As summer winds down (I can't believe it either), I can tell you that one of the highlights of my summer has been trying the great new recipes that my foodie wife, Janis, has tested. So, I thought it would be fun to blog about a few of the best snack recipes that our own Frito-Lay culinary art experts have created –- recipes that you and Janis and I can try with friends and family this Labor Day weekend. I’ll be sharing recipes from three of our chefs this week, so check back on Thursday and Friday for more tasty recipes.
Today, I bring you a unique dip recipe from Stephen Kalil, Executive Research Chef, who leads our new Culinary Innovation Center at Frito-Lay (on the left in the photo) and oversees our “culinary art” or “culinology” efforts, a relatively new discipline that food companies like Frito-Lay are applying. Before I share one of Stephen's favorite recipes, let me tell you more about culinology and Stephen’s role at Frito-Lay.
When I worked in Frito-Lay's Research & Development department, the innovation team was made up of two primary roles -- food scientists, who invent the new products, and process engineers, who figure out how to manufacture them. But today, a new discipline, called “culinology,” has emerged. It's defined as the blending of food science and culinary art to enhance the overall quality of food and the food experience. Many food scientists are even expanding their learning and becoming culinary chefs. You can read more about culinology on the Research Chefs Association Web site.
"The Culinary Innovation Center at Frito-Lay gives our culinary artists a kitchen ‘think-tank’ and creative canvas where we bring together the latest ideas, ingredients and appliances for designing new food experiences," Stephen told me. "We want to bring the restaurant experience into stores and into consumers’ homes, starting with the food itself, but also including the packaging, presentation and food aromas -- the whole eating occasion."
Stephen is the ideal person to lead our Culinary Innovation Center. He grew up in Detroit, where his family owned Middle Eastern-inspired restaurants. Before joining Frito-Lay, he spent five years as the chef at The Cheesecake Factory, five years as a chef at Chili's Grill & Bar, and he is the immediate past president of the Research Chefs Association.
Now the part where Stephen shares one of his favorite recipes: "My favorite snack recipe is pretty simple -- it's basically a Mediterranean version of bean dip. It's a classic Middle Eastern Fava Bean Salad, most commonly served at breakfast, as an appetizer or as a snack. And, it pairs well with Stacy's Pita Chips."
I haven't tried it yet, but it sounds delicious and I’ve included it below. Give it a try this weekend as you’re spending time with family and friends and celebrating Labor Day, and let me know what you think!
Foul Mudammas (Fava Bean Salad) and Stacy's Pita Chips
Recipe by Stephen Kalil, Corporate Executive Research Chef, Frito-Lay
1 small can of small fava beans
1/3 + 1/8 cup lemon juice
1/3 + 1/8 cup Extra virgin olive oil
2 cloves of garlic, mashed
1/4 cup chopped green onions
1/4 cup diced tomatoes
1/3 cup chopped parsley
Salt
Pepper
1 6-oz bag of Stacy’s Simply Naked Pita Chips
• Drain and rinse the fava beans; place in a pot and cover with water, simmer the beans on the stove for 10 minutes.
• Drain the beans and place them in a wide, shallow bowl.
• Add 1/3 cup lemon juice, 1/3 cup olive oil, all the garlic, 1/2 teaspoon of salt and 1/4 tsp pepper to the drained beans and toss with a fork.
• Mash the well-coated beans so that they are creamy, but still chunky.
• Season the tomatoes, green onions and parsley with 1/8 cup lemon juice, 1/8 cup olive oil, 1/4 tsp salt, and 18 tsp pepper.
• Top the mashed beans with the seasoned tomatoes, green onions and parsley.
• Serve with Stacy’s Simply Naked Pita Chips.
Click to Download Stephen's_Recipe now!
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