I had the rare opportunity,to attend this exclusive lunch class with Executive Chef Michael Stebner, who co-created (with Dr. Andrew Weil) True Food Kitchen, and shared recipes and techniques with a few fortunate observers! The focus of True Food Kitchen is to promote an anti-inflammatory diet while using seasonal, simple and pure ingredients. The menu included Chicken Farro Salad, Fettuccine with Kale Pesto, Chocolate Icebox Tart, AND a special appetizer that Chef Stebner served at Dr. Weil's 69th birthday feast and I am sharing with you today!! Love'n the Kitchen gave me free reign to take pictures and roam about the room....yes I used the "Blog card"!!
Love'n the Kitchen is proud to be the only cooking school in Arizona, exclusively sponsored by SubZero-Wolf. They feature state of the art, professional equipment and a talented staff. Looking at this facility, I was in heaven! And Wee Bear.....well, he is nervous!
|And yes, that's my drool dripping off the love.............|
More pictures of the test kitchens after today's recipe. I didn't take pictures of every kitchen, but, I'll be going back......trust me! I will definitely be going back!!
From Chef Stebner-
For Andy's (Dr.Weil) sixty-ninth birthday, I surprised him and his friends with a special family style Mediterranean feast at his home, and this bruschetta, with fava beans was one of the antipasti I served. Bruschetta, a Tuscan appetizer of grilled country bread drizzled with olive oil and rubbed with garlic, comes from the Italian word bruscare, which means "to char." Fresh fava beans, a sign that spring has arrived, are often paired with Pecorino Toscano, a firm Tuscan sheep's milk cheese.
~Note the fava beans are not in season, Chef Stebner used chick peas, however you can use another bean you like.
1- 1 1/2 lb. fava beans, shelled(about 2 cups after the shelling) or 2 cans chick peas, drained
5 ounces Pecorino Toscano cheese, cubed
2 T plus 1/4c. extra virgin olive oil
1 1/2 tsp. freshly grated lemon zest
1 1/2 tsp. freshly squeezed lemon juice
2 T. chopped fresh mint (Spearmint)
2 T. chopped fresh basil
1/2 tsp. red pepper flakes
1/2 tsp. salt
12 slices Italian bread
3 garlic cloves
Preheat the grill to medium-high or preheat the oven to broil.
In a sauce pan, bring 4 cups of water and 1 teaspoon salt to a boil. Add the shelled beans and cook for two minutes Drain the beans and run under cold water. When cool enough to handle, use your fingers to pop the beans from their husks.
If using the chick peas, heat them up in a skillet with a little olive oil.
When all the beans are shelled, coarsely chop them and put them in a bowl. Toss the beans (fava or chick) with the cheese, 2 tablespoons of oil, the lemon zest and the juice, mint, basil, red pepper flakes, and salt.
Grill or broil the bread slices until toasted. Brush each slice with some of the remaining olive oil. Then rub each slice with the cut side of a halved garlic clove.
Top each bread slice with a spoonful of the bean mixture and serve.
|I would smash the chickpeas a little, as they tend to roll off the bread.|
This was delicious and I will definitely be making this at home. Bruschetta is a simple, fresh and delicious Italian appetizer that can be prepared in minutes anytime, but, would be a nice healthy option for your Superbowl party.
Here are a couple more kitchens at the SubZero-Wolf facility~
Make this the best Super Bowl ever, with winning Super Bowl food recipes for Chick pea Bruschetta, Chinese ribs and Pulled pork sliders to White Chicken Chili and the best chocolate chip cookies you have ever tasted! Score a touchdown on game day with some of our best recipes............SCORE!!
See you on Friday with ideas and projects you will love for Valentines day!!