Eat Every Bean and Pea on Your Plate

"Eat every bean, and pee on your plate."

That's my husband's twisted sense of humor.

I try not to talk about pee here, but peas are a different matter.

Especially fresh peas just picked from the garden and shelled in the shade of a tree on the patio.

Peas tossed with lemon juice, mayo, red onion, capers, and parsley to create a fresh salad bursting with flavor.

I am going to eat every bean and PEA on my plate.

Fresh Pea Salad

2-3 cups fresh peas

2-3 tablespoons finely diced red onion

2 tablespoons capers

2-3 tablespoons chopped parsley

zest of one lemon

juice of one lemon

2-3 tablespoons mayonnaise

kosher salt

freshly ground black pepper

Bring a pot of salted water to a boil.
Add the peas and blanch for 1-2 minutes. (No more or the peas will lose their fresh green and turn murky.)
Drain the peas and immerse in an ice water bath to stop the cooking.  
Drain the peas again after cooled completely.
Whisk together zest and juice of the lemon with mayonnaise; season with salt and pepper to taste.
Toss together the peas, onion, capers, and parsley with the dressing.
Chill before serving. (Serves 4-6)

National Grilled Cheese Day

Social media has informed me that today is National Grilled Cheese Day. Yummy. Who doesn't like melty cheese sandwiched between 2 slices of bread? It is a great meal or snack. Eat it alone or dunk it in soup. Dress it up with bacon, spinach, and "fancy" cheeses, or go for the gold with classic yellow American slices.

I would have said that even the most culinary challenged among us can make a grilled cheese, but I witnessed the grilling episode of Worst Cooks in America where one contestant with an aversion to meat put a block of cheese directly on the grill and was amazed that instead of searing, it melted. I guess I shouldn't take grilled cheese making for granted.

Mozzarella and Caper Grilled Cheese might not be a recipe for those without basic cooking skills, but it isn't difficult. The egg dip is similar to preparations for French toast and provides a rich, heartiness. However, I must warn to use firm bread for this grilled delicacy. Soft white sandwich bread won't hold up to the egg bath and dense, fresh mozzarella. If you like salty, you will agree that capers are a perfect pairing for the mild, creamy cheese and add a delicious tang to the sandwich.

 

Mozzarella and Caper Grilled Cheese

(adapted from Gourmet)

6 slices firm white bread

1/4 cup capers, drained and chopped

3-4 ounces fresh mozzarella, cut into 1/4-inch slices, at room temperature

1/8 cup flour

1 large egg

1 tablespoon milk

1 tablespoon unsalted butter

1 tablespoon olive oil

Arrange slices of bread on cutting board. 

Divide capers among the slices of bread and spread evenly.

Divide the mozzarella among 6 slices of the bread and season with pepper.

Place remaining slices of bread on top to create sandwiches.

Cut off and discard the crusts.

Coat sandwiches with flour.

Beat egg, milk and a pinch of salt and pepper in a shallow bowl.

Heat butter with olive oil in a large, heavy skillet.

Meanwhile, dip sandwiches, one at a time, into egg mixture. 

Fry, turning once, until golden brown.

Drain on paper towels.

Cut sandwiches into quarters and serve immediately. (Yields 3 sandwiches or 12 appetizers)

Fridge Friday, episode 6

Week 6 of Fridge Friday? Can you believe that I have actually kept up with this? Can you believe that I haven't made excuses and put it off and let is slide? Yes. I am still here, and frankly, it amazes me. My focus seems to be pulled in so many directions these days that my stick-to-it-ness suffers greatly. But, this *is* about food. Food does hold my attention...too much of the time, according to the every-growing size of my butt. But, I don't want to talk about my butt. Want to see my fridge?

So...what am I going to make? I am in the mood for a salad again. It is summer time. Thunderstorms moved through the region last night, and you can cut the humidity with a knife. Something crisp and refreshing would be good, but it has to be hearty and filling for my Midwestern appetite. I don't want to eat a big bowl of greens only to have hunger and cravings force me to dive face first into a pan of brownies a few hours later. A few years ago, I found a recipe online for a Broiled Feta and Caper Salad. Melty cheese AND crisp greens AND capers? Be still my heart. Grab the fixings and let's start cooking.

Did I mention that this salad has capers? I don't care if the sodium level is through the roof. 

I.Can't.Get.Enough.Of.Those.Salty.Little.Buds.

Broiled Feta and Caper Salad is truly a masterpiece with contrasts in flavors and textures. The crisp, sturdy romaine stands up well to the warm, gooey feta. Thin sliced red onions add depth that balances the pert, little capers. And what isn't better with tomatoes, basil, a drizzle of olive oil, and a squeeze of lemon. Nom. Nom. Nom. This is not a puny salad. There will be no hunger diving with Broiled Feta and Caper Salad On My Plate.

Broiled Feta and Caper Salad

4 slices feta cheese (about 1/2-inch thick)

2 cups shredded romaine lettuce

1/2 small red onion, sliced thinly

2 Roma tomatoes, sliced

4 tablespoons olive oil (chose a fruity one for this simple dressing)

4 tablespoons capers, drained

2 tablespoons chopped fresh basil

fresh ground black pepper

4 lemon wedges

Preheat oven to BROIL.
Place the feta slices on a parchment lined baking sheet and broil until lightly browned.
On 4 salad plates divide and arrange the lettuce. 
Garnish with the onion slices.
Place a slice of the broiled feta cheese on top of each lettuce-onion mound. 
Place 2 tomato slices on each.
Drizzle the olive oil over the mixture and top with the capers and basil. 
Sprinkle each serving with black pepper.
Garnish a lemon wedge on top of each serving. (Serves 4)

Spy Capers

Are spy capers just for kids? Should you chortle uncontrollably at a silly story in a restaurant full of people? What is the cut-off age to want to wear a purple wig? Is there such a thing as being too old to have crazy fun? I don't know the proper answer to any of these questions, and I honestly don't care. I am up for all good capers.

I am willing to crawl the streets at night looking for a certain address for no reason other than that I can. I always carry Wisps in my handbag, just in case. I believe in investigative driving. I like to laugh until my sides hurt. I am not afraid to snap silly photos to document my foolish fun. And, I am fully aware that 99.9% of you have no idea what any of that means. Which is good. That means my spy capers were successfully spy-ish. 

I will divvy out all the details of another caper, though. The capers in Scallop Piccata with Wilted Spinach (adapted from Cooking Light) are too good not to share. Nothing silly, foolish, or crazy about this. The salty, little buds of the capers dot this dish with tremendous flavor. Lemon makes it bright. Wilted spinach is vividly fresh (or is that an oxymoron?). And the whole meal comes together so quickly that I can't resist experiencing a caper of Scallop Piccata with Wilted Spinach On My Plate.

Scallop Piccata with Wilted Spinach

12 sea scallops

kosher salt

fresh ground black pepper

5 teaspoons olive oil

2 garlic cloves, chopped

1/2 cup dry white wine

3 tablespoons chopped parsley

2 tablespoons fresh lemon juice

2 tablespoons butter
4 teaspoons capers

1 bag fresh baby spinach

1 pound dry angel hair pasta

Bring a large pot of salted water to boil. Cook pasta according to package directions.
Meanwhile, heat a large cast-iron skillet over high heat. 
Pat scallops dry with paper towels. Sprinkle salt and freshly ground pepper over scallops. 
Add 1 tablespoon oil to pan; swirl to coat. 
Add scallops; cook 2 minutes on each side or until seared. 
Remove from pan; keep warm.
Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. 
Add wine, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. 
Remove from heat. Add parsley, fresh lemon juice, butter, and capers, stirring until butter melts. 
Pour sauce in a bowl.
Heat remaining 2 teaspoons oil in pan over medium-high heat. 
Add spinach; sauté 30 seconds or until spinach wilts. 
To serve, arrange pasta on plate; top with spinach and scallops; drizzle with sauce. (Serves 4)

New Year, New Foods

There is never a down day on the farm for Hubby. Livestock can't be ignored. Even on Sundays, chores need to / have to be done. On a good day with no problems, this often takes all morning. Following this, there are usually other tasks to be completed in preparation for the work of the coming week. These days, if he is home by 2:00 or 3:00pm on a Sunday, I consider myself lucky. But, it never fails, when he arrives he is starved. It's an odd time of the day...too late for lunch, too early for dinner. Often, snacks fill up the void and then compete with any dinner I may prepare.

Today, I decided to offer something different from his usual cheese and crackers, popcorn, chips or veggies and dip, or can of soup snacks. I had seen a New York Breakfast Sandwich on a popular website, and picked up the ingredients the other day during a visit to the grocery store. It seemed a perfect Sunday brunch item, even if the clock was approaching dinner time. I thought the bright flavors would satisfy his hunger, but still be a lighter option to leave room for dinner.

Smoked salmon is not new to me. I am a major fan of bagels and lox, and sometimes even snip it into my favorite egg salad (and toss in some capers). Most every Christmas season sees me preparing a smoked salmon spread for snacking with crackers. However, until now, it has mostly been a solo indulgence for me. While I did believe that Hubby would appreciate the savory flavor, I usually prepare heartier options for meals with him. It's a new year, and I think it is time to give him some new options on his plate.

He cautiously watched me prepare the first open faced sandwich. I layered on the ingredients and refused to listen to his request to omit the paper thin slices of cucumber. A couple of slices of cucumber weren't going to make him burp any more than the Mountain Dew that he was guzzling. He took a first uncertain bite, then another, and by the third chomp, I knew that I had won him over. I had just completed my own sandwich preparations when he joined me at the cutting board to make another for himself. I think that lighter options, like the New York Breakfast Sandwich, will be appearing On Our Plates a little more often in the new year.

New York Breakfast Sandwich

8 slices pumpernickel bread
1/4 cup whipped cream cheese
8 oz. thinly sliced smoked salmon
1/2 red onion, thinly sliced
1/4 English cucumber, thinly sliced
2 medium ripe tomatoes, cored, seeded, and diced
2 tsp. chopped green onions
2 tsp. capers
Salt and freshly ground black pepper to taste

Toast the bread.
Spread 1-1/2 tsp. of cream cheese on top of each slice.
Put a slice of smoked salmon, a couple of slices of onion, a slice or two of cucumber, and about 1 Tbs. of chopped tomato on top.
Sprinkle with the green onions and capers.
Season with salt and pepper. (Serves 4)