Pea Soup with Morel Mushroom Cream

 

I do love me a good pea soup, especially in the Springtime when you can buy peas by the bushel at the farmers market and shell them yourself. By the way, what is a bushel? Can someone tell me? I imagine it as an armful but I could be way off...is it like the size of a bush?

Anyway, some people might shy away from the laborious task of shelling peas, but I quite like it. It's one of those tedious, repetitive chores, like folding laundry or drying dishes, that allow your hands to take over and your mind to space out and wander freely to far off places.

When it comes to life I like to pile a lot of things on my plate, so I tend to get stressed out easily because  my habit is to try to cram too many things into one day. I really need to work on that, but what can I say? I'm a busy bee. I thrive when things are buzzing.

One of the ways I cope with the stress is with yoga and more recently, meditation. A mere 10 minutes first thing in the morning of just sitting there and breathing and clearing my mind can do wonders for the rest of my day. You'd think that I would have learned by now to incorporate this into my daily routine. But the problem is that when there is so much going on (which is when I really need it the most), I either completely forget or worse, I think, I don't have time to meditate today, I'm way too busy!

Since this happens more often than I'd like to admit, I've learned to recognize and appreciate those brief opportunities throughout the day when you can switch off for a minute, breathe, and slow down. Little mini meditation moments. Like when you have to shell a bushel full of peas for a batch of silky pea soup with a ribbon of earthy morel mushroom cream swirled throughout. And then you'll have to slow down again to savor it, of course.

adapted from Food and Wine
serves 4
Ingredients
1/2 oz. dried morel mushrooms
1/2 cup hot water
1 tbsp. unsalted butter
2 medium shallots, thinly sliced
1 large potato, peeled and cut into 1-inch cubes
2 tbsp. white wine
3 1/2 cups chicken stock
1/2 cup heavy cream
Salt
2 tbsp. olive oil
5 cups peas, fresh or frozen and thawed
1 1/2 tbsp. chopped mint

Instructions 
1. In a small bowl, cover the dried morels with the hot water to soften them. Let sit for about 15 minutes. Remove the morels and rinse well, reserve the soaking liquid. Set aside some morels for garnish (1-2 per serving) and chop the rest.
2. Melt the butter in a small saucepan. Add the chopped morels and half of the shallots and cook over medium heat until softened, about 4 minutes. Add the white wine and cook until evaporated, about 2 more minutes.
3. Add 1/2 cup of the chicken stock and the reserved morel soaking liquid, but do not include any grit that has settled at the bottom. Boil until reduced by half, about 5 minutes. Add the cream and simmer on low until thickened, about 5 minutes. Season the morel cream with salt and remove from the heat.
4. Transfer the mixture to a food processor and puree until smooth.
5. In a large saucepan, heat the olive oil. Add the remaining shallots and cook over moderate heat until they are softened, about 3 minutes. Add the remaining 3 cups of chicken stock and bring to a boil over high heat. Add the potatoes and simmer for about 10 minutes. Add the peas and chopped mint and simmer until the peas are just tender, which should only take a few minutes. Remove from heat and puree the soup with an immersion blender until smooth. Pass through a mesh sieve into a bowl, pressing on the solids with the back of a wooden spoon or a plastic spatula.
6. Return the soup to the pot, reheat gently and season with salt and. Cook over moderately high heat until hot, about 1 minute.
7. Ladle the pea soup into bowls and swirl in the morel cream. Garnish with the whole morels.

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Dungeness Crab Spring Salad

It's time to get all fancy pants with a salad recipe that couldn't be simpler to put together. How simple? From fridge to plate in 5 minutes flat, that simple.

Do you ever fantasize about throwing these glamorous dinner parties that leave your guests wondering how on earth you pulled off such an elegant affair with such grace and effortlessness? I used to, quite often. And then I would proceed to try although I don't know with how much grace and effortlessness I succeeded...

I absolutely adored throwing impromptu food gatherings, I just lived for it. A motley crew would assemble, and we would all converge in my pretty little garden at the table with the mismatched chairs and dine from mismatched plates, creating a cool Mad Hatter's tea party sort of vibe. Italian feasts, signature cocktails, shrimp boils and multi-course mimosa bar brunches- there was always something tasty going on.

But now that I get paid to prepare other people's dinner parties, and as my business grows and my free time shrinks, playing hostess has become quite the rarity. It makes me a little sad, but then I remind myself that since I get to make food for a living it doesn't really feel like work, and that cheers me right back up. Nonetheless, I need to get back into the whole dinner party thing, it really is the best thing ever. In the meantime though, at least I can live vicariously through this blog and pretend what I would serve at my next dinner party, and right now it would be this colorful Dungeness Crab Salad.

You would be wise to keep this recipe in your back pocket- what a stunning first course. I mean, it doesn't get much more fabulous than Dungeness crab, does it? Plus, it's a cinch to prepare. Choose fresh lump crabmeat from your local fish market, that way you can skip the messy job of removing the meat from the shells and keep your apron spotless. Pair it with delicate butter lettuce, crisp spring radishes, creamy avocado and sweet mango for a perfectly balanced dish. A simple honey-lime vinaigrette is all you need to enhance these flavors, but a glass of zesty Sauvignon Blanc wouldn't hurt either! Right now I'm loving the 2012 Sauv from Fox Wine Co.- it's a great warm weather wine with a nice mineral streak that plays well with the briny crab, and the tropical notes compliment the mango element of the salad perfectly.

serves 4
Ingredients

1/4 cup olive oil
2 tbsp. apple cider vinegar
1 tbsp. honey
2 tbsp. lime juice
zest of 1 lime
salt and pepper, to taste
1/2 lb. cooked Dungeness crab, chilled
1 head butter lettuce, leaves rinsed and torn
2 radishes, thinly sliced
1 avocado, thinly sliced
1 mango, thinly sliced
1 tbsp. minced chives

Instructions
1. In a small bowl, whisk together olive oil, vinegar, honey, lime zest and juice. Season to taste with salt and pepper. Place crab in a separate bowl and pour half of dressing into the bowl, tossing to combine with the crab. Reserve the other half of vinaigrette.
2. Divide lettuce, mango, avocado and radish evenly among plates. Top with dressed crab and drizzle the remaining vinaigrette over each salad. Garnish with chives.

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Spring Pea Veloute with Lemon Thyme Croutons

If this doesn't scream Springtime I don't know what does! I served this wonderful soup at a dinner party last week and just adored the bright sweetness from the English peas I picked up at the farmer's market. I was ecstatic to find freshly shelled peas at the stand, which saved me from a solid thirty minutes of shelling, at least. Not that I mind too much ordinarily, I actually find it somewhat meditative...but for this SIX COURSE dinner party I was more than happy take advantage of the shortcut!

Shelling peas for another dish...

I usually enjoy the process, except for when I have 1,000 other steps to complete!

For a garnish I made a batch of lemon-thyme croutons and added a dollop of crème fraiche mixed with lemon zest just before serving. The tangy crunch of the croutons is a perfect contrast to the soup's velvety smooth texture.

 I served the soup warm but think it would be fabulous chilled as well. Would you serve this soup hot or cold? Let me know in the comments!

 Ingredients 
for the veloute: 
1/4 cup crème fraiche
zest of 1 lemon
3 tablespoons unsalted butter
1/2 onion, chopped
6 cups chicken or vegetable stock
1 1/2 lbs fresh shelled English peas
1 cup heavy cream
Salt

 for the croutons: 
3 slices day old baguette, cut into 1 inch cubes
1 tbsp lemon zest
1 tbsp fresh lemon thyme, chopped
3 tbsp olive oil
Salt and freshly ground pepper

 Instructions 
1. Stir the crème fraiche and the lemon zest together in a small bowl, and set aside to infuse.
2. Heat a large pot over medium-low heat and add the butter. When butter has melted add the onion and cook, stirring occasionally, until onion is translucent, about 10 minutes.
3. Add the stock, season with salt and bring to a boil. Add the peas and cream and return to a boil.
 4. When peas are tender remove from heat, puree with an immersion blender and strain soup through a fine mesh strainer, pressing on solids with the back of a wooden spoon. Season to taste with additional salt if necessary.
5. To make croutons, heat oven to 400 degrees. Combine lemon zest, thyme, olive oil, salt and pepper in a bowl. Add bread cubes and toss to combine. Spread on a baking tray and bake for about 15 minutes, turning once, until golden brown.
6. Ladle soup into bowls and finish each with a dollop of lemon crème fraiche and a few croutons.

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Spinach and Fava Bean Empanadas with Chimichurri Sauce

I love playing around with recipes that allow me to get in touch with my Latin heritage (Peru & Mexico, in case you were wondering). These empanadas were so much fun to make because they are a distinctively Latin dish with a decidedly lighter twist. Instead of a traditional meat or cheese filling, these savory pastries are packed full of fresh green fava beans, spinach, peas and green beans.  These gorgeous fava beans I spotted at the farmer's market earlier in the week had found their place in this perfect Springtime dish!

I'm kind of a sauce nut and a firm believer in using them to punch up the flavor of pretty much anything, so I paired the empanadas with one of my favorite South American sauces: chimichurri. This herb and garlic-based oil which is usually added to meat and fish dishes works just as well as a dipping sauce here. I hope you'll give them a try!

adapted from Food & Wine
makes 16 large empanadas or 32 small empanadas  
Ingredients
for the chimichurri:
1/4 cup coarsely chopped parsley
4 large garlic cloves, minced
2 tbsp fresh oregano leaves
2 tsp crushed red pepper
3 tbsp red wine vinegar
Salt and freshly ground pepper
1/2 cup olive oil

 for the dough:
1 1/2 cups water
1 tbsp salt
3 tbsp unsalted butter
2 tsp sweet smoked paprika (Pimentón de la Vera)
3 3/4 cups flour, plus more for dusting
Milk, for brushing on dough before baking

 for the filling:
10 oz fresh spinach
1/2 cup shelled fava beans (lima beans would also work well)
1/4 pound green beans
2 tbsp unsalted butter
3 tbsp olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 cup shelled peas
2 tbsp fresh mint, chopped
1 tbsp fresh thyme, chopped
Salt and freshly ground pepper

Instructions 
1. To make the chimichurri, combine the parsley, vinegar, garlic, oregano and crushed red pepper in a food processor until smooth. Season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
2. In a small saucepan, combine the water, salt, butter and paprika and bring to a boil. Pour the mixture into a large bowl and let cool to room temperature. Stir in the 3 3/4 cups of flour until the dough comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
3. In a saucepan of boiling salted water, cook the spinach for 1 minute. Transfer the spinach to a colander with a slotted spoon. Add the fava beans to the boiling water and cook until bright green, 1 minute. Transfer the fava beans to a plate with a slotted spoon. Add the green beans to the boiling water and cook until tender, 4 minutes. Drain and finely chop the green beans. Peel the tough outer skins from the fava beans. Squeeze the excess water from the spinach, then coarsely chop.
4. In a large skillet, melt the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook until fragrant, about 3 minutes. Stir in the spinach, fava beans, green beans and peas and cook, stirring, until heated through, about 2 minutes. Stir in the mint and thyme and season with salt and pepper.
5. Lightly oil 2 large baking sheets. On a floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch round biscuit cutter, cut out 32 rounds from the dough (or 16 rounds using a larger biscuit cutter). Moisten the edge of 1 dough round with water. Mound 1 tablespoon of the vegetable filling on half of the round and fold the other side over. Press to seal the dough and pinch at intervals to make pleats. Repeat with the remaining dough rounds and filling.
6. Arrange the empanadas on the prepared baking sheets, brush the tops with milk and bake at 350 degrees in the upper and lower thirds of the oven for about 30 minutes, until browned. Serve the empanadas warm or at room temperature with chimichurri sauce.

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Heirloom Tomato & Goat Cheese Mousse Napoleon with Herb Oil & Toasted Hazelnuts

Spring is in full bloom here in beautiful Santa Barbara, and with it comes a whole new crop of seasonal ingredients to inspire my dishes. I love incorporating all the colors and vibrant flavors of the warmer seasons into my food! This Heirloom Tomato and Goat Cheese Mousse Napoleon makes for a stunning presentation but couldn't be easier to prepare- no cooking required! It's the perfect thing to serve as the first course at a dinner party.

This dish was partly inspired by the wild mint scattered throughout my garden...it's actually starting to take over a bit but I don't mind, I'll just keep finding new ways to put it on the plate! Making herb-infused oil is a clever way to use up an abundance of herbs, and it also adds brightness and bold flavor to any dish. Try adding the leftovers to a homemade salad dressing and drizzle it over meat, fish, vegetables or pasta! And here's another tip: the goat cheese mousse has several uses as well. It makes various cameos in my catering menus and is absolutely wonderful piped onto little puff pastry tarts with a bit of jam or over fresh figs drizzled with honey.

What other uses can you think of for the herb infused olive oil and goat cheese mousse? I'd love to hear your suggestions!

adapted from Giada De Laurentiis

Serves 4 
Ingredients 
3 heirloom tomatoes, sliced 3/4 in thick
8 oz goat cheese, room temperature
1/4 cup heavy cream
1/4 cup mint leaves
1/4 cup basil
1/2 cup olive oil
1/4 cup hazelnuts salt & freshly ground pepper

 Instructions 
1. Toast hazelnuts on a foil lined baking sheet at 350 degrees for about 10 minutes. Rub between a dish towel to remove skins and set aside to cool. Chop hazelnuts coarsley when cooled.
 2. Add the mint and basil to a food processor and pulse a few times. Gradually add olive oil in a slow stream with the machine running. Season with salt and pepper and set aside.
 3. Combine goat cheese and heavy cream in a medium bowl and beat with an electric mixer until light and fluffy. Season with salt and pepper and set aside.
 4. To assemble, place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mousse. Layer with another tomato slice and another spoonful of mousse. Drizzle with herb oil and scatter hazelnuts around the plates.

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Strawberry-Rhubarb Swirl Ice Cream

The other day I was preparing a gluten free strawberry-rhubarb crumble for my clients, and I got to thinking about what else I could create with this magical duo besides the standard baked confections we are all used to seeing. Well, whenever I think of pies, crisps and crumbles my mind automatically wanders to it's perfect partner: ice cream! I don't know why it had never occurred to me to take the fruit filling and swirl it into an ice cream, but I sure am glad that the inspiration finally struck. This ice cream is a heavenly marriage of sweet, creamy custard mingled with bright, fresh fruit. A wonderful dessert to usher in the warmer days of Spring!

makes 1 quart 
Ingredients
1 1/2 cups strawberries, hulled and sliced
1 cup rhubarb, sliced
1 cup sugar, divided
5 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split
 1 tsp vanilla extract

  Instructions
1. Bring strawberries, rhubarb and 1/4 cup of sugar to a boil over medium heat in a small saucepan, stirring occasionally. Simmer for about 5 minutes or until fruit is cooked through. Remove from heat and set aside to cool.
2. Whisk egg yolks and remaining 3/4 cup of sugar in a bowl until mixture is thick and pale yellow.
3. Add milk, vanilla seeds and vanilla pod to a saucepan and bring to a low simmer (do not boil). When small bubbles appear around the edges of the pan remove from heat and discard vanilla pod (or reserve for another use!).
 4. Very slowly and gradually add the warm milk into the egg mixture, whisking constantly. Return combined egg mixture to the pan and heat custard over medium-low heat to 160 degrees (custard should coat the back of a wooden spoon). Remove from heat.
5. Add heavy cream and vanilla to the saucepan and stir to combine. Pour entire mixture through a fine mesh strainer into a clean bowl. Chill, covered, for at least 30 minutes or until mixture has cooled completely, then freeze in an ice cream maker.
6. To add the strawberry-rhubarb swirl, alternate layers of ice cream and cooled fruit mixture into the ice cream storage container. Store in freezer until ready to serve.

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