The last of our guests left this morning, and I’m left with that funny feeling of slight relief and slight let-down after a big event and lots of social time. The apartment feels remarkably quiet and empty, and I have a lot of work to catch up on.
If you mapped out the trajectory of the contents of our house from Thursday through now, you would see how it arced parabolically, from the two of us (well, three, if you count Squid) to five, to fourteen(!), to nine, to four, and down to just two again. And now one, actually, as I sit at my desk at home with my reflections and the puppy for company.
The weekend was nothing short of epic. The belated Syttende Mai party topped the charts (I’ll tell you more about it later when I have both my photos and thoughts in order), but we did a great deal more excellent eating and exploring on top of that. Also, can I just say that Minnesotans (former Minnesotans included) make the best house guests! Sure it’s still work, but every time you turn around, someone has done the dishes for you or even gone ahead and scrubbed your stove top.
Anyhow, the odds and ends of a dozen delicious meals are sitting in the fridge, and I’m partaking in the joy of leftovers. Today, I’m particularly loving this pea puree. Its sweet pea flavor and sateen texture are so fresh, so spring, and oh so very, very green. Preppy green. The green of chinos that one might pair with a rather pink polo shirt and a cardigan draped over the shoulders.
It couldn’t be easier to make, just put lightly cooked peas with a draping of creme fraiche and a sprinkling of lemon juice into a blender. Then, GO! Minutes later you’ll have a smooth, warm pea puree perfect for spreading on crackers or toast, by itself or with some fresh cheese or good ham. Imagine it spread on a tart crust, then topped with ricotta and other spring vegetables. Or as a bed underneath seared scallops or fish. Or even as a side dish for minty lamb chops.
I already miss my friends and family who came to visit. But hey, pea puree is at least something of a consolation.
Spring Pea Puree (makes about 1 cup)
- 1 1/2 cups lightly cooked English peas (still warm, if you’d like the puree to be warm)
- 2 Tbs. creme fraiche
- 1 Tbs. fresh squeezed lemon juice
- Combine the peas, creme fraiche, lemon juice, and a sprinkling of salt in a blender. Blend until smooth and light green. Taste and add lemon juice and salt to taste.
- Use as a dip or spread, an accompaniment for sea food, or a comforting side dish. The puree should keep in the fridge for several days and can be served cold, at room temperature, or gently warmed.