Posts tagged peas
Thursday, May 27, 2010

spring panzanella with asparagus, peas, leeks and sorrel

spring panzanella

Last night, amidst the oppressive heat and a fierce sugar craving, I stole away for some ice cream. I was lamenting to my friend Tina, online, that I wanted some ice cream, but having eaten it all, there was none in my freezer and it was too late to commence making my own. Thus, I was resolved to be wistful and unsatisfied. I might have even pouted, not that there was anyone to witness it. For the record, I pout with distinction. I’m quite excellent at it, but when no one can appreciate the pout, it is a bit of a waste. But this is the thing about friends, dear readers, is that they are great partners in crime and not twenty minutes after I issued my complaint, this friend and I were sitting in our local dessert mecca happily spooning away our desserts: me – with my simple scoop of vanilla and she with her warm brownie sundae. For awhile, neither one of us said anything – we were consumed by our dessert. It hit the spot, for certain.

fresh peas

What I was supposed to have been doing, however, was sitting at home, and writing about this panzanella – and about how you must go ahead and make it. But I’m a creature who is controlled by my food cravings, and as such, I was poking at my keyboard without much success. Who wants to write about day-old bread and asparagus and sorrel and peas and leeks no matter how delicious when a few blocks away, cold and creamy dessert awaits you? Clearly, you see my dilemma.

homemade croutons

The other thing was that I wasn’t really sure what to tell you about this panzanella other than – oh Lord, almighty, this might be one of the most lovely things to come out of the spring kitchen this season, nay period! I made enough for six people and the three of us polished off the whole thing, without nary a crouton left behind. It was a good lazy Sunday supper and we drank some excellent white wine to break the heat and usher in summer weather. This was the same Sunday supper we dug into some awesome cake, so kitchen muses smiled upon me that Sunday afternoon and allowed me to make some good, unfussy food for friends. The day before, I went to the Prospect Park farmers market and went a little crazy scooping up every possible in-season thing I could get my hands on. Asparagus – check! Leeks – check! Fresh sugar peas – also check! And sorrel – I nearly lost my mind. I’ve this soft spot for sorrel and hope that it gains wild popularity in the US. We ate a ton of it in Russia in the summer months – a sorrel soup still happens to be one of my favorite summer meals. If you’ve never had sorrel, I implore you to go and seek it out. It looks like a slightly lighter version of spinach and it’s got a nice sour bite to it.

asparagus from the farmer's market

You can cook it just like spinach too, and when it wilts – it does so beautifully and within minutes. It does turn this shade of rather unattractive brown-green, but it is as delicious as it is ugly. Serve it with some poached salmon and you’ve meal that’s fit for a king. I only see sorrel in these spring and summer months though – so make haste!


I had no intention, when I was gathering my ingredients at the market, to make panzanella, but when I got home, splayed everything on my counter and took inventory, the idea sort of just jumped at me. I’ve eaten many a summer panzanella, with thick slices of ripe tomatoes, chunks of onion and slivers of basil strewn alongside toasted, softish bread dampened by the juices and the olive oil. And I always felt like this is the kind of salad I could eat with abandon. I never felt like it was enough. But it’s not quite summer yet, and the vegetables I did have on hand looked like the belonged together in a spring version. And so, since my sourdough bread, delicious though it may be, had lived through better days and needed some reincarnation, I decided that a spring panzanella was the right way to go.


It comes together fairly quickly, but does take a little bit of time as you cook the ingredients separately. I prefer my panzanella at room temperature with warm sorrel to bind everything together. Don’t cook the peas – they are so sweet and lovely this time of year, you want to preserve that goodness as much as possible. Texture and temperature are important here, I think. I went largely with my instinct and was proven right. A few hours later later, and an empty salad bowl as well, my only regret was that I should have made more. And perhaps that I should get a bigger salad bowl.

Continue reading spring panzanella with asparagus, peas, leeks and sorrel.

Saturday, October 18, 2008

braised peas with spring onions and lettuce

braised peas with scallions, onions and lemon

My goodness, where do I even start? Since I have posted last, so much transpired in that time. The markets have fallen a precipitous amount with yesterday’s capitulation being quite brutal for the S&P 500. The world is a different place now and it will be interesting to see where the chips will fall or where the bottom might be. But enough of that. This is, after all, a food blog. And you come here, not for my financial take on things, but hopefully, to find recipes for good food.

And yet, partly because I spend my days working in the financial industry and partly because what is happening right now is so big, it’s hard to extricate yourself completely from it, even if your industry is as far away from the markets as it gets. It has affected and continues to affect us all. The restaurants are emptier and it’s now easier to get a reservation at historically difficult to book places. My friends and I are cutting on going out, instead choosing to cook our meals. And as our jobs and our savings are in flux and on a southward spiral, we turn to foods of comfort and greater simplicity to fix some of the anxiety. I know I’ve been eating more mashed potatoes lately – my food equivalent of a security blanket.

porcini flavored salt mmmmmm

Well, this recipes here I have for you here is a doozie. It’s so perfect, I’m annoyed with myself for having taken nearly two weeks to write about it. It’s a triple threat of amazing, with everything you could possibly want in a meal at stressful juncture: easy to make, delicious and comforting, and extremely wallet-friendly. Oh and it feels luxurious too. The recipe comes from Jamie Oliver’s cookbook “Cook with Jamie: My Guide to Making You a Better Cook” – Jamie Oliver, is known to many as the Naked Chef – and I’ve been a longtime fan of his easy, delicious recipes. His premise is elementary – good food need not be complicated or elaborate – sometimes things taste best at their simplest.

Even better, the dish requires minimal counter space – something that came in truly handy because I was making it at the time when my kitchen cart, stood (for nearly 4 weeks!) half-assembled in my kitchen, with spare parts strewn around the rest of my apartment. It was impossible to truly cook or to truly live – I felt like I was dealing with an obstacle course – not a home. The kitchen cart, with its generous counter, also comes with a fold-out breakfast bar – which means more counter space – a lucky find for me!

kitchen cart with a fold out breakfast bar

This is the first recipe I have made from this book, but already, I’ve dog-eared many a page and can’t wait to give other recipes a go. And with my kitchen cart constructed and ready for use – I have no excuse not to cook anymore. All I need it a few more volunteers to drop in for dinner and I will be all set.

Continue reading braised peas with spring onions and lettuce.