Feasting at Home : March 2012

March 31, 2012

Rustic Strawberry Galette with Seeded Rye Crust

You wouldn't know it is Spring by looking out the window today. The wind is howling, trees are swaying, moody clouds fill the sky. Rain. We've had weeks of it now with no near end in sight. But if you look closely there are subtle signs of Spring's quiet arrival.  Tiny buds dot the trees,  bulbs poke through dirt and the most obvious sign of all; discounted strawberries at the grocery store.  Two for one nearly everywhere. It's officially strawberry season. Well perhaps somewhere anyhow. And while red and beautiful on the outside, these particular ones, lack flavor and sweetness. I buy them anyways because I'm desperate with longing for my favorite fruit, having denied myself the whole of winter.

March 24, 2012

Spring Pea Risotto with Halibut, Spanish Chorizo and Mint

Spring Pea Risotto with Halibut | www.feastingathome.com
Spring Pea Risotto with Halibut | www.feastingathome.com

Preparing for a catering event several years ago, I had to make fresh Spring Pea Bruschetta as an appetizer for 200 people, using fresh shucked peas.  For a moment, just try to imagine how many peas that is.  Truthfully, I don't know what I was thinking. This was also the summer I experienced my first super busy wedding catering season.  I was stressed and tired and had clearly taken on too much.  The thought of spending hours shucking peas was overwhelming. But as Brian and I started on the mountain of peas, a funny thing happened. The repetitive action somehow began to calm me. I felt myself begin to relax. And after some time, it occurred to me that I was actually enjoying it. Huh! Who knew.

March 14, 2012

Lemony Chicken Soup with Orzo, Dill and Coriander

Lemony Chicken Soup with Orzo, Dill and Coriander

Brian and I devoured a whole roasted chicken last night. We did a good job of picking through most of it, but there was still a little meat on the bones. I always feel wasteful throwing out the carcass and so it has become a tradition to make soup out of the remains, boiling down the left over bird into a rich flavorful stock. This way we get two meals out of one chicken.