If you are a New Yorker…then you know how long it takes for spring
to REALLY arrive. Too often on the east coast we get tastes or hints of spring days in late March and early April, only to be followed by more snow, and more cold. However, this past weekend, I feel that spring REALLY arrived and my New York world started smiling again after a long winter, and many false starts to the much awaited spring.
As we all know, pollen is not the only thing in the spring air…and with the cherry blossoms, spring dresses, muscle tee shirts and crocus comes a rejuvenated spring bloom of aliveness amongst the minds and hearts of all New Yorkers. AND, for the food lover, that aliveness is coupled by an excitement for Spring Vegetables!
When I don’
t know exactly what I want to cook, I use the grocery store for inspiration. This past Sunday was such an occasion, and although I knew I wanted the meal to have the pinks and greens colors of spring, I wasn’t sure exactly what it would be. However, as I was perusing the Whole Foods isles I came across some very good looking ”fat leeks” as they are called. They made me think about one of the best meals I had in Paris last year as we started that meal off with a leeks vinagrette. I also found some fresh beets and put together a very simple dish of roasted beets and leeks vinaigrette. I seriously can’t believe I don’t make this more often…it is so good and so so simple. Beets are one of my favorite vegetables and when you roast them, they get even sweeter. Add the tartness of the vinaigrette to the leeks which get soft and soak up a
ll the juices, and you have yourself a perfect spring side dish or first course that virtually anybody can make. Plus, the colors are sensational too 
In addition to this perfect first course, I also found some fava beans at Gourmet Garage. I was excited because fava beans and fresh Pecorino is a typical combination found in Italy in the spring and thus, inspired me to make my first fava bean spread of the season…one of my best recipes. It’s really an appetizer, very similar to pesto as it’s a puree made with basil, mint, Parmigiano-Reggiano, and garlic. I have been making this fava bean spread for years and I serve it with some toasted or grilled sour dough bread brushed with a little olive oil. This is always on of the first things that friends and family ask me to make when they visit and with a refreshing glass of Italian Pinot Grigio, it makes another perfect spring appetizer . And what a gorgeous spring color!!!
Here are the recipes:
Fava Bean Spread
Serve 4-6
This recipe is adapted from Marcella Hazan.
Unlike her, I like to cook the beans for a very few minutes, because they are easier to digest.
This recipe is one of my favorites and never fails to impress!!
1 pound fresh fava beans in the pod
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup cold pressed extra virgin olive oil
3 tablespoons mint
3 tablespoons finely chopped basil
2 tablespoons fresh lemon juice
2 garlic cloves, peeled and chopped
¼ teaspoon salt
Remove the beans from the pods: you should have 1 ½ cups beans.
Bring a small pan of water to a boil. Add the beans and cook for 3 minutes.
Drain, rinse with cold water and cool to room temperature.
In a food processor, combine the beans, cheese, oil, mint, basil, lemon juice, garlic, and salt. Process, scraping down the sides of the bowl several times until smooth. You may want to add extra olive oil for a smoother consistency.
Adjust the seasoning.
Serve immediately with toasted or grilled Tuscan sourdough bread.
Published by Viking/ Penguin Putnam
Leeks and Roasted Beets Vinaigrette
Serves 4
8 large leeks
2 bunches beets
1 bunch parsley, stems removed and chopped finely
Viniagrette
1 tablespoon Dijon Mustard
1 shallot, chopped finely
Salt and freshly ground pepper
¼ cup red wine vinegar
¼ cup chopped Italian parsley
½ cup extra virgin olive oil
For leeks:
Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Place leeks in a heavy skillet and cover leeks with cold water. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Drain and plunge into ice water. Drain again and cover with vinaigrette.
For beets:
Wash beets well. Cut off beet stems and place beets in foil and wrap tightly.
Place in 350 degree oven for 1 hour.
Remove beets from the oven. Let cool. You should be able to peel beets easily.
Cut into small squares, place in a bowl and cover with vinaigrette, salt and freshly ground pepper.
To serve, place beets in center of platter and arrange leeks in a circle around them. Sprinkle with chopped parsley. Serve immediately.
