Anywhere and Everywhere

easter feast part two: spring pea salad

This recipe is from Food Network Magazine.  I’ve adapted it slightly. I’m not sure how I stumbled upon it, probably at my friend Jamie’s house because she always has Food Network Magazine.  I’m surprised I even tried it because I’m not always wild about peas of any variety and my husband certainly is not.  It’s strange, Dirk is a pretty open guy when it comes to food.  He actually prides himself on it.  But he has this strange prejudice when it comes to springtime veggies.  That being said, we both love this recipe.  Can you believe it?  I will definitely admit that these ingredients sound a little suspect but the combination is really beautiful. Cook the peas to just tender. Don’t overcook!  The shallots are salty and sweet, the walnuts roasted and crunchy and the dates add even more sweetness to round the salad out perfectly.  What better addition to your Easter dinner than a recipe that is all about the renewing of the growing season? And dates? That’s totally a biblical food. Right?

One note: Unless you are a die-hard pea fan, only use the English peas if you can find fresh.  If you’re like me and you’re quite suspicious of peas you won’t want to use frozen. And I can’t even talk about canned.  Fresh peas that you shell yourself are an entirely different story.  If you find those at the store, definitely add them. I typically can’t find fresh peas, so I leave the English peas out.  I usually increase the amount of snow peas but 1/2-1 cup.

Kosher or coarse sea salt

2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)

2 cups sugar snap peas, trimmed and cut into 2-3 pieces 

1 cup snow peas, trimmed and thinly sliced 

2 tablespoon walnut oil

1 medium shallot, thinly sliced

1/4 cup chopped walnuts

1/4 cup chopped pitted dates

⅛- ¼ teaspoon of cayenne pepper

 

snap peas
Thinly sliced snow peas. I used more than a cup because I didn’t use any English Peas.

 

About the walnut oil…you can definitely sub extra virgin olive oil and it will taste great.  But really, it’s worth looking for the walnut oil. It adds amazing flavor and it an oil that can stand up to some heat so you can use the rest of the bottle for cooking or in salads, no problem.  I used this brand:

I found it at Marczyk’s Fine Foods in Denver and I’m sure they would have it at Whole Foods too. Or order it here.

method:

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Heat 1 tablespoon of the walnut oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates, and cayenne and cook until the nuts are slightly toasted, about 1 more minute.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add some salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt and some freshly cracked pepper to taste.

Iowa, North America

easter feast part one: deviled eggs

2 egg

Deviled eggs happen to be another early high school cooking class recipe.  Our teacher taught us how to make deviled eggs using a plastic sandwich bag to mash all the ingredients together in.  Then, you snip off the corner and squeeze it into the egg white.  I remember going home that day and making them after school.  Thinking back, I find it really funny that I would make myself deviled eggs for an after school snack.

Deviled eggs are a fun, retro type snack that everybody loves. You always see people getting real excited when you bring them to a party. Everyone has to really hold themselves back from not taking too many.  I found quickly that the secret to good deviled eggs is having enough salt and vinegar. You need that yolk mixture to be just a little too strong to eat on its own so that the egg white shell balances it.  I’ve eaten quite a few amazing deviled egg combinations: green goddess (avocado with tarragon), deviled eggs with bacon and sriracha, and deviled eggs with smoked salmon and capers.  All these combinations are amazing and I love trying really unique deviled egg recipes.  This recipe, however, is very basic, but also my favorite. If I had to pick one recipe to stick with my whole life long, this would be it!

classic deviled eggs

serves 6

ingredients:

6 eggs

1/2 cup mayo

4 teaspoons yellow mustard (I prefer 2 tsp. Colman’s and 2 tsp. regular yellow mustard)

1 teaspoon dry mustard

1/2 tablespoon white vinegar

½ teaspoon salt

1 teaspoon pepper

Fresh chives and or paprika for garnish

 

mustard
I used 2 teaspoons of Coman’s mustard and 2 teaspoons regular yellow mustard. The Colman’s has a sharper, slightly spicy flavor to it. Quite strong.

 

Method:

Boil the eggs for 10 minutes and then put them into an ice water bath immediately.  I’ve heard the secret to easy peeling eggs is that they are cold when you peel them.  You can find all sort of tips on the internet about this but what I’ve found is that none of them work.  It’s all luck.  Either that or I’m horrible about peeling eggs.  I usually make my husband do it and laugh when he gets really mad with how poorly he can peel them.  

Once the eggs are peeled (you’re now either really satisfied because it went well, or pissed off about how ugly your whites look), slice them in half the long way and gently scoop out the yolks into a medium sized bowl.  Add the mayo, mustard, vinegar, salt, and pepper. Mix with a fork or potato masher until desired smoothness. Carefully spoon the yolk mixture into the egg whites. Sprinkle with freshly chopped chives and or a little paprika.  Be sure to remind people to savor them because peeling them was such a pain.  People sometimes need a little guilt with their deviled eggs 🙂

1 egg

*This is the first post in my Easter feast series.  I’ll soon be adding recipes for my grandmother’s ham balls, a spring snap pea and snow pea salad with shallots, walnuts, and dates, and also a recipe for truffled twice-cooked new potatoes. If you’re wanting to try the ham balls and you don’t live in the midwest, call your butcher now to have them ground together 2 pounds of ham and 2 pounds of ground pork. They won’t be happy about it because they will have to clean out their grinder and then clean it again.  I’ve been told it’s a real pain. 

By the way, do you have any tips for me on how to easily peel eggs? Tell me what works for you. Please! And Mom, I know you’re reading this.  Is this pretty close to how you make deviled eggs?