Tag Archives: pea recipes

Sweet Pea Pesto Crostini

To continue the spring vegetable celebration, find some young green peas and make this vibrantly bright green sweet pea pesto. Young peas are the taste of spring. Crunchy, peppery, sweet. Young peas are not starchy, they are crisp, fresh and slightly sweet. I’m using this sweet pea pesto as an appetizer, but you can also make a wonderful salad with leafy greens including young pea shoot leaves , toss with your favorite vinaigrette, then add a few dollops of fresh ricotta cheese and sweet pea pesto. It’s the perfect spring salad.

From by the bay , wishing you bright spring green food memories!

Maryann

Sweet Pea Pesto Crostini

8 ounces fresh shelled sweet peas or defrosted frozen peas

1/4 cup grated parmesan cheese

1/4 cup olive oil

1 tablespoon lemon juice

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

To serve: grilled country bread, shaved parmesan cheese, young pea shoot greens, Maldon Salt

Directions

Boil salted water in a medium saute pan. Blanche the peas in boiling water until the peas start to turn bright green, 10 to 20 seconds. Place in cold water to cool. Remove from water and pat dry. Place peas in food processor. Add cheese, lemon juice, salt, pepper and process until well combined, you want the peas to have some texture. Slowly pour olive oil to combine. Place in a covered glass jar. Store in the refrigerator until ready to use. Serve at room temperature. To assemble the crostini – take the grilled bread, top with shaved parmesan, sprinkle with Maldon Sea Salt and finally top with a sprig of young pea shoots.

Ricotta, Pea and Prosciutto Pizza

I’ve gone pea wild! I love spring when fresh peas start to show up in abundance. I was shopping in my favorite food market and found both english peas and sugar snap peas. Of course I couldn’t decide on which to buy, so I bought both and decided to celebrate with a little pea fest in the kitchen. First up is this yummy pizza, make with 3 cheeses and then topped with peas and ham one of those perfect duets in food. I opted for the italian version of this combo and used prosciutto. I wanted to kept the peas fresh, crisp  and vibrant green so I decided to blanch them and toss then over the pizza once it came out of the hot oven. The last touch is grating some fresh lemon zest on top to brighten all the flavors. This is a pizza you’ll want to try as soon as you find some fresh peas, but if you can’t find fresh peas, you can blanch some frozen baby peas and they will work just as well. Enjoy!
From by the bay wishing you pea green food memories!
Maryann
blog pea pizza
Ricotta, Pea and Prosciutto Pizza

Ingredients
no-knead pizza dough for one pizza ( see recipe below)
1/2 cup fresh ricotta cheese
4 ounces fresh mozzarella cheese, shredded or cut into small cubes
1/4 cup grated parimigano reggiano
2 -3 slices San Daniele proscuitto, in strips
1/4 cup fresh spring peas
1/2 teaspoon fresh lemon zest
coarse sea saltDirections
Make pizza as directed below. Blanch peas, by tossing into boiling water for 1 minutes, then strain the peas and place in ice water to stop cooking. Once cooled, strain and dry and set aside as a pizza topping. Once pizza dough is rolled out top with ricotta, mozzarella, grated cheese and strips of prosciutto. Bake as directed. Before serving sprinkle with peas, lemon zest and some coarse sea salt. Serve immediately.

No-Knead Pizza Dough
Adapted from Jim Lahey, Co., as featured on “Tasting Table” 
Makes four 12-inch pizza crusts
Time: About 1½ hours plus 14 to 20 hours’ rising

Ingredients
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water

Directions
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone or on a oiled baking sheet in a 500 degree F oven for about 8 to 10 minutes until dough is cripsy and golden brown.

Co., 230 Ninth Ave. (at 24th St.); 212-243-1105 or co-pane.com

Veal Blanquette with Tender Vegetables

blog veal blanquette

I officially have Spring Fever!  Outdoors the days are becoming longer and lighter, the weather is warmer, my spring bulbs are all sprouting and the pansies are planted .  Indoors, I have tucked away my winter pillows and throws and have brought out my brighter ones in happy colors and lighter weight fabric, I have filled a bowl with bright citrus fruit and have shopped the product aisle looking for all those wonderful spring vegetables that start to appear this time of year. My latest trip “down the aisle” turned up the following: fresh english peas, baby carrots, sugar snap peas, red baby pearl onions and asparagus. I used all of these vegetables in this wonderful veal blanquette recipe. It’s become one of my spring traditions to make veal blanquette. Veal blanquette is a french dish in  which the veal meat is stewed in broth , the veal and the butter is never browned. It’s a perfect dish to welcome Spring!

From by the bay , wishing happy spring food memories!
Maryann
blog veg
Veal Blanquette with Tender Vegetables
Serves 6
To make blanquette:
Ingredients:
3 pounds veal, cut into 1 inch cubes
6 cups chicken stock
3 sprigs tarragon, plus 3 tablespoons chopped
2 bay leaves
12 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1.5 ounce store bought veal demi glace
juice and zest of one lemon
sea salt and pepper to taste
3 tablespoons chopped chives
Assortment blanched vegetables
Directions:
Melt 8 tablespoons butter in heavy bottomed casserole on medium heat. Saute the veal one minute per side, cooking the veal from pink to white without browning. Add to the casserole the stock, 3 springs of tarragon and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours, until veal is fork tender. While the veal is cooking blanche your vegetables . Once the veal is cooked, remove veal into a bowl and strain broth in a another bowl. Place the empty casserole back on to medium heat and melt the remaining butter, once melted add the flour and cook for 2 minutes stirring, Whisk in the broth along with the veal demi glace and cook until thickened. Stir in the cream, lemon zest and juice, salt and pepper to taste. Ina big bowl or platter top veal with sauce and mix. Toss the vegetables over the veal, sprinkle with chopped chives and tarragon and serve immediately. This can be served as is or with small new boiled potatoes.
Blanche Vegetables:
Ingredients:
1 cup fresh english peas, shelled or frozen baby peas
12 baby carrots, whole and peeled, with green tops cut off
12 pencil thin asparagus, woody bottoms cut off
24 sugar snap peas
16 red or white baby pearl onions

Directions:
Bring a large pot of water to boil, Have a large bowl of ice water ready and a strainer to remove vegetables from boiling water. You will cook each vegetable separately in the same pot of boiling water and use the strainer to remove and place into the ice bath. The peas  and sugar snap peas will take 1 to 2 minutes, the asparagus and baby carrots will take 3-4 minutes depending on size. You are looking for the vegetables to be slightly tender, yet bright in color. Lastly, boil the pearl onions, then strain and rinse with cool water. Let the onions cool off , then pop them out of their skins. Strain vegetables out of the water and keep in a bowl to the side until ready to add to the blanquette.

Minty Spring Pea and Ramp Salad

Celebrate Spring with this minty fresh salad using early spring vegetables-  peas and ramps. This salad is lightly dressed with a little olive oil and champagne vinegar so that the taste of the fresh vegetables shine through.
From by the bay wishing you minty food memories!
Maryann
blog pea salad
Minty Spring Pea and Ramp Salad
Serves 4
 
Ingredients
1 bunch ramps
2 pounds fresh or frozen baby peas
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh mint, chopped
fine sea salt and fresh ground black pepper
Directions
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens  and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.