Wine: Domaine Des Relagnes 2003 Cote-du-Rhone Vieilles Vignes
Onion Soup and Fava Bean Pasta
It had been very cold in Los Angeles so we decided to make two of our favorite winter / spring dishes.
We started with Onion Soup Gratin. We use Julia Childs recipe from her first cookbook: Mastering the Art of French Cooking. It is very rich with lots of Gruyere Cheese and a splash of Cognac.
It warmed us up!
Once in San Francisco we ate at The Slow Club. They served fava bean pasta. We loved it and asked for their recipe. They gave it to us and we have continued to make it every spring when the fresh fava’s first appear. There is a lot of peeling and double peeling of the fava’s but it is well worth the effort.
Great leftovers!
No comments:
Post a Comment