![]() to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. I'm not fond over fakey, over-enthusiastic performance chefs. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. We're hoping that his sisters will soon show up with their own accounts, as well. My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh? Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. ![]() I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as Steingrim, is an excellent cook. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags great bright green color and no mushiness in texture thaw, peel, and use as usual.Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.Note: in choosing your fava beans, get the pods that are firm and fresh looking also, if you’re feeling silly, have these along with your favorite liver dish and a nice Chianti.Season to taste with salt and freshly ground pepper, serve, and enjoy!.Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference. ![]() Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute. ![]()
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