If you made my grain-free lemon scones with cherry jam, you probably have some leftover jam at this point. And you’re wondering what to do with it. While the obvious answer is to make more scones, can I offer another solution? Make this tart instead. Continue reading
I promise, I have been cooking — even though it’s unbearably hot and even the thought of turning on the oven has become unthinkable. But I won’t post recipes unless I adapt them in some way, and what I have been cooking lately has been so perfect that I can’t change enough to make them worth posting on my own blog. Maybe in the future they’ll lead to inspiration, but this week, I’ve just been reaping the benefits of others’ ingenuity. It’s been awesome, and I want you to be able to enjoy it, too.
If you say the title of this dish really fast, you can fool your significant other into thinking you are making macaroni and cheese for dinner. I don’t recommend this, because if your significant other does not like peas, he or she is going to be sorely disappointed in this meal.
I, on the other hand, was delighted with the way this turned out. The final recipe of Green Week had to be really, insanely green, and when I saw this recipe on Food52, I knew it was perfect. It’s so simple, so easy — just peas, garlic, butter and parmesan cheese, tossed with macaroni, salt and pepper. The peas become incredibly rich and velvety when blended, and the butter ensures that even though you’re really not eating that much cheese, this pasta still feels and tastes decadent.
I also love how technicolor green it is. Like, appropriate for St. Patrick’s Day green. Be careful not to overcook the peas, or you will definitely get sort of a brown sauce. Just lightly cook the peas until tender and bright green. I also did not bother to sautee the garlic as the original recipe recommended…if you want to do that, go for it, but I was not about to dirty another pan.
Serve this with a spinach salad with olive oil and balsamic, and enjoy the best, brightest, most spring-like meal I could imagine. If you like,use gluten-free pasta…though this pea puree can also be adapted to work in a risotto recipe.
- 10 ounces shelled small peas, fresh or frozen (I used frozen, and it was great)
- 10 ounces short pasta (gluten-free, if desired)
- 3 tablespoons butter
- 1 garlic clove, chopped
- 1/4 cup parmesan, coarsely grated
- Put on a large pot of salted water on to boil. Put the peas in a separate saucepan and add water to just cover. Bring to a boil and cook until just tender — a couple of minutes. Drain the peas — but reserve their cooking water.
- Add the pasta to the pot of boiling water and cook until al dente.
- Meanwhile, put half the cooked peas in a blender with 6 tablespoons of their cooking water, the butter and garlic, and the grated cheese. Puree until smooth, adding more cooking water if necessary.
- Combine with the remaining (whole) peas and season liberally with salt and pepper. Drain the pasta and toss with the hot pea sauce and whole peas. Serve with more grated cheese and salt and pepper to taste.
- You probably are going to add more salt than you would expect — it’s okay. This keeps well for several days, but you’ll want to add a touch more butter or oil when you reheat, I think.
Every once in a while, I’d be reading an English novel, usually 19th century, and I’d come across a mention of “toasted cheese.” It seemed to be a little snack type-thing that bachelors would eat around tea time, and it seemed to be relatively simple to make, but still somewhat of an indulgence.
For the longest time, I had no idea what it was. Somewhere along the line, I figured it was sliced cheese on toast, broiled until bubbling and a little brown. I’ll do this from time to time if I need a quick dinner or snack, and it seemed as good an explanation as any.
But then I found this recipe on Food52 as part of their latest contest, and my mind was opened. This contest focuses on great mustard recipes, so of course, there was Coleman’s in there. But what made this totally different than I had imagined was that the cheese was shredded and mixed with mustard, mayo, egg yolk, onion and thyme for an absolute flavor explosion.
It was a little like making an English version of pimento cheese, spreading it on bread, and toasting it until melted and bubbly. As for the mustard, that was definitely a star of the dish — and, in proper English form, you should probably use Coleman’s, though you’ll want to use the powder and prepare it yourself if you are gluten-free.
It’s been a while since I posted about an actual indulgence, so I figured it was time. Speaking of which, if you are gluten-free, obviously you can use a good gluten-free bread and gluten-free mustard to make this. I used a locally made rosemary garlic bread, and it was incredible.
- 2 large slices of crusty bread (sourdough works)
- 1 1/2 cups shredded sharp cheddar cheese (I used Kerrygold Dubliner)
- 1 Tbsp Coleman’s mustard
- 1 tsp worcestershire sauce
- 1 tsp mayonnaise
- 1 tsp shallots, finely minced
- 1 pinch of thyme
- 1 egg yolk
- Butter the bread and place under a broiler until golden brown. Take out, flip onto a cookie sheet lined with foil.
- Mix all other ingredients in a bowl and spread onto bread. Place back under the broiler until bubbling, fluffy, and a little brown.
- Grind some freshly grated pepper over it and serve with a salad.