TasteFood

Home Grown Food

I may be exposing my suburban roots, but it thoroughly impresses me when an entire meal can be harvested from a back yard.  Nowadays, there is plenty of talk of local, sustainable food, and happily this concept is growing through local farmers' markets and CSA's, movements such as Slow Food, and committed practice by chefs and home cooks alike. Last week, the BlogHer Food Conference offered panel discussions on urban farming, canning, preserving and foraging. NOMA, the acclaimed Copenhagen restaurant crowned number one in the world this year, creates its menu from ingredients which are locally foraged. Times are changing and hopeful as we return to our land, our communities and our kitchens.

I do my best to buy locally grown food, grateful I live in a part of the country where we have an abundance. I remain mindful of what and how we eat, aware that this is a learning curve - a process to move through in order to change a pattern of living and eating into a way that feels intuitively correct. Yet, as I pat myself on my back, I cannot help but feel like a self-aggrandized neanderthal when I think of my husband's family in Denmark. My state of attempted permanent mindfulness is their norm, naturally and reflexively. While I write about it to convey an epiphany, they feel no need to articulate it, because it's their way of life. Like breathing.

When we lived in Denmark, and now when we return to visit, a frequent outing was to my sister and brother-in-law's farm in the countryside. Each visit culminated in a family dinner based on food harvested from their property. The last meal we shared with them went something like this:

It began with homemade salumi made of venison and duck hunted from the nearby forest.  As we nibbled on the lean slices of salami, my brother-in-law went outside to harvest bucketloads of crayfish from their lake. He returned with a basket teaming with crustaceans. In one arm he cradled a number of enormous porcini mushrooms, which he had spotted growing by a grove of trees on the way to the dock. In the meantime, after I had rather naively inquired as to whether there was a salad I could help make, my sister-in-law returned from her garden where she went to gather some vegetables. She profusely apologized that she did not have any lettuce, while she heaved her basket on to the table. It brimmed with heirloom tomatoes, chard, new potatoes, red potatoes, yellow carrots, crab apples, garlic, zucchini, crookneck squash, red onions and grapes. She declared that this was only one day's worth of a harvest. It should all be eaten, since there would be just as much to harvest tomorrow. So, we got cooking.

The porcinis were cleaned, sliced, and dressed with olive oil and salt. I made a salad of colorful heirloom tomatoes, red onion and chard; potatoes were roasted in olive oil and garlic; apples and carrots were sliced and put in lemon water for the children; we sautéed the zucchini and crookneck squash; the crayfish were boiled and cooled; homemade bread was warmed and sliced; the table was laid while we gamely tried to find room for all the plates and food. As we tucked into our meal, my brother-in-law told us to save some space for the pigeon and duck he had braising in the oven that he was eager for us to taste, adding that he had saved the largest porcini mushroom for a cream sauce which would accompany the birds.

This was a delicious, abundant meal created from food hunted or grown on the property. The further beauty of it was that there was no need for a written recipe. Each dish reflected the main ingredient, either cooked or raw, enhanced with salt, pepper, some olive oil, perhaps a little vinegar and lemon or a simple sauce. It was delicious and sating - a feast for a king despite our hosts' humble means.

I still have so much to learn.

 

Salad of Mixed Heirloom Tomatoes, Red Onion, Chard and Basil

Best made with vegetables picked from a garden you know. Serves 4-6.

2 pounds assorted baby heirloom tomatoes, sliced or halved, depending on size

2 cups mixed red and green chard leaves, stems removed

2 small red onions, peeled, thinly sliced

1 cup purple and green basil leaves, stems removed

1/2 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

 

Arrange tomatoes in the center of a serving platter, alternating colors. Arrange chard leaves around the edge of the platter. Top tomatoes and chard with red onion slices. Garnish with basil leaves.

Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.

 

 

Blueberry Tart

It was impossible to resist the blueberries at the farmers market this morning. Tables were heaped with blueberries. You could choose from buckets, baskets, pints and quarts brimming with inky blue, plump fruit. I purchased two pounds, and arrived home with 1 1/2 pounds, because I couldn't stop nibbling them along the way. Once home, my family gobbled at least another half pound before I rescued the remainder, which is exactly how much I need to make a Blueberry Tart. 

Bluberry Tart - Tarte aux Myrtilles
Serves 6-8

For the pastry:
1 1/4 cups all-purpose flour
1/4 cup  sugar
1/4 teaspoon salt
1/4 pound unsalted butter
2 large egg yolks, lightly beaten

Combine flour, sugar and salt in a medium bowl.  Cut butter in pieces into the flour mixture until the largest pieces resemble the size of peas.  Add the egg yolks and mix lightly with fingertips to incorporate and the dough is crumbly.  Press the dough evenly into the bottom and up the sides of a 9" tart pan with a removable bottom.  Wrap in plastic and refrigerate at least 2 hours or overnight.

Prebake tart shell:
Preheat oven to 375 F.  Prick bottom all over with a fork.  Line the bottom with parchment paper.  Fill liner with dried beans or pie weights.  Bake shell for 15 minutes, or until the edges begin to turn golden.  Remove shell from oven.  Remove parchment and pie weights.  Return shell to oven and cook 10 minutes, or until golden all over.  Remove and cool.

For the filling:
1 pound blueberries, picked over, washed, dried
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Whisk together 1 tablespoon water and cornstarch in a small bowl; set aside.  
Combine 1/2 pound blueberries, sugar and 1 tablespoon water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken - about 3 minutes. Add cornstarch and lemon juice to blueberries. Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.  Pour into pre-baked tart shell.  Let sit at room temperature until set, at least 1 hour.  Serve with whipped cream or crème fraîche.
 

If you like this, you might enjoy these recipes from TasteFood:

 Blueberry Crostata

Blueberry Lemon Pound Cake

Lemon Tart

Baked Salmon with Baby Fennel, Mustard and Tarragon

I love it when I can go to the farmer's market on a Sunday and come home with .... fish. And not just any fish, but fresh-off-the-boat fish that tastes of the sea. Call me provincial European or mentally land-locked, but fresh fish on a Sunday?  At a Farmer's Market? 

Mind you, this is no ordinary farmer's market. The San Rafael Farmer's Market is one of the largest open air markets in California.  Each Sunday, farmers, purveyors and artisans gather in the shadow of the Marin County Civic Center, a stunning Frank Lloyd Wright construction, and sell their goods. Open from 8 a.m. to 1 p.m. you can easily pack a full day into several hours. Arrive early before the crowds, and enjoy a cappuccino or latte with an authentic Belgian Waffle or flaky French croissant. Then wander through the stalls and purchase seasonal vegetables and fruit, local cheese, meat and, of course, fish. It's easy to overload on purchases and nibbles, freely offered throughout the market. Feeling tired? Take a break and listen to live music and enjoy a mid-morning snack of dim sum or artisanal pastry. Kids antsy? Give them a pony ride or a jump on a bouncy castle. If that's worked up another appetite, finish with pizza or grilled organic sausages, falafel or panini. Then head home with your goodies, and plan your dinner. 

Dinner on Sunday is always fun. Inspired by our purchases, a meal is created, usually simple, always seasonal and fresh. Which brings me to the fish. In the past 2 weeks we have twice been served gorgeous salmon filets by friends who have also been to the farmer's market. Each time it has been so delicious and fresh that this Sunday we craved more and made a beeline for the fish stall. The salmon we purchased was so pristine, I didn't even want to grill it and introduce any charred flavor to its buttery flesh. When we came home, I decided to marinate and bake it with fresh tarragon and baby fennel, which I also bought at the market. So, yes, we can get fresh fish at the Sunday Farmer's Market. And, yes, we are very lucky.

Baked Salmon with Fennel, Mustard and Tarragon

The licorice flavors of the tarragon and fennel combine beautifully with fresh salmon in this easy and elegant spring dish. This recipe can easily be expanded to feed a crowd. Serves 4-5.

1 garlic clove
1/4 cup tarragon leaves
1 teaspoon sea salt
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
 
2 pounds salmon filets, pin bones removed
2-3 baby fennels, cut in half lengthwise; fronds trimmed, chopped and reserved 

Smash the garlic clove with the salt in a mortar with a pestle. Add the tarragon and bruise with the pestle. Whisk in the olive oil, lemon juice, mustard, zest and a small bunch of the reserved fennel fronds. Arrange salmon filets in one layer in a baking dish. Place fennel halves around the salmon. Pour the tarragon oil over the fish and fennel and spread to cover evenly. Cover and refrigerate 1-2 hours. Remove from refrigerator 20 minutes before baking. Bake in a preheated 350 F. (180 C.) oven until fish is just cooked through, about 25 minutes. Serve immediately.


If you like this you might enjoy these recipes from TasteFood:

 Gravlax

 

 Pesce al Sale - Whole Fish Baked in Sea Salt



 Salmon Teriyaki with Soba Noodles, Edamame and Chile

or these recipes with salmon from the foodblogs:
Roasted Salmon and Asparagus from Kitchen Parade
Miso Marinated Salmon from Andreas Recipes
Chipotle Lime Salmon from Elana's Pantry
Salmon Burgers from Ezra Pound Cake

Grilled Steak with Rosemary, Shitake Mushrooms and Garlic Scapes

This morning, in honor of Mother's Day, we went to the farmers market with the satisfying intention of purchasing ingredients for our dinner. Beautiful New York strip steaks were on display and immediately went into our basket. Asparagus, shitake mushrooms, strawberries, peas and fava beans quickly followed. Our final purchase was a bunch of garlic scapes, impossible to pass by, as they feistily vied for attention, announcing their assertiveness - if not in taste, than in their spiky shape. 

Garlic scapes resemble an oversized chive with a bulbous flower at the end. The stalks are firm with a peppery bite and mild garlic flavor. They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor. The flowers are edible and, when cooked, have a somewhat astringent and earthy flavor. 
 

When we arrived home, I made a paste of garlic, rosemary, sea salt and olive oil and smeared it all over the steaks to marinate in during the afternoon. While they stewed in garlic and rosemary, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes to serve over the steaks as a fresh garnish, along with grilled asparagus, new potatoes and fresh strawberries and cream for dessert. 

I can't think of a better Mother's Day celebration.
  

New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes
Serves 4 

For the steaks:
3 garlic cloves, minced
2 rosemary sprigs
1 tablespoon coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
4 New York or Ribeye steaks, about 2 lbs. (1 kg.)

Combine garlic, rosemary and salt in a mortar with a pestle. Smash the garlic and bruise the rosemary. Mix in the olive oil and black pepper. Rub the oil all over the steaks. Cover and refrigerate for several hours (can be prepared up to 24 hours in advance.) Remove from refrigerator one hour before grilling.

Grill the steaks over a hot fire, 5 minutes per side for medium-rare or to desired doneness. Remove from grill and place on cutting board. Cover loosely with foil and let rest 10 minutes before carving.

For the shitake and garlic scape stir-fry:
2 tablespoons olive oil
1 garlic clove, minced 
6 elephant garlic scapes, bulbs removed and saved for another use, stalks cut in 1/4" pieces
1 sprig rosemary
6 oz. (180 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs for garnish

Heat olive oil over medium heat in a skillet. Add garlic clove and sauté until fragrant. Add garlic scapes and sauté 1 minute. Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown. Add stock and deglaze pan. Add soy sauce. Add salt and pepper to taste. Remove and discard rosemary sprig. 

Arrange steaks on serving plates or platter. Spoon the shitake and garlic scape stir-fry over the meat. Garnish with rosemary sprigs.
 

 

If you like this, you might enjoy these recipes from TasteFood: 

Bistro-Style Skirt Steak with Sautéed Shallots

Lamb Loin Chops with Lemon Mint Salsa Verde

Ginger-Soy Marinated Pork Tenderloin

Spring Fling: Linguine with Asparagus, Morels and Fava Beans

It never fails.  Come spring I do my best to overdose on all the tempting produce that arrives at the  market.  Mind you, I live in California, so the winter is hardly dire and food is certainly not relegated to root cellars.  Nonetheless, when the spring season's first asparagus, English peas, and favas make an appearance, I cannot resist buying them - every day. 

Asparagus is one of my all time favorites and they never cease to catch my attention. Today is a perfect example.  Plump, purple-tinged asparagus were nestled in my market's produce section, their tips standing at attention, towering over the artichokes to the left and English peas to the right.  It was impossible to pass them by without picking up a bunch, breathing in their clean, grassy aroma, appreciating their weight and firmness.  Into my basket they went.  

Fortunately, my family shares my love for asparagus.  Yet, in order to keep them interested as long as my seasonal obsession continues, I know I must come up with new and interesting ways to serve asparagus.  After all, I know that when I return to the market tomorrow or go the farmers market this weekend I will buy more.

This recipe combines asparagus with morels and fava beans.  If you are not lucky enough to find fresh morel mushrooms, dried ones will do. I used fava beans from my freezer from a crate I blanched, shelled and froze in small freezer bags to enjoy through the winter.
 

   

Linguine with Asparagus, Morels and Fava Beans
Serves 4
 
1/2 ounce (15 g.) dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound (500 g.) asparagus, ends trimmed, cut in 1" pieces
Salt

1 lb. (500 g.) linguine

1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 cup heavy (250 ml.) heavy cream
1 cup fava beans, blanched, shelled
1/3 cup grated Parmigiano-Reggiano cheese
Pecorino cheese shavings for garnish - use a mild cheese such as Pecorino Sardo or Brigante
Salt and freshly ground black pepper

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water.  Let sit 20 minutes.  Drain and gently squeeze out any extra liquid.  Cut in half lengthwise and set aside.

Bring a large pot of salted water to a boil.  Add asparagus and blanch until crisp-tender and bright green, 1-2 minutes; do not overcook.  Remove with slotted spoon and refresh under cold water.  Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions.  Drain and return to pot.

Heat olive oil and melt butter in a skillet over medium heat.  Add garlic and morels.  Saute until garlic is fragrant and morels are tender, 2 minutes.  Add chicken stock and cream.  Simmer until thickened and somewhat reduced, about 5 minutes.  Stir in asparagus pieces and fava beans.  Add to pasta in pot and toss to combine.  Stir in Parmigiano-Reggiano cheese.  Season with salt and lots of freshly ground black pepper.

Serve on individual plates or large serving bowl.  Garnish with shavings of Pecorino cheese.
 

If you like this recipe, you might enjoy these other recipes from TasteFood:

 Asparagus with Lemon and Olive Oil

 Linguine with Broccolini, Red Pepper and Prosciutto

Orrechietti with Prosciutto, Asparagus, Peas and Mint

and these morel recipes from the foodblogs:
Flap Steaks with Morels and Ramps from Chez Us
Venison with Morels from Hunter Angler Gardner Cook
Lemon Scented Risotto with Morels and Chives from Roostblog

 

Nectarine, Blueberry and Raspberry Crisp

 

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart.  I could eat them all day long, but then my stomach would hurt.  At this time when these gifts are abundant, I tend to overshop.  (It's no secret that I have indulgence issues at farmers' markets.)  My kitchen counters are lined with bowls and baskets brimming with fruit.  So, it's no surprise that even in our home, all of this fruit cannot be eaten at the peak of ripeness.  Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market.  As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy.  It's desserts' equivalent to a homey vegetable soup.  Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish.  Garnish with berries and pile on the topping.  The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet - but not cloying - perfumed stew of summer fruit. It's best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit. 
 

Nectarine, Blueberry and Raspberry Crisp

You can use any stone fruit for the crisp. Try any combination of plums, peaches and nectarines. The addition of raspberries and blueberries adds tartness and color.
 
Serves 8

For the topping:
1 1/2 cups (170 g.) all-purpose flour
1/2 cup (100 g.) brown sugar
1/4 cup (55 g.) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170 g.) unsalted butter, cut in small cubes

For the fruit:
2 lbs.(1 kg.) nectarines (or use a combination of nectarines, plums, peaches), halved and pitted, cut in 1" chunks
1 cup (150 g.) raspberries
1 cup (150 g.) blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl.  Mix well to combine.  Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping can be prepared one day in advance.  Cover and refrigerate until use.)

Prepare crisp: 
Preheat oven to 350 F. (180 C.)
Arrange nectarines in rectangular baking dish.  Sprinkle with 2 tablespoons sugar.  Arrange raspberries and blueberries over nectarines.  Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly.  Serve warm with vanilla ice cream or whipped cream.

If you like this, you might enjoy these fruity recipes from TasteFood:

Blueberry Tart 

Grilled Nectarines with Yogurt, Honey and Thyme

Tarte Tatin    






And more fruit recipes from other foodblogs:
  
       Plum Upside Down Cake from Simply Recipes
       Peach Crostata from Gastronomy 
       Cranberry Apricot Muffins from Karina's Kitchen
       French Pear Tart from Dorie Greenspan

   
    

Fried Zucchini Flowers with Three Cheeses

Here is one simple preparation that I will share with you.  To begin with some perspective: I rarely deep fry food, and I don't eat much of it either.  However, I have always been intrigued by the deep fried zucchini blossoms on menus, in cookbooks and prominently featured in Italian cuisine.  So when I discovered these beautiful, delicate, floppy flowers in colors of gold and ochre at the farmers market I had to buy them. 

Once home, I scoured my cookbooks for recipes, all of which required deep frying, ready to give it a go.  As my pantry would have it, the only oil I had on hand was olive oil, which is not the best for deep frying.  So, back to the books I went, and then I saw Mario Batali's recipe for fried zucchini blossoms.  His are not deep fried, but fried in a skillet in olive oil.  Inspired by this recipe, I filled the zucchini flowers with a mixture of three cheeses: creamy goat, nutty Parmigiano-Reggiano, salty Pecorino Romano and a little fresh mint for brightness.  I omitted any other accoutrements, so I could taste the fried blossoms straight up.  Embellishments would wait for another round.

The results, as you can see, are not the tidy plump courgette purses often pictured in recipes for deep fried blossoms.  As my flowers cooked and browned in the pan, some of the filling seeped out, creating a crispy golden crust in the pan.  I took care not to let this crust burn, scraping it up as it browned to serve with the flowers.  (This crunchy goodness is referred to as the religieuse in cheese-fondue terms, and is considered the prized delicacy at the bottom of the pot.) The end result was a rustic dish of golden brown zucchini blossoms with a crispy cheese garnish.  Perfect presentation?  Maybe not. Great taste? Absolutely.

Fried Zucchini Flowers with Three Cheeses
Serves 4 as a starter or side dish

8 zucchini flowers
6 oz. soft mild goat cheese
1 egg
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper

Gently remove the stamens from the flowers. 
In a small bowl combine goat cheese, egg, grated cheeses and mint.  Add salt and pepper to taste. 
Stuff each blossom with 1-2 tablespoons cheese mixture, taking care not to over stuff.  Twist blossom ends to close flower.
Heat 2 tablespoons olive oil in skillet over medium-high heat.  Place 4 flowers in skillet and cook, gently turning, until flowers begin to brown, 2-3 minutes per side.  Transfer to plate.  Keep warm.
As cheese seeps out, allow to cook until golden brown.  Scrape up cheese and transfer to another plate lined with paper towel.
Repeat with remaining flowers.
Serve zucchini flowers with crispy cheese crumbled over as garnish.

 

Fall Market Salad: Figs and Greens with Honey Vinaigrette

It's apparent that autumn is in the air by the colors on display at the farmer's market.  The vibrant hot shades of summertime are gradually being replaced by the muted, woodier hues of fall.  Eye popping reds and yellows are shifting to calmer, cooler purples, greens and nutty browns.  Figs, kale, crucifers, grapes, plums and nuts are moving to to center stage and shifting the direction of our culinary inspiration.

 

This autumnal salad is insired by the fall palette on display at Sundays Farmer's Market.

Figs and Greens with Blue Cheese and Walnuts
Serves 6

2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil

8 cups mixed greens such as arugula, oak leaf, mâche
1 cup purple basil leaves
One medium fennel bulb with fronds, tips and end removed, thinly sliced
6 purple figs, quartered
1/2 cup halved walnuts
6 oz. (175 g.) blue cheese such as Roquefort or Forme d'Ambert, cut in 1" pieces

Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl.  Slowly whisk in olive oil in steady stream to emulsify.

Combine greens, basil and fennel in a large bowl.  Pour half the vinaigrette over, tossing with hands to combine well.  Arrange greens on serving plates.  Top with figs, walnuts and blue cheese.  Drizzle with remaining vinaigrette to taste.  Serve with baguette or pain paysan.

 

Le Marché au Place des Lices - St. Tropez

 

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino

 

English peas are nature's superior answer to fast food.  Sweet and crisp, they taste best popped straight from the shell into the mouth; no need to bother with cooking.  At this time of year peas are abundant, and when I go to the farmers' market I find myself using up all of my spare money on brown bags overflowing with peas.  Today was no different:  I came home from the market with several pounds of peas, cascading out of their overstuffed bags, mingling with bunches of fresh mint, chives, and edible kale flowers. Once home, I quickly confiscated a singular bag to stash away and later transform into Pea Purée with Mint and Pecorino, while the rest of the family and visiting friends grabbed handfuls of peas as they passed through the kitchen.

Pea Purée with Mint and Pecorino  is delicious as is, but my favorite way to serve it is with shellfish.  The briny sweetness of shrimp, scallops or lobster is a perfect compliment to the sweetness of the peas, while the pearly coral colors of the shellfish contrast beautifully with the vivid green pea color.  I like to present the following recipe for Sautéed Garlic Shrimp with Minted Pea Purée in small glasses or demi-tasse cups with the shellfish perched on top.

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino
Serves 8 as an appetizer 

2 cups shelled English peas
4 tablespoons extra-virgin olive oil
2 tablespoons grated Pecorino Romano cheese
2 tablespoons finely chopped fresh mint
Salt and freshly ground black pepper

½ teaspoon dried chili flakes
1 large garlic clove, minced
16 large shrimp, peeled with tails intact, deveined
2 tablespoons dry white wine

Pecorino Romano shavings
Freshly ground black pepper
Olive oil

Fresh chives for garnish 
Kale flowers (optional)

Prepare Pea Purée:
Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat; drain peas, reserving 1 cup cooking liquid.
Combine peas and 1/4 cup cooking liquid in food processor and purée until smooth. Add more water to desired consistency. Transfer to bowl. Stir in 2 tablespoons olive oil, Pecorino and fresh mint. Season to taste with salt and pepper. Keep warm.

Prepare Shrimp:
Heat 2 tablespoons olive oil in a sauté pan. Add garlic and chili flakes. Cook, stirring, until fragrant, about 1 minute. Add shrimp in one layer and cook, turning once, until pink on the outside and opaque in the center, about 1 minute per side. Add wine and cook 30 seconds to allow alcohol to evaporate. Remove from heat. Divide warm pea purée among 8 demi-tasse cups or martini glasses. Arrange 2 shrimp over purée. Top with Pecorino shavings, freshly ground black pepper and drizzle olive oil over. Garnish with chives and edible flowers.

 

If you like this recipe, you might also like:

Seared Sea Scallops with Cilantro Gremolata and Pea Purée

Fiesta Shrimp Salsa

Or try these delicious recipes with peas:

Green Pea Rice from Just Bento
Summer Pea Soup from Simply Recipes
Frittatta with Peas, Leeks and Zucchini from Ms. Adventures in Italy