Fava Bean and Pea Tartines and a New Cookbook

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Roasted Almond Fava Bean and Pea Tartines with Labneh

I think that I may have had a semblance of writer’s block.

For the past few months, I’ve been looking at this page, wondering how I should start writing on it again.

Ideas have never stopped coming though. Very clear in my head. But somehow, I was unable to translate them into words that would make sense.

Sometimes, P. looks at me with this “what the hell are you talking about?” looks in his face.

I know what he means. That happens when I have more inside than I can express.

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Fava Beans

I’ve stayed busy.

With work.

And travels.

I still want to share stories and recipes about our visit to Crystal Brook Farm to see cute-beyond-words baby goats; I want to tell you about the ski trip to Canada we took in February with friends, and where we ate tire sur la neige every day after skiing. Why, I wondered, didn’t I know about this before?

I’m also dying to show you the delicious time I had during my recent workshop with Fabrizia in Sicily before heading to France to see my family.

Amongst other things.

I will at least show you glimpses of them all.

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Lulu is almost four and a half. She is tall and chatty. She loves to run fast. And cook with me and eat.

She really has an amazing personality.

She and I spend the best times together.

The truth is, she is also one reason–and an excellent one–why I’ve stayed away more than usual.

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Sicily; March 2013

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Lorraine in France; March 2013

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Crystal Brook Farm; March 2013

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Mont Tremblant, Canada

Skiing in Mont Tremblant, Canada; Feb 2013

Mainly, though, I’ve continued to cook a storm, and style and photograph food the way I love it. The way it makes me inspired and happy. Keen to see more dishes be born in my kitchen.

Especially now that it’s Spring, and the days are sunny and crisp.

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Labneh

When I woke up this morning and looked at this page again, it hit me though. I knew I needed to start somewhere.

I needed to show you pictures of the past months. Share a recipe.

Simply write.

It was the perfect Spring day for it. It felt right in the air.

So there I am. And I hope you’ll like my news.

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I am writing a new cookbook.

Yes!

I am really excited. And obviously very busy with it.

I couldn’t be happier because I am actually writing this new book with the same publisher (Roost Books) and editor with whom I started a fabulous adventure when we released the first book back in February of last year.

This second book will be very much like me again. Filled with recipes reflecting my style of cooking, my favorite ingredients and inspirations. With the same love for beautiful nourishing foods.

If you’ve enjoyed La Tartine Gourmande: Recipes for an Inspired Life, you should love the new book.

At least this is my goal: write a book I am proud of.

One that you will go back to, and that keeps you inspired to cook.

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These tartines, for example, will most likely go inside the book. When I bring them to the dining table, I know they are “very me“.

They are garnished with homemade labneh and roasted almond and mint-flavored fava bean and pea spread–two of my favorite Spring dishes put together.

Yesterday at lunch, I prepared two of them (with a loaf of bread baked in the morning) and I enjoyed them with a bowl of Lulu’s favorite butternut squash soup and a carrot salad on the side.

It’s cheesy to say, but that food felt completely right for the day I was having.

And then mostly, I was also very glad to have finally come back with a recipe and images.

And a good chat.

I am glad to be back!

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Roasted Almond Fava Bean and Pea Tartines with Labneh

For 4 large (or 8 small) tartines

For the labneh:

  • 32 ounces (910 g) whole milk yogurt (I use jersey cow milk)
  • 1/2 teaspoon fine sea salt

Steps:

  • In a bowl, whisk the yogurt with the salt. Place in the middle of triple layers of cheese cloth. Close into a bundle and place in a strainer over a bowl (the bottom should not touch the whey that releases. Leave like this in the fridge overnight.
  • The next day, discard the whey and open the bundle. The labneh is ready to use.

For the vegetable spread:

You need:

  • 2 tablespoons roasted almonds
  • 1 cup (125 g) cooked green peas*
  • 1 cup (150 g) cooked fava beans* (purée only half–keep 1/2 whole to mix in)**
  • 1/2 tablespoon lime juice
  • 1/4 cup parsley
  • Sea salt and pepper
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped mint
  • 1 garlic clove, peeled and halved (optional)

Steps:

  • In a food processor (or nut grinder), add the almonds and grind into a coarse to fine powder; set aside.
  • In the same food processor, add the peas, 1/2 cup fava beans, lime juice, and parsley. Purée until the texture is finer but keeps some chunks. Transfer to a bowl.
  • Season with salt and pepper and stir in the olive oil.
  • Stir in the ground almonds and mint. Add the garlic if using; set aside.

For the tartines:

  • 4 large (or 8 small) slices of nut bread (I used a variant of this recipe)
  • Labneh (or fresh soft goat cheese)
  • Vegetable Spread
  • Black cherry tomatoes, halved
  • Shaved Manchego (or Pecorino), to taste
  • Radishes, sliced finely
  • Pea shoots, to serve
  • Fleur de sel
  • Olive oil, to drizzle
  • Notes: *blanch green peas for 1 minute before transferring to an ice water bath. Same process for the fava beans; then peel them.

    **from 700 g fresh fava beans

Steps:

  • Spread labneh on top of the tartines.
  • Top with a layer of fava bean and peas.
  • Add slices of cherry tomatoes and radishes, and top with shaved Manchego or Pecorino cheese.
  • Add fleur de sel and drizzle with olive oil.
  • Serve with a bowl of vegetable soup and a side salad.

63 comments

  1. Wow! How exciting! I loved your first book, I own a lot of cookbooks, and I can tell you this is by far the one I cook the most from. Good luck on this new book, I can’t wait to lay my eyes on it…

    Et, comme Lulu a grandi, c’est fou!!!

  2. We’re glad you are back too!

    Thanks for the beautiful update, and such lovely news you are writing a new book!! I love your first book, and your style of cooking is just in line with my own philosophy. And your book inspires me. A lot. So excited about the new book to look forward to!

    Love from Sweden

  3. Beautiful pictures, as always. I’m very excited for your second cook book too, love the first. When is the new one due out?! x

  4. YAY!! what great news about the new cookbook coming!! i have your first book & absolutely love cooking from it… love the photos sharing what you’ve been up to & where you’ve been – it shows that you’ve been exactly where you needed to be… welcome back !!

  5. “For everything there is a season,” right? So excited for your new book and can’t wait to read more about it! The photos of your recent adventures are wonderful! Does it get any cuter than kids running around in swimsuits and baby goats? I think not. :)

  6. I’m so excited about your new cookbook! Congratulations!

    Do you already know when it will be published?

  7. Beautiful post! Congrats on a new cookbook! I have enjoyed you first one very much and look forward to the next!

  8. Félicitations officielles Béa ! Même si j’avais lu “entre les tweets” que tu préparais ton 2e livre, je suis heureuse de lire ton billet aujourd’hui ! Je n’ai aucun doute et suis sûre qu’il sera aussi inspirant que le premier ! D’ailleurs, en me baladant en librairie la dernière fois, j’ai vu que ton livre avait reçu un “coup de coeur Renaud-Bray” (un genre de Fnac d’ici au Québec), j’ai eu un large sourire !!

  9. This is so exciting! I can’t wait to read your new recipes and work through the next book as I have this one. Congratulations!

  10. Quelle bonne nouvelle!! Ton premier livre m’a ravie, je suis déjà impatiente du second:)
    Nous avons plein de fèves du jardin ici et comme toi j’adore les manger sur des tartines. Avec du labneh maison ça doit être délicieux!

  11. Yay – your cookbook is my most used ever! Can’t wait:)

  12. I’m so glad you’re back Bea! I’ve missed your “voice” and your lovely recipes and gorgeous photos. I for one will be pre-ordering the book as soon as we’re able to!

  13. You have been missed!! But when you say the main reason to stay away is spend time with Lulu–well than it’s all worth it! Can’t wait for the new cookbook. I cook from your current one on a weekly basis!!!

  14. Quelle joie de te lire à nouveau !
    Les photos sont magnifiques et les recettes bien alléchantes. Ici aussi, ça sent bon le renouveau. La lorraine que tu es apprécieras : la première tarte à la rhubarbe a été mangée ce week-end !
    Allez, une déception : mon exemplaire de ton livre n’est toujours pas signé…et tu étais à 2 pas en mars :-( c’est partie remise pour le second ;-) … pour la tarte aux mirabelles peut-être ?

  15. I am a new subscriber to your blog and just wanted to say how much I am enjoying your photographs. They are gorgeous. Looking forward to the release of your new cookbook. Good luck with it. :)

  16. Un superbe billet qui sent bon le printemps, rafraîchissant !
    Quelle belle nouvelle que ce second livre ! Je l’attends avec impatience !

  17. Chère Béa
    it’s great to have you back. With your beautiful photographs and yummy recipes. You’re ever so inspiring!
    Salutations de Suisse
    Heidi

  18. wow! lovely (candid) post. i love your fist book + i look forward to the next one with excitement!!!

  19. Welcome back Béa. Congrats in advance for the book. Happy you came back to the blog and especially with the very typical and traditional lebanese delecacy “Labneh”.

  20. Congrats on the plans for your new cookbook! (And I can speak from experience that this recipe is delicious!!)

  21. What an epic, beautiful post! Do you plan to do any photography workshops in Boston this year? I’d love to attend one!

  22. Congrats on the new book! Can’t wait for it to come out. And happy to see you back again :)

  23. wonderful news about the new book! and i love all the photos in this post, so beautiful! thanks for writing and sharing!

  24. Ooooo I love this post!!! One breathtaking, captivating picture, recollection and recipe after another.. So happy to see you enjoying the joie de vivre we so often overlook….Thank you Bea! Congratulations on your second cookbook, I can’t wait to add it to my collection!

  25. Bea, so glad to have you back with us. I thought your blogging days were coming to an end. You were the first person who inspired me to cook from the heart – and with colour, inspiring me to take that step into following my foodie dream. Thank you from the bottom of my heart x

  26. bonjour,
    Quel dommage que vous ne fassiez pas une version française….

    Heureusement il reste les photos à déguster.

  27. Congratulations, Béa! This is great news, and I can’t wait to see the new book.

  28. Obaasan, pour le livre ou le site? Pour ce qui est du livre, nous attendons de trouver un éditeur français! J’espère toujours qu’il y aura une traduction en français!

  29. absolutely gorgeous, as always – your blog is such an inspiration to me, as a writer, a photographer, and a cook. congratulations on your second book, and i’m sure it’ll be as beautiful and addictive as the first!

  30. Welcome back, we missed you :) Une version française serait super. Je sais que vous êtes plus que capable de faire la traduction etc. mais je serai ravie de vous aider :) j’ai hâte de pouvoir acheter votre nouveau livre.

  31. You have been missed, yes, but spending time with family is so important. Looking forward to a new cookbook, I knew there would be another, such a creative mind! Yogurt cheese is a new staple in my kitchen, love it with a sprinkle of sumac on cracker bread! Beautiful photos as always.

  32. Lovely to have you back, Bea and great news about your new book! And your photos are so wonderful, you hardly need words.;-)
    I was given some plain, cooked fresh faves. Nice flavor but I wanted more. Whizzed them in food processor with chili powder, chopped onion and salt, then drizzled in garlic olive oil until all was smooth and light. Stirred in chopped tomatoes and voilà!! Fava-guaca spread. Yum. Now to get more to try your tartines. Thanks, Bea.

  33. Olá Bea
    Je te visite depuis longtemps et j’adore ton blog, vraiment; les recettes, les fotos magnifiques, tout. Je n’ai pas encore acheté le livre parce que je l’attend avec une édition francaise. Merci pour être une inspiration pour moi.

  34. Welcome back Bea! We definitely missed you! Beautiful photos, as usual. I’m so excited to learn that you are working on your new cookbook, felicitations, can’t wait!
    A bientot,
    Elise

  35. i ‘ve felt in love with you and your book which really changes my way to cook…so….i’m waiting for your new born! :)
    a kiss from italy
    Enrica

  36. Thank you so much everyone! Means a ton that you are here to support it!

  37. Congratulations for your second cookbook!!! What a fantastic news. Your lovely blog and apple raspberry chocolate clafoutis inspired me many moons ago to start sharing my own cooking with others via teaching. Thank you for being an inspiration.

  38. Bea – sorry to be chiming in so late – but this is amazing news, I love the first book and cannot wait for the next. Your post is beautiful as always, those photos of sicily are stunning xxx

  39. Great news!!! I can’t wait to see (and have my copy) of your next book. Thanks a lot for sharing such beautyful images with us and of course for your recipes and for everything! :D

  40. This roasted almond fava bean and pea tartines with labneh dish sounds wonderful. Thanks for the post and for the beautiful photos.

  41. Looks like you’ve had a beautiful few months.
    This tartine looks right up my alley! I cant wait to try it out!

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