The menu is figs & cheese tray with cocktails, a Moulin des Vrilleres 2010 rose Sancerre, Jamie Oliver’s lemon chicken, mashed yams, corn-studded corn muffins, and this new recipe (aka it’s an experiment) from Kitchens of Light: New Scandanavian Cooking by Andreas Viestad
Green Pea Puree w/ Asparagus & Scallions
2 T salt
8 asparagus spears, rtimmed & cut into 2-inch pieces
4 scallions, trimmed and cut into 2-inch pieces
1/2 C veal or chicken stock (I’m using chicken)
3 C shelled green peas
3 T unsalted butter
3 T coarsely chopped pistachios
1 t toasted sesame oil
Combine 3 C water & the salt in a medium pot & bring to a boil over high hieat. Add the asparagus & boil for 3 minutes. Add the scallions & cook for 2 more eminutes. Drain and rinse the vegs under cold wter to stop the cooking process. Set aside.
In a small saucepan, bring the stock to a boil over medium heat. Add the peas & cook for 4 minutes or until tender; they will not be completely covered by the stock, so stir a couple of times so they cook evenly. Pour the peas & stock into a food processor or blender & pulse [what a lovely cooking term!] until most of the peas are coarsely chopped. Add 2 T of the butter and process until you have a smooth puree.
In a small skillet, heat the remaining 1 T of butter over medium heat until frothing but not brown. [There are cows in Scandanavia. We eat butter. That’s how we roll.] Saute the asparagus & scallions for 1 to 2 minutes.
Spoon the puree onto 4 plates. Sprinkle each plate w/ the chopped pistachios & drizzle w/ the sesame oil. Add asparagus & serve.
I’ll let you know if it’s a success or not.
There’s no dessert, but I have chocolate truffles and port in reserve, in case they’re needed.
Along w/ Ego & Archetype, I’m slowly working my way through Lammas Night by Katherine Kurtz, and Spirit Speak by Ivo Dominguez (who, incidentally, has a book coming out early next year with T. Thorn Coyle that looks like good Paganism 202 material). At work, I’m reading a lot of cases from various circuits in hope of a journal survey next year. For poetry, I’m focusing on Mary Oliver’s Swan, in which she reminds us that “Joy is not made to be a crumb.” True dat.
What are you reading? What are you cooking? Where’s the intersection for you?
Picture found here.