Garlic and Pork

Grilled Fava Beans

Garlic Soup

Grilled Pork Loin

Pork Loin, Polenta with Chantrelles

Doshi Bread

Fava beans are plentiful at the Farmer’s Market. Last year we had some fava’s done in completely different fashion from any method we had previously had them. The Fava Beans were Grilled, tossed with Olive Oil, Salt and Pepper and thrown on the grill Cook till they just start to get charred. They can be eaten whole, no 1^st peeling, no 2^nd peeling just pop in your mouth and chew! A great nosh with some white wine!

We smoked one of our favorite dishes, Herb-Crusted Pork Loin Roast from License to Grill by Chris Schlesinger. It is cooked in the Egg, low and slow. The recipe can be found in our blog of: July 2, 2008. Click the date to get the recipe. It is delicious and makes great leftovers. With the Pork we served Polenta. Serious cooking note, the absolute best Polenta anywhere is: Anson Mills Rustic Polenta Integrale. This is the one you NEED to buy. It is available on the Internet and you freeze it until you need it. We topped the Polenta with Sautéed Chanterelle Mushrooms.

Doshi brought a home made Bread that we ate with the dinner.

We started with Fresh Garlic Soup (Brisighella Zuppa di Aglio Fresco) from The Splendid Table by Lynne Rossetto Kasper. It is delicious, and light, and not hard to make. If the soup isn’t smooth when cooked be sure to strain it. The recipe can be found in our blog of: March 18, 2012. Click the date to get the recipe.