Ok so here is the inaugural post… Our first lovely box from the CSA was overflowing with goodies: new potatoes, carrots, radishes, kale, garlic, zucchini, red currants, garlic scapes, fresh herbs (I chose sage), lovely fragrant sweet peas, broccoli and 4 lbs of fresh fava beans!
So I tried to think of a recipe that used at least three of the ingredients and here is what I came up with…
New Potatoes and Fava Beans with Crispy Capers and Sage
The inspiration behind this dish is a potato gnocchi dish that they serve at Boneta’s in Gastown with crispy capers…
First off, start with about 2-3 lbs of fresh fava beans. Shell them and boil the beans for about 5 min. Drain and then run them under cold water. Now you have to remove the outer skins of the beans. These tender insides of the beans are ready for any sort of preparation.
Using about 4 medium/largish new potatoes, wash well and then cube into about 1-2″ pieces. Bring to a boil in salted water until just tender and then drain and rinse.
In a large fry pan (I used my cast iron pan) over medium high heat add 1 tbspn butter and a dash of olive oil (or you could use 2-3 tbspn of olive oil if you prefer). When melted and hot, add 1/4 cup of capers (drained, rinsed and patted dry so they don’t sputter) and approx. 6-12 large sage leaves which you have cut into thin strips. Fry for about 3-5 minutes, stirring constantly, until crispy and watch out they don’t burn. Remove with a slotted spoon onto a plate lined with paper towel so they can drain off the excess oil/butter. Try one once they are cool…they should be super crispy and super yummy!
In the fry pan which still has some of the oil/butter turn back onto medium high heat and add the potatoes. Make sure your potatoes are drained really well as you don’t want any water splattering in the pan. Depending on your pan and how much oil is left, you might want to add another dash of olive oil to keep the potatoes from sticking to the pan and to make them nice and crispy. Once they are nicely browned, add the favas (should be about 1 cup approx of cooked favas – prepared as noted above at the beginning of this recipe). Stirfry for one additional minute to heat it all up and turn stove off. In the pan add the juice of 1/2 -1 lemon (depending on how much you like lemon) and then add some salt to taste.
Dish onto a nice plate/platter and sprinkle the crispy capers and crispy sage on the top and VOILA! You could also add a splash of some really nice virgin olive oil if the dish seems dry or as well if you really want to go all out you could sprinkle some fresh parmesan on top as well.
Since this was an improvisation, you might need to fine tune to your tastes:) Enjoy.