Tag: chives

Mushy Peas- Served with the Fish and Chips!

Here is the fabulous mushy pea recipe..

1 cup frozen peas
1 garlic cloves
2 tablespoons fresh mint, chopped
2 tablespoons fresh chives, chopped
Zest of one lemon
Juice of half a lemon
1 teaspoon salt
1 tablespoon crème fraiche

Add the peas to a small saucepan with a cup of water. Add the garlic and bring to a boil. Cook for 4 to 5 minutes and drain saving the garlic clove. Add the cooked peas and garlic to a processor and add the mint, chives, lemon zest, lemon juice and salt. Process it till mushy but not completely smooth. Take out of the processor and check for seasonings. Add the crème fraiche. Serve with fish and the chips.

Italian Style Crab Cakes with Salsa Verde

1 pound jumbo lump crab meat, picked over
½ cup mayonnaise,
1 large egg, beaten
¼ cup fresh basil, chopped
¼ cup fresh chives, chopped
1 jalapeno pepper, seeds taken out and chopped (leave seeds in if spice is desired)
1 cup panko breadcrumbs, divided into two portions
1 teaspoon Dijon mustard
1 teaspoon salt
Juice of half a lemon
¼ cup extra light olive oil

In a medium bowl, add the mayo, egg, basil, chives, jalapeno pepper, ½ cup panko crumbs, Dijon mustard, salt and lemon juice. Mix well and add the crab meat. Gently mix and refrigerate for an hour. Form 8 mounds with the crab mixture and cover with the left over panko crumbs.

Heat a non stick frying pan with the oil until shimmering. Add the crab cakes and cook over moderate high heat until deeply golden brown on both sides. Transfer the crab cakes to plates and serve with aioli or any other sauce.

I served mine with left over salsa verde. I had about ½ a cup left. I mixed it with 2 tablespoons mayonnaise and juice from half a lemon.

Oven Fries with Chives and Green Onions

Oven Fries with Green Onions

5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges and some water to a medium saucepan. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges to a lined cookie sheet. Pat dry with a paper towel.

3 tablespoon extra virgin olive oil
2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown.

Topping

3 to 4 green onions, chopped finely
¼ cup chives, chopped finely
Zest of 2 limes
1 teaspoon kosher salt

Mix all the ingredients and add to the hot fries. Serve immediately.

Arugula Prosciutto and Nectarine Salad with a Yogurt Dressing

nectarine-and-feta-salad I wait for this time all year long. The summer produce is coming out and there is lot to cook with. About a week or two ago I started buying nectarines and apricots- my favorite. I love the firm texture of the nectarines and of course their delicious flavor. In the past I devour them just as they are but now since I write this blog, I decided to use them in different dishes. I recently made a beef stir fry where I used some nectarines and cooked everything in an apricot sauce- it was delicious! I will post the recipe soon. I also made an apricot kuchen the other day which was so good with coffee. I have also been cooking with dried apricots. They remind me of Moroccan cooking. I used them in a chicken dish and I made some banana apricot scones with white chocolate- don’t worry, all these recipes will be posted soon. My point was that even tough it’s been a very rainy start to the summer season- it still feels like summer to me since the produce is out. Nothing like biting into a delicious juicy nectarine- I especially like the white ones- they are extremely sweet. Somehow peaches don’t do it for me- most people cook with and prefer peaches- I don’t like their fuzzy skin and soft texture- I prefer the smooth exterior and the firm interior of a nectarine.
I was watching Jamie Oliver making a grilled peach salad with a yogurt dressing. That is where this recipe came from- or at least the inspiration did. I used arugula for my greens since I love the bitter bite they have. I thought pairing nectarines would be extra delicious with arugula. Prosciutto and feta add a nice salty and creamy balance to the salad- all the taste buds are awakened in the palette. The yogurt dressing on top is quite interesting as well. I added some honey and lemon for a balance and ancho chili powder for a bit of a kick to the dish. Somehow oregano came to mind so I went outside to my herb garden and picked some fresh oregano and chives. It was a yummy creamy, salty, spicy and sweet sauce to pour over the salad. We ate it with the plain and white pizza– and yes we actually got to sit outside for a change- it was a beautiful day!