Wow, it has been a warm start to the fall here in the Southwest of France.  Record breaking even.  On Saturday, it hit 32 C, and last week it hit 37 C, which broke the record for October high temperature in the area.

As the summer heat tempered in September, we planted a fall crop including two kinds of radishes, scallions and baby turnips.  A stretch rainy days in mid September, followed by consistently warm days has meant that the radishes have really shot up!  Turnips are not far from ready, but scallions have been slow.  Live and learn.

Still another way to enjoy fava beans during their (too short!) season. Thanks to my good friend Kelly Lillis for this recipe, which I first enjoyed at her home. This recipe works great for fava beans that have started to get starchy, save tender young favas for another use. The recipe is very quick and simple, if you don’t count the time to shell and peel the favas.  This recipe is also a great way to make use of your lemon pickles if you have some to hand. Like chickpea hummus, the amount of lemon, garlic and olive oil you use will depend on your taste.

Fava bean hummus

Fava beans, shelled and peeled
Olive oil
Garlic, peeled, green germ removed, sliced
Red chili flake
Oil from pickled  lemons
Seeded and chopped Lemon Juice
Sea salt and fresh ground black pepper

1) Shell the favas, then peel. To peel large favas, blanch in salted boiling water for about 1 minute, then shock in ice water. The outer skin should slip off easily.

2)  In a large saute pan, sauté favas with the garlic over medium heat until they are completely cooked through and tender, about 3 minutes. If the favas start to break up, all the better. Season well with salt and pepper, then turn into the food processor.

3) Add the lemon olive oil and chopped pickled lemon. Pulse until a slightly chunky paste consistency is reached. Add a squeeze of fresh lemon juice, check the consistency;  pulse in more olive oil if you prefer a smoother hummus.  Correct the seasoning with lemon juice, salt and pepper. Cool before enjoying.

Just added to the menu for fall: Salad of shredded carrots, Italian parsley, black currants and cumin-brandy vinaigrette. Miam Miam.

Our famous whole roasted WA State chicken for two served with Provençal vegetable stew with summer squashes, eggplant, tomato, onion, sweet peppers, garlic, olive oil and basil

What: Family-style dinner at Café Presse
When: Tuesday May 27, 2014, 6:30pm
Where: The back room at Cafe Presse

The menu for the May 2014 Corner Table  will feature aVegetarian Menu (at least for vegetarians who are egg friendly).  And for those who indulge in fish, there is an option to satisfy you as well.

The next Corner Table dinner at Café Presse is scheduled for Tuesday May 27, 2014 at 6:30pm.  Space is limited and by reservation only so call today to save your place.

The Corner Table is a fixed price dinner designed to celebrate the changing season and the conviviality of the table. The meal will include 3 courses from Cafe Presse’s seasonal menu presented in the traditional style that one might be served if invited to the home of a French family. The meal will also include French country wines selected by wine manager Joanne Herron. It’s not about connoisseurship or solemn swirling and sniffing. Instead, come celebrate the best that the season has to offer and the simple pleasure of gathering together with good things to eat and drink.  We hope you can join us.

This month featuring a Vegetarian Menu
(for egg friendly vegetarians)

Asperge, œuf mollet, thon confit ou noix
“Yakima asparagus, soft cooked egg, creamy tarragon vinaigrette with
your choice of walnuts or house cured albacore tuna”

Assiettes de crudités
“A selection of raw salads served with hard cooked eggs: celery root rémoulade; cumin carrot; radish with sea salt; beet with tarragon; herbed tomatoes”

Gâteau au chocolat, glace a la vanille et sauce au caramel
“Dense chocolate cake served with vanilla ice cream and warm caramel sauce”

$25 per person for the menu alone, $40 with wine (price does not include tax or gratuity)

Dinner begins promptly at 6:30pm.

For further information or reservations please call Café Presse at 206.709.7674.