Still Eating

I may not be blogging but I am still eating and continuing to indulge my fava obsession. It is still hot in Toronto and I am discovering just how much heat my laptop can put out - way too much.
The secret to this salad is to put the dressing, Dijon, vinegar, extra virgin olive oil, salt and pepper on the potatoes while they are still warm. Cook the potatoes whole, cut them into quarters and toss gently with the dressing. Add the blanched, skinned favas not long before serving with lots of chopped chives. Peas are good too, add a little shredded mint with them and their less work than favas.

Still Hot & Humid

Put a large pot of water on to boil. Shuck your peas, dice some  pancetta and a shallot. Add your pasta to your pot, and while it's cooking heat some olive oil in a frying pan. Cook the pancetta and shallot gently, add the peas and about 125 ml of chicken stock and simmer until just cooked.
By now your pasta should be ready skim off some of the froth from the pasta water, then drain the pasta. Add the pasta to the pan with the froth (it's starch), stir together and season with salt and pepper. Serve with freshly grated Parmesan cheese - a perfect dinner for a hot evening.

Hot, hot, hot

Well summer has arrived, not only is it hot it is very humid. Where are the palm trees? I am working away on ODDBITS and am shocked at just how much heat my Apple Power book can emit. So at the end of the day trying to finish my book the last thing I want to do is tap away some more so I think this month will be a pictorial blogs. With the heat the heritage tomatoes have arrived and we've been slicing them up and topping them with buffalo milk mozzarella and basil. A drizzle of olive oil, salt and pepper and we have a starter - cooking is simple in the summer. No burrata yet, but I am saving up my pennies.