Category Archives: side dish

Morels with fresh Peas and Pancetta

Ok, so I have been a little obsessive about morels lately, or any wild mushroom for that matter.  The morel in my humble opinion is the king mushroom and is in season from April-early July.   This recipe is a side dish and works great with Pan Roasted Sockeye Salmon or Roasted Chicken.  Feel free to substitute other mushrooms if you cannot find Morels, but trust me morels or even chanterelles will make all the difference.

Morels with Fresh Peas and Pancetta

1 tablespoons olive oil

1 tablespoons butter

1/4 cup minced shallots

2 tablespoons minced garlic

4 ounces fresh morels, trimmed and cleaned

1/3 cup diced pancetta

¼ cup wine

2 sprigs of thyme

Zest of 1/2 lemon

1 1/2 cup fresh peas

Sea Salt and pepper

Remove the peas from their pods and blanch in boiling salted water for 30 seconds, drain peas and shock in cold ice bath or run under cold water.  Set aside.  In a medium skillet, heat the olive oil and add diced Pancetta, let render for 8-10 min.  Add the shallots and garlic, and sauté until soft and glossy. Do not brown.

Add the morels and sauté for 1 to 2 minutes. Add white wine and continue to cook for 1-2 minutes.

Add the peas, and the remaining 1 tablespoons of butter. Stir in chopped thyme and lemon zest. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter.

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asparagus: the perfect side dish

By mid April we are all ready for spring, not only the warmer weather but also the vegetables that accompany the season.  One of my favorite spring vegetables has to be asparagus (mid April-mid June), this hearty vegetable can be manipulated in so many different ways but I decided on two different recipes that I believe really let the vegetable stand out and speak for itself.  Please feel free to give as much feed back as you can and share your own favorite recipes.  I was excited to have over 250 hits on my blog over the last 2 weeks, so when you share a thought or a recipe you are truly sharing it with a community of food lovers.

P.S Remember to smell your pee!

Roasted Asparagus wrapped in Prosciutto served with poached egg

Ingredients

1 pound asparagus (about 19 stalks), trimmed

1 tablespoon olive oil

Salt and freshly ground black pepper

8 to 10 paper-thin slices prosciutto, halved lengthwise

Zest of one lemon

4 eggs

3 quarts water

2 TBS white vinegar

Directions

Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus then wrap with ½ slice of prosciutto exposing tips and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes.

Arrange on a platter and serve at room temperature.  Add the poached eggs and enjoy!

Directions for poached eggs

Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F or gentle simmer. Add the vinegar. Gently crack each egg into a cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

Orzo and Asparagus Salad with Mint Vinaigrette

Ingredients

1 lbs asparagus cut into 1 ½ inch dice then blanched in boiling salted

Water for 30 seconds, remove with slotted spoon and reserve the boiling water

Add 1 ¼ cup of orzo to the boiling blanching water and cook for 8-9 minutes

1 large shallot diced

1 red or yellow bell pepper diced

3 cloves garlic fine chopped

Zest of one lemon

¼ cup toasted pine nuts (place in dry pan over med heat for a few minutes until roasted color appears)

1/4 cup chopped fresh mint, plus extra for garnish

Juice of one lemon

1 tablespoons Dijon mustard

2 teaspoons honey

1/2 cup olive oil

Directions

Over med/high heat add 3 TBS olive oil to a sauté pan then sauté bell pepper for 3 min, add blanched asparagus sauté for an additional 1 min before adding the shallots, garlic and lemon zest, sauté for an additional 2 min.  Add the sauté vegetables to the cooked orzo and set aside.  Place mint, lemon juice, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour a ¼ cup of the vinaigrette over the orzo mixture and stir well to combine.  Add additional vinaigrette if needed

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Filed under my food, recipe, side dish