I was planning on trying a few new recipes and was happy with the end result. I had my partner in crime join me in the kitchen and things went smoothly
Last nights menu: Minted pea appetizer, zucchini pancakes, and leeks sautéed in wine
The minted pea appetizer is a great crowd pleaser. I am not sure where the original recipe came from, but my mom has made it for me quite a few times in it is delicious! here is the recipe:
3 cups frozen green peas, thawed
1 cup mint leaves
1/2 cup flat leaf parsley
1 cup extra virgin olive oil
2 tbs fresh lemon juice
salt and pepper
1 baguette, sliced into 1/2 inch thick round and toasted
Garnished with fried bacon, parmesan shavings, and balsamic vinegar.
puree the mint, 1 cup peas, parsley and oil in the food processor. stir in the remaining peas to the mixture at the end
next the pancakes.
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Last but not least the leeks sautéed in wine:
3 slices uncooked bacon, chopped
4 large leeks, halved lengthwise leaving any green that looks fresh and edible
1 cup dry white wine
1/2 cup Gruyère cheese, thinly grated
*in skillet, begin to fry bacon over low heat
*add leeks, flat side down
*saute for 10 to 15 minutes, cover until leeks become soft
*turn leeks flat side up. Sprinkle cheese over top. Cover with lid until cheese melts.
This turned out pretty well. The only thing I would change is frying up the bacon a little longer before adding the leeks. Our leeks got a little too soft and mush, but the flavor was still great!
two happy cooks!
Thanks Ashley for helping me feed two hungry boys!
I am off to the farm for a long day of harvesting, planting, and possibly hoeing some weeds. I will let you know how the day goes. It’s going to be HOT out there!