[Sca-cooks] Uses for fava beans....

[David Friedman]

Jannâniyya (the Gardener's Dish)
Andalusian p. A-52

... If you make it in spring, then [use] lettuce, 
fennel, peeled fresh fava beans, spinach, Swiss 
chard, carrots, fresh cilantro and so on, ...


>Would dishes with fava beans in them have been a seasonal/regional thing
>then?
>--Maire, waiting for the next snow storm to come through town, and eating
>fresh-baked bread while she waits (yummmmmm....)
>
>----- Original Message -----
>From: "David Friedman" <ddfr at daviddfriedman.com>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Sunday, December 04, 2005 9:32 PM
>Subject: Re: [Sca-cooks] Uses for fava beans....
>
>
>>  I don't think so. One of them has a name that refers to
>>  pistachios--because the green favas look like pistachios.
>>
>>  But I haven't tried it.
>>
>>  >Would using reconstituted (soaked) dried ones work in the fresh-beans
>>  >recipes?
>  > >--Maire
>>  >
>>  >----- Original Message -----
>>  >From: "David Friedman" <ddfr at daviddfriedman.com>
>>  >To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>>  >Sent: Sunday, December 04, 2005 2:26 PM
>>  >Subject: Re: [Sca-cooks] Uses for fava beans....
>>  >
>>  ><snipped>
>>  >
>>  >>  Fuliyyah isn't bad--it's in the Miscellany. We have several other
>>  >>  fava bean recipes, but accept for Makke and the one you mentioned
>>  >>  they use fresh favas.
>
>
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-- 
David Friedman
www.daviddfriedman.com