Did I tell you we are moving?
Moving far indeed.
Something like 3,000 miles away.
I have been feeling excited, adventurous, but also petrified and paralyzed by so many decisions we must make in a short period of time. I will tell you more about the when and where soon, but for the time being, many of those questions are still up in the air even for us.
I will miss Florida winters though with the abundance of produce and springlike feeling. We are in the thick of it as we speak. This week we picked plenty of tomatoes from the community garden, the pea shoots getting taller and taller and the first chive flowers blooming.
As we pack our belongings room by room (about a third of my props are already boxed away), I am also taking the time to go through our freezer. So many berries from last summer, diced winter squash… even venison from C’s uncle in Montana.
Time to start cooking everything we have.
I spotted a large bag of shelled peas from last spring, which were rather small with thin skin. “I think we should eat these with pickled onions and eggs” I mentioned to my mom. Growing up she cooked peas every spring with hard boiled eggs and Serrano. “But pickled onions?” she replied not convinced. My mom has never been one to really enjoy vinegary foods. When we were kids she refused to dress salads with vinegar, only lemon juice, something I never understood since they are both acids. But that’s the way it always was. So needless to say, she wasn’t very thrilled about the idea of pickled onions.
I was. I craved sweet and sour.
We made the pickled onions together and surprisingly she was keen on this combination. Toasted gluten-free bread with mashed peas, avocado, pickled onions, soft-cooked eggs, a pinch of sea salt and pepper.
And can I add… I think it’s my new favorite.
And my mom had seconds.
1 cup (250 ml) apple cider vinegar
2 tablespoons lime juice
1 tablespoon natural cane sugar
1 tablespoon kosher salt
1 bay leaf
1 star anise
1/2 teaspoon pink peppercorns
1/4 teaspoon coriander seeds
2 medium red onions, peeled and sliced into thin rings
Combine the first eight ingredients in a medium saucepan. Add the onion rings and bring liquid to a light boil over medium high heat. Reduce heat to low and simmer for 15 to 20 minutes until tender, but do not let the onions fall apart. Remove the onions and liquid, which by now will be pink, into a bowl and cool completely. Store in the refrigerator for up to a couple of weeks.
Pea, pickled onion, avocado and egg tartine
1 tablespoon unsalted butter
1 tablespoon olive oil plus more for finishing
1/4 cup sliced leeks
1 clove garlic, minced
10 ounces fresh or frozen sweet peas (I used frozen)
3/4 teaspoon fine seal salt plus more for finishing
1/4 teaspoon black pepper plus more for finishing
1/4 teaspoon ground coriander
Pinch of cumin
1 to 2 tablespoons of vegetable stock or water if needed (since I used frozen peas I didn’t need any liquid)
8 slices of gluten-free bread
1 avocado, peeled and sliced
1/2 cup pickled red onions
Pea shoots, optional
4 soft-cooked eggs (see method below)
Heat a medium saute pan over medium heat. Add the butter, olive oil, leeks and onions. Cook until tender but not brown. Add the peas, salt, pepper, coriander and cumin and cook until tender, about 3 to 5 minutes depending on the size (frozen ones cook a bit faster and they also release a bit of water, so adjust liquid if needed by adding vegetable stock).
Transfer the peas to a food processor and pulse until it turns to a very chunky puree. I like to keep some texture.
Toast the slices of bread. Spread some of the pea mash on top. Top with sliced avocado, pickled onions, soft-cooked eggs, pinch of salt, pinch of black pepper, pea shoots and olive oil.
This is one of my favorite ways to cook eggs. It’s very simple.
Take the eggs out of the refrigerator about 20 minutes earlier if you can so they are not so cold. You can still make it when they are cold, but the time indicated here are for room temperature eggs.
Fill a small saucepan with about 4-inches of water and bring this to a boil over high heat. When the water begins to boil, make circular swirls in it with a spoon. Gently drop in the eggs and continue to swirl the egg around for a few seconds. This will ensure the yolk stays in the center.
Have a bowl with ice water ready.
Cook the eggs for 5 minutes. Remove the eggs from the boiling water and transfer into the ice bath. This will stop the cooking process. I don’t like my eggs too cold, so don’t leave them in the ice for too long. Gently crack the shell and peel. Cut the egg in half and you should have a perfectly cooked white and a soft yolk.