One Pea Pod/Scallops and Pea Puree

What did I have for lunch yesterday?  One perfect pea pod.  No kidding.  I was rushing like crazy and forgot to eat lunch.  I was at my favorite stand at the Union Square Farmer's Market buying micro-greens, edible flowers, pink-stemmed buckwheat sprouts, and more.  Windfall Farms carries "boutique" produce unlike any other and that's where all the photo/prop/food styling folks go.  Including me...and I have a photo shoot for Lenox China coming up.  Anyway, I was also thirsty and the nice farmer said, "here, eat a pea pod."  In one fell swoop, I tasted early summer...I felt satisfied...and my thirst was quenched. That's it. A pea pod bursting with tiny fresh peas.  The essence. Nothing more. As promised yesterday on my Facebook page, I present the recipe that got a surprise rave from cooking maestro Arthur Schwartz who said he made my "Seared Scallops on Sweet Pea Puree" from Radically Simple: Brilliant Flavors with Breathtaking Ease.  He said "be mindful when browning the scallops," but he also said that the timing was perfect and that it was delicious.  I think he added a burst of fresh lemon juice and so may you. I hope you enjoy it as much as Arthur and his guest did.

This dish is an adaptation of one of the most beloved recipes from my original Recipes 1-2-3, but I've updated it with dry vermouth and a garnish of trendy pea shoots. It is a dish for any time of the year because frozen peas, always available, provide the base of the lovely buttery puree, but I suggest you try it soon with super-fresh peas from the farmers market.  If using fresh peas, shell enough peas (from their pods) to get about 1-1/2 cups and follow the recipe, cooking the peas as long as needed to get tender but still bright green.

Seared Scallops on Sweet Pea Puree Get the best freshest scallops available.  Make sure they haven't been "dipped" in a solution or you will have difficulty browning them.

10 ounces frozen petits pois, thawed 4 tablespoons unsalted butter 20 medium-large sea scallops 3 tablespoons dry vermouth handful of pea shoots, mache, or microgreens

Put the peas in a saucepan with water to just cover. Bring to a boil and boil 2 minutes (longer if using fresh peas.) Drain well and save 6 tablespoons cooking water. Put the peas, 2 tablespoons of the butter, and the reserved cooking water in a blender.  Puree until very smooth and thick.  Add salt and pepper.  Return to the saucepan and keep warm.   Melt 1 tablespoon of the butter in a large skillet.  Season the scallops and add to the pan.  Sear over high heat 2 minutes per side until golden and just cooked through.  Spread the warm pea puree in the centers of 4 large warm plates.  Arrange the scallops on the puree.  Add the vermouth and remaining 1 tablespoon butter to the pan. Cook over high heat until syrupy, about 30 seconds.  Pour over the scallops and top with pea shoots.  Serves 4

Give peas a chance.  Enjoy!

What My Readers are Cooking!

During the last few weeks, random readers of my cookbooks have been sharing what they've been cooking. That's always fun to hear about. Sometimes my recipes are being followed exactly as they are; other times there are embellishments or substitutions being made. And just last night one fan remembered something about a dish made with frozen peas and then asked me to email her the recipe while she was on vacation. I did.

The selections, offered below, come from a variety of sources,  Little Meals,  Radically Simple, Eat Fresh Food, and my new eBook: the 1-2-3 Collection.

Mod Cod:  Crumbed Cod with Frozen Peas (from Radically Simple) Yep, you can use frozen peas straight from the freezer; just slam the package on the counter a few times to break them up. They provide moisture as the thick pieces of cod, topped with garlicky breadcrumbs, are roasted at a high temperature. The peas also get roasted and take on a comforting starchy texture.

10-package frozen peas 4 scallions 2 tablespoons fresh thyme leaves 4 tablespoons olive oil 1 cup panko 1 large garlic clove 4 thick cod fillets, about 7 ounces each

Preheat the oven to 475 degrees. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and add to peas along with the thyme, 2 tablespoons of the oil, and salt and pepper. Spread on a small rimmed baking sheet.  Mix the panko with the remaining 2 tablespoons oil, the garlic, pushed through a press, and salt. Season the fish with salt and pepper. To each piece add a thick cover of panko and press down firmly. Place the fish atop the peas.  Roast for 12 minutes until the crumbs are golden and the fish is just firm. Serve the fish on the peas. Drizzle with additional oil and scatter thyme leaves on top, if desired. Serves 4

Pearl Barley & Tuna Nicoise (from Little Meals) Salad Nicoise is famous from Antwerp to Argentina, but no one serves it my way, tossed with barley and a Caesar-like dressing. Barley absorbs the dressing and helps to marry all the flavors. I like it with a basket of warm soft dinner rolls and a bottle of chilled Bandol rose wine from Provence.

1 cup pearl barley 13-oz. can white tuna in water 8 ounces green beans, blanched and cut into 1-inch pieces 1/2 small red onion, sliced thin 1 large tomato, cut into thin wedges 1/3 cup black nicoise olives 2 hard-cooked eggs, quartered 1/3 cup olive oil 2 heaping tablespoons freshly-grated Parmigiano Reggiano 4 anchovies, finely minced 1 teaspoon fresh thyme leaves, plus thyme sprigs 2 tablespoons fresh lemon juice 1 cloves garlic, pushed through a press 1/2 teaspoon dry mustard wedges of lemon

Rinse barley then cook in 4 cups salted boiling water for 45 minutes. Drain well and transfer to large bowl. Drain tuna and mix with barley. Add green beans, red onion, tomato, olives, and eggs. Toss gently. In a medium bowl, whisk together olive oil, parmesan cheese, anchovies, thyme leaves, lemon juice, garlic, pushed through a press, and mustard. Whisk until emulsified and pour over barley mixture. Add salt and pepper to taste. Chill and serve with lemon wedges and sprigs of thyme. Serves 4

Swiss Chard with Lemony Tahina & Cashews (from Radically Simple) This is great way to serve chard (in rainbow colors), collards or kale. It contains a wealth of antioxidants, too.   Note:  A reader made this with kale and loved it.

1/2 cup tahina grated zest and juice of 2 large lemons 1 large garlic cloves, smashed and peeled 2 pounds Swiss chard or kale 3 tablespoons extra-virgin olive oil 2 cups finely chopped onions 1/2 cup roasted cashews, broken in pieces

Put the tahina in a food processor. Add the lemon zest and 1/4 cup juice along with the garlic. Process, adding 1/3 to 1/2 cup cold water, until smooth. Season with salt and pepper. Wash the greens and cut into 1/2 inch pieces.  Heat the oil in a very large nonstick skillet. Add the onions and cook over high heat, stirring constantly, 3 minutes.  Add the greens with some water clinging to them), cook over high heat 5 minutes. Add salt, cover, and cook the greens until tender but still bright green, 5 minutes longer. Transfer to a platter and drizzle with the tahina sauce and sprinkle with the cashews. Serves 4

 Chicken Thighs with Smoked Paprika & Rosemary (From the 1-2-3 Collection)

This is among my family’s favorite emergency meals. It was inspired by my best friend, cooking maestro, Arthur Schwartz. Great on a bed of garlicky mashed potatoes and a tangle of broccoli rabe.

8 large gone-in chicken thighs, with skin 5 teaspoons smoked paprika 16 large sprigs fresh rosemary

Preheat the oven the 450 degrees. Make 2 deep slits across the width of each thigh. Season chicken lightly with salt and pepper. Mix paprika with ½ teaspoon salt.  Sprinkle the paprika salt into the slits and then lay a long rosemary sprig in each slit. Arrange the chicken on a rimmed baking sheet. Roast on the top oven rack (important step!) for 40 to 45 minutes, until firm and cooked through but still juicy. Serves 4

Maple Vinaigrette (from Eat Fresh Food) This is one great dressing that everyone loves. Real maple syrup is a must. We love it with an endive salad, tossed with mesclun, walnuts and dried cranberries. To turn it into a main course, we add strips of thinly sliced turkey.

2 tablespoons real maple syrup 5 tablespoons olive oil 3 tablespoons rice vinegar 2 teaspoons strong Dijon mustard 1 small garlic clove

Put all ingredients in a small jar and put the lid on tightly. Shake vigorously until emulsified. Or whisk all the ingredients together in a small bowl. Add salt and pepper to taste. Makes about 1/2 cup

Why not try them all this week!   Enjoy!

Citymeals-on-Wheels

Gael Greene's "Power Luncheon for Women" is the culinary equivalent of Quincy Jones' "We Are the World."  For the past 24 years, Gael has orchestrated formidable star power to raise money and support for Citymeals-on-Wheels.  In so doing, millions and millions of dollars have helped feed New York's elderly and elevated the level of awareness of their plight to mythic proportion.  Yesterday the event was held at the newly refurbished Pierre Hotel (now owned by the Taj Group from India).  The meal was first-class and an extremely generous offering, made no doubt, by one of the world's great hoteliers, Raymond Bickson.

The event was full of power and heart.  More than 400 women (and a smattering of men) gathered to praise the efforts of Gael Greene and Marcia Stein, who has been the executive director for years.   Instead of singing we ate, and talked to women we never met before.  Instead of planned seating, we each drew a number out of a big silver bowl and hoped for the best.  But it is always the best when you make it so.  I had the pleasure of sitting next to Ann Marie Borghese who, with her husband, bought the Hargrave vineyard on Long Island and created an exciting new venture, the "Borghese Vineyard & Winery." Next to me was a woman research scientist (a zoologist!), next to her an executive with American Airlines, next to her a lawyer who loves the organization, next to her Francine LeFrak, and so on. Gracing the stage were more formidable women, including glamorous Gael in her signature sailor's cap, Kathleen Turner, the screen icon and Citymeals board member who was a 2010 honoree (along with Diana Taylor, former chairwoman of the New York State Banking Board), Paula Zahn, and most importantly, on screen, some of the elderly who benefit daily from the hot meals and hugs delivered by the volunteers of Citymeals.

This event was first organized by James Beard, Gael Greene, Donald and Barbara Tober and other notables in the food world who fittingly decided to help "feed the forgotten."  In the beginning, it was Joseph Baum and Michael Whiteman who were "the angels" who hosted the luncheon at the legendary Rainbow Room atop Rockefeller Center.  Decades later, I am happy to say that the event is as elegant as ever and continues to inspire.

The mission statement reads:  "Citymeals-on-Wheels provides a continuous lifeline of nutritious food and human company to homebound elderly New Yorkers in need, helping them live with dignity in their own familiar homes and communities."   Simple and powerful.

So why not make a simple meal today and then make a simple contribution?  It will taste doubly delicious.

In honor of the wonderful scallop dish served at the luncheon, I will share one of my favorite recipes from Radically Simple.

Seared Scallops on Sweet Pea Puree This is one of the most beloved recipes from my original Recipes 1-2-3, but I've updated it with dry vermouth and a garnish of trendy pea shoots. It is a dish for any time of the year because frozen petits pois, always available, provide the base of the lovely buttery puree.

10 ounces frozen petits pois, thawed 4 tablespoons unsalted butter 20 medium-large sea scallops 3 tablespoons dry vermouth handful of pea shoots, mache, or microgreens

Put the peas in a saucepan with water to cover.  Boil 2 minutes.  Drain well and save 6 tablespoons cooking liquid.  Put the peas, 2 tablespoons butter, and the cooking liquid in a blender.  Puree until very smooth and thick. Add salt and pepper. Return to the saucepan.  Keep warm.  Melt 1 tablespoon butter in a large skillet.  Season the scallops and sear over high heat 2 minutes per side until golden and just cooked through.  Spread the warm pea puree in the center of 4 large plates.  Arrange the scallops on the puree.  Add the vermouth and the remaining butter to the skillet.  Cook over high heat until syrupy, 30 seconds.  Pour over the scallops and top with pea shoots.  Serves 4