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

Ingredients:  
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

Method: 

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

 

{Quick & Easy}: Soup and Salad

If you're like me, you encounter times when you want to cook, but you're short on time or energy or both.  When that happens, my mind usually goes into overdrive and begins thinking of what quick, but nonetheless delicious, dish I can muster to satisfy my desire for a home-cooked bite, without a lot of fuss.  

Almost without question, soup and salad (served together or as individual meals) always meet the challenge.  And I'm excited to share two recipes that offer the best in these easy, quick and delectable eats.  You can enjoy them for lunch, dinner, on their own (as I did), or combined to form a two-course "combo" meal. :)

So here's to home-cooking, even when it seems like a tall order, ...and always to Happy Eating!

Seared Tuna Salad
This salad delivers oodles of delicious flavor--and wow appeal--and comes together in a matter of minutes. 
 

Seared Tuna Salad

Ingredients:
Tuna steak, preferably sushi grade
Coarse salt
Freshly cracked pepper
Olive oil
Mixed salad greens 
Vinaigrette

Method:
Pre-heat non-stick skillet over high heat.  Lightly drizzle olive oil over tuna and massage onto one side.  Season liberally with salt and pepper and place tuna seasoned side down in hot skillet.  Sear for two minutes and flip and sear for another minute on the other side. (Cook's Note: While tuna is searing on the first side, season the second side with the olive oil, salt and pepper before flipping.)  Remove tuna from skillet and allow to rest for at least five minutes or so.  Slice and serve over salad greens dressed with the vinaigrette.  Enjoy!

Spanish Pea Soup with Crispy Ham
This soup recipe heralds from Ina Garten and couldn't be easier to pull together for a satisfying and tasty slightly sweet soup paired with the salty bite of the ham.

Spanish Pea Soup with Crispy Ham

Ingredients:

Good olive oil
1/2 cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Method:

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I allow it to retain some texture, so it's not totally smooth.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, you may want to add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.  Enjoy!