BitterSweet

An Obsession with All Things Handmade and Home-Cooked


16 Comments

Pea-Brained

To say that I’ve been feeling a bit scattered lately would be putting it lightly. Silly little oversights have punctuated the last couple of days, spicing up the mundane routine with strange surprises sprinkled here and there. Dirty dishes some how find their way back into cupboards, unwashed; recipe components are completed, and then forgotten until the meal is fully devoured; days seep through my fingers like water, obliterating a once rigid posting schedule. Nothing to be alarmed about, but it’s clear that running on autopilot is not serving my needs particularly well lately. “Pea-brained” would describe the situation quite nicely, and not just because of my increasingly dimwitted mistakes. Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing off my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do? Every winter seems interminable, so when it finally relinquishes its icy grip, it feels like a brand new world out there.

The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t fully do this combination justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend.

In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.

Three Pea Tea Salad

6 Ounces Snow Peas, Thinly Sliced on the Diagonal
4 Ounces Pea Shoots
8 Ounces Raw English Peas

Green Tea Dressing:

2 Scallions, Thinly Sliced
1 Tablespoon Yellow Miso Paste
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Rice Vinegar
1 Tablespoon Mirin
1/2 Teaspoon Matcha Powder
2 Tablespoons Olive Oil
Salt and Ground Black Pepper, to Taste

I think you can already see how this one should come together, but in case you need someone to hold your hand, here’s the rundown: Toss the sliced snow peas, pea shoots, and English peas together in a large bowl. Separately whisk together all of the ingredients for the green tea dressing, beating the mixture thoroughly until smooth. Pour it all over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately!

Makes 3 – 4 Side Dish-Sized Servings

Printable Recipe


39 Comments

Oh, My Darling Clementines

Like clockwork, I’m right back at my usual tricks again, infusing every morsel that crosses my path with a bit of edible sunshine while the real thing plays hard to get. Grapefruits, oranges, lemons, and limes are always close at hand, spilling out of the refrigerated fruit bin and lining the kitchen counters, decorating these dark spaces with a cheerful spray of neon colors. Their natural luminescence does wonders to lift spirits through the most gloomy of days, but it’s truly the bold, bright, astringent flavors that sustain me through winter. This year, I’ve added a new comer to that line-up of faithful fruity regulars: The petite yet powerful clementine.

Luck was on my side this season, as the kind folks representing Cuties Clementines were generous enough to ship an entire crate full of these glowing orange orbs straight to my door. Not to be overly dramatic, but what a revelation! Gone are the days of meticulously picking at the stringy pith of oranges before the segments become edible. The skin practically falls off of these juicy half-moons, nary a seed in sight. No muss, no fuss, they’re the ultimate winter pick-me-up. Naturally, they’re a boon to desserts and other treats as well.

Citrus supremes are a beautiful addition to all sorts of desserts, but they’re such a pain to prepare. Thanks to a combination of dull knifes and insufficient handiwork, mine always end up ragged, sad little slivers of their former selves; certainly nothing to crown a grand finale with. Clementines, on the other hand, pop out of their peels ready to use, unblemished and the ideal size to toss into just about any dish. Simply layering them with plain old soy yogurt, sliced almonds, and berries elevated my boring lunchtime routine into something worth remembering.

Bursting with flavor, sweeter and more mellow than an orange but still plenty punchy, clementines sounded like the ideal pairing with matcha. Cutting through the bitter powdered tea and balancing out the whole dessert, segments top chewy tapioca pearls, cradled in the easiest mini tart shell you’ll ever slap together. No need to break out the rolling pin, this crust is merely pressed into the pans and won’t slip or slide under the heat of the oven, standing tall without the need for pie weights.

Winter, you have officially met your match; the bright taste of these Cuties makes a day without sunshine no big deal. In case you’re suffering from the winter blues as well, I have good news! Furnished by Cuties Clementines, I have a coupon for one free 5-pound crate of these tiny fruits that one lucky commenter can redeem at their local grocery store. Recipients must be located in the US as a result. To enter, leave me a comment before January 18th at midnight EST, and tell me about your favorite citrus fix. What would you do with all of those clementines, if you can resist merely eating them out of hand? Trust me, five pounds sounds like a lot, but they won’t last long with any citrus enthusiast!

UPDATE: After consulting with my very favorite random number generator, together, we determined the winner of this sweet prize to be…

Commenter #12, Harvest + Honey! You will be hearing from me shortly, and for everyone else, stay tuned… Not to give away the surprise, but there may just be more clementines to share very soon.

Clementine and Matcha Tapioca Tartlets

Press-In-Pan Olive Oil Pastry Crust:

1 1/2 Cups All Purpose Flour
1/4 Cup Granulated Sugar
1/2 Teaspoon Salt
1/2 Cup Olive Oil
1 Tablespoon Lemon Juice
1 – 2 Tablespoons Water

Matcha Tapioca:

1/2 Cup Small Tapioca Pearls
2 1/2 Cups Vanilla Coconut Milk Beverage or Plain Non-Dairy Milk
1/3 Cup Granulated Sugar
1 Tablespoon Cornstarch
1 Tablespoon Arrowroot Powder
2Teaspoons Matcha Powder
1/4 Teaspoon Salt
2 Tablespoons Non-Dairy Margarine
1 Teaspoon Vanilla Extract

To Finish:

4 – 5 Clementines, Peeled and Segmented
Fresh Mint Leaves (Optional)

Preheat your oven to 375 degrees and lightly grease 10 – 12 (3-inch) mini tart molds.

To make the crust, mix together the flour, sugar, and salt in a large bowl. Add in the olive oil and lemon juice, stirring thoroughly to incorporate. Drizzle in the water very slowly, adding just enough to bring the dough together without making it wet or sticky. Break off about 2 – 3 tablespoons of dough for each mini tart mold and press it evenly across the bottoms and up the sides of the forms. Make sure there aren’t especially thick edges left around the base so that it all cooks at the same rate.

Bake for 10 – 15 minutes, turning the pan around halfway through the process to ensure even baking, until golden brown all over. Let cool completely before popping the shells out of their metal molds.

For the tapioca, begin by pouring 2 cups of very hot water over the pearls and allowing them to soak for at least 2 – 3 hours. This will soften them and prevent the centers from remaining after cooking. Rinse with cold water and thoroughly drain.

Place the soaked pearls in a medium saucepan along with the non-dairy milk. Whisk together the sugar, matcha, cornstarch, and arrowroot in a separate bowl to break up any and all clumps of the tea powder before adding it into the pot as well. Set over medium heat on the stove and allow the mixture to come up to a boil, whisking periodically and being sure to scrape along the sides and bottom to prevent anything from sticking and burning. Once it comes bubbles vigorously for a full minute, turn off the heat before throwing in the margarine and vanilla extract. Stir until the margarine has completely melted and distribute the hot pudding between the baked mini tart shells, filling them to the top.

Allow the tapioca to fully cool before topping with clementine segments and a few mint leaves, if desired. Serve at room temperature or chill for 2 hours to enjoy them cold.

Makes 10 – 12 Tartlets

Printable Recipe

This recipe is also my entry for the So Delicious 3 Course Recipe Contest. Wish me luck!


15 Comments

Monstrous Munchies

Halloween is right around the corner, but if you haven’t yet figured out your snacking strategy for when the moon rises and the creatures of the night emerge, don’t panic! Rather than reaching for a protective head of garlic, I say go for the sweets and invite those monsters right on in. They’ll feel perfectly at home when you present them with a heaping bowlful of gloriously green Matcha Monster Munch.

Candied green tea popcorn, tossed with crunchy pepitas and drenched in a generous drizzle of dark chocolate is a treat to tempt even the most distasteful beasts. Perfect for a party or just a quiet night of answering the doorbell for trick-or-treaters, it’s a snack that’s as irresistible as it is vibrant.

Quick, jump on your broomstick and fly over to the recipe on Go Dairy Free, before the witching hour is over!

Follow

Get every new post delivered to your Inbox.

Join 9,448 other followers