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Appetizer / Uncategorized

Blistered Sugar Snap Peas with black quinoa, whipped feta, sesame date butter and mint

One of my favorite restaurants in the Art District of Los Angeles housed inside an art gallery named Hauser & Wirth is Manuela. The restaurant is where the edible works of art are consumed. One of my favorite dishes is the blistered sugar snap peas. This recipe is my riff of this incredible vegetable dish.

Time 1-hour

Servings 2-3

Ingredients

1 10 ounce bag of sugar snap pea, 1/4 cup black quinoa, 3.5 ounces of feta, 2 TBS cream cheese, 1 TBS sesame butter, 1 TBS Pure date syrup, 8 mint leaves, 1 TBS canola oil, 1/2 tsp kosher salt, 1/2 cup of water and pinch of URFA pepper.

Preparation

Place 1/4 cup of black quinoa and 1/2 cup of water in a small sauce pan and bring to boil. Cover and simmer for 10 minutes or until quinoa is cooked.

Trim and remove strings from both sides of sugar snap peas.

Stings removed

When quinoa is cooked dry toast in another small skillet. Add quinoa to dry skillet on medium heat for 3-5 minutes. You will hear snapping that is your quinoa changing it’s texture to slightly crunchy and that is what you want. Careful not to burn.

Toasted black quinoa

In a food processor add your favorite feta and cream cheese. Whip together until smooth and creamy. A smaller food processor would be easier if you have one. My favorite feta is Valbreso. Once feta is whipped scoop out into bowl and keep in refrigerator until plating.

In a small bowl add the sesame butter and date syrup mix together then set aside.

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Now you are ready to blister the snap peas. In a medium to large skillet add 1 TBS of canola oil and get pan really hot. Wait until the oil is just starting to smoke and then add the snap peas until they are blistered and coated with oil. Season with kosher salt.

Time to plate. Smear sesame date butter onto platter. Then add snap peas, toasted black quinoa, whipped feta, and gently ripped mint leaves. For a little bit of heat I sprinkled a little URFA pepper but crush peppers will work as well. URFA pepper adds a fruity heat.

Finished product
Close up

Enjoy!

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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