Located quite a distance from the 23rd parallel, my island is right there, through the living room, just beyond the French doors, and situated about two-thirds of the way from the wall in my humble kitchen.
This is the place where my fan club, my girls and the occasional guest, get to see the real me.
I wanted to play with a with a double wine theme today . I used white wine to cook my favabeans and red wine to braise the octopus.
Israeli Cous-Cous with sides of Fava Beans and Braised Octopus
The cous cous was prepared only with a bit of EVOO and S/P. I intended the toppings to provide the taste experience. The presentation was rustic, but your could obviously bring it to a realm of sophistication by using high culinary forms , creating a stack of ingredients. A base of cous cous, followed by a center of Octopus, topped with a packed layer of fava beans. A moat of the braising liquids could then encircle the neat tower. Imagine that !
The combination worked very well. And the fan club was happy happy.