I. H. V. Monday: Smashed Peas and Kumquats

Smashed Peas (with seafood potpie)

It was early April and I had just walked through the Flower Show at Macy's 8th floor (formerly Dayton's).  What better follow-up than a leisurely lunch at Vincent?  I ordered the fish potpie in puff pastry which was served with gorgeous baby carrots, potatoes, and onions over smashed peas.  Forever after will smashed peas represent spring, flowers, and luxury.

My Smashed Peas 

8 - 10 ounces frozen peas

1/4 cup water

1 tablespoon butter

handful chopped mint, parsley

2 teaspoons dried dill weed

salt and pepper

Cook frozen peas in water about 5 minutes.  Use emersion blender to coarsely puree peas.  Mix butter and herbs; stir into warm peas.

Last weekend, a friend served us kumquat mohitos which reminded me kumquat season is coming to a close.  I needed some interesting condiments to serve with our Oscar night nibbles, and this kumquat chutney was perfectly regal.  No real recipe.  Simply boil water, sugar, and kumquats about 15 minutes.  Add red onions, ginger, craisins, salt, pepper, and whatever else you find in the pantry that would be a tasty addition.  Continue cooking until you think it is done.