Arugula and Fava-Bean Crostini

This is another recipe that we prepared in Phoenix. it's a light and fresh meal starter and is simple to prepare. The recipe calls for fresh fava beans, which we could not find. We did, however, find some precooked ones at Trader Joe's. The recipe says that you can substitute frozen edamame for the favas. We tried this, this past weekend and the flavor was not as good.

Arugula and Fava-Bean Crostini

1 cup shelled fresh fava beans or shelled fresh or frozen edamame
1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided plus additional for drizzling
1 1/2 cups packed baby arugula, divided
3 Tbsp. grated Pecorino Toscano
1/4 tsp. grated lemon zest
1/2 tsp. fresh lemon juice
1 baguette
1 garlic clove, halved crosswise

Preheat oven to 350 degrees.
Cook fava beans (ours were pre-cooked) in boiling water, uncovered, 3 to 4 minutes. Gently peel off skins ( if using edamame do not peel).
Pulse fava beans in processor until coarsely chopped, then transfer 1/2 of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon juice and zest, 1/2 tsp. salt and 1/8 tsp. pepper to remaining beans in processor and puree until smooth. Add to bowl. Coarsely chop remaining arugula and gently fold into fava mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put onto 4 sided sheet pan. Brush with remaining tablespoon of oil. Bake until pale golden, 8 to 10 minutes. Rub with cut side of garlic.
Spoon bean mixture onto bread and drizzle with olive oil.

Mushroom Carpaccio with Pecorino Toscano

A few weeks ago, we spent a long weekend in Phoenix with our friends, Alicia and Shazam. The day before we flew out, my May 2009 edition of Gourmet came in the mail, so I threw it in my backpack for something to break up the monotony of the book I was reading. There was a great section on Tuscan inspired recipes and I thought they would be fun to try in Phoenix. After going to Trader Joe's, AJ's, Safeway and LeeLee Market, we had all of the ingredients to create a great dinner. We all took part in the prep and cooking, which is a great way to spend time with friends. Here is one of the recipes we tried out. Alicia and I liked it, Dan and Shazam were not so fond of it. It did make a pretty plate, though.

Mushroom Carpaccio with Pecorino Toscano

1/2 lb. large white mushrooms
1 1/2 Tbsp. fresh lemon juice
1/2 lb. Pecorino Toscano or Parmigiano-Reggiano
3 Tbsp. extra-virgin olive oil
1/4 cup celery leaves

Slice mushrooms lengthwise as thinly as possible. Spread them out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of the cheese over the top. Drizzle with oil and sprinkle with celery leaves.