Today, spring truly feels like it’s on our doorstep. There are a few days in early spring, when it just feels like spring has really arrived. Somehow in a matter of days the frogs are louder, and the birds are busier. The horse pastures are vibrant green, while the crocii have opened up under the bursting forsythia. The thermometer has moved into the double digits (celsius), and it feels sooo good! To celebrate spring, and my sister’s birthday, I just felt the need to show it in food.
Just in time for St. Patrick’s, this is a very green dish, with a light, tart salsa in small mounds on top of bright green little pancakes. I’m sure they should be called something like “Emerald Isles”. Bonus: they work really well Gluten Free.
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Serves 4 (3 pancakes each) ~ Recipe for Apple & Fennel Salsa follows.
1 c frozen peas
¼ c light cream or milk
½ T oil
¼ c flour (use Amaranth for Gluten Free)
½ t salt
a few grinds of pepper
Bring 2 cups of water to boil.
Add in ½ t salt.
Add in the peas, cooking them at a simmer for 3 minutes.
Drain the peas in a sieve, and immerse them in cold water. Drain & repeat.
Add the cooled, drained peas to a processor.
Process until almost smooth ~ there will be some skins.
Add in the egg & cream, and process.
Add in the oil, flour, salt & pepper.
Brush a skillet with a small amount of oil.
Heat the skillet over medium heat.
Reduce the heat to medium-low.
Add in soupspoonfuls of pea mixture to the hot pan, leaving a bit of room for the batter to spread.
Cook for about 3 minutes, and then turn, continuing to cook for another 3. Watch the heat of the pan. The pancakes should turn golden, not brown!
Remove the cooked pancakes to a paper towel lined baking sheet. Continue cooking the remainder of the batter in batches.
Serve with a small mound of salsa and a drizzle of Crème Fraîche (follows).
Do ahead ~ cook up to eight hours before serving – store in single layers separated with wax paper or parchment, in a sealed container in the fridge. Bring to room temperature before serving.
1 Granny Smith apple, skin-on – julienne by hand, or using a mandolin (or grate using a medium grater)
1 small fennel bulb – cut into 1/4” slices, and then slice very thinly by hand, or using a mandolin
1 jalapeño – core, remove ribs, and finely dice
2 shallots – finely diced
2 T chopped chives
2 T chopped cilantro
2 limes ~ zested & juiced
¼ c olive oil
salt & pepper to taste
Mix all the ingredients in a bowl, using your fingers.
Store, covered, in the fridge for up to 2 days.