New York, New York
Member since Jun 2010
"Next time I'll double the curd and double the cream--there was way more cake than either. But the flavors made my knees go weak while I was still sitting down!""
"Delicious, easy, and light! Although I substituted basil for the mint, the whole thing came out wonderfully."
"I made these just so I could post a review. These are okay - nothing special, but a perfectly serviceable use of fava beans. You really can't go wrong with me if you include Parmesan cheese, so that's always a plus. However, call me a stickler, but there's no real reason to call these Brett Fava Beans aside from the fact that Fava sounds slightly like Favre. Favre is from Mississippi, one of the homes of Cajun cuisine - but there's nothing even remotely Cajun about this dish, and it wouldn't have been hard to include something.
"With the proportions given, the yogurt is really strong; it dominates the flavors instead of blending with them. I'm going to try this again, but maybe cut the yogurt down to a cup and a half or add some brewed coffee to the mix.
"I don't remember the exact directions from the episode, but my guess would be this:
Combine the peas, cheese, garlic, mint, salt, and pepper in a food processor or blender and blend until the peas are pureed. Slowly pour in the olive oil while continuing to blend.
Brush the bread with the olive oil and toast, then top with pesto and tomatoes.
"My grandmother would definitely NOT approve of the sauce, but really made the dish as good as it was. The chicken and potatoes were nice, but I'm reserving five stars for dishes that really take things to the next several levels.