Saturday, March 30, 2013

*good spring food*

It is sneaking up through the dirt, budding on the trees, scuzzing the floor of the woods with green.
It is (finally) coming! 

And with it have come peas, radishes, great avocados (which have nothing to do with spring but more about imported food... sorry local farmers). 

Ricotta and Radishes
For lunch, radishes from the farmer, green onions, a drizzle of olive oil, coarse salt, and pepper.  

Peas on Toast
Recipe adapted from Country Living, April, 2013
2 c fresh (or frozen) peas
1/4 c fresh mint (little more)
a generous 2 T fresh mint
1/2 t salt
1/4 T olive oil
freshly ground pepper
sliced and toasted baguette

Cook peas and blend in food processor with mint, lemon, salt
Drizzle in olive oil
Smear sliced baguette with sliced garlic and toast in oven
Spread toasted baguette with fresh ricotta, 
top with peas and avocado
drizzle with olive oil 
sprinkle with coarse salt and serve

The New York Sour
Bon Appetit, April 2013

A whiskey sour with a float of red wine -- delicious and beautiful:
2 oz bourbon whiskey
1 oz lemon juice
1 oz simple syrup
Shake and pour over ice
Gently pour fruity red wine (Malbec)
over the back of a spoon to float on top

{thanks, Chris Himes}

Parmesan Bread Pudding
My favorite of all of these recipes; I've made variations twice this week.
adapted from Bon Appetit, April 2013

1 T olive oil
2 garlic cloves, sliced
1/2 t crushed red pepper
1 bunch broccoli cut into small pieces
2 t kosher salt
1/2 t fresh ground pepper
6 eggs
1 1/2 c whole milk
1/2 pound country-style white bread cut into 1" pieces (about half a loaf)
1/2 c + 2 T finely grated Parmesan
6 thin slices of prosciutto, chopped

-preheat oven to 350
-lightly steam broccoli to soften
-heat oil over med heat, add garlic and red pepper -- stir until garlic is softened about 30 sec
-add broccoli, season with S&P, cook about 2 minutes so flavors marry, cool slightly
-in bowl, whisk eggs, milk, 2 t salt, 1/2 t pepper
-add broccoli, bread and 1/2 c Parmesan, toss to combine
-transfer to a 1 1/2 qt baking dish
-top with prosciutto and 2 T Parmesan
-bake until slightly brown and set in center, 45-55 minutes

The original recipe calls for broccoli rabe and pancetta.
Also works with kale instead of broccoli.

 (image from Bon Appetit

1 comment:

kellycally said...

How have you made all this good food?! Oh, my. I miss eating it.