Frittata with brown rice, peas and pea shoots

Mmmm, fresh peas. The brown rice adds a really nice texture to this.

From the New York Times, reprinted below:

1 pound fresh peas, shelled (about 3/4 cup)
6 ounces pea shoots (1/2 big bunch), curly tendrils removed and discarded
2 tablespoons extra virgin olive oil
1 bunch young spring onions or scallions, cleaned and finely chopped (about 1/2 cup)
Salt and freshly ground pepper
2 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
1 cup cooked brown rice, long-grain or short-grain (may substitute cooked basmati or jasmine rice)
7 eggs
2 tablespoons milk

Steam the peas over an inch of boiling water for 4 minutes, until just tender. Transfer to a bowl. Add the pea shoots to the steamer and steam 2 to 3 minutes, until just wilted. Remove from the heat and allow to cool until you can handle them. Do not discard the steaming water; pour it into a measuring cup. Squeeze out excess water from the pea shoots and chop medium-fine. You should have about 1 cup chopped leaves and tender stems.

Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chopped spring onion or scallions. Cook, stirring, until wilted, about 3 minutes. Stir in the pea shoots and stir together for about a minute. Season to taste with salt and pepper. Add the peas, tarragon and parsley and about 1/4 cup of the steaming water, turn up the heat and cook, stirring, until the liquid has evaporated. Remove from the heat.

Beat the eggs in a large bowl. Add about 1/2 teaspoon salt (or to taste), freshly ground pepper, and the milk. Stir in the rice, chives and pea mixture and combine well.

Heat the remaining oil in a 10-inch, preferably nonstick pan over medium-high heat until a drop of egg sizzles and sets within seconds of being added to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot or warm or at room temperature.

Some notes: I didn't bother steaming the tendrils, I just chopped and added. (Which means I didn't add any water, either.) I didn't make the frittata on the stovetop, either; I set it up in a cast-iron skillet and baked it at 400 until the center was no longer jiggly. 

Spring pea risotto with pea tendrils

The restaurant got some first-of-the-season spring peas in last week, so naturally I had to have some. I brought home two pounds of peas (which, shelled, was about two cups of peas) and a box of pea shoots.

Pea shoots (or tendrils, or vines, or whatever you want to call them) are like pea-flavored microgreens. They're tender and delicious, and can absolutely be eaten on their own if you so desire. I plan to make a very decadent salad with the rest of them later in the week.

This risotto is very similar to this one with peas, zucchini, and bacon, but without the zucchini and bacon. Throw the raw peas in at the last minute, with the butter and parmesan. You want them to still have a slight pop. Scatter pea shoots around the top, and enjoy the taste of spring.

Sesame-roasted snap peas

Put sugar snap peas in a shallow roasting dish. Add about a tablespoon of sesame oil, toss to coat, and roast for about 10 minutes at 400 degrees.

That's it. I did the same thing with two handfuls of green beans, and served with brown rice.

Pea and ricotta tart

First, here's a story about my high school drama teacher.

I adapted this recipe from Food 52. I didn't have half the ingredients in the original recipe; and I realized that my old springform pan needs to be replaced and is probably not up to snuff. Then I removed the tart before the center was completely done, meaning the liquid center oozed out all over the done part. I had to transfer the goo to a pie pan and finish cooking it in that.

The moral of the story is that you don't need the original recipe, or a springform pan, in order to get a delicious tart.

You just need to make sure it's cooked all the way through before you cut into it.

This is how I made it:

1 tablespoon unsalted butter

1 shallot, finely chopped, about 1/4 cup
2 cups shelled peas (or frozen, thawed)
1 cup whole milk ricotta
1/4 teaspoon ground nutmeg
4 large eggs
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
1 teaspoon freshly ground black pepper
splash of fresh lemon juice

Saute the shallot in the butter until soft, and add the peas. Saute for another minute and let cool. Puree half of this mixture in your food processor, and add the ricotta and nutmeg. Blend, then add the eggs one at a time and pulse well after each. Transfer to a bowl, and add the rest along with the rest of the peas. Blend, pour into a greased pie pan. Bake at 350 until the center doesn't jiggle any more.