Jonesing for Spring
4 ounces cream cheese, softened
1 T. chopped chives
1 T. Zorro Spice (shallot seasoning)
1 tsp. fresh lemon juice
Salt and freshly ground pepper
5 English muffins—split, toasted and buttered
1/2 pound smoked salmon, coarsely chopped
In a bowl, combine the cream cheese, Zorro (shallot), chopped chives, and lemon juice. Season with salt and pepper.
Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.
Zorro Seasoning at Cocina del Mundo
8 large eggs
1/2 c. finely chopped smoked salmon (2 ounces)
1/3 c. mayonnaise
2 gherkin 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
2 tsp. Dijon mustard
Smoked Alder-wood salt for sprinkling
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, gherkin, gherkin liquid and Dijon mustard. Mound the filling in the egg-white halves and sprinkle with Alder-wood Salt. Serve lightly chilled.
2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
1 tsp. yellow mustard seeds
4 T. unsalted butter, softened
1 T. minced parsley
1 medium shallot, minced
2 tsp. fresh lemon juice
Salt and freshly ground pepper
In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
2 lb. medium asparagus
1/2 lb. very thinly sliced pancetta
Finely grated zest and juice of 1 lemon
2 tsp. Dijon mustard
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
1 tsp. chopped thyme (or tarragon)
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the lemon zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
1 lb. frozen peas (4 cups)
1 1/2 T. extra-virgin olive oil
3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups)
Salt
3 T. unsalted butter
3 c. lightly packed tender pea shoots or small watercress sprigs
1/3 c. fresh mint leaves
Freshly ground black pepper
In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.
4 T. unsalted butter, plus more for coating
1/2 c. freshly grated Parmigiano-Reggiano cheese, plus more for coating and sprinkling
1/3 c. all-purpose flour
2 c. whole milk
1/8 tsp. freshly grated nutmeg
Kosher salt
Freshly ground pepper
3/4 pound curly spinach leaves, stemmed
4 large eggs
1 large egg yolk
Extra-virgin olive oil, for drizzling
Preheat the oven to 325°. Butter six 6-ounce ramekins and dust them with cheese. Set the prepared ramekins in a large baking dish.
In a small saucepan, melt the 4 tablespoons of butter. Over moderate heat, stir in the flour until incorporated, then gradually whisk in the milk until smooth and thick. Cook, whisking often, until no floury taste remains, about 5 minutes. Add the nutmeg and season with salt and pepper. Transfer to a bowl, press plastic wrap directly onto the surface and let stand until warm.
Meanwhile, in a large pot of boiling water, cook the spinach until just tender, about 1 minute. Drain and let cool slightly, then squeeze out as much water as possible. Transfer the spinach to a food processor and puree. Add the white sauce and process until blended. Add the eggs, egg yolk, 1/2 cup of cheese and 1 teaspoon of salt and process until smooth. Pour the sformato mixture into the prepared ramekins. Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
Cover the baking dish with foil and bake the sformati for about 1 hour and 5 minutes, until just set. Transfer the ramekins to a work surface; let stand for 5 minutes. Run a small, thin knife around the edge of the ramekins and invert the sformati onto plates. Drizzle with olive oil, sprinkle with cheese and serve.
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