Friday, May 8, 2009

Butternut Dumplings with Shiitake and Peas

This is a great time of year for produce. I visited the Los Altos Farmer's Market, their first day for the 2009 season, and saw cherries for sale and before we know it, corn and stone fruit will make their debuts.

Fresh english peas are available right now and despite all the complaints, I love shucking them. The time spent is very zen especially if you have your environment completely moodified. Also great to do with company over a good conversation. Are we really that busy?

The butternut dumplings are made with a traditional gnochhi recipe using roasted squash instead of the potatoes but adjustments had to be made for extra moisture in the squash. The dumplings are boiled in salted water and added to sauteed shiitake mushrooms, peas, ginger, garlic, ponzu sauce and a touch of butter.

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