These creamed fava beans with tarragon would be a perfect side dish for Easter, or any spring meal. That recipe, plus Spam for Easter and brunch ideas, below.
National Food Roundup: Creamed Fava Beans
From Nationwide Newspaper Food Sections 04.08.09
- From the Los Angeles Times, Creamed fava beans with tarragon. Need we say more?
- Don't shoot the messenger: The Chicago Sun-Times makes a case for Spam instead of ham at the Easter table.
- Gale Gand tells the Chicago Tribune why brunch is the new dinner party.
- The St. Louis Post-Dispatch has brunch plans for two, eight or 24. Just make sure there's enough bread pudding with rum-scented caramel sauce for everyone.
Related: National Food Roundup: Braised Spinach
(Image: Genaro Molina/Los Angeles Times)
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I have some dried fava beans that I picked up at the farmer's market in early March. I'd really like to use them up but I'm not sure how to prepare them as I'm only familiar with prepping and preparing fresh favas. Do I still need to soak these overnight? Once I do so, can I assume the beans also need to have their thin skins removed? Obviously, this would be done after I par boil them, right? And then, can I use them like fresh? Any ideas/thoughts are much appreicated!
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