The Kitchen Remodel!

The range hood has been installed, so our new kitchen is finally (mostly) functional! I feel like we’ve been at 95% complete for ages now. Still missing some electrical finish work, but we can now cook full meals. Creg and I had a great time making dinner yesterday. The space worked really well, we didn’t get in each other’s way, and the food was fantastic! The only problem we had was finding where we had put things… took us 5 minutes to find a whisk. We cooked and plated with plenty of room to lay things out, then took the plates upstairs to eat with the rents, as they weren’t up to coming down the stairs. We need to install a dumbwaiter! For our first meal, we made scallops (and halibut for the rents) with a fava bean puree and corn fritters.

Favas will still be around for a few weeks, but making the most of them now while they’re still young and tender.

More Spring Veggies

Continuing the theme of spring veggies, but moving backwards. I had bought a ton of fava beans, green peas, and artichokes and converted them into a few meals. Often, with a labor intensive veggie like artichokes (or favas or peas), I make a larger batch than I need, and then use the end product in a couple of recipes. I had used some of the artichokes the night before for my Stuffed Pork Tenderloin with White Bean Puree. I saved 4 of the artichoke hearts, and chopped them up and mixed them with about 5oz of Bellwether Farms Ricotta, a little Parmigiano Reggiano, salt and pepper for this ravioli filling. I also processed a bunch of Fava Beans and made Braised Chicken with Artichokes and Fava Beans one night, AND, still to come, Halibut on Mashed Fava Beans with Mint. These dishes do take time, but for me, the time spent in the kitchen is relaxing. I put on my favorite Pandora station, Tiki Bar, and dance and cook!

Spring Veggies!

Braised Chicken with Artichokes and Fava Beans

I love all of the produce that is beginning to be available this time of year. The most delicious, albeit labor intensive, veggies are showing up at the farmers markets and the grocery stores. Artichokes are my all-time favorite. The other night I made raviolis with lemon braised artichoke and ricotta filling, paired with a pancetta and fresh pea sauce. Last night was braised chicken with baby artichokes and fava beans. I forgot to take photos during the ravioli making, but will post the recipe with the final photo. I did remember to take photos of most of the process of last night’s dinner, so here it is.