Pea Pesto Deliciousness

There’s magic in the word “pesto”. If something is tossed in pesto, marinated in pesto, suddenly, people’s eyes light up. It’s a staggering culinary alchemy. Part of it is the intense flavor that’s often associated traditional pesto – a basil and pine nut based slurry. The other part is the “magic” of pesto is the fact that people often get intimidated by the ingredients and the process. However, it really couldn’t be simpler.

And, now, as summer wans, I’m scarfing up every part of the glorious season of produce that I possibly can – tomatoes, plums, basil, peaches. Find me some decent mozzarella, and I’m on hog heaven. Recently, though, I stumbled across a recipe for pea pesto from one of my favorite online haunts for pea pesto. Now, Saveur magazine just did a recent issue on pesto, which started me thinking about what you really could do with a food processor, some nuts, garlic and other goodies. You can imagine my joy at the idea of pea pesto.

Admittedly, this pesto will not have have a texture that folks thrill over, but I thought it was fine, especially if you reserve a bit of the pasta water to toss in at the end. I also found that when I made it in my mom’s heavy-duty grown-up food processor, the consistency was much nicer than in my baby processor. That said, this is a pesto that is perfect company dinner. You’ll always have the ingredients on hand, and it’s really low fuss. It makes a perfect spread on crostini, and I’ve even eaten it as breakfast.

The original recipe is nearly flawless, but I found that the addition of some acid was just what the doctor ordered to elevate this and add some pop. The garlic quotient has also been bumped a bit. Oh! I’ve wanted to try this with almonds in place of the pine nuts, but the thought of blanching the almonds in order to take the skins off has been more than I can comprehend, especially with the start of the semester.

One last note: if you follow the link below, it will take you to Deb’s original recipe, which talks about tossing with linguini and some of the reserved peas. This is delicious; however, tossed with the whole wheat gnocchi and some fresh tomatoes made the perfect summer dinner. (I may have eaten both the dinner portion and the leftover container in the same sitting…maybe.)

And who know what I’ll throw in a food processor now? Artichoke hearts? Sun-dried tomatoes? Other ideas?

Pea Pesto

adapted from Smitten Kitchen

10 oz. package frozen peas, thawed

3 cloves of garlic

3 T. pine nuts (toasted are yummy, but I always burn mine, so I use them plain)

1/2 c. shredded parmesan cheese

1 1/2 T. lemon juice

salt and pepper to taste

1/4 – 1/3 c. olive oil

Combine the peas, garlic, pine nuts, cheese in a food processor and whir into a consistent paste, scraping down the sides as needed. Add lemon juice and whir again. Taste and adjust seasoning with salt and pepper. When you’re happy with it, blend in the olive oil a little at a time until the pesto smoothes out. Toss with pasta or gnocchi, spread on a cracker, eat with a spoon or however your heart tells you.


Simple Brioche

There are few things to do when trapped indoors due to a natural disaster. Board games, movie marathons, old episodes of SeaQuest. Usually these moments of incapacitation are best with friends, but in the latest bout of inclement weather, I found myself alone. Now, my preferred method of passing time is to tackle an insanely complicated recipe or seriously time-intensive baking (NOTE: This is not my cheesecake recipe; you’ll know when you see that one…). I did some digging through the Best Recipes of some friends of mine, and toyed with the idea of bagels.

Imagine it! Having a homemade bagel while the world ended around you? Doesn’t it sound lovely?

The problem: when dealing with the experts, you end up sometimes needing some special equipment. My rule has become that if a recipe requires more than two weird or supercilious ingredients, I pass. My kitchen is only 70 square feet; I have to make some editing decisions.

So you can imagine my disappointment when the bagel recipe not only has a random ingredient percentage that would put it on honor roll in most schools, but it’s complication factor is also enormous.

I tried digging for other bagel recipes, but could find nothing that seemed reasonable, which is how I stumbled on the recipe for brioche. I was visiting James Beard, seeing if he had an easier recipe for bagels (none, actually), and came across the seemingly stupidly easy recipe for brioche.

No sponge. No kneading to speak of.

He made a mistake. Surely.

No, no he didn’t. Granted, I did modify some of the mixing method (my changes are noted below), but this turned out some great bread – particularly in the dinner roll segment of the day’s work.

When I originally divided the dough for the loaf pan, it seemed rather small:

You would think I had learned my lesson about reading recipes, but I hadn’t. After augmenting the loaf pan, I was left with an admittedly paltry amount for the dinner rolls, turning them truly into an experiment.

What I liked about them as dinner rolls is that they had a marvelous croissant-like consistency that the loaf lacked. I’m not sure if it was the way the dough was shaped, or if it was simply the use of the muffin pan, but I think in the future, I’ll just use this recipe for dinner rolls and leave the loaf alone. (Though it does make marvelously delicious leftovers.)

Simple Brioche

adapted from James Beard, American Cookery

1 ½ packages active, dry yeast

½ c. warm water or milk, heated to 110 degrees)

2 T. sugar

1 c. butter, melted

1 ½ t. salt

4 to 5 c. all-purpose flour

4 eggs

1 egg yolk mixed with 2 T. milk or cream

Proof the yeast in the warm liquid and sugar, between 5 and 10 minutes depending on the age of the yeast. Melt the butter and add the salt, letting it cool slightly. In a large mixing bowl or in the bowl of a heavy-duty electric mixer, combine the yeast mixture, eggs, melted butter and salt. Using a wooden spoon (if mixing by hand) or the dough hook (if using a stand mixer), add the flour in two batches, two cups at a time. Beat the dough until it is smooth, glossy and without stickiness (this will not take as long as you think!) Add more flour as needed. Transfer to a buttered bowl and cover, letting it rise until doubled in size, about 1 – 1 ½ hours. Punch down the dough and knead very slightly.

For Loaf Pans: Divide the dough in half and separate into two 8 ½ x 4 ½ in. loaf pans. let rise in a warm place until doubled in size. Brush with the egg yolk and cream wash. Bake at 400 degrees for 30-40 minutes. Cool on a wire rack.

For Dinner Rolls: Divide the dough into 24 pieces. Knead briefly with your fingertips and fold the dough around to make a seam on the back with a smooth, rounded top. Place the dough seam-side down in a well-buttered muffin pan. Let rise until doubled in size. Bake at 400 degrees for 25-30 minutes. Remove from pan and cool on a wire rack.