Maccu or Fava Bean Puree

What says recession more than dried beans? Exactly. In the spirit of economizing, I decided to venture more deeply into the dried legume department. Fava had come across my radar recently and so I bought a 10 oz. bag for about $4 at Whole Foods. I used this recipe from Cucina de Calabria by Mary Anabile Palmer as my guideline, but I made several major mistakes: I shelled the beans after cooking, not before, which was messy; I also sautéed the onion in olive oil and added to the cooked, shelled beans. I used sea salt with rosemary, and added a little water while pureeing. However, the result is delicious.

Crostini (or crackers)
10 ounces dried fava beans
1/2 small onion
2 tablespoons pecorino or Parmesean cheese
1 tablespoon olive oil (I used more like 3-4 tbsp.)
1/2 teaspoon fennel seeds
freshly ground pepper and sea salt

Soak the beans overnight. Drain and slip off the outer skins.

Put the beans and onion in a medium saucepan. Cover with cold water and bring to a boil. Reduce heat, cover and cook for 3 1/2 hours to 4 hours or until beans are soft. Put in a food processor and pulse until beans are completely pureed. Add cheese, olive oil, fennel seeds and pepper. Mix well and serve on crostini.

Blue Hill v. Allen & Delancey

A&D has all the pretensions of the LES neighborhood it resides in. It tries to fly under the radar with a windowless, dimly lit interior of rustic details (read: rickety uncomfortable chairs) while still sweeping its Brit-styled snobbery all around. To wit, the beautiful yet dumb wait staff is not yet sure who to fawn over and how to do it. The food is a culinary fashion victim in the current taste for super-foodie things: fois gras with abandon (and not just a little, the whole goose it seems); tasteless sea scallops the size of albino hockey pucks and massive slice of fatty, chunky rabbit terrine served with a wee slice of toast. These appetizers were very large, which justified their exorbitant prices at least (but then were too big to leave sufficient room for the expensive entrée coming next). The main plates were quite small in contrast, which was baffling. They came and went without much anything remarkable (a bad thing, when you're paying $35 plus.) In short the meal was completely and utterly blah, veering towards bad.

In stark contrast is Blue Hill. On Monday night the West Village organic-seasonal resto was hopping. Tables were filled with a wide variety of people: older academics, a mother-and-son discussing a recently departed husband, a pair of pretty young German professionals and some rock-and-roll types squirreled into the back corner. We started with the fennel soup served with sweet Maine crab chunks and candied lemon ($10) and followed with fresh poached farm egg served over wild mushrooms and herb broth ($14). Freshness and delicacy reigns here; even hands in the kitchen render the dishes simple and succulent. My entrée of grilled hamachi with crispy green cabbage and mustard ($34) was fantastic; the fish was unbelievably fresh; it was delicately creamy and matched thrillingly with the surrounding mustard and mussel juice. Steamed cheesecake for dessert and wild mint tea completed the experience. Service was attentive and smiling, and it was all-in-all a class act at a top restaurant.

Here's the bottom line: Blue Hill is the real deal and A&D is a gauche knockoff.

Where: Allen & Delancey, 115 Allen Street, 212.253.5400
Blue Hill, 75 Washington Place, 212-539-1776