When the evenings start to shorten and I begin to realize that my days of wearing flip flops are limited, I cheer myself up by thinking of all the fall and winter dishes I will make that year. I begin to research lamb stews, braised short ribs, and cream-based pasta dishes. However, by the beginning of February I’m sick of heavy food and red wine and I start to fantasize about cold beers at the Frying Pan, grilled fish and crisp fruit.
The beginning of this week presented us with a hint of spring. I broke out the sandals (a bit prematurely) and bought spring vegetables (a bit prematurely). Last night, however, there was a bite in the air again. I decided it was a perfect evening to pay tribute to the last days of winter. So I headed to the store and bought heavy cream. Now that I can anticipate spitting watermelon seeds and BBQs on Brett’s deck, I suddenly don’t feel so tired of heavy winter food. In fact, I feel a desire to squeeze in a few more dishes before tucking the recipes away until next year.
1) Chop three shallots and sauté in 2 tbsp butter. Add ¾ cup chicken broth and stir for two minutes. Add 1 cup of heavy cream, cayenne pepper, and the zest from 2 lemons and 1 orange.
2) Add sugar snap peas (or another prematurely bought spring vegetable) and stir until heated through.
3) Add a bit of lemon juice and lots of chopped mint.
4) Toss with penne or another fun shaped pasta and serve with parmesan.