"How, could you have complimented that lady on the frightful hat, with its gaudy colors and extravagant shape. Which she wore when she made her sensational entrance to your house? Could you really have admired it?"
"I'd prefer anything as long as I didn't have to talk to her about it." said Madame de Noailles.
I have been reading "The Allure of Chanel". It is an account in her own words of her memoirs as she was being interviewed by Paul Morand at the end of the Second World War. She was talking about a particular type of person who would just compliment someone with excessive taste rather than truthfully expressing their opinion. There is a theory that men who designed outrageous women's clothing and hats were not fond of women. Some even say that is what caused women to rebel against wearing such over designed items. Coco Chanel changed the way women dressed because they were intrigued by freedom of movement which made them more independent. And by practicality and functionality. I have always been a believer in form follows function and that is my main approach to millinery.
Not that I have not fashioned bits of fluff for suitable occasions, but I do try and not cross the line to the ridiculous. Or gaudy extravagance. Something that did remind me of gaudy extravagance were fava bean plants the first time I grew them. I had no idea they grew so big and had such showy flowers. And then the great hairy pods. They were a sight to behold in my miniscule garden plot. But they did produce a lot of beans and my family enjoyed eating them all spring.
My favorite cooking method is simple, and the beans are perfect served over gnocchi. I enjoy shelling peas and beans, makes me feel as if time is not moving a hundred miles an hour. So the preparation before cooking is not odious to me.
Fava Bean Ragout over Gnocchi
serves 4 people
About 3-4 lbs. fava beans
1 clove garlic, finely chopped
1 small sprig of rosemary leaves, chopped fine
olive oil
salt
juice of 1/2 a lemon
Shell the fava beans. Blanche the beans in boiling water for 1 minute, drain then cool immediately in ice water. Pierce the outer skin with a thumbnail and squeeze each bean out of its skin.
Put the fava beans in a saucepan and barely cover them with 1/2 water and 1/2 olive oil. Add the garlic and rosemary. Bring to a simmer, cover and cook for about 5 minutes until tender. Finish with the lemon juice. Serve over gnocchi.
For 4 people use 1/2 a recipe of Potato Gnocchi.
You can top this dish with some of the tender shoots of the fava bean plant. Dress with a little olive oil, squeeze of lemon and a sprinkle of Maldon sea salt.
This dish is a taste of Spring!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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