It's now the middle of May and somehow almost half of 2013 has escaped us. It feels as if everyone around me is headed away to a sunnier place on vacation, enjoying a fresh sunburn from the beach. I look forward to my escaping point and relaxing on the Pacific soon. I figure the moment I start experimenting with different popsicle ideas, a beach day is necessary. I sit listening to Imogen Heap's 'I Megaphone', realizing it has now been 15 years since it came out. Life may be the longest thing we all do, but recently how quickly time goes by has been becoming more noticeable.
Tonight my boyfriend and I decided to go out to eat and ended up with mediocre Italian food. The only downside to learning how to cook is going out to eat and being given a dish that you find yourself saying "Ugh... I could have done that". When eating out a I try to always choose something I've never created, and/or want to make soon. I decided to give up on the middle-of-the-road gorgonzola penne I just ordered, and saved room for self serve frozen yogurt a few blocks down. Topped with fresh fruit from their topping bar along with a cherry on top, always.
This week I've been spending a lot of time perfecting my spicy-as-hell Chinese food, putting my newly gifted wok to the test. I'm sure I'll share my successes soon enough. It's been fun experimenting with new flavors, and browsing around different Asian groceries. Last week my work hosted an event which was catered, one of the bite-sized foods put out was a pesto pea crostini. I ate it and immediately fell in love with it wanting to recreate it. The one I had was topped with ricotta cheese which I felt got lost in the pea flavor. I chose to replace this with spreading goat cheese onto the grilled baguette, giving it a tart flavor.
1 french baguette (cut into 1/2" slices)
12oz frozen peas, thawed
1/2 cup shredded Parmesan
1/4 cup walnuts
1/4 cup chopped green onions
1 tablespoon chopped mint leaves
1 garlic clove
1/3 cup olive oil (extra for baguette)
1/2 teaspoon salt
Extra salt + pepper to taste
Heat a grill pan over medium high heat. Brush each side of the baguette slices lightly with olive oil. Place on pan for 1 minutes on each side, until golden brown grill marks appear.
Mint Pesto Pea:
Put defrosted peas, garlic, walnuts, green onion, mint, salt, and half of the olive oil in a food processor. Pulse processor until ingredients start to combine. Pour in the rest of the olive oil and process until everything is combined, forming a bright green spread.
Spread a thin layer of chèvre on each crostini, following up with another thin layer of the pesto pea spread.