Fava Bean and Pea Tartines and a New Cookbook
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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.
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.
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!
Roasted Almond Fava Bean and Pea Tartines with Labneh
- 32 ounces (910 g) whole milk yogurt (I use jersey cow milk)
- 1/2 teaspoon fine sea salt
- 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.
- 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)
- 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.
- 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
- 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.
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