lemony pea toasts


LemonyPeaToasts

I imagine many readers’ childhoods were filled with dinner table commands, “Eat your peas!” Not this girl. It helps when your own mother never overcame her childhood trauma of peas. Because Mommy Cat has such an intense aversion to ’em, green peas were always absent from the Lovett dinner table and for years I assumed I’d hate them too! When I finally gave peas a chance, I was delighted by their texture and fun burst of fresh flavor.

This lemony pea mash on toasts makes an easy peasy app, and the lemony pea mash would make a scrumptious spread for a veggie sandwich (I’m dreaming of a goat cheese, lemony pea mash, avocado, and sprouts concoction). 

DSC_0736

2 loaves of crusty bread, sliced (we used ciabatta)
olive oil for drizzling on sliced bread
1 2-cup bag of frozen peas, thawed
1 tbs olive oil
4 cloves of garlic smashed
2 tbs lemon
2 tbs chives
1/4 c parsley (I used the squeeze parsley for the first time! amazing!)
1/4 tsp crushed red pepper
salt to taste

In a large pan, heat olive oil, garlic, parsley and chives. Add your peas and squeeze in your lemon. Add red pepper and salt to taste. Heat mixture until your peas are thoroughly cooked, but before they’re too mushy.

DSC_0739

Pour pea mixture into your food processor and give it about 8 good pulses – I wanted to maintain some semblance of pea texture so opted for a coarse mash over a pea puree – but do whatever floats your boat.

DSC_0741

Slice (or solicit a sous chef, thanks One Sock Wonder!) your bread to desired width – I recommend ~1/2 inch – and generously drizzle on olive oil and toast.

Heap room temperature pea mash onto toasts and enjoy!

Peas out,

Julia

Advertisements

herbed honey biscuits

I arrived home in Houston to a mountain of Saveur magazines (really! look how many there are!), and immediately started paging through them. The first recipe that screamed, “make me! make me!” was for these herbed honey biscuits. I knew they’d be the perfect addition to our Thanksgiving menu and their ease was an attractive alternative to more time-consuming yeast rolls. They’re ideal for any holiday bread basket, sopping up soup, or a savory twist to your breakfast (my egg, gruyere, herb biscuit breakfast sandwich this morning was preeeetttty tasty!).

For ~15 biscuits, gather these ingredients:

3 3/4 self-rising flour

1 heaping tbl chopped rosemary

1 heaping tbl thyme

1 tsp salt

1/2 tsp black pepper

6 tbls chilled, cubed butter

1 c buttermilk

3 tbl 1/2 & 1/2

1 heaping tbl honey

This is a roll-up-your-sleeves, play-with-your-food, get-your-hands-dirty type of recipe. Start by mixing your dry ingredients in a big bowl and then add all your cubed butter and start mixing it with your flour mixture. Keep playing until your mixture is a crumbly consistency and all the butter is worked into the flour in ittty bitty balls. Wash your hands & then mix in your dairy & your honey. Mix, mix, mix until your dough is a sticky, cohesive ball.

Dump your ball out onto a very well floured surface and roll it out so it’s about an inch think. Cut ’em out and place on a parchment lined baking sheet. Bake at 375 for 20 to 30 minutes until they’re golden brown!