Fava Beans and Parmesan on Grilled Bread

I’m cheating tonight and offering up a recipe (or idea, really) that I was reminiscing about today and realized I took photos of a few weeks ago, and so went and dug them up. Because it’s exactly the sort of thing that comes in handy in summertime – something you can pull together in a few minutes when there are mouths around to feed.

Plus, I’m in full-on bean mode. The book is in the final FINAL for-real-now stages of pulling it all together and I live and sleep beans. I dream about soaking times. (Still no title, by the way. Help.)

So I may be a girl of fewer words this week, or I may just start recycling. I’ve got a sudden onslaught of other imminent deadlines too, and I’m on the Eyeopener covering traffic all this week, AND this weekend is Gallery Calorie, an event I’ve helped organize and am emceeing. In fact, I’m in a meeting about it now. I look very busy taking notes on my laptop. But -are you reading this Artemis girls?- I’m totally paying attention. You’re talking about silent auction items now. (I love silent auctions – I try to buy gifts there – there’s always cool stuff, and the bonus of your money going to charity.) If you don’t have plans this Saturday, it’s the best party in the park of the year – fist, a stroll up and down 17th Avenue, popping into shops and restaurants and trying food and wine and other tasty stuff, checking out art and shopping and such, and afterward there’s a party in Tomkins Park, in front of Mount Royal Village, with a live band (Magnolia Buckskin!) and food and drinks and general merrymaking. And I’m emceeing!

Oooh – they’re talking about Art Race now! This is the best part, and totally unique. We have 30 pieces of original art, and sell 30 tickets at $150 a pop. At the afterparty we hold a race – the artwork is set out under a tent for all to peruse in advance, and then we start drawing numbers – the first person to have their number called gets first pick, and so on. SO MUCH FUN. And last year I brought home an original Lisa Brawn woodcut (LOVE HER. gush.) made out of a chunk of reclaimed grain elevator. How cool is that? When I was drooling over her pieces at the Axis gallery at Art Central at Christmas they were worth far FAR more than $150. It became imminently clear that Santa doesn’t spend that much. But she’s back again this year! I can’t wait to see what she brings. All artists have of course donated their work. Thanks guys.

Anyway. All the proceeds from this year’s event are going to two great charities – the Servants Anonymous Society and Birthday Buddies, an organization that buys, wraps and delivers gifts, balloons and cake to kids who are living in homeless shelters throughout Calgary. Can you think of a better cause? We sold out last year, but there are still some tickets available for this one. They’re $40 – email me if you want some! Or you can buy them online at the Gallery Calorie website.

And it’ll be nice and sunny out this Saturday! Remember the sun? Best to celebrate our few short days in its presence with martinis and cupcakes.

Oh right, the fava bean toasts. So simple, but so delicious. We had them at a birthday party a few weeks ago and they took a few minutes to assemble as we all stood around and chatted with our drinks. Bread was brushed with oil and grilled, then topped with a tumble of fava (aka broad) beans and big shavings of Parmesan cheese – do them with a vegetable peeler. I think she may have snipped on some mint. Perfect patio food.

Setting my alarm for 4am. Will be having extra martinis on Saturday, and cheese (Janice Beaton!) and cupcakes. Won’t you come join us?

And if you’re jonesing for new recipes, I do have some going over at Family Kitchen. The latest: Blueberry Brown Sugar Buttermilk Cake.


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28 comments on “Fava Beans and Parmesan on Grilled Bread

  1. Donna
    June 8, 2010 at 9:43 pm

    Hang in there Julie.- in spite of your frantic schedule the book is almost done.
    Beans, Beans, Glorious Beans
    Eating Low on the Glycemic Index
    Fiber rich food
    Healthy Eating with Beans
    Beans and Legumes: Good Food Healthy Diet
    Fiber Rich Food: Don’t Spill the Beans- it is good for you.

  2. Julie Kerr
    June 8, 2010 at 10:04 pm

    Bean There! What about that for a title?

  3. Cathy D (Calgary)
    June 8, 2010 at 10:11 pm

    I’m am Artemis girl. And I’m reading this 🙂

    Can’t wait until Saturday!

  4. Donna
    June 8, 2010 at 11:16 pm

    “Bean there” sounds good
    How about “Magic Beans” (Julie and the Bean stock pot)
    ..Sorry – It is getting too late to be rational.

  5. Amber
    June 9, 2010 at 1:09 am

    Spilling the Beans On Fibre-ific Food!

    That’s what you get after midnight! LOL Sounds like a fun-filled weekend. Wish I lived closer. Well except when it snows there. Then I’m happy to be in the Lower Mainland;)

    My work newsletter asked for favourite foods, cookbooks, etc. from us and I sent in a short review on Grazing (my favourite book of yours so far!). I also discovered we have two different copies in our library system – one published in Calgary and one in Vancouver and they have slightly different subtitles. Who knew!

    Good luck with the new book. I will be getting one hot of the press:)

  6. Kelly
    June 9, 2010 at 4:47 am

    Can’t wait for the book! How about The Worth of a Bean.

  7. June
    June 9, 2010 at 5:16 am

    Bean Stuff

  8. Jan (Family Bites)
    June 9, 2010 at 5:48 am

    How about The Bean Bible, The Book of Beans or Full of Beans 🙂

  9. Colleen
    June 9, 2010 at 7:32 am

    Where is the best place to find fresh fava beans in Calgary?

  10. Fiona
    June 9, 2010 at 8:28 am

    What about “Cool Beans”?

  11. Kelly
    June 9, 2010 at 9:31 am

    Beans and Grains. The more you eat, the better you feel.

  12. Vivian
    June 9, 2010 at 11:56 am


  13. Vivian
    June 9, 2010 at 12:01 pm

    “Mean Beans”

  14. Luann
    June 9, 2010 at 12:28 pm

    I’m at a loss for a title but just wanted to mention that I picked up a new way to cook beans – at least for me – from Smitten Kitchen. I now use my slow cooker and it rocks! I find it so much easier than doing them on the stove. I can pretty much forget about them, something I could never do when they were on a burner. Good luck with the bean book and everything else you have on your plate.

  15. Barb
    June 9, 2010 at 2:06 pm

    Bean Cooking Much Lately?

    I might have mashed the fabas a bit so they stay steady and used a drizzle of olive oil. I Like the parmesan idea.

  16. Dianne
    June 9, 2010 at 2:09 pm

    Hard to not do cutesy but there’s just something about beans that make you want to smile.
    How about Bean Appetit.
    Beans, Beans and more beans.
    The Bean Gourmets.
    Good luck.

  17. Avery
    June 9, 2010 at 3:30 pm

    Better Eating, New Solutions (get it?)
    The Magic Bean: Delicious Encounters with Beans, Legumes and Grains

  18. Avery
    June 9, 2010 at 3:31 pm

    That should be “Better Eating And New Solutions”, lol

  19. Vox
    June 9, 2010 at 4:32 pm

    How about:

    Two Beans in a Pod

  20. LauraYVR
    June 9, 2010 at 6:21 pm

    Bent on Beans? Leggo my Legumes?! Should be working but all I can think about is titles for your book. Much looking forward to it – I’ve got three of your other ones. When do you think it will come out?

  21. JulieVR
    June 9, 2010 at 6:24 pm

    It’s slated for a spring 2011 release! Seems so far away!

  22. Cathy N
    June 9, 2010 at 6:59 pm

    Hi Julie,

    How about “It’s Bean Fun!” … the best I can come up with right now!

  23. Zesty
    June 9, 2010 at 8:00 pm

    Wow! Will definitely have to try this one!

  24. eroica
    June 9, 2010 at 9:39 pm

    Bean Good to Yourself
    Spilling the Beans
    I like Dianne’s Bean Appetit!

  25. Erica B.
    June 10, 2010 at 8:50 am

    +2 for Bean Appetit

    what about just plain “Plentiful”?

  26. Dianne
    June 10, 2010 at 10:07 am

    The Other Protein

  27. pips
    June 14, 2010 at 9:01 pm

    Bean there. Do’in that!

  28. Mumsie
    July 19, 2010 at 10:47 am

    I’m fairly new to your blog and am catching up on the backlog so have just seen this on fava beans. I have a bag of dried fava beans in the pantry; they’ve been there quite awhile now (maybe 2 years). Do you think they are still usable? if so, how? Thanks in advance for any help you can offer.

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