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Pan Seared Salmon with Fava Beans and Green Garlic
Pan Seared Salmon with Fava Beans and Green Garlic
Prepare the favas: Peel the fava beans out of the pods; you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside; you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful; the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired doneness, about 4 to 5 minutes. Remove the fish from the pan.
Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately.
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Potato, Leek and Bacon Pizza
Potato, Leek and Bacon Pizza
Preheat the oven to 500. In a medium skillet, cook the bacon over medium heat, until cooked but not completely crisp. Remove bacon and set aside. Drain most of the grease but leave a little in the skillet. Add the leeks to the skillet and sauté for about 3 minutes, until they soften. Remove and set aside.
Lightly drizzle a little oil over each crust and sprinkle with a little salt. Layer the potatoes over each crust, overlapping a little. Sprinkle the taters with a little salt, then layer some mozzarella slices over them. Layer some cooked leeks on top of the mozzarella, and follow with a good sprinkle of chopped bacon. Throw some goat cheese crumbles over the top and some grated parmesan. Bake the pizza for about 10 minutes, keeping an eye on it so the cheese doesn’t burn.
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Grilled Lamb Chops wit Green Garlic Herb Butter and Green Garlic Mashed Potatoes
Grilled Lamb Chops with Green Garlic Herb Butter and Green Garlic Mashed Potatoes
For the garlic herb butter and mashed potatoes
In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.
For the lamb chops
Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes. Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking. Serve over mashed potatoes and place a slice of compound butter on the chops.
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