Later this month, Portland, Ore., chef Joshua McFadden is headed to Austin to cook from his new book, “Six Seasons: A New Way with Vegetables.”
McFadden runs the kitchen at the vegetable-focused Ava Gene’s and was recently nominated for a James Beard Award.
His creative debut cookbook features seasonal dishes including a celery salad with dates, almonds and parmigiano and a fava bean toast with pecorino and mint (recipe below), two dishes that will be on the menu at a dinner with McFadden at 7 p.m. Sunday, May 21, at the Josephine House, the sister restaurant to Jeffrey’s that has been hosting a number of cookbook dinners lately.
Tickets cost $65, and you can add on beverage pairings from June Rodil for $35. You can also buy a signed copy of the book for $35.
If you can’t make the dinner but would still like to meet the chef, you can stop by By George on South Congress from 2 to 4 p.m. Saturday, May 20.
Smashed Fava Beans, Pecorino, and Mint on Toast
This is a loose pesto of fava beans and mint, with plenty of olive oil. Use it as a pasta sauce or as a dip for vegetables, spoon it over crushed boiled new potatoes, or spread some on toasted country bread, as I do here. If you have a mortar and pestle, use it, though a food processor will work fine, as long as you don’t overprocess.
— Joshua McFadden
2 1/2 pounds fava beans in their pods
2 stalks green garlic or scallions, trimmed (including 1/2 inch off the green tops), roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup lightly packed fresh mint leaves
Extra-virgin olive oil
Freshly grated Pecorino Romano cheese
About 1 tablespoon fresh lemon juice
Four 1/2-inch-thick slices country bread
Shell, blanch, and peel the favas. Put the green garlic and a pinch of salt into a food processor and pulse a few times. Add half the mint leaves and pulse a few more times so the garlic is fairly fine. Add the peeled favas and 2 tablespoons olive oil and pulse again. Your goal is to bash up the favas but not completely puree them. You may need to scrape down the sides of the processor bowl between pulses.
Scrape the mixture into a bowl, season with some pepper, and stir in 1/4 cup grated pecorino and 1 tablespoon lemon juice. Taste and adjust the flavor with more salt, pepper, or lemon juice, and adjust the consistency with olive oil so that it is loose and luscious.
Brush the bread on one side with olive oil and grill or broil until crisp. Arrange on plates, top with the fava mixture and the rest of the mint leaves (torn if they’re big), and finish with a nice shower of grated pecorino and another drizzle of oil. Serves 4.
— From “Six Seasons: A New Way with Vegetables” by Joshua McFadden (Artisan, $35)