The Record's LENS Blog

Read all about the fabulous fava, a harbinger of spring, in today’s LENS. Then try these recipes with your new understanding.

Fava Bean Puree with Crunchy Croutons

INGREDIENTS

• 1 tray of ice cubes

• 3 pounds fava beans, shelled

• 1/4 cup extra-virgin olive oil

• 1/2 teaspoon coarse sea salt

• 2 tablespoons fresh lemon juice

For croutons:

• 2 cloves garlic, crushed

• 1 sourdough baguette, cut into 25 slices

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon crumbled feta, to garnish

INSTRUCTIONS

Bring a saucepan of water to a boil. While the water is heating, fill a bowl with cold water and add ice cubes. Add the fava beans to the boiling water and cook one minute. Drain the beans and plunge them in the ice water. Let them sit until chilled, about five minutes. Drain the beans.

Pinch off one end of the skin covering each bean and slip out the bright green bean. Put the beans, 1/4 cup olive oil, salt and lemon juice in a food processor. Process until smooth.

For the croutons, preheat the oven to 350 degrees. Rub the garlic on both sides of each bread slice. Put the slices in a bowl. Drizzle with 2 tablespoons olive oil and toss. Arrange the slices on a baking sheet and toast in the oven, turning the slices several times, until golden brown, 15 to 20 minutes.

When the croutons are cool enough to handle, slather on the fava bean puree. Sprinkle each with a pinch of crumbled feta cheese before serving.

Makes about 25 croutons.

— Leslie Jonath and Ethel Brennan, “At the Farmers Market With Kids”

Braised Spring Vegetables

INGREDIENTS

• 2 pounds fava beans in the pod, shelled

• Juice of 1 lemon

• 4 large artichokes

• 1 head fennel with fronds

• 5 green garlic stems

• 5 green onions

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1 pound English peas in the pod, shelled

• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS

Bring a large pot of water to a boil. Add favas and cook two minutes. Drain and rinse with cold water. Tear tough skin on top of each bean and pop bean out of skin. Set aside.

Fill a large bowl with water and add lemon juice. Working with 1 artichoke at a time, trim and discard stem end and 2 inches (or more) of prickly top. Pull off and discard all tough outer leaves until only tender, very light green and yellow leaves remain. Be aggressive; you want the entire trimmed artichoke to be edible. Quarter artichoke lengthwise and scrape out the fuzzy choke. Put trimmed artichoke in the lemon water. Repeat with remaining artichokes.

Trim fennel of dark and medium green tops. Chop feathery fronds and reserve 2 tablespoons of them. Halve head lengthwise and cut into 1/4-inch-thick wedges.

Trim root ends from green garlic and green onions. Cut into 2-inch pieces. (If green garlic has a small bulb on end, halve it lengthwise.)

Heat the 1/4-cup olive oil in a large pot over medium-high heat. Add fennel wedges and drained artichokes. Sprinkle with salt and stir until sizzling. Add green garlic, green onions and 1 cup water; cover, reduce heat to medium and cook, stirring occasionally, until artichokes are tender, 20 minutes.

Add peas and fava beans, cover and cook two minutes. Stir in fennel fronds and remove from heat. Add salt to taste. Divide evenly among four shallow bowls and drizzle with the extra-virgin olive oil.

Makes four servings.

— Created by former Sunset recipe editor Molly Watson, published in “Sunset Edible Garden Cookbook”

Warm Fava Shallot Couscous

Note: Pearl couscous is often sold as “Israeli couscous.”

INGREDIENTS

• 1 1/2 pounds fresh fava beans, in the pod

• 1 cup pearl couscous

• 1/4 cup extra-virgin olive oil

• 1 large or 2 medium shallots, thinly sliced

• Kosher salt, black pepper

• 1/3 cup pitted Kalamata olives

• 1 lemon, zest removed in long strips, juice reserved

• 2 tablespoons thinly sliced fresh mint leaves

• Feta cheese, crumbled, optional

• Toasted pistachios, optional

INSTRUCTIONS

Bring a large pot of water to a boil. Shuck the fava beans, rinse and boil them for two minutes. Remove with a slotted spoon and rinse again to cool. In the same water, cook the couscous, boiling until al dente, about five minutes, skimming any scum that comes to the surface. Drain, rinse briefly to prevent clumping.

While the couscous cooks, pierce each fava bean and squeeze the dark, inner beans into a bowl. Discard the outer shells.

In a large skillet, warm the olive oil over medium-high heat, until almost simmering. Add the shallots, 1/4 teaspoon salt and a grinding of black pepper. Saute until the shallots are golden brown and starting to crisp, four to five minutes, stirring frequently to prevent burning. Reduce heat to very low, add the favas and stir until warm and glossy, three to five minutes. Test one bean; it should be tender.

Add the couscous to the favas along with the olives and some of the lemon juice, to taste. Stir until hot. Adjust the salt and pepper. Garnish with the mint and lemon zest, and sprinkle with crumbled feta and toasted pistachios, if you’d like to make this side dish more entree-like.

Makes four servings.

— Cheryl Sternman Rule, “Ripe”

Just in time for Passover, we have some great dessert ideas in LENS today. Here are the recipes. And these are great all year-round!

Sesame and Honey Candy

This mixture is very sticky, so don’t forget to grease the foil before you pour it into your pan. Organic, unhulled sesame seeds from the natural foods store will give you the best flavor.

INGREDIENTS

• 1 cup honey

• 1 1/4 cups sesame seeds

• 1/2 teaspoon salt

INSTRUCTIONS

Line an 8-inch-square baking pan with heavy-duty aluminum foil. Coat bottom and sides with nonstick cooking spray. Fill a larger pan with ice water.

Place honey, sesame seeds and salt in a small, heavy saucepan and bring to a boil. Cook over medium-high heat, stirring constantly, until honey is golden brown, about three minutes. Do not overcook.

Pour mixture into prepared pan. Set pan on top of ice water and let cool completely, about 15 minutes.

Lift foil from pan and peel foil from candy. Place candy on a cutting board and cut into 1 1/2-inch diamonds with a sharp chef’s knife. Store in an airtight container until ready to serve, up to two weeks.

Makes about 1/2 pound of candy.

Mocha-Chip Sponge Cake

Mini chocolate chips are essential; larger chips are so heavy that they will sink to the bottom of the pan.

INGREDIENTS

For cake:

• 1/3 cup matzo cake meal or 1/3 cup matzo meal finely ground in a food processor

• 1/2 cup potato starch

• Salt

• 9 large eggs, separated

• 1 cup sugar, divided

• 1 cup mini chocolate chips

• 1 tablespoon instant espresso powder

• 1 teaspoon vanilla extract

For banana-rum sauce:

• 3 tablespoons unsalted butter or margarine

• 3 small bananas, peeled and cut into 1/4-inch-thick slices

• 2 tablespoons packed light brown sugar

• 6 tablespoons dark rum

• 2 tablespoons water

• Pinch salt

INSTRUCTIONS

Make cake: Preheat oven to 350 degrees. Whisk together matzo cake meal, potato starch and 1/4 teaspoon salt in a medium bowl.

Combine yolks and 3/4 cup sugar in a large mixing bowl and use an electric mixer to beat on high until pale and thick, about five minutes. Stir in chips, espresso powder and vanilla.

In a clean bowl, beat the egg whites and pinch of salt with an electric mixer until foamy. With mixer on high, add remaining 1/4 cup sugar in a slow, steady stream and continue to beat until whites just hold stiff peaks.

Fold matzo cake meal mixture into yolk mixture, then gently fold in whites in three separate additions. Scrape into an ungreased, two-piece angel food cake pan.

Bake 15 minutes, turn heat down to 325, and continue to bake until center is springy, 35 to 45 minutes. Remove from oven. If pan has feet, invert onto a heatproof surface and allow it to cool completely. (If pan doesn’t have feet, place on a wire rack to allow air to circulate under the cake while it cools.)

Make banana sauce: Melt butter or margarine over medium-high heat in a large skillet. Add bananas and cook, shaking occasionally, until they begin to soften, one minute. Stir in sugar and rum and continue to cook, shaking pan, until sugar is just melted, another 30 seconds to one minute. Stir in water and salt, and cook until sauce thickens, one to two minutes. Remove from heat and cover to keep warm.

To serve: Run paring knife around edges of cake. Run paring knife under cake. Slide it off removable bottom and onto serving platter. Slice and serve with banana-rum sauce.

Makes eight to 10 servings.

Today in LENS we have a story about the process of bottle conditioning, which basically means bottling beer while still flat with a last-minute addition of yeast and sugar.

Here are some bottle-conditioned beers to try.

Jolly Pumpkin Most Jolly Pumpkin beers are some combination of bottle-conditioned, barrel-aged and sour. Rarely, if ever, brewed to a specific style, these beers are flavorfully unique and have an intense fan base.

Sierra Nevada Next time you try a ubiquitous pale ale beneath the green label, keep in mind that the beer is bottle-conditioned, as is about half of Sierra’s portfolio (including Kellerweis, porter, stout, Celebration Ale, Bigfoot Barleywine and most limited offerings). And the new canned version is can-conditioned.

Belgium Most Belgian beers are bottle-conditioned, which is why the process is rarely touted on Belgian beer labels. It is no doubt part of what gives many Belgian beers such bright and flavorful profiles (except for Stella Artois, which, not coincidentally, is not bottle-conditioned).

The Pillsbury Bakeoff has announced its finalists for this year, with the winner being announced March 27. Here are a few of the potential winning recipes.

Cranberry-Orange Baklava Pinwheels
Change up classic Greek baklava with an easy, flaky Pillsbury pie crust version drizzled with honey.
Carrie Hudkins, Wichita Falls, Texas
INGREDIENTS
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 2 tablespoons butter, melted
• 1 1/4 cups sweetened dried cranberries (6 oz)
• 1 cup chopped pecans
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon grated orange peel
• 1 egg
• 2 tablespoons water
• 1/2 cup honey
INSTRUCTIONS
Heat oven to 400 degrees. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray. Unroll pie crusts; press each into 10 1/2-inch square. Brush squares with melted butter.
In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square.
Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.
Makes 20 pinwheels.

Butternut Squash Brunch Braid
Braid and bake an easy crescent dish with a savory onion, squash and Parmesan filling.
Natalie Edwards, Boxborough, Mass.
Ingredients
• 2 1/2 cups cubed, (1/2 inch) seeded, peeled butternut squash
• 1 tablespoon extra virgin olive oil
• 1 tablespoon packed brown sugar
• 1/4 teaspoon ground black pepper
• 4 slices bacon, chopped (about 4 oz.)
• 1 medium onion, chopped
• 1/2 teaspoon dried thyme
• 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 2 tablespoons grated Parmesan cheese
• 1 egg white, beaten
Instructions:
Heat oven to 425 degrees. In medium bowl, combine squash, olive oil, brown sugar and pepper; toss to coat. Spoon mixture into ungreased 15-by-10-inch pan with sides.
Roast 15 to 20 minutes, turning occasionally, or until squash is light brown on edges and tender when pierced with fork. Set aside. Reduce oven temperature to 375 degrees.
Meanwhile, in 10-inch skillet over medium heat, cook bacon until almost crisp. Using slotted spoon, transfer bacon pieces to paper towels. Add onion and thyme to bacon drippings in skillet. Cook and stir onion over medium heat until onion is brown and softened, about three minutes. Remove from heat; stir in bacon.
Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 12-by-8-inch rectangle. Spoon onion mixture in 4-inch-wide strip lengthwise down center of dough. Top onion with butternut squash; sprinkle with Parmesan cheese.
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling; press ends to seal. Brush with egg white.
Bake at 375 degrees for 20 to 25 minutes or until deep golden brown. Cool five minutes. Cut crosswise into six slices.
Makes six servings.

Bacon-Cheddar Whoopie Bites
Indulge in three-cheese melt-in-your-mouth appetizers with savory bacon.
Teresa Smith, Santa Rosa.
Ingredients
• 1/2 cup ricotta cheese (4 oz.), room temperature
• 4 oz. (half of 8 oz. package) cream cheese, room temperature
• 2 tablespoons milk
• 2 teaspoons grated lemon peel
• 2 cups Pillsbury Best All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon crushed red pepper
• 3/4 cup unsalted or salted butter, cut into pieces
• 2 cups finely shredded sharp cheddar cheese (8 oz.)
• 1/2 cup praline pecans, chopped
• 8 slices packaged precooked thick-sliced bacon, microwaved according to package directions until crisp, crumbled
• 2 to 3 tablespoons ice water
Instructions
Heat oven to 400 degrees. Spray large cookie sheets with cooking spray or line with cooking parchment paper. To make filling, in medium bowl, beat ricotta cheese and cream cheese with electric mixer on low speed until blended. Add milk; beat on medium speed three minutes until light and fluffy. Stir in lemon peel. Cover; refrigerate.
In food processor, add flour, baking powder and red pepper. Cover; process until well blended. Add butter; cover and process until mixture resembles coarse crumbs. Add cheddar cheese, pecans and bacon. Cover; process with on-and-off pulses until mixture is consistency of fine crumbs. With food processor running, gradually add enough water through feed tube and process just until dough pulls away from side of bowl and forms a ball.
Shape dough into 48 (1 1/4-inch) balls; place 2 inches apart on cookie sheets. Using fingers, press each ball into 2-inch round.
Bake eight to 12 minutes or until edges are golden brown. Cool two minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
Spread or pipe about 1 tablespoon filling on bottom of each of 24 rounds. Top with remaining rounds, bottom sides down. Store covered in refrigerator.
Makes 24 appetizers.

Marmalade-Glazed Asian Meatball Cups
Meet a saucy new meatball that’s baked on top of flaky crescent dough.
Cheryl Langlois, Jefferson, Wis.
Ingredients
• 1/4 cup sweet orange marmalade
• 2 tablespoons Chinese plum sauce
• 1 to 2 teaspoons chili paste
• 2 cans Pillsbury Butter Flake refrigerated crescent dinner rolls
• 24 frozen meatballs, thawed (1/2 ounce each)
• 1 teaspoon sesame seeds
Instructions
Heat oven to 375 degrees. Lightly spray 24 regular-size muffin cups with cooking spray.
In small microwavable bowl, microwave marmalade on high 15 to 30 seconds or until melted. Stir in plum sauce and chili paste. Set aside.
Remove crescent dough from cans, but do not unroll. Cut each roll into 12 slices. Place one slice in bottom of each muffin cup; press 1/2-inch-wide indentation in center of each slice. Place one meatball in each cup; top with scant 1 teaspoon marmalade mixture. Sprinkle with sesame seed.
Bake 10 to 15 minutes or until edges are golden brown. Cool five minutes. Serve warm.
Makes 24 appetizers.

You can enjoy the flavor of cherries in the winter by using a different form: sun-dried. Check out Puck’s column in the LENS section today, then try out this recipe on Presidents Day.

Stir-Fried Wild Rice With Apples, Mushrooms, and Sun-Dried Cherries
INGREDIENTS
• 1 cup uncooked wild rice
• 3 cups organic chicken broth
• 4 tablespoons extra-virgin olive oil
• 1/4 cup finely minced onion
• 2 tablespoons mild curry powder
• 2 medium-sized crisp organic apples such as Granny Smith, peeled, cored, and cut into 1/4-inch cubes
• 2 cups chopped fresh cultivated, cremini, or shiitake mushrooms
• 1/2 cup sun-dried cherries
• Salt
• Freshly ground black pepper
INSTRUCTIONS
Put the wild rice in a wire-meshed strainer. Rinse thoroughly under cold running water. Drain and set aside.
In a heavy saucepan, bring the chicken broth to a boil. Stir in the wild rice. Bring the broth back to a boil, stir again, reduce the heat to a bare simmer, cover, and cook gently until the wild rice kernels are tender and look puffed open, 50 to 60 minutes.
Uncover the pan, fluff the rice with a fork, and continue simmering very gently for five minutes longer. Drain off any excess liquid.
You should have 3 to 4 cups of cooked wild rice. Measure out and set aside 3 cups, reserving any remaining rice for another use.
Heat a sauté pan over medium-high heat. Add the oil and, when it is hot enough to flow freely, stir in the onion and sauté until translucent, about 3 minutes.
Sprinkle in the curry powder and stir until fragrant, about 30 seconds longer. Stir in the apples, mushrooms, and sun-dried cherries and sauté, stirring frequently, until the mushrooms have cooked through, about seven minutes longer.
Add the 3 cups wild rice and stir until all the ingredients are thoroughly combined and the rice has rewarmed thoroughly, three to four minutes.
Season to taste with salt and pepper. Garnish with parsley or chives and serve immediately.
Makes four servings.

In LENS today, we have a story relaying the idea that giving your valentine a gift of chocolate may also boost his or her heart health. So read the story, then try these recipes, perfect for gifting.

Chocolate Cherry Cupcakes
Note: The cupcakes get an antioxidant and fiber boost from dried cherries.
Ingredients
• 1 cup dried cherries
• 1 cup water
• 1 cup unsweetened cocoa powder
• 4 ounces bittersweet chocolate (60 percent cacao), broken
• 2 tablespoons unsalted butter
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 2 vanilla beans, split
• 1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
• 1/2 cup plus 1 tablespoon confectioners’ sugar
Instructions
Preheat oven to 350 degrees. Line two muffin pans with 16 paper liners.
In a small saucepan, combine cherries with water. Bring to a boil. Transfer mixture (cherries and water) to a food processor. Add cocoa, chocolate and butter, and pulse until combined. Cool one minute. Add brown sugar, vanilla extract and a pinch of salt, and puree until almost smooth.
Pulse in eggs until well combined. Whisk together flour and baking soda in a bowl and add to food processor. Pulse until just combined.
Divide batter evenly among pans. Bake in upper and lower thirds of oven until tops are slightly domed and firm to the touch, 18 to 20 minutes. Remove from oven and cool cupcakes in pans on rack for 10 minutes. Remove from pans and cool completely on rack.
Scrape vanilla bean seeds into bowl. Add cream cheese and confectioners’ sugar and beat well. Pipe or spread frosting onto cupcakes.
Makes 16 cupcakes.
Source: Prevention magazine, January 2012 issue

Dark Chocolate Truffles
Ingredients
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 8 ounces bittersweet chocolate, chopped
• Pinch of salt
• 1 teaspoon vanilla extract
For suggested coatings:
• Dutch-process cocoa powder
• Melted or tempered chocolate
• Confectioners’ sugar
• Toasted and chopped nuts such as pecans, walnuts, almonds, hazelnuts
• Toasted coconut
• Shaved chocolate
Instructions
In a small saucepan, place the heavy whipping cream and butter, and heat over medium, bringing just to a boil.
Place the chopped chocolate in a medium heat-proof bowl. Set aside.
Pour the hot cream over the chocolate and allow to stand for a minute or two. Gently stir with a rubber spatula until smooth and the chocolate is melted. Don’t whisk or whip it, which will incorporate air and cause bubbles. Stir in the salt and vanilla.
Cover with plastic wrap and place in the refrigerator until the truffle mixture is firm (this will take several hours). Or allow to firm up overnight.
Place desired coating(s) for the truffles on a separate plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller or a small spoon, form the chocolate into round or bite-size balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.
Source: Adapted from several truffle recipes.

Salted Chocolate Caramel Tarts
Ingredients
For caramel filling:
• 3 tablespoons heavy whipping cream
• 2 teaspoons unsalted butter
• 1/4 cup sugar
• 1 tablespoon water
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract
• 2 baked Rich Sweet Pastry shells (recipe at right)
• 1/4 cup coarsely chopped almonds (or other favorite nut)
For ganache:
• 3 tablespoons heavy whipping cream
• 1 teaspoon light corn syrup
• 1 1/2 ounces bittersweet chocolate, chopped
• 1 tablespoon hot water
• Maldon sea salt crystals or other coarse sea salt
Instructions
To prepare caramel filling: Place the cream and butter in a small, microwave-safe bowl; microwave on high power until simmering, about 15 seconds. Place the sugar, water and corn syrup in a small, heavy saucepan; bring to a boil, stirring until the sugar melts. Boil, uncovered, until the mixture is caramel-colored. Remove from the heat and immediately, but slowly, whisk in the hot cream mixture with a long-handled whisk. (The mixture will splatter.) Whisk in the vanilla. Pour into the pastry shells. Divide nuts and sprinkle evenly over the caramel. Refrigerate until cool.
To prepare the ganache: Place the cream and corn syrup in a small microwave-safe bowl; microwave on high power until simmering, about 25 seconds. Stir in the chocolate until smooth. Stir in the hot water until blended. Pour over caramel in tarts, dividing evenly. Let stand until chocolate is set, about one hour. Sprinkle lightly with sea salt and serve.
Makes two tarts.
Source: Adapted from “Small Batch Baking for Chocolate Lovers” by Debby Maugans

Rich Sweet Pastry
Ingredients
• 1 large egg yolk
• 1/4 cup confectioners’ sugar
• 1/2 cup plus 1 tablespoon all-purpose flour
• Pinch of salt
• 2 tablespoons plus 1 teaspoon unsalted butter, softened
• 1 teaspoon ice water or more, if needed
• Softened butter or cooking spray for preparing the tart pans
• Additional flour for rolling out dough
Instructions
Place the egg yolk in a small cup and beat lightly with a fork. Measure out 2 teaspoons and set aside for the pastry; save the rest for another use.
In a food processor, sift the confectioner’s sugar, flour and salt into the work bowl. Add the butter, reserved 2 teaspoons of egg yolk and water. Cover and pulse on and off until the dough just begins to come together. Add more ice water if the dough is dry.
Turn the dough out on a piece of plastic wrap and divide in half. Shape each half into a disk and wrap individually in plastic. Refrigerate for at least one hour and up to 24 hours.
Position a rack in the center of the oven and preheat the oven to 325 degrees. Lightly butter or mist with cooking spray two 4-by-4 1/2-inch tart pans. Place the tart pans on a baking sheet.
On a lightly floured surface, roll each pastry disk into a 6-inch round. Fit each round into a prepared tart pan, pressing it into the bottom edges and up the sides. Tuck any overhang into the sides of the pans for extra reinforcement, gently pressing the pastry into the grooves of the pan sides.
Pierce the bottom of the pastry all over with the tines of a fork. Place the shells on a baking sheet and freeze until firm, about 15 minutes.
Line the pastry shells with aluminum foil, pressing it into the corners and edges, and fill with pie weights, rice or dried beans. Place the tart pans in the oven and bake for 15 minutes. Remove from the oven and carefully take off the foil and pie weights. Return the pans to the oven and bake until tart crusts are just beginning to turn lightly golden, about five to eight minutes.
Makes two tart shells.
Source: Adapted from “Small Batch Baking for Chocolate Lovers” by Debby Maugans