A Life in Provence Demo Announcement

Hello Everyone,

I hope everyone made it through last week's storm alright. Thankfully it didn't interrupt this week's meeting.

I personally loved A Year in Provence. It was funny, quirky, and despite the fact that Provence is notoriously expensive, Peter Mayle made me think that maybe, just maybe, someday I'll be able to live and eat decadently in the Provencial countryside. Of course, my American impatience makes their particular lifestyle hard to imagine. But I think if I get to eat delicious food and drink wine all day, I just might be able to stand it.


Because I can't imagine that all of you are all that interested in my day dreams, I'll get on with the point of this post: announcing what Doug will be making. As I'm sure all of you at least know after reading Mayle's book, the French are all about rich, interesting, delicious flavors. They are also about bread, in all its carby-goodness. So, for this meeting, Doug will be making duck rillettes, which are duck confit, shredded and seasoned as a topping for bread. I'm not entirely sure what this seasoning process is, but I am sure Doug will go over that on Wednesday.

I hope to see everyone this Wednesday at 6:30PM and hear what everyone thought about the book.

~ Brianne

Bean Spreads from our 12/28/2011 meeting

Hello everyone,
I thought I'd post Doug's recipes from our last meeting for anyone who wasn't able to make it.

This first recipe is one that Doug found on Hunter Angler Gardener Cook, and can be found in its entirety at http://honest-food.net/veggie-recipes/unusual-garden-veggies/ancient-roman-fava-bean-dip/.
We ate this with focaccia bread, but it would also be delicious with crackers, and honestly, would probably be delicious in and of itself.

Ancient Roman Fava Bean Dip (Doug also made one with Lima Beans)

Serve this as a side dish with meats, or as an appetizer with toast or crackers.
Serves 4

• 1 pound fresh fava beans, shelled and blanched
• 1/2 cup white wine
• 1 tablespoon fish sauce or Worcestershire
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped lovage or parsley
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and black pepper to tast

1. Once your favas are blanched and out of their jackets, simmer them in the white wine until they are easily mashed, about 8 minutes. They should absorb the wine. 

2. Put the beans, olive oil, vinegar, and the fish sauce or Worcestershire in a food processor, along with the remaining ingredients, and buzz into a paste. 

3. Taste for salt and buzz a little more. Serve warm or at room temperature with a litte more olive oil drizzled on top and a sprinkling of black pepper.

The second recipe is Doug's:

Bean Spread

Beans, dry                               1 lb.
Water                                      1 gallon
Salt                                          2 Tbsp (more as needed)
Garlic, whole peeled cloves   5 ea.
Red pepper flakes                  1/2 tsp
Olive oil                                 3/4 cup
Lemons, juiced                      1 1/2 ea.
Parsley, chopped                    1/2 cup

1. If soaking the beans, then do so at least 18 hours before cooking in approximately three times their volume of water.
2. Simmer the beans, garlic, salt, and red pepper flakes in the water for approximately 2 hours (1 hour if beans are soaked), or until completely tender.
3. Strain the beans, reserving 3/4 cup of the bean water.
4. Place the beans in a blender with the reserved bean juice, lemon juice, and olive oil and blend until smooth.
5. Adjust the seasoning and consistency using salt, water, or oil to desired result.
6. Stir the chopped parsley into the puree and serve garnished with a fine olive oil along side bread, crackers, or chips.

Bean spreads are highly versatile and difficult to mess up. In fact, after our meeting, Doug decided to try making the bean spread with black eyed peas. His reports indicate deliciousness. I've posted some pictures of this below.