Thursday, September 12, 2013

Toast with Lemony Pea Mash

I love it when one good thing leads to another.  You may recall my excitement over preserving lemons a while back (one scrumptiously good thing).  The next step in my preserving adventures has been to find ways to indulge in these delicacies.  And as it often happens, while reading through an issue of Bon Appetit magazine, I discovered the recipe for Toast with Lemony Pea Mash, which calls for, among other things, preserved lemons (another good thing).

So now, I'm happily on the way to discovering and devouring recipes that will bring this star ingredient into my cooking and noshing.  And I couldn't think of a better (or more satisfying taste) to lead the way than warm toast slathered with a sweet, lemony, herbaceous and garlicky "mash". 

As a quick bite, hors d'ouevres, late nite snack, or whatever, take the time to relish this simple recipe whose flavors are anything but.

Happy Eating!

Toast with Lemony Pea Mash

1 garlic clove, quartered 
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt 
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed 
2 tablespoons chopped fresh chives 
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided 
1 tablespoon (or more) fresh lemon juice 
1/2 teaspoon crushed red pepper flakes plus more for serving 
Freshly ground black pepper
Slices of ciabatta or other rustic bread, toasted

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/2 tsp. red pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more red pepper flakes, and drizzle with more oil.
DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill. 
Recipe courtesy of Bon Appetit


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