Food & Wine USA - (04)April 2020

118 APRIL 2020

RITE OF SPRING IN SONOMA from p. 97

Ricotta-Fava Toasts

PHOTO P. 90

ACTIVE 20 MIN; TOTAL 30 MIN

SERVES 8

The delicate, creamy flavor of fresh ricotta

pairs with the grassy, lightly sweet taste of

fava beans. If fresh favas aren’t available,

look for shelled favas or edamame in the

freezer aisle of the grocery store.

3 qt. water

2 Tbsp. plus 1 tsp. fine sea salt, divided,

plus more to taste

1 lb. unshelled fava beans or 1 cup

frozen shelled favas or edamame

1 / 3 cup plus 1 Tbsp. olive oil, divided

4 (^1 / 2 -inch-thick) rustic bread slices or

pain au levain slices, cut from the

center of the loaf

1 cup fresh whole-milk ricotta cheese

1 tsp. finely chopped fresh tarragon,

plus whole tarragon leaves, for garnish

1 / 8 tsp. black pepper

1. Bring 3 quarts water to a boil in a large
   stockpot over high. Stir in 2 tablespoons salt.
   Shell fava beans; add beans to boiling water.
   Cook until tender, about 4 minutes. Using a
   slotted spoon, immediately transfer beans to
   a bowl filled with ice water; let stand 2 min-
   utes. Drain well. If using shelled fresh beans,
   peel and discard skins from beans. Stir
   together peeled beans, 1 tablespoon oil, and

(^1) / 2 teaspoon salt in a small bowl. Set aside.

2. Preheat grill to medium-high (400°F to
   450°F). Brush bread slices evenly on both
   sides with remaining^1 / 3 cup oil. Place on
   unoiled grates; grill, uncovered, until grill
   marks appear, about 2 minutes per side.


3. Stir together ricotta, chopped tarragon,
   pepper, and remaining^1 / 2 teaspoon salt in a
   small bowl; spread seasoned ricotta evenly
   on 1 side of each toast slice; top evenly with
   dressed favas. Cut toasts in half on an angle;
   arrange on a serving platter. Season with
   salt, and sprinkle with tarragon leaves.
   MAKE AHEAD Fava beans can be cooked and
   peeled up to 2 days ahead. Store in an
   airtight container in refrigerator.
   WINE Minerally Chenin Blanc: 2019 Gail Two
   Creek Farm

Strawberry-Buttermilk Cobbler

PHOTO P. 94

ACTIVE 15 MIN; TOTAL 1 HR 10 MIN

SERVES 6

A mixture of spelt and almond flours, gently

combined with cold butter and creamy but-

termilk, creates tender, fluffy biscuits that

cover a juicy strawberry cobbler filling. Use

the sweetest, best-quality berries available;

their flavor is the foundation of this seasonal

dessert.

5 cups hulled fresh small strawberries,

halved

1 cup plus 1 Tbsp. spelt flour (such as

Arrowhead Mills) (about 4^1 / 2 oz.) or all-

purpose flour, divided

1 /^3 cup plus 2 Tbsp. cane sugar or

granulated sugar, divided

1 / 2 cup super-fine almond flour (such as

Bob’s Red Mill) (about 1^3 /^4 oz.)

2 tsp. baking powder

1 / 2 tsp. fine sea salt

6 Tbsp. cold unsalted butter (3 oz.)

3 / 4 cup whole buttermilk

2 Tbsp. turbinado sugar

Whipped cream or vanilla ice cream,

for serving

1. Preheat oven to 375°F. Toss together
   strawberries, 1 tablespoon spelt flour, and 2
   tablespoons cane sugar in a 9-inch square
   baking dish until coated. Set aside.


2. Stir together almond flour, baking powder,
   salt, remaining 1 cup spelt flour, and remain-
   ing^1 / 3 cup cane sugar in a medium bowl.
   Grate cold butter using largest holes of a box
   grater into spelt flour mixture. Using clean
   fingertips, toss together spelt flour mixture
   and butter. Gradually add buttermilk, mixing
   together using fingertips until dry ingredi-
   ents are just moistened. Shape dough evenly
   into 6 (^1 / 2 -inch-thick) patties. Arrange patties
   evenly on strawberry mixture in baking dish;
   sprinkle with turbinado sugar.


3. Bake in preheated oven until topping is
   golden brown, 35 to 40 minutes. Let cool
   slightly, about 20 minutes. Serve warm with
   whipped cream or ice cream.
   MAKE AHEAD Dough can be made up to 3
   days ahead; wrap in plastic wrap, and store
   in refrigerator until ready to use.
   WINE Lightly herb-scented California Pinot
   Grigio: 2019 Gail Morning Sun Ranch

YO SOY TIJUANERA from p. 109

Chilaquiles Rojos with Fried Eggs

and Cotija

PHOTO P. 102

ACTIVE 35 MIN; TOTAL 50 MIN; SERVES 4

For her chilaquiles, chef Claudette Zepeda

tosses tortilla chips in the red chile sauce

rather than simmering them, which helps

keep them extra crunchy. Use thick-cut (not

restaurant-style) tortilla chips here; they soak

up the sauce and runny egg yolks without

getting soggy. Charring the tomato and onion

before adding them to the red chile sauce is a

quick way to create rich flavor. If Mexican

crema is not available, substitute sour cream

thinned with milk until just pourable.

11 / 2 lb. plum tomatoes (about 8 medium),

halved lengthwise

1 medium-size white onion, cut into

1-inch wedges

2 dried chiles de árbol, stemmed and

seeded

5 dried guajillo chiles, stemmed and

seeded

1 dried chipotle chile, stemmed and

seeded

3 medium garlic cloves, unpeeled

1 qt. water

21 / 2 Tbsp. fresh oregano leaves

1 Tbsp. kosher salt

1 bunch fresh cilantro, leaves and stems

separated, divided

1 Tbsp. olive oil

4 large eggs

12 cups thick corn tortilla chips (such as

Montes)

2 avocados, sliced

8 oz. queso fresco, crumbled (about 2

cups)

1 / 2 cup Mexican crema, for serving

1. Preheat broiler with oven rack in middle of
   oven. Place tomatoes, cut sides up, and
   onion on a rimmed baking sheet, and broil in
   preheated oven on middle rack until charred,
   16 to 22 minutes. Let cool 15 minutes, and
   set aside.


2. Meanwhile, heat a large cast-iron skillet
   over medium. Add chiles and garlic cloves,
   and cook, turning often, until chiles are fra-
   grant, about 4 minutes. Remove chiles from
   skillet. Continue cooking garlic cloves, turn-
   ing occasionally, until blackened in spots and

0420_Runover.indd 118 FINAL 2/18/20 4:25 PM