Spring Fever in Brooklyn
I don't know about you, but I am so ready to be outside, as often as humanly possible. In the true fashion of seasons changing, the weather will not be making up its mind for a while yet, and however badly I'd like to be frequently having rooftop drinks with my husband, there is a lot of rain ahead.
The most beautiful part about all that rain is the blooms that are popping up, every direction you look. We spent the weekend with friends in Brooklyn, with a Saturday spent marveling at said blooms, and trekking through spring showers to the farmer's market. We teamed up with our friends at Président to come up with some pairings to celebrate the changing season.
A white bean and feta dip, paired with whatever you can find that's seasonal and looks delicious at the market is perfect for sharing with friends and an obligatory bottle of rosé. If you've had shishito peppers, you know they're quite mild, but one in ten are super spicy. We must have chosen them just right, because almost every one we ate had our mouthes on fire, making the creamy dip extra necessary to cool off. We've been super into exploring new ways to make vegetables extra delicious lately, and Robert's spring vegetable salad with a soft boiled egg and delicious hunks of brie is just that. The vegetables are light and crisp, and rounded out with a tarragon vinaigrette.
With the food prepared in our friends tiny Brooklyn apartment, and devoured just outside on the fire escape, us city dwellers know that joyous feeling well, being able to take advantage of that outdoor space once more. From front stoops, to fire escapes, backyards and rooftops, I can't think of a better way to celebrate spring than sharing a day like this.
White Bean and Feta Dip
1, 15 oz can white beans, rinsed
3/4 cup Président feta cheese crumbles
3 tbs full fat green yogurt
2 tbs olive oil
1 tbs lemon juice
2 tbs fresh parsley, chopped
salt and pepper
- In a food processor combine white beans, feta, greek yogurt, olive oil, lemon juice, and parsley.
- Process until well blended, season with salt and pepper.
Blistered Shishito Peppers
8 oz shishito peppers
1 tbs extra virgin olive oil
1 squeeze lemon juice
coarse sea salt and pepper
- Heat a cast iron skillet over high heat until very hot, about 5 minutes. Add peppers and cook, turning frequently until they are blistered and begin to shrivel, about 5-8 minutes.
- Remove from skillet and toss with olive oil, sea salt and pepper. Serve warm with a squeeze of lemon.
Spring Vegetable Salad with Tarragon Vinaigrette
serves 2, generously
1 bunch asparagus
10 oz snap peas
8 oz fiddlehead ferns
6 oz fresh spring peas
1 Président Brie wedge, cut into small chunks
2 tsp tarragon, finely chopped
2 tbs champagne vinegar
1/4 cup olive oil
salt and pepper
- In a small, nonreactive bowl, whisk to combine vinegar, oil, tarragon and salt and pepper. Season to taste and set aside.
- Bring a large pot of water to a rolling boil. To prepare the fiddlehead ferns, rinse thoroughly under cool water and remove any of the brown, slimy husk that may remain on the ferns. Add fiddleheads to boiling water and boil for 5 minutes. Remove and transfer immediately to an ice bath.
- Working in batches, blanch the asparagus, snap peas, and spring peas until bright green and crisp, about 1 minute. Remove from boiling water and immediately cool in an ice bath.
- Using the same blanching water or with a fresh pot, bring water to a gentle simmer (about 180°) and slowly lower egg into the water. Cook for 6 minutes and rinse under cool water while gently peeling.
- After vegetables have cooled, remove from ice bath and dry thoroughly. Transfer to a large bowl and dress with tarragon vinaigrette. To serve, top with a halved soft-boiled egg and chunks of Président Brie.