If you’re looking for a deliciously easy way to prepare some spring-fresh asparagus, then check out the recipe for this asparagus mimosa that I’m sharing over at Marcus Samuelsson’s blog!
I was devastated about my refrigerator biting the dust on me yesterday.
Until I saw the news from Oklahoma. And really, what is a few cartons of milk in the scheme of things? Inconsequential nothing. That’s what.
My heart goes out to everyone in Oklahoma and around the world who was affected by the tornadoes or knows someone who was. The best way to help at this point is to donate to the Red Cross, which you can be sure I’ll be doing.
This sweet pea goat cheese gazpacho was another casualty of the Eats Well With Others fridge breakdown of 2013. I thought it was fine until I put it in a container to have at lunch for work…and when i went to eat it, it had bubbled up in the manner of a bread dough set out to rise. Not good.
Luckily, I got to enjoy it a few times last week, certainly enough to tell you that it tastes like a breath of fresh air with a swirl of goat cheese. And how could that not be an awesome thing?
Since this recipe has so few ingredients, you really have to use quality ones so the flavors really shine. Fresh spring peas are a must, along with good goat cheese and good olive oil. For the latter, I used Carapelli Extra Virgin Olive Oil, which I was sent a bottle of recently to try out. It has an exquisite and rich fruity olive oil flavor that is the perfect finishing touch to any spring or summer meal in which the ingredients are simple but the flavor is big.
The folks at Carapelli were kind enough to offer me a second bottle to give away so that one of you could try it’s delicious flavor! All you have to do to enter is to leave a comment telling me what your favorite spring vegetable is. I will choose a winner next Tuesday!
Disclaimer:Though I was sent a bottle of Carapelli olive oil for free, my thoughts and opinions on it are my own.
Sweet Pea Goat Cheese Gazpacho
Serves 4, adapted from Carapelli Olive Oil
- 2 tbsp olive oil
- 2 cups fresh shelled English peas, about 2 lb in the shell
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tbsp apple cider vinegar
- 1 oz basil leaves
- salt and freshly ground black pepper, to taste
- juice and zest of 1 lemon
- 4 oz goat cheese
- Fill a large pot with salted water and bring to a boil. Add peas to the pot and cook for two minutes, then drain and blanch in ice water.
- In a medium-sized pot, heat olive oil over medium heat. Add in shallot and garlic and sweat for 2 minutes, or until translucent. Set aside to cool.
- Add peas and 1 cup ice water to a blender or food processor. Process until smooth. Add the goat cheese, basil and vinegar. Pulse until fully incorporated.
- Add the shallots and garlic, along with the lemon juice and zest. Pulse to combine. Season to taste with salt and pepper. Let cool in the fridge for 1 hour before serving.