Tag: Shelling Peas

Spring Pea Blintzes

Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler
Spring Pea Blintzes | Serious Crust by Annie Fassler

I’m going to be honest folks. It feels a bit challenging to write about summer and my garden and produce when the world is falling apart. But here we are. I know, pea blintzes can feel trivial – they do to me too. I can’t spend 100% of my waking hours reading articles and calling representatives and being depressed about the state of the world, so I am doing my best to act like everything is normal and it’s all going to be fine. Despite the fact that at the moment it’s looking pretty bleak.

Now that we’ve got that depressing shit out of the way, I guess let’s talk about my garden. That sounds fun doesn’t it?

I feel like I’m in produce overdrive! Between our expanded beds and the CSA we have this year I’m having trouble keeping up with the lettuces, greens, peas, and radishes. I’ve been eating salads for every meal and adding sautéed collards or bok choy to everything I make. When shelling peas started coming in from my garden, these blintzes popped into my mind and I wasn’t able to get them out. I don’t recall eating that many blintzes as a child, but I know it happened, and that they were a treat filled with sweet cheese and topped with fruit. But every since eating blintzes stuffed with mushrooms at Malka’s chanukah pop up, I feel like the world of savory blintzes is a whole new world.

My little garden didn’t produce enough shelling peas for a full batch, so I supplemented with some frozen ones, steamed them with some lemon juice, layered them on top a creamy spiced cheese filling, and wrapped it all up in pillowy crepe-like pancakes. The result was just this side of savory, delicate and lovely, a dish that could be eaten at brunch or for a light dinner.

Continue reading “Spring Pea Blintzes”

Weekend Finds 7:6:14

I don’t know about you all, but I had a truly lovely July 4th. I ate possibly one of the most delicious summer holiday meals every – perfectly grilled steak, BBQ chicken, grilled veggies, and that green rice salad I’ve been going on about. Now I’m at the coast with family, and couldn’t be happier that I get to spend this holiday weekend with people I really love. With that, on to the weekend finds.

1. Corn, Tomato, and Garlic Confit Pasta

Past with roasted tomatoes, corn, and garlic confit from Food52 // Weekend Finds on Serious Crust
Doesn’t that look like a bowl of summer?

Garlic confit sounds intimidating to me. It really does. But let me say this – it was so easy to make. Like painfully easy. And it added immensely to this dish from Food52 (by Dash and Bella). This dish screams summer, and was so creamy and flavor packed. Just start roasting those tomatoes early! They need 2-3 hours in a low oven.

2. Easy Marinades

Easy Marinades // Weekend Finds on Serious Crust
Marinate everything!

I love summer because it means marinating meats and throwing them on the grill. I’ve got a couple good marinade recipes in my back pocket, but more can never hurt, nor can the ability to throw one together no matter what you’ve got on hand. This little tidbit from Bon Appetit offers some great ideas, as well as a general equation to make your marinades perfect.

3. Apricots!

All things apricots // Weekend Finds on Serious Crust
My favorite apricot recipe.

If I’m being honest, I think apricots are kind of an undervalued stone fruit. I love their small size (the perfect snack), their soft skin, and their mild/sweet/tart flavor. Perhaps my favorite thing to do with apricots is halve them, fill the hole where the pit was with a spoonful of honey, and throw them under the broiler for a few minutes. Top with Greek yogurt, mascarpone, or freshly whipped cream, and some chopped pistachios. Other bites of apricots that look delicious are these crostinis, a different roasted apricot technique with butter and brown sugar, this couscous with apricot (sub fresh for dried apricots please), and this apricot miso jam (I know the recipe calls for dried apricots, but still, two of my favorite things in a jar together, yes please right now thank you).

4. Peas, peas, peas

Summer Peas // Weekend Finds on Serious Crust
A little ingredient education never hurt anybody.

I love ingredient education, and various kinds of peas are something that I confuse sometimes. It’s actually pretty important to know the different between your peas, particularly shelling peas and snap peas. Read here about which are best for what.

5. Vibrant Table by Kimberly Hasselbrink

Vibrant Food by Kimberly Hasselbrink // Weekend Finds on Serious Crust
Doesn’t that cover make you want to cook? Photo from The Vanilla Bean Blog.

This is the cookbook that the green rice salad with nectarines and corn is from (the one I haven’t been able to stop talking about and made for the 4th of July), and that recipe was so freaking good, now I really want this cookbook. I love when books are organized seasonally – I feel like it makes it easier to flip through. And taking a look at some of the recipes in the table of contents, I feel like this book is something I’d reach for again and again. Wish list!