Here is one of the dishes I prepared the other night. Pretty straight forward vegetable dish with a little protein accents to add richness to the dish. When I am in Austin we have a garden with different items growing but we also receive a weekly farmers organic box from Johnson's backyard garden. They send a variety box depending on what is in season that they deliver straight to your door once a week. Different days depending on what part of town you live in. You can choose what size you want and add on things like eggs among other things. A great service and a great way to get local organic produce and it is different every week. This week tiny sweet potatoes with sweet potato greens. I had some zipper cream peas in the freezer and thought a nice puree would go great with the sweet potatoes. I added a little salmon roe for saltiness and flavor. Along with pink peppercorns, chive blossoms, and double reduced chicken stock for richness. Great little appetizer that pacts a good punch.
8 baby sweet potatoes roasted with oil and salt
Zipper cream peas purée
12 oz of fresh cream peas
6 cups water
1 sprig of thyme
2 garlic cloves
1 shallot
1/4 cup of half and half and 1/2 cup of cooking water
2 tbsp of olive oil
1 tbsp of butter
Salt to taste
1 bunch of sweet potato greens
1 tbsp of butter
1 tbsp of olive oil
Salt and pepper to taste
Double reduced chicken stock
3 cups home made chick stock
1 tsp of corn starch
1 tsp of water
Salt to taste
1 tbsp of pink peppercorns
1 oz of salmon roe or trout
Chive blossoms
Red vein sorrel and micro arugula
Flur de sel
Set oven to 350 degrees
Drizzle sweet potatoes with olive oil and salt. Place on a roasting pan and roast for about 45 minutes or until just done, rotating every 10 minutes. Take out and keep warm.
For the zipper cream peas,
Add 1 tbsp of oil to a small pot along with shallot, garlic, and thyme. Cook for 2 minutes add your cream peas. Cook for a minute and then cover with water. Season with salt and bring to a boil. Turn down to a simmer and cook for about 30 minutes or until completely tender. Then strain off the peas reserving some of the liquid, discard the thyme stems. Place in to a food processor or blender and add some of the cooking liquid along with the remaining oil, butter, and a little half and half until you have a completely smooth puree. Adjust the seasoning, and then keep warm.
For the reduced chicken stock,
Take the homemade chicken stock and place in a pot. Reduce to about 3/4 cup. Then add just a little corn starch slurry to thicken slightly and season with salt. Cook for another 5 minutes and then strain off and set aside. It should have a really intense chicken flavor and almost glossy feel in your mouth.
To Finish,
In a small saute pan add oil, and butter to the pan. Add your sweet potato greens, 1/4 cup of water, and a pinch of salt. Cover and steam the greens for 1 1/2 minutes. Adjust the seasoning if need be and then drain off on paper towels and keep warm. Place a spoonful of the cream pea down on the plate. Add your roasted baby sweet potato on top. Garnish the top of the sweet potato with fluer de sel, salmon roe, chive blossoms, crushed pink peppercorns, baby arugula and wild flowers. Then place the steamed greens next to it. Then add a red vein sorrel leaf and drizzle with double reduced chicken stock. Serve and Enjoy!
