I don’t know about you guys but I’m ready for Spring and Portland is forcasting more snow this week. It’s that false promise with the blooming daffodils and the smell of daphne wafting in the air that starts to stir up those memories of warmer days, the possibility of more sunshine and more time spent outdoors. Looks like I’ll be pining a bit longer.
Another anticpation is all the amazing produce that will be trickling in at the farmers market, the fave beans, ramps (coveted), morels, tender greens, and peas with their delicious tendrils. I was at my local grocery store last week and they had fresh peas in stock, I grabbed some thinking I would use them in a pasta dish when I remembered I had this recipe archived away. I loved the idea of spreading this mix of peas, with preserved lemons, garlic on crusty bread topped with lots of olive oil and sprinkles of Aleppo pepper and Maldon salt. I’m excited to have some friends over to share this with one of my favorite whites from Cairdeas Winery or the idea of planning a Spring dinner and having this as the starter.
For now it looks like I may be hunkered down with a good book watching the flurries from my living room window, in that case I’ll be reading another Richard Russo novel, “Empire Falls” has been a great read, sipping lots of Smith Tea, I’m loving the Meadow variety. The boys will more than likely be home because Portland Public will cancel school if there is even a whisper of snow in the next county over (that should be read with a hint of sarcasm), that just might mean a day on the mountain to make the most of it!
I hope all of you are giddy with the possibility of Spring or if you’re like my husband crossing your fingers for lots of Spring storms so the skiing will be glorious for a few more weeks. Either way this little dish should be added to your list of things to make in the upcoming months.
Adapted from Bon Appétit
1 garlic clove quartered
1/4 cup flat leaf parsley
3 Tbs extra virgin olive oil, divided, plus more for toast
2 cups shelled fresh peas or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved lemon peel, divided
1 tablespoon fresh lemon juice
1/4 teaspoon Aleppo pepper, plus more for serving
12 slices country style bread or ciabatta, toasted
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 3 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoons until the mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, drizzle with more olive oil.