3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp 1 In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined. 2 In a large bowl, mix flour, salt and baking powder. 3 Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain. 4 Heat a non-stick or well-seasoned cast iron pan over medium- high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven. 5 Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown). 6 Stack pancakes on 4 plates and top each portion with a fried egg. 7 Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates. Serves 4 PAIRS WITH JAUME SERRA CAVA CASTELFINO BRUT Spain $15.99 551218 RAPITALÀ GRILLO ORGANIC Italy $17.99 68516
PEA PESTO PASTA 2 garlic cloves, roughly chopped cup (60 ml) roughly chopped, toasted pine nuts, divided 1 cup (250 ml) baby arugula 1 cup (250 ml) basil leaves, plus extra for garnish 4 oz (125 g) Parmigiano-Reggiano, grated, divided 1 lemon, zest and juice 2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta 1 tsp (5 ml) pepper
PEA PANCAKES WITH FRIED EGGS 2 cups (500 ml) frozen peas, blanched 6 eggs, divided 1 cup (250 ml) milk cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided 3 tbsp (45 ml) finely chopped chives, divided 2 cups (500 ml) all-purpose flour 2 tsp (10 ml) salt, divided 2 tbsp (30 ml) baking powder 3 tbsp (45 ml) olive oil, plus extra for cooking pancakes 1 tbsp (15 ml) Champagne vinegar 1 tsp (5 ml) grainy mustard salt and pepper, to taste 1 cup (250 ml) arugula (or any other salad green) 1 cup (250 ml) pea greens 2 radishes, julienned
1 cup (250 ml) extra-virgin olive oil 2 cups (500 ml) frozen peas, blanched 2 tbsp (30 ml) crème fraîche 1 x 12 oz (350 g) package cheese-stuffed tortellini chili oil, for garnish
1 Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée.
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