Spring Salad with Saffron Rice Cake and English Peas.

Sastojci

Spring Salad with Saffron Rice Cake and English Peas.

This is a dish which features the highlights of spring's new bounty.Peas

have always been one of my favorite spring treats. The first time I made fresh pea soup

I became a devotee, and make it every year.

I read that English Peas were a delicacy in the 17th century, and called "petit pois".

They were adored by the ladies and snuck into the bedrooms after dinner for a late night snack!

Although most of us eat them right out of their shell because they are so sweet and special,

there are many compelling ways to prepare them. They are especially good just poached in mint-infused water

and mixed with butter and chopped mint. If you want to win the hearts of your loved ones, prepare them a fresh pea

soup with mint. They are natural companions to lettuce, ham, mint or mushrooms, and especially good with risotto.

This is a recipe for a lovely salad that can be prepared in advance and served as a special weekend brunch plate.

If you wish to adapt it as a warm dish, keep the risotto soft and serve with the peas and parmesan.

Preparation of English Peas

Shell one pound of fresh peas, use shells in stock if desired.

Make a mint infused poaching water

Bring 2 cups water to a boil,

add 4 thick stems of fresh mint &

a pinch salt.

Simmer 10 minutes to infuse, strain.

Add the peas and simmer until tender & bright, about 3-4 minutes.

Strain, chill in ice water. Strain and let dry.

Recipe for Risotto Cake

1 T extra virgin olive oil

1/2 cup fine chop onion

1 cup arborio rice

1/2 cup dry white wine

2 1/2 cup hot saffron stock/or infuse purchased stock with 2 pinches saffron

salt & pepper

Heat the oil, saute the onion 2 min.

Add the rice, toast, move gently to cover with oil

Add the wine, simmer 2 min.

Slowly add 1 cup of hot stock,2T at a time, stir constantly until absorbed.

Add another cup until absorbed, and continue until all the liquid is absorbed

and the rice looks thick and creamy.

Add salt & pepper to your taste.

Mix in the blanched english peas

Spread onto baking sheet, chill 1 hour.

Shape into patties.

Bake @ 350 for 20-25 min.

Risotto cakes can be stored up to 4 days and pan-sauteed in a skillet when ready to use.

Recipe for Saffron Veggie Stock/Or for convenience, use store bought stock.

1 1/2 qt. water, plus 2 T

2T oil

1 lg. onion

1 leek

1 tomato

1 carrot

2 stalks celery

2 t salt

3 sprigs parsley

1/4 t peppercorn

Saute veggies in 2T water and 2T oil for 6 minutes. Add water, simmer 1 hour.

Strain, chill.

For Saffron infused stock take 2 1/2 qt., heat and add 2 pinches saffron, cover and steep 1 hour.

Herb Vinaigrette for Greens

4 T white wine vinegar

2T meyer lemon

whisk together then add,

1 c. extra virgin olive oil

2 T parsley (all herbs, fine chopped)

1 1/2 T chive

2 t mint

1 t salt

1/4 t pepper

Salad Greens

Wash and prepare frisee, and sprigs of fresh chervil

Toss with a bit of dressing salt & pepper.

Plating

Arrange cake on top of greens, and the veggies around the platter.

Shave parmesan or dry goat cheese over top.

Drizzle more dressing around plate.

Relax & enjoy

KAROLA--I HOPE THIS GIVES YOU EVERYTHING YOU NEED.

ANY QUESTIONS, TRY MY CELL #510-409-6274 OR I'LL BE AT VENUS AT

3 PM.

THANK YOU FOR THIS OPPORTUNITY.

Chef Amy Murray

Venus Restaurant

www.Venus Restaurant.net

2327 Shattuck

Berkeley, CA

510-540-5950