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Basically. Just sweat some onion in a little butter and olive oil, then add the pasta and coat in the fat, just heating the pasta, then add your stock and cook like you normally would for rice, adding liquid throughout. The peas get added in towards the end, but you could really use any vegetable. Thicken at the end with a little butter, parmesan, and a splash of vinegar.

Petits farcis

Trouchia (swiss chard omelette) Cherries cooked in their juices

I'm in Faifield county, CT, about an hour north of NYC.

If you are ever in my neck of the woods, you are always welcome by. There's usually always something good cooking!

The tourte dough is a pate brisee. The recipe I used is from Alain Ducasse. For the filling, sweat some onion, fennel and zucchini in olive oil with some picked thyme leaves and a clove of garlic (make an incision to infuse its flavor). After about 10 minutes or so, add some peas and fava beans, and continue cooking for 15 minutes, just until everything is well cooked. Let cool. Mix into this a few bunches of blanched, dried and finely chopped swiss chard, and an herb cream (about 3 tablespoons of creme fraiche, chopped parsley, chive, chervil and two tablespoons of chopped black olive, along with two egg yolks. Season with parmesan, salt/pepper and a drizzle of olive oil. Roll out the dough to extend a few centimeters outside of your mold, then fill. Place a circle of dough a few centimeters smaller than the mold on top and brush with egg wash (egg yolk and a little water) and fold over the sides of the base to adhere. Brush the whole thing with egg wash, sprinkle with sesame seeds (if you wish) then snip some holes with a scissor to let the steam escape. Bake at around 350 convection for 30 minutes. Let rest for 15 minutes before serving. Last night: strozzapreti cooked like a risotto with peas and crispy prosciutto..

Vegetable tourte

Ah, thanks! They indeed are!

Happy 4th everyone. Found a HUGE patch of wild blackberries on my hike earlier today. They are so juicy and flavorful! Best yet, free! Made tarts with a blackberry/purple basil marmelade and some candied lemon zest! Cheers!

Something I make once every summer: lobster rolls..

[Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Shelby, it is a slate. Comes in handy a lot. Wild striped bass with crushed striato de Napoli zucchini

Feel free! I shelled the largest pods, and left the small ones to be blanched in salted water. I sliced the pods and sweat in butter then added water to make a stock to cook the peas. I quartered a few strawberries, and added them about 3/4 of the way through the cooking of the peas, along with the whole pods. Once nicely glazed, off the heat, I added some thin slices of strawberries, some sorrel, and a touch of olive oil. I finished with the basil and lemon zest. Enjoy!

Cheers everyone. Found some beautiful snap peas at the market yesterday. Cooked them lightly with strawberries from the garden, wild sorrel and basil. Striped bass tacos with garlic scape salsa verde.

Sweet and delicious. Actually quite a burst of flavor for such a small cucumber. Sugars must be concentrated at such an early stage.

Hello friends. Part of tonight's meal: Wild striped bass tartare, wild sorrel and garden cucumbers Stuffed zucchini blossoms

Faux pas, the blossoms were eaten simply by themselves, a touch of fleur de sel. I had thought to make a zucchini/mint condiment, however I lost the desire at the final moment. The batter ha s a bit of minced garlic and thinly sliced basil.

You are an exceptional photographer, Ann. Very nice pizzas, too!

Tempura zucchini blossoms Wild striped bass with artichokes and borage

Green salad from the garden, eaten in the grass

We are sharing this beauty..

I am enchanted by borage. Its color and shape bring such beauty to my eye.

A beautiful day with my blossoms From yesterday: chilled pea soup with mint Salad Niçoise Strawberry tarts, lime/vanilla sorbet

Morel pizza