Slow return to normal

Prior to the wedding we had a great last dinner upstairs, it seemed only fitting to return to normal with an exceptional meal. Inspired by a several recipes in last month's Bon Appetite, last night we had:



Shitake mushroom, asparagus, and leek tartlets
Saute in 2 tablespoons of butter and 1 tablespoon of olive oil,
2 thinly sliced leeks, white and pale green parts only (rinse very thoroughly to remove any sand and grit)
10 - 12 ounces of shitake mushrooms thinly sliced until wilted and lightly browned

Remove from heat and place in a medium sized bowl with,
1 pound of asparagus, bottoms snapped and diagonally cut into 1-2 inch pieces
1/2 cup of creme fraiche
2 oz of grated gruyere cheese
Zest and juice of lemon
1 tablespoon of thyme
Stir to combine.

Preheat oven to 400 F

Cut 2 sheets (1 package) frozen puff pastry into 8 squares, place on 2 ungreased cookie sheets. Distribute mushroom, asparagus and leek mixture evenly, mounding slightly to leave 1/2 inch border on tartlet.

Bake for 10 - 11 minutes, turn and flip sheet position in oven. Bake an additional 8 - 10 minutes, remove from oven. Run edge of spatula under each tartlet to loosen, allow to sit for 5 - 10 minutes before serving.



Lightly minted, fresh and bright pea soup
Over medium heat, saute in 2 tablespoons of olive oil 6 shallots - roughly chopped

Add 1 1/2 lbs of frozen petite peas, stir to combine with shallots.

Add 4 cups (1 box) of low sodium vegetable stock, stir to combine. Raise heat, and allow to come to a boil. Reduce heat and allow to simmer for 8 - 10 minutes. Add:
2 tablespoons of chopped fresh mint
Juice of 2 lemons

In batches puree peas and broth until silky smooth. Return to stove heat over low. Salt and pepper to taste

Accompanied by
Pan fried Mangalista chops, from our swine supply in the freezer