[Sca-cooks] Uses for fava beans....
David Friedman
ddfr at daviddfriedman.com
Mon Dec 5 22:36:11 PST 2005
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
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