Enjoy Padron peppers as a simple yet elegant appetizer.
“Pimientos de Padron” are the pride of Galicia in northwest Spain. Just cook in a hot olive oil coated frying pan and sprinkled with sea salt before serving. With a delightful pepper flavor, they melt in your mouth. Keep in mind that about one in ten is hot – so eat thoughtfully!
2 generous cups of San Juan Island Padron peppers
1-2 tablespoons organic olive oil
San Jaun Island Sea salt for sprinkling
Add olive oil to a hot frying pan, when the oil is hot and shimmering, add the peppers.
Cook and stir the peppers until the skins are browned and blistered.
Remove peppers from the pan, arrange on plate, and sprinkle with sea salt to taste.
Submitted by Amanda, adapted from pattysfood.com.
One pound dried fava beans (often they are sold without skins)
3 or 4 cloves garlic
1 teaspoon cumin
Salt to taste
1 tablespoon or more lemon juice
3 or 4 tablespoons good olive oil —
Soak the fava beans overnight. Drain.
If they are not pre-skinned, cover favas with fresh water, boil for ten minutes, cool in fresh water, and squeeze the beans out of their skins.
Put favas in a pot with water to cover by an inch, add the garlic and cumin, bring to a boil, reduce heat, cover and simmer an hour or more until soft.
Remove from heat and mash lightly with a potato masher or the back of a spoon (or not if you prefer). Stir in the lemon juice, olive oil, and salt to taste.
Place the fava beans in a serving bowl surrounded with sliced hard-boiled eggs and offer pita bread.
Recipe submitted and adapted by our very own Culinary Historian, Eleanor.
Sandor Ellix Katz : Flax Seed Crackers–my version
Anyone would like these crackers, but raw foodists, fermenters, gluten-free eaters, and believers-in-the-merits-of-flax might be especially attracted. They are very easy to make.
Soak flax seeds in an equal amount of water or other liquid with flavor or nourishing qualities you think you’d like. You can add other things too–herbs or spices, bits of onion, some other seeds or crumbled nuts. I like them fine with just a little sea salt.
After a few hours or overnight the seeds and liquid will be thick and very slimy. Oil a cookie sheet with whatever grease you favor–sesame oil, butter, bacon drippings, or whatever. Spoon out blobs on the cookie sheet and smear them into very thin, flat disks with the back of the spoon.
Put the sheet in the oven (or dehydrator if you have one) and keep the temperature around 110 degrees if you want them to qualify as “raw.” If you don’t care about that and your oven, like mine, only goes down to 170, preheat and turn it off, allowing it to be sunshine warm but not hot. If you make a mistake and let the oven get too warm they won’t be “raw” but they’re still wonderful. Leave them there overnight to dry, then warm the oven back up a little and leave them for another few hours. When they are solid, move them with a spatula to a wire cooling rack which you can place in the pan so there will be air circulation while they continue to dry in the occasionally re-warmed oven for another 24 hours or so until you are sure they are totally dry and crisp.
Store the crackers in an airtight tin.