Green Pea Flans with Sautéed Pea Vine & Morel Mushrooms
Wednesday, 10 June 2009
I discovered vegetable flans to that old French master Roger Vergé under whose tutelage I learned to make them. Organically grown sweet peas from the freezer are the ones I use most often. Carrots, winter squash or a combination of potatoes and garlic can be substituted for the green peas with happy results. I rely on 4-ounce disposable aluminum cups to bake my flans in individual-sized portions. Ceramic soufflé dishes can be substituted. In a pinch, use muffin tins, but since muffin cups are a little smaller than the 4-ounce dishes, this recipe will fill nine muffin cups. (Makes six 4-ounce servings) 1 small onion, peeled and thinly sliced (about 1 cup) 1/4 cup butter, plus butter for the cups 2 cups shelled green peas or one 10-ounce package frozen 1/2 cup whipping cream 1 teaspoon salt 4 large eggs Sautéed Pea Vines & Morel Mushrooms, recipe follows
1.) Preheat oven to 400 and butter six disposable 4-ounce soufflé cups. Arrange the cups in a baking dish that will comfortably hold them all. 2.) In a large skillet or saucepan, melt the butter over medium heat and cook the onion, stirring often until tender and but not brown, about 5 minutes. Add peas and cream, bring the mixture to a boil, cover and reduce heat to low. Simmer gently just until the peas are heated through, about 5 minutes. 3.) In a blender or food processor, pulse eggs with salt, then add the cooked pea mixture. Cover the top of the machine with a kitchen towel and process using short pulses at first so that the hot mixture does not overflow when the machine is turned on. Pulse until smooth, then distribute the mixture evenly between the ramekins. 4.) Pour boiling water into baking dish around ramekins until it reaches halfway up the sides. Cover baking dish with buttered parchment then with aluminum foil. Bake 25 to 30 minutes, or until a knife inserted in center comes out clean. 5.) Serve the flans at once, or keep them warm in a 180° oven for up to 1 hour, or refrigerate and then reheat as needed. To serve, loosen the edges of custards with a spatula or knife, slipping the point of the spatula down the sides of the custards to let in enough air to release the custards. Invert onto plates and serve with Sautéed Pea Vines and Morel Mushrooms.
Sautéed Pea Vines & Morel Mushrooms Years ago, I discovered this vegetable in Vancouver’s Chinatown. The addition of a few edible pea vines to any dish of peas provides an extra green kick. Fresh morel mushrooms are only available in the spring; dried morels may be substituted for fresh, but they should be soaked before cooking in water or broth. The liquid in which the dried morels were soaked should be used in the sauce. (Serves 6) 1 pound tender young pea vines, or tender spring greens 3 tablespoons olive oil 1/2 pound small fresh morels 1/2 cup chicken broth 2 tablespoons Chinese oyster sauce 1 teaspoon cornstarch 2 tablespoons olive oil kosher salt and freshly ground black pepper
1.) Rinse the pea vines and shake off as much excess water as you can. Heat a large sauté pan or a wok and bring all your other ingredients to a spot near the stove. Stir the chicken broth, oyster sauce, and cornstarch together so you’ll have the liquid ready to add when the time comes. 2.) Put the oil in the pan and sprinkle on generous pinches of salt and pepper. Toss in the morels and sauté until the mushrooms are heated through, about 2 minutes. Add the pea vines and with a pair of tongs move the greens quickly around the pan just long enough to distribute the oil evenly over the surface of the vegetable, about 1 minute. Add the chicken broth mixture all at once to the hot pan. Toss one minute, or until the liquid is reduced to a shiny glaze, and serve.
