sayonara summer succotash


While recently in New York this August, I had a life-changing succotash at The Spotted Pig.  I don't yet own April Bloomfield's new cookbook A Girl and Her Pig (and have sooo many other cookbooks to get through before I buy another!), so I was hoping to find the recipe online.  While I didn't find it exactly, I did find this blogger's variation...which I then adapted.  This bright, creamy blend of veggies seemed like the perfect way to say "sayonara summer!" and use up the rest of the sun-kissed seasonal bounty before it's all squash and sweet potatoes...try your own variation!

corn OFF the cob...that's the way I like it best!

Sayonara Summer Succotash
serves...a lot (8-10?)

4 tablespoons unsalted butter
4 large cloves of garlic, minced
1 Vidalia onion, sliced thin
1 cup dry white wine
1 1/2 cups heavy cream
6 ears of white or bicolor corn, cut off the cob
1 lb fava beans (in pods)
15-20 small cherry tomatoes, halved (I used yellow)
3 T extra virgin olive oil
2 handfuls of yellow, orange, and red sweet peppers (just because I had 'em)
1 handful of carrots, cut into angled slices
1/3 small bunch of fresh tarragon, roughly chopped
juice of 3 lemons
lemon zest, to taste
sea salt and freshly ground black pepper
Instructions

1. Place the butter in a heavy, wide pan or pot with a lid. Turn the heat up to medium-high, and let the butter melt until frothy. Add in the garlic and onion, along with about a teaspoon of salt, stir, and cover. Turn the heat to medium-low and cook for 5 minutes or so, stirring every other minute, until the onions are soft, but not browned.  Add pepper slices and saute until they are soft as well.

I had these lying around, so in they went too!

2. While the onions cook, blanch your fava beans. Bring a pot of salted water to a boil, then add in the whole beans. Cook for 5 minutes, until they have turned a bright green, then remove from the hot water and place in an ice bath. When the beans are cool to the touch, remove them from the pods. Add to the corn kernels and set aside.


blanching fava beans, which take the place of limas in this recipe

3. Drain the water from the pot you blanched the beans in. Add in 3 tablespoons of olive oil and heat over medium-high. Add in the chopped carrots, cover, and cook, stirring every so often, for 10 minutes or so, until softened. Sprinkle with a teaspoon of sea salt and tarragon for the last several minutes of cooking.  Set aside.


roughly chopped tarragon adds a nose of anise to this dish

4.  Turn the heat under the onions/peppers/garlic back up to medium-high. Pour in the wine and let it evaporate, then pour in the cream and let it reduce by half, stirring every so often. Add in the corn and fava beans and stir until the kernels are tender, about 5 minutes. 


you didn't think it was gonna be ALL healthy, did you??

5.  Add in herbed carrots, halved cherry tomatoes, and lemon juice.  Let everything simmer together before tasting and adding lemon zest, sea salt, and pepper to taste.  Cool down a bit before serving.  For best results, let the flavors come together for an hour to overnight before serving warm.

Gypsy looks on from my cookbook corner