green pea toast with cayenne caramelized onions

We have all seen the new culinary favorite, toasts (which is really just an open-faced sandwich) and we have encountered the British favorite green pea spread, so why not combine the two?

Before I actually made a green pea spread I wasn't really sure what all the fuss of combining peas and mint was, but I understand now. The mint in no way overpowers the peas, and, in fact, complements its natural flavor - now I'm a believer.

You can actually forget the caramelized onions (but, really, why would you?) and add slices of avocado or toasted pine nuts or even salsa fresca (external link to a few of my sauces featured on Daily Dose of Art).

Whatever you feel doing, do it, but I'll let you in on a secret: this is a fantastic recipe to make in the middle of winter to bring back some of that summer feel. Frozen peas are perfect in this recipe and really lets the sun shine in.

I used my air-fryer (!!) to make the onions and they came out just right. I didn't even spray them with oil, just let the machine do its magic.

That little container in there cost me $6 from [AMAZON] and it isn't non-stick, which I love because Teflon is made with plastic. Besides, the pan that is actually sold for this machine costs $30+. I only wish it was stainless steel.

This recipe uses a whole bulb of garlic because roasted garlic is awesome! Cut the tips off the garlic and lightly smash them to easily remove the paper skin, that way your garlic will remain whole. The onions are cooked with balsamic vinegar to add even more sweetness to them.

Look at that pot of sunshine! Once you lightly cook them and puree them with the other fabulous ingredients, you have the makings of an amazing toast. Word of caution: please season the peas appropriately with salt; legumes need it to bring out their flavor.

Green Pea Toast with Cayenne Caramelized Onions 
Serves 4

Onions:
1 medium onion, thinly sliced
1 whole bulb garlic cloves, peeled
2 tablespoons balsamic vinegar
1 tablespoon water
1/8 to 1/4 teaspoon cayenne

Spread:
2 cups green peas (frozen is fine)
2 tablespoons almonds or sunflower seeds
1 garlic clove
1/4 cup mint leaves (not packed)
1 tablespoon white miso
1 to 2 tablespoons lemon juice
Sea salt and black pepper

2 (6-inch) baguettes
Oil spray

1. Combine the onions and garlic in an air-fryer pan and cook on 360-degrees for 10 minutes. Add the vinegar, stir well and cook for 10 more minutes, stirring halfway through. Add the water and cook until the onions and garlic are tender, another 5 to 10 minutes, stirring after every 5 minutes. Alternatively, cook the onions and garlic in the oven, covered, until tender, about 45 minutes, stirring every 10 minutes. Season with salt, black pepper and the cayenne. 
2. Combine the peas and enough water to cover in a medium saucepan. Bring to boil over medium heat and cook 3 to 4 minutes or until heated through and lightly cooked. Remove from the heat and drain. Set aside.
3. Add the garlic and almonds to a food processor and pulse until finely chopped. Add the reserved peas, mint, miso and lemon juice. Process until smooth. Season with salt and black pepper. 
4. If you are making toast, cut the baguettes in half and toast. If you are making appetizers, cut the baguettes into 1/2-inch thick slices on the diagonal and toast. In either case, spray with oil before toasting. 
5. Spread the toasts with the pea spread and top with the onions. Serve. 


© 2016 Copyright Zsu Dever. All rights reserved.

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refrigerator dough (aquafaba recipe)

Last week I shared with you the Katsu Banh Mi recipe, with a promise that I would also share the Refrigerator Dough recipe that I used to make the rolls.

Here it is! The aquafaba in this dough makes the finished product extra crisp and crusty - it really is an amazing texture.

This dough really couldn't be any easier; even the water temperature can be cold since it is a refrigerator dough and there is no proofing the yeast***. There is very little kneading and it just basically proofs in your fridge overnight. That really is the only drawback -- it needs to at least proof for 8 hours in the the fridge and cannot be used proofed on the counter as in the traditional sense.

Once it is done proofing, it is a firm dough that needs very little to no flour to roll out.

In addition to making baguettes,

this dough is also great for making pizza - either thin or thick crust. The crust is superbly crispy and chewy, all at the same time.

And it also makes great focaccia bread! Crispy focaccia bread is really amazing and this dough makes an excellent one. Add any topping you want (or none) and you have a great bread to enjoy with a pasta dish, or use it to make my Pizza Burger.

It also makes awesome crusty breadsticks, rolls and fry bread. I recommend you have a batch in the fridge at all times, ...you know, for those unexpected hankerings.

Because this dough makes so many things, I made a video to accompany the recipe, complete with how to make pizza, focaccia, rolls, breadsticks and baguettes.

Refrigerator Dough

Makes rolls, bread sticks, pizza, focaccia, banh mi baguettes, fry bread, etc.

3 cups bread or all-purpose flour (add 2 extra tablespoons if the rolls and baguettes are too soft)
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 teaspoons dry active yeast***
3/4 cup water (cold or warm)
1/4 cup aquafaba** 

1. Dough. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer; mix well. Combine the water and aquafaba in a measuring cup and add to the flour mixture. Knead the mixture until the dough comes together. Spray a 6-cup bowl with oil spray, add the dough, cover with a plate and chill at least overnight. The dough will last about 5 days in the refrigerator.
2. Remove the dough from the fridge and divide it into the number of pieces recommended below. Only lightly flour the work surface to allow for traction while rolling.
3. Pizza. Preheat oven to 450-degrees F. Divide the dough into 4 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. Add toppings and bake for 6 minutes. Remove the paper and continue to bake until crisp about 6 to 8 more minutes.  
4. Focaccia. Preheat oven to 425-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 2 pieces. Add a tablespoon of olive oil to a 1/8 sheet pan (10x6-inches). Add the dough and push it out to fill the pan. Use your fingers to make deep indentations in the dough, all the way through to the bottom of the pan. Cover and set aside to rise, about 1 hour. Sprinkle with salt, another tablespoon of olive oil and add any toppings, such as thin sliced tomatoes or olives. Bake until crisp, about 20 to 25 minutes.
5. Breadsticks. Preheat oven to 350-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 10 equal pieces. Roll each piece into a cigar shape, about 8-inches long. Place on a baking sheet. Cover and set aside to rise, about 90 minutes. Combine 2 tablespoons of olive oil with 1/2 teaspoon garlic granules and 1/4 teaspoon sea salt. Brush the breadsticks with the seasoned oil and bake for about 15 to 18 minutes.
6. Baguettes. Preheat oven to 400-degrees F about 15 minutes before the dough is done proofing. Divide the dough into 4 equal pieces. Flatten a piece into a rectangle about 6-inches long. Fold the top thirds down onto itself and fold the bottom third up onto itself. Crimp the edges and roll into a football shape. Set on a baking sheet, cover and proof to almost double. Slash the loaves using a very sharp knife and bake until golden, about 20 to 25 minutes.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

*** If you are absolutely positive that your yeast is alive, there is no reason to proof it first. If you are unsure, then warm the water to 110-degrees F and add the yeast. Set it aside to bubble for 5 minutes. If it bubbles and foams it is alive and well. Proceed with the recipe. 

© 2016 Copyright Zsu Dever. All rights reserved.

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