Organic Marin

∞ Recipes from Land to Table ∞

Fava Bean Bruschetta

MarketBar, San Francisco

This tapas-style appetizer is a simple and delicious start to a spring meal. MarketBar uses Marin Star Route Farm’s young, tender fava beans. Because of the simplicity of this dish, use a good-quality sea salt and extra-virgin olive oil.

1 pound fava beans, shelled
1 clove garlic, minced
1 tablespoon freshly squeezed lemon juice
½ tablespoon minced fresh thyme
¼ cup extra-virgin olive oil, plus 2 tablespoons
½ teaspoon sea salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
1 sweet or sourdough baguette

Bring a large saucepan of salted water to a boil over high heat. Blanch the fava beans for 5 minutes, then drain and plunge into an ice-water bath. Once the beans are cool, peel them by pinching off the skin.

Put the beans in a food processor. Add the garlic, lemon juice, and thyme and pulse for several seconds until the beans are coarsely chopped. With the machine running, add the ¼ cup olive oil until well combined. Stir in the ½ teaspoon salt and the pepper. Set aside.

Preheat an oven to 350°F. Cut the baguette into ¼-inch diagonal slices. Using a pastry brush, coat both sides of the bread slices with the 2 tablespoons olive oil. Place the bread in a single layer on a baking sheet and toast in the oven for 10 to 15 minutes, until light golden brown. Remove from the oven and let cool for 5 minutes. Using a butter knife, spread 1 teaspoon fava bean puree on each toast. Sprinkle lightly with sea salt and serve at room temperature.

Makes 30 to 35 bruschetta

Lamb and Apricot Stew

Lark Creek Inn, Larkspur

The kitchen at Lark Creek Inn creates an incredibly tender lamb stew by searing and then braising leg of lamb with seasonal apricots. The leg of lamb may be roasted the day before, and dried apricots may be used as an alternative if fresh ones are not in season.

5 tablespoons olive oil
1 (3- to 4-pound) leg of lamb, bone out and cut into 2-inch cubes
1 tablespoon minced fresh rosemary
4 cloves garlic
1 teaspoon salt

4 anchovy fillets
2 large yellow onions, chopped
1/8 teaspoon red pepper flakes
6 cups dry red wine
1 bay leaf
8 fresh apricots, halved and pitted

Heat a large Dutch oven or heavy ovenproof sauté pan over medium-high heat, add 2 tablespoons of olive oil, and sear 8 to 10 cubes of lamb in a single layer until lightly browned on both sides, 12 to 15 minutes. Transfer the seared meat to a plate and sear the remaining lamb.

For the seasoning, use a mortar and pestle or mini-food processor to grind the rosemary, garlic, salt, anchovies, and 3 tablespoons olive oil into a coarse paste.

Preheat an oven to 275°F. Once all the lamb is seared, reheat the same Dutch oven over medium heat (do not wash the pan). Add the onions and sauté for about 10 minutes, or until tender. Stir in the rosemary-anchovy mixture and red pepper flakes and sauté for 2 minutes. Add the wine and simmer for 30 to 35 minutes, until reduced by half. Add water to the pan until the meat is barely covered and stir in the bay leaf. Bring the stew to a low boil and add the apricots. Cover the pan with a tight lid. Roast in the oven for about 2 hours, or until the lamb is tender. The apricots will disintegrate and thicken the sauce. Remove from the oven. Taste and adjust the seasoning.

Serves 4 to 6 as a main course

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Blood Orange and Star Anise–Braised Pork

Farmhouse Inn, Forestville

The Farmhouse Inn in nearby Sonoma County prepares this wonderful dish with pork shank. However, pork shoulder is more readily available and is also incredibly tender when braised in this piquant sauce of orange and anise. The kitchen suggests serving sautéed kale as an accompaniment. Start the braised pork 1 day before serving.

2 ½ pounds boneless pork shoulder
1 tablespoon ground fennel

1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons olive oil
4 ounces pancetta, diced
1 small yellow onion, diced
2 small carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, minced
3 star anise pods
1 cup dry red wine
4 cups chicken stock
3 blood oranges or 2 navel oranges, peeled and sliced

Preheat an oven to 300°F. Heat a Dutch oven or large, heavy ovenproof sauté pan over medium-high heat. Season the pork with the ground fennel, salt, and pepper. Add the oil to the pan and sear the meat for 15 minutes, until browned on all sides. Transfer the meat to a plate.

In the same pan, sauté the pancetta, onion, carrots, celery, and garlic for about 7 minutes, or until the vegetables are crisp-tender. Stir in the star anise, wine, and stock and bring to a boil. Decrease the heat to a simmer and add the sliced oranges. Return the roast to the pan.

Cover the pan tightly with aluminum foil, then a lid. Braise in the oven for 3 hours, until fork-tender. Remove from the oven and let cool. Cover and refrigerate overnight.

Preheat an oven to 400°F. Remove the roast from the sauce. Spoon off the fat and bring the sauce to a boil over high heat. Strain the sauce through a sieve. Return the roast to the empty pan and pour the sauce over it. Reheat in the oven for 30 minutes, basting occasionally. Remove from the oven. Taste and adjust the seasoning. Cut the meat into slices and serve warm, with the sauce.

Serves 4 to 6 as a main course

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Panna Cotta with Fresh Strawberries

Scott Howard, San Francisco

This simple panna cotta recipe has a wonderful finish with fleur de sel and good-quality olive oil. Chef Howard substitutes fresh local fruits to complement the creamy texture. Try ripe cherries in summer and lightly sautéed apples in winter.

1 package plain gelatin
2 tablespoons cold water
1 ½ cups heavy cream
1 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract
½ cup sugar
2 cups buttermilk
1 tablespoon extra-virgin olive oil
½ teaspoon fleur de sel
1 pint ripe strawberries, hulled and quartered

Sprinkle the gelatin over the water in a small bowl and let stand for 5 minutes. Combine the cream and vanilla bean, if using, in a large saucepan and bring to a boil over medium heat. Decrease the heat to low and add the sugar. Stir until the sugar dissolves, then stir in the gelatin mixture until dissolved. Stir in the buttermilk and remove from the heat. Remove the vanilla bean and scrape the seeds into the pan. If using the vanilla extract, stir it in now. Strain the mixture through a fine-meshed sieve into 6 (4-ounce) ramekins. Let cool to room temperature, then cover and refrigerate for about 4 hours, or until set.

To serve, run a knife around the insides of the ramekins to loosen the panna cotta. Invert the ramekins on a serving plate and gently slide the panna cottas out. Drizzle each with ½ teaspoon olive oil and a pinch of fleur de sel. Top with the strawberries and serve.

Serves 6

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Contact: Tammie Barker, (800) 851-8923, ext. 7499, tbarker@amuniversal.com

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Organic Marin: Recipes from Land to Table

Authors: Tim Porter & Farina Wong Kingsley, Produced By Marin Magazinek
ISBN-13: 978-0-7407-7314-3
ISBN-10: 0-7407-7314-3
Format: 10 x 9, 192 pp, Jacketed Hardcover, Color photography
Price: $29.99 ($32.99 Canada)