Thursday, December 30, 2010
Grilled Fingerling, Snow Pea & Asparagus Salad, Cannellini Red Pepper Cakes
Savory cakes, crispy on the outside and creamy on the inside, filled with red peppers, cannellini beans and lemon. Roasted fingerling potatoes, snow peas and asparagus tossed with arugula and a lemon-garlic vinaigrette.
Cannellini Red Pepper Cakes
2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 celery stalk, minced
1/4 cup minced red bell pepper
3 garlic cloves, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp Old Bay Seasoning
Juice of half a lemon
1/8 tsp red pepper flakes
1-15oz can Cannellini beans, rinsed and drained
3 tbl whole wheat flour
1 cup plus 2 tbl panko bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/4 cup canola oil
In a large saute pan, heat 2 tbl of olive oil and saute the onions and celery until soft and translucent, 5 minutes. Add the red bell pepper and saute 5 minutes more so they are cooked but still have a crisp bite. Add the garlic cloves, salt, pepper, Old Bay, lemon juice and red pepper flakes. Toss to combine and lightly toast the garlic. Remove from the heat and add the white beans. Mash up the mixture but not fully, make sure there is still some texture. Stir in whole wheat flour and 2 tbl of panko bread crumbs. The mixture will be fairly wet.
Combine the remaining 1 cup of breadcrumbs, salt, pepper and dried parsley in a bowl.
Using a large ice cream scoop, scoop even sized cakes out, slightly flatten and coat in breadcrumbs.
Heat up the canola oil in the same saute pan and pan fry until golden brown on both sides, 10-15 minutes total.
Garnish with lemon wedges and a sprinkling of sea salt.
Grilled Fingerling, Snow Pea and Asparagus Salad
1/4 cup extra virgin olive oil
juice of 1 lemon, zest of half
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
8 fingerling potatoes
1 bunch of asparagus, ends trimmed
2 cups fresh snow peas
2 scallions, whole
1 cup arugula, packed
Bring a small pot of salted water and the potatoes to a boil. Cook until the potatoes are almost tender. Drain, half and pat to dry.
In a large bowl, combine the oil, lemon juice and zest, salt, pepper and minced raw garlic. Whisk to combine and set aside.
Preheat a grill or grill pan to high heat. Brush with some olive oil. Grill the potatoes, flat side down, until they are completely tender with dark grill marks. Grill the asparagus and snow peas for 5 minutes. Grill the scallions for 2 minutes until limp and charred.
Roughly chop the scallions and add them to the lemon vinaigrette along with the asparagus, snow peas and fingerling potatoes. Add the arugula and toss. Season with salt and pepper to taste.