POACHED CHICKEN SANDWICHES WITH PEAS AND RADISHES
A taste of spring, these open-face sandwiches are fresh and hearty. Delicate poached chicken and creamy Pea, Almond, and Ricotta Spread are topped with English and sugar snap peas plus crisp radishes and cool mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Combine 6 cups water, zest, and 2 teaspoons salt in a saucepan. Season chicken with salt and pepper; add to pan. Bring to a boil, then reduce heat to low; simmer until chicken is just cooked through and a thermometer inserted in thickest parts registers 155 degrees, about 10 minutes. Remove from heat; let cool in liquid 1 hour. Remove and pat dry. Thinly slice against the grain.
- Meanwhile. Bring a small pot of salted water to a boil; add English peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
- Brush bread with oil and season with salt and pepper. Place on a rimmed baking sheet; toast in oven until crisp and golden brown on edges but still soft inside, 10 to 12 minutes. Whisk together mustard and lemon juice. Whisk in oil in a slow, stead stream; season with salt and pepper. Toss 2 tablespoons dressing with English peas, snap peas, radishes, and mint.
- Spread each toast with 1 tablespoon Pea, Almond, and Ricotta Spread; top with chicken. Spread 1 tablespoon hummus over chicken on each. Top with some radish-and-pea salad, pressing down lightly to adhere, and serve alongside remaining salad, drizzled with more dressing.
SMASHED PEAS AND RICOTTA CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
MASHED PEA AND RICOTTA TOAST
Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
- Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
- Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
- Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
- Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
- Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
- Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.
PEA AND RICOTTA CROSTINI
Steps:
- Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
- If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
- Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
- To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
PEA, ALMOND, AND RICOTTA SPREAD
A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
- Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
- Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.
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- Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
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- At this point, the “cheese” is ready to enjoy, especially in dishes like Lasagna, Pizza, or Stuffed Shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.
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