (Fèves au Lard Fumé) [...]

By: denise

denise — Mon, 06 Jul 2009 18:55:39 +0000

Hi Jen,
Yes, I did disable comments. I know that might seem a bit strange, but I felt it was the right thing for me. Please feel free to send me an email anytime it suits your mood. You can reach my email via my Chez Danisse profile page http://www.blogger.com/profile/06418226690328176970 and via “contact” at the top of my website http://www.deniseparsons.com/
Denise

By: Jen

Jen — Mon, 06 Jul 2009 14:14:52 +0000

Mama JJ — fava beans are one of my favorite spring vegetables. They involve a fair bit of prep work (shelling, then peeling), but are absolutely worth it in my opinion! I hope you enjoy them!

By: Mama JJ

Mama JJ — Mon, 06 Jul 2009 11:47:00 +0000

This reminds me of something that Molly orangette.blogspot.com) would make, but then that would only make sense seeing as her cooking has a twist of French to it.

I don’t know anything about fava beans but this recipe has inspired me to start fixing that little problem. It looks wonderful.

By: Jen

Jen — Mon, 06 Jul 2009 10:01:29 +0000

Erin — I totally agree. And much of southern France has a climate similar to the Bay Area, so regional recipes translate beautifully

Maybelles Mom — it was pretty much a cooking revelation to me to visit france and subsequently pick up these two cookbooks. I highly recommend checking out both — Olney’s book is recipes and processes, and David’s book is processes and prose.

denise — When I had the dish in St. Emillon, I had a glass of dry rose. When I made this at home, it was accompanied by a dry german riesling. Both had a hint of sweetness that cut the richness of the dish, but were dry enough to not be cloying. And one unrelated thing — I can’t figure out how to leave comments on your blog anymore — did you disable commenting?

Laurel — that sounds so delicious! I have never combined scallops and sausage before, but I can see how they would go well together, especially merguez. Seared scallops paired with fava puree (or green pea puree) is also a nice combination