Friday, April 17, 2009
A Smashing Spring Recipe
It's another sunny day in Southern California as I write this entry. Those of you East Coasters may scoff at that statement because sunny days sure aren't as common as they are here. Folks from my hometown of Rochester, NY often joke that the sky can sometimes be compared to a gray card (the standard reference object for determining exposure in photography). Rochester is, after all, home to Kodak.
Anyway, if you're looking for a sunny, lemony Spring-time recipe that's perfect when dining al fresco, try this one courtesy of FoodNetwork and renowned chef Tyler Florence. We paired it with filet mignon and crab legs but I'm sure it's mighty tasty with some grilled chicken.
By the way, I couldn't decide which pictures I liked best so I posted a few....if you have an opinion, let me know!
Smashed New Potatoes with Peas, Lemon, and Pearl Onions
Recipe courtesy Tyler Florence
1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onions, defrosted
Splash freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
Kosher salt and freshly-ground black pepper
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.