Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Pork Chops With Peas, Radishes, and Mint

Pork Chops With Peas, Radishes and Mint

With its combination of peas, radishes, and mint, this dish encapsulates the flavors of spring. The pork chops are bathed in a sizzling spice butter and nestled among vegetables, which soak up the rich juices. Excerpted from her latest book. Melissa Clark’s philosophy of ease and enjoyment in the kitchen, and that means that you should swap in whatever vegetables you prefer when making these pork chops. She suggests broccoli, spinach, and new potatoes as options.
Ingredients:
4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
2 1/4 teaspoons kosher salt, divided
2 teaspoons aromatic spice blend (such as baharat) or garam masala
1/4 teaspoon black pepper, plus more to taste
4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
3 tablespoons unsalted butter, divided
1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
2 cups fresh or unthawed frozen English peas (from 1 [10-ounce] package)
1 cup thinly sliced radishes (about 4 ounces)
1/4 cup water
Cooked couscous (optional)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
1 teaspoon grated lemon zest (from 1 lemon)
Flaky sea salt

Directions:

1.  Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.

   Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.

   Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.

   Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)

   Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.  Serves 4

Chicken Fricassee or German Huhnerfrikassee

Chicken Fricassee

Creamy, comforting, and filled with tender chicken and vegetables—this German fricassee is a cozy classic.  A recipe from Germany!

Ingredients
2 cups cooked chicken, shredded
1 cup chicken broth
1 tablespoon butter
1 tablespoon flour
½ cup cream
½ cup peas
½ cup diced carrots
Salt, pepper,  

Lemon juice

Directions:
Melt butter in a saucepan, mix in flour to make a roux.

Gradually whisk in broth, then the cream.

Add vegetables and simmer 10 minutes.

Stir in chicken and heat through.

Season with salt & pepper and a splash of lemon juice.

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Lemon-Garlic Risotto With Peas And Crispy Prosciutto

                                                

Lemon-Garlic Risotto with Peas & Crispy Prosciutto

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

Ingredients:

Lemon Garlic Broth
1 tbsp (15 mL) extra virgin olive oil
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 medium lemon, about 4 oz (115 g), sliced
2 sprigs thyme
2 bay leaves
8 cups (2 L) water
Salt to taste
Risotto
1 tbsp (15 mL) extra virgin olive oil
8 slices prosciutto, about 2 oz (55 g), each torn into thirds
5 tbsp (75 mL) unsalted butter, divided
1 cup (250 mL) finely chopped shallots, about 3 to 4
1 1/2 cups (375 mL) arborio or carnaroli rice
Salt to taste
1 cup (250 mL) fresh or thawed frozen peas
1 1/4 cups (310 mL) grated Parmesan, plus more for serving
Zest and juice of 1/2 medium lemon
Freshly ground pepper to taste

Directions:                                                                                                                                         For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use.

For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside.

Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes.

Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-crisp, about 2 minutes more.

Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust seasonings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.   Serves 4 to 6    Serve with a Pinot

German White Bean And Pea Salad With Prosciutto And Smoked Cheese

German White Bean & Pea Salad 

With Prosciutto And Smoked Cheese

This salad is nutritious, colorful, chocked full of nutrition. 

Ingredients:
1 can white beans drained and rinsed.
1 cup cooked peas
1/2 cup German red cabbage from a jar
1 small Granny Smith apple cored and sliced thinly
4 ounces cubed Bavarian rauchkäse about 3/4 cup, a smoked semi-soft cheese
4 slices German proscuitto sliced into thin strips
1/4 cup salted sunflower seeds
For the Marjoram Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp minced fresh marjoram
1 tsp German hot mustard
1/2 tsp German honey
sea salt and freshly ground pepper to taste
lettuce leaves optional

Instructions:
Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.

For the Marjoram Vinaigrette:

Whisk together all ingredients in a small bowl until mixture is smooth and emulsified.

Leek and Pea Soup With Poached Salmon

Leek & Pea Soup 

With Poached Salmon

Harvested at the height of ripeness, frozen peas are nearly on par with fresh and maintain their excellent taste and texture. Blended with fresh dill and topped with tender poached salmon, this vibrant soup practically announces spring is on its way. It’s a lighter meal that makes a big impact on the table, especially when rounded out with crusty bread, crisp radishes and sweet butter.

Ingredients:

2 leeks, roots and tips trimmed
2 celery stalks, chopped, divided
1 cup (250 mL) dry white wine
1/2 tsp (2 mL) salt, plus more to taste
12-oz (340-g) skin-on centre-cut salmon fillet
2 cups (500 mL) sodium-reduced chicken stock (approx.)
2 tbsp (30 mL) butter
2 Yukon Gold potatoes, peeled and chopped
2 1/2 cups (625 mL) frozen peas, thawed, divided
3 tbsp (45 mL) chopped fresh dill (plus small sprigs for garnish)
Freshly ground black pepper to taste

Directions:

Cut leeks in half where light green parts turn to dark green; wash thoroughly. Slice white and light green parts; set aside. Roughly chop about 3 cups (750 mL) of the dark green parts; place in a large pot, along with half the celery, the wine and salt. Pour in 3 cups (750 mL) water and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes.

Add salmon to liquid. Cover and poach at a bare simmer until fish flakes easily when tested with a fork, about 10 minutes. With a slotted spoon or skimmer, transfer fish to a plate; set aside. Strain cooking liquid through a sieve into a large measuring cup (or bowl). Add enough stock to make 5 cups (1.25 L) in total; set aside.

Return clean pot to stove; melt butter over medium-high heat. Sauté reserved sliced leeks and remaining celery until softened, about 5 minutes. Add potatoes and reserved stock mixture; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 12 to 15 minutes. Stir in 2 cups (500 mL) of the peas and the chopped dill. Let cool slightly.

In batches in a blender (or in pot with an immersion blender), carefully purée soup until smooth. Return to clean pot, season with salt and pepper, and reheat gently.

Place remaining 1/2 cup (125 mL) peas in a small bowl; pour in enough hot water to cover. Let stand for 1 minute; strain. Remove and discard skin from salmon; break into bite-size pieces.

Serve soup in 6 shallow bowls with some of the salmon mounded in the middle and peas scattered around. Garnish with small dill sprigs.

Serves 6

 

Ravolli With Lemon, Peas, and Pancetta

 

Ravoli With Lemon, Peas, and Pancetta

Ingredients

Kosher salt
2 ounces thinly sliced pancetta (8 to 10 slices)
2 10-ounce packages spinach-ricotta ravioli
6 tablespoons unsalted butter
2 teaspoons finely grated lemon zest, plus 1 teaspoon 

   lemon juice
1 cup frozen peas, thawed
1/4 cup grated pecorino-romano cheese, plus more for 

   topping
Freshly ground pepper
Chopped fresh basil, for topping

Directions:
Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel–lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.

Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Restaurant Style Creamy Risotto With Peas And Pecorino

The restaurant style for cooking risotto allows you to do most of the work ahead of time and finish cooking the risotto right before serving.  Yield 4 servings.

Restaurant-Style Creamy Risotto 

With Peas And Pecorino

Ingredients:

6 cups low-sodium chicken broth

1/8 teaspoon saffron threads

1 tablespoon extra virgin olive oil

2 shallots, finely chopped

2 teaspoons minced fresh thyme leaves

1 1/2 - 2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

1 cup fresh or frozen green peas

2 tablespoons unsalted butter

1/2 cup shaved Pecorino cheese, plus more for 

    garnish

1/4 cup shaved Parmigiano-Reggiano 

Directions:

Pour broth in a medium saucepan and bring to a simmer, reduce heat to low, add saffron, and cover to keep warm.

In a large saucepan or straight sided skillet over medium heat, add oil.  When oil is shimmering, add shallots and thyme, and cook, stirring frequently, until soft and translucent, about 2 minutes.  Add rice and sauté, stirring constantly until rice is evenly coated with oil and translucent around the edges, about 2 minutes.  Add wine and cook until pan is almost dry, about 3 more minutes.

Using a ladle, add about 1 more cup of hot broth to the rice, stirring constantly and adding more broth only after the previous addition has been absorbed.  Cook until the rice is three-quarters of the way cooked through, 12 to 15 minutes.

Transfer the risotto at this point to a shallow baking pan and refrigerate.  (The pan was covered with aluminum foil or plastic wrap when it was cooled.)

Right before you are ready to serve the risotto, transfer the chilled risotto mixture a saucepan with about one cup of warm broth over medium heat and gently stir in the peas.  Begin adding additional warm broth, a little at a time, stirring and cooking in between each addition, as you have in the previous step.  The risotto is done when it is creamy and the rice grains are plump and tender.  Remove from heat and stir in butter and Parmesan.  Taste and adjust seasoning with salt and pepper.

Remove from heat and stir in butter, Pecorino, and Parmesan.  Taste and adjust seasoning with salt and pepper.

Perfect risotto should flow gently when ladled into a serving dish.  Adjust the consistency with a little hot broth or water.

To serve: Divide the risotto between 4 warmed shallow serving bowls and garnish with additional cheese; serve immediately.  

Macaroni Salad

Ingredients

2 cups elbow macaroni

4 hard boiled eggs, diced

2 cans Bumble Bee tuna fish, drained

1 can peas, drained

1 1/2 cups Miracle Whip (or mayonnaise)

salt & pepper to taste

Instructions

Prepare the macaroni noodles according to the package directions. Rinse with cold water and drain well. Add in the diced hard boiled eggs, tuna, peas and Miracle Whip. Mix well. Store in the fridge until serving.

Optional add-ins: salt, pepper, mustard, celery, onion, cucumber. You can add in just about anything you’d like!

Fresh Pea and Fennel Salad ~ Slow Roasted Porchetta

Fresh Pea and Fennel Salad

Roast Porchetta

Ingredients

2 cups fresh peas, blanched (or raw if small), or frozen peas
4 small fennel bulbs, cored and thinly sliced, fronds reserved for garnish, plus 2 fennel bulbs for juice
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 shallots, thinly sliced
1 teaspoon fennel pollen, plus extra for garnish
1 cup olive oil, or 1 cup pan drippings from the Slow-Roasted Porchetta recipe
Kosher salt
Freshly ground pepper

Directions:

Combine the peas and sliced fennel in a medium mixing bowl and set aside. 

Optional: make the fennel juice. Remove the fronds from the remaining 2 whole bulbs, and cut the bulbs into pieces appropriate for your juicer tube. Push the stems and bulb through the juicer. (Note: if you do not have a juicer, then eliminate this step and double the lemon juice; the vinaigrette will still be delicious.)

In another medium bowl, combine the fennel juice, lemon juice, shallots, and fennel pollen. While whisking, slowly add the oil (or pan drippings) and whisk until just combined. Season with salt and pepper. Add to the peas and fennel, toss well, and adjust the seasoning. Transfer to a serving bowl and garnish with the fennel fronds and a pinch of fennel pollen. Serve immediately.

Slow Roasted Porchetta 

Ingredients 

9 cups kosher salt for brining, plus 1 tablespoon for the spice mixture
Whole leg of pork, bone-in, skin-on (approximately 15 pounds)
1 cup fennel seeds
8 garlic cloves
2 tablespoons crushed red pepper flakes
2 cups freshly squeezed lemon juice (from about 10 lemons)
2 cups spicy olive oil, such as Arbequina
Directions:
One week prior to cooking, brine the pork (note: you can ask your butcher to brine the leg for you, or do it yourself). Dissolve 3 cups salt in 2 gallons cold water in a 5-gallon bucket. After the salt is dissolved, add ice to bring the water up to the 3-gallon mark to ensure that the brine is very cold. Place the whole pork leg in the brine and refrigerate for up to a week. (If refrigerator space is a consideration, a sturdy 5-gallon bag, sealed tightly, would also work.) I like to change the brine every couple of days, using up to 9 cups of salt. 

The night before serving the pork, preheat the oven to 450°F. Remove the leg from the brine and allow it to air dry, or pat dry with paper towels. With a sharp paring knife, make parallel incisions about 1 inch apart down the length of the pork, cutting through the skin and fat of the leg almost to the meat. Repeat, covering the entire skin side of the leg with the incisions. 

Lightly toast the fennel seeds in a dry large nonstick pan over medium heat until just fragrant; let cool. In a food processor, pulse the cooled fennel seeds, garlic, red pepper flakes, and the 1 tablespoon salt until roughly chopped. Generously press the spice mixture into the incisions in the leg. 

Place the leg of pork in a roasting pan and roast for 45 minutes. The pork should be deep golden brown in color and very aromatic. Mix the lemon juice with the oil and pour over the browned pork leg. Turn the oven down to 225°F and continue to roast for about 12 hours. Baste with the pan juices every few hours, if you like, or just leave it to cook. In the morning I usually baste the pork a few times. Check the pork frequently after 11 hours; the meat should fall off the bone and the skin should be a deep golden brown. Reserve 1 cup of the pan juices for the vinaigrette for the Fresh Pea and Fennel Salad, if you'd like. 

To serve, remove the crackling skin and then pull the meat with a fork into long pieces. Drizzle the pork with the remaining pan juices, or serve the jus on the side. Serve the crackling skin, cracking it into pieces if you wish, as a garnish with the pork (some think it is the best part).

Artichole And Pea Baby Shells With Orange Ricotta

ARTICHOKEs, PEAs, BABY SHELLS,  WITH ORANGE RICOTTA By: Victoria Walsh

Just five simple no-prep ingredients plus flavoring ingredients and spices are all it takes to cook up this delicious vegetarian meal. Ingredients: 1 orange 1 cup ricotta, about ½ a 500-g tub ¼ tsp salt and freshly ground pepper 1 lb. baby shells pasta 1½ cups fresh or frozen peas, thawed 2 tbsp good-quality olive oil, plus more for garnishing 1½ cups jar marinated quartered artichokes, drained and patted dry. Generous pinches of chili flakes (optional)2 tbsp  fresh snipped chives or shredded basil (optional). Directions: Fill a large pot with salted water. Cover and bring to a boil. Meanwhile, zest orange. Stir ½ tsp zest into ricotta along with ¼ tsp salt and generous pinches of pepper. When water is boiling, stir in shells. Cook for 6 to 7 minutes until al dente. When pasta is almost done, add peas for last 2 minutes of cooking. Drain well. Set a large frying pan over medium-high heat. Drizzle with oil. When hot, add pasta and peas. Stir to coat. Add artichokes. Cook, stirring occasionally, for 2 to 4 minutes until artichokes are warm. Taste and season with salt and pepper. Serve topped with generous dollops of orange-ricotta. Drizzle with a little more olive oil and sprinkle with a little more zest and chili flakes, if desired. Scatter chives overtop. Serves 4

Pea Sauce With Shrimp Or Scallops

Pea Sauce With Shrimp Or Scallops

Ingredients:
1 pound frozen peas
1 to 2 Tablespoons green curry paste
1/3 cup creme fraiche or sour cream
salt to taste
Grilled /butter browned shrimp or scallops

Directions:
Cook 1 lb of frozen peas, then add to a blender or food processor along with 1 to 2 Tbsp of green curry paste and about 1/3 cup creme fraiche or sour cream and salt to taste. This wonderful puree goes fantastic with grilled / butter browned shrimp or scallops!

Baked Rice with Chicken, Mushrooms And Peas

Ingredients:
2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Directions:
Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees. 

Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.

Add wine and simmer briskly until reduced by half, about 5 minutes. 

Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.

Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat. 

While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.

Fluff rice, then top with sautéed mushrooms and serve.

Asparagus and Prosciutto Tartines

Asparagus And Prosciutto Tartines

Please leave a comment to show your appreciation for my efforts!

Ingredients:

serves 6

2 cups frozen peas

1 pound fresh asparagus spears, trimmed

1 cup canned cannellini (white kidney) beans, rinsed and drained

3 tablespoons snipped fresh basil

3 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/8 teaspoon salt

4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces

2 teaspoons olive oil

1/4 teaspoon black pepper

2 ounces thinly sliced prosciutto, cut into thin strips

6 slices crusty country bread, toasted

Directions

Preheat broiler. 

In a large saucepan cook peas in a small amount of boiling water 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly. Remove peas from ice water; drain well. 

Place asparagus in a steamer basket; place basket in saucepan over the boiling water. Cook, covered, 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.

In a food processor combine peas, beans, basil, 2 tablespoons of the lemon juice, 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth.

In a bowl combine asparagus, cheese pieces, the remaining 1 tablespoon lemon juice, the 2 teaspoons oil, and the pepper. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.

Spread pea mixture on bread slices. Top with asparagus mixture. Broil 4 to 5 inches from heat about 2 minutes or until toppings are heated and cheese starts to melt. Top with prosciutto strips. If desired, sprinkle with cracked black pepper.

Gnocchi With Morels And Peas

Gnocchi with Morels And Peas

The bounty of Spring gives many gifts but none as wonderful as the morel mushroom. If you are a hunter you know also how elusive this tasty morsel can be. Nothing else compares.

Gnocchi

2 pounds russet potatoes

2 1/2 cups all-purpose potatoes

1 tablespoon salt

1 large egg

Sauce

1 1/2 pounds morels, soaked in salt eater to remove dirt and patted dry.

Chanterelles may be substituted.

2 tablespoons unsalted butter

1/2 teaspoon salt

1/2 cup heavy cream

8 ounces green peas

! Tablespoon fresh lemon juice

1/4 teaspoon freshly ground pepper

1 Tablespoon truffle oil for garnish

***

Gnocchi

Directions:

Preheat oven to 350 and bake the potatoes for about 1 hour, or until tender when pierced with a knife. While the potatoes are still hot, use a large spoon to scoop out the flesh and press it through a ricer into a large bowl. Add the flour and salt to the potatoes, using a pastry cutter to mix the ingredients together. Stir the egg into the potato mixture until blended. Add flour, 1 tablespoon at a time if needed to make a non sticky dough. The less flour you use, the lighter the gnocchi will be.

***

Divide the dough into 8 pieces. On a lightly floured work surface, roll each piece into a rope about 1/2 inch thick. Add more flour if needed to keep the dough from sticking. Gently press the bask of a fork into the dough at 1 inch intervals. Using a knife, cut the gnocchi into 1 inch diagonal sections. Repeat with remaining dough.

Sauce

Directions:

Cut the mores into 2 inch pieces. Melt the butter in a large saucepan over high heat and add the mushrooms and 1/4 teaspoon salt. Saute for 3 to 5 minutes, until the mushrooms release their juices.

Decrease the heat to medium-low and stir in the cream and peas. Simmer about two minutes, or until the sauce thickens. Add the lemon juice, the remaining 1/4 teaspoon salt, and the pepper. Set aside to keep warm.

Cook half of the gnocchi in a large pot of salted boiling water for about two minutes, or until they rise to the top. Using a slotted spoon, gently transfer the gnocchi to 2 or 3 shallow bowls. Place the bowls in a low oven. Repeat with remaining gnocchi and drizzle each serving with truffle oil. Serve immediately.