Wednesday, June 26, 2013

Pea Purée with Roasted Salmon and Chives

My most common use of peas tends to be as an addition to Indian leftovers. I wanted to do something a little more sophisticated with my staple of frozen peas. Lately pea puree with a good quality protein has been popping up in my favorite restaurants. Roasted salmon happens to be my favorite protein to make at home and I figured it would look great on a base of pea puree - a beautiful color contrast. This dish is simple to make to elegant enough to impress anyone.

1 pound of salmon fillet, cut into 4 portions
1 tablespoon olive oil
1 tablespoon butter
1 large shallot, finely chopped
2-3 cloves garlic, finely chopped
2 cups frozen peas
1/2 cup chicken broth (or veggie)
salt and pepper to taste
2 tablespoons cream (optional)
bunch of chives, finely chopped

In a medium sauce pan, melt the butter with the olive oil over low-medium heat. Add in the chopped shallot and garlic, sweat until translucent with frequent stirring. Add in the peas and broth. Bring to a simmer. Season to taste. Add in the cream. Remove from heat and allow to cool enough where you feel it is safe to blend with an immersion blender (my favorite) or a standard blender.

Preheat oven to 400F. Place cut salmon on a sheet with a rack (optional) and sprinkle with salt. Note: do not add any oil to the salmon. It's fatty enough on its own. Cook for about 10-15 minutes depending on your preference of doneness. In a shallow bowl, pour a thin layer of the pea puree and even out. Place a piece of salmon on top. Garnish with the chopped chives. Serve immediately. Makes 4 portions. Visualize whirled peas (I couldn't resist).

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Summer Fest. Check out The FN Dish. The summer product we're focusing on here are peas. On twitter, we're tagging #SummerFest. Here are other peas, please recipes to try out:

Wednesday, June 19, 2013

Strawberries with White Balsamic Vinegar Caramel, Orange Zest, and Black Pepper

While I was living in Barcelona, just about every Saturday I would eat at Inopia. A tapas bar run by Albert Adria that closed shortly after I moved from Spain. My favorite dessert there were these strawberries that seemed so simple, yet packed a flavor punch. Super ripe strawberries with a white wine vinegar caramel and topped with orange zest and cracked black pepper. Here I tried to duplicate it as I remember it. Remember, the fewer the ingredients, requiring the best quality possible for every single ingredient. 

  • 1 pint of strawberries
  • 3 tablespoons water
  • 1 cup sugar
  • 3 tablespoons white wine vinegar of your choice (I used white balsamic vinegar)
  • 2 tablespoons butter (I used goat butter)
  • zest of half an orange
  • fresh ground black pepper
Wash and dry the strawberries. Core and quarter them.

In a heavy walled, small sauce pan combine the water and sugar over medium heat. Boil without stirring until an amber color, about 10 minutes. Remove from heat. Slowly add in the vinegar with vigorous stirring - caution, it will boil violently. Then add in the butter. Stir until uniform.

Drizzle the caramel over the strawberries. Zest the orange over the strawberries, and top with fresh ground black pepper. Serve and eat immediately. Serves about 4.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Summer Fest. Check out The FN Dish. The summer product we're focusing on here are berries. On twitter, we're tagging #SummerFest. Here are other berry delicious recipes to try out: