Tag Archives: sugar snap peas

Baby Bok Choy en Papillote + Quiche Maraîchère

Veggies

It’s Friday once again, and I actually made the “assigned” French Fridays with Dorie recipe this week!  I also caught up on last week’s recipe.  I’m on a roll!  Since I’m so close to being completely caught up on every FFWD recipe (only 6 to go!), I am determined.

This week I celebrated Spring with two dishes that are chock-full of vegetables:  Baby Bok Choy, Sugar Snaps, and Garlic en Papillote and Quiche Maraîchère.

Baby Bok Choy, Sugar Snaps, and Garlic en Papillote

Veggies on Parchment

This week we returned to the traditional French method of cooking in packets of parchment paper or foil.  This time it was some unexpected vegetables inside these packets:  baby bok choy, sugar snap peas, baby onions, and garlic.  The veggies were seasoned with orange zest, salt and pepper, and moistened with a bit of olive oil.

I tried an experiment.  I made two packets of veggies in parchment paper.  Then I put the rest of the vegetables in a baking dish covered in foil. Would there be a difference in taste?

Veggies in Baking Dish

It was close!  The vegetables in the baking dish took a little bit longer to cook and weren’t quite as moist.  The veggies cooked en papillote were slightly browned and a touch more flavorful.  But overall, there wasn’t a big difference.  If you are cooking this for a crowd, the baking dish method would be perfectly acceptable.

Veggies with Salmon

So, did we like it?  I liked it a lot.  The vegetables were perfectly cooked:  tender, but not mushy.  My husband liked the snap peas, but isn’t a fan of bok choy and this dish did nothing to change his mind.  My daughter gave it a baby taste and then didn’t touch it again.

Quiche Maraîchère

Quiche Maraîchère

In Dorie’s words, Quiche Maraîchère is “packed to the brim with celery, leeks, carrots, and little squares of red pepper”.  The word maraîchère means “truck farmer”, and when the word is used in a recipe name, you know that fresh vegetables are used.  In this quiche, there is only just enough custard filling to (barely) hold the vegetables together.  It is topped with Gruyere cheese part-way through cooking.

Slice of Quiche Maraîchère

This quiche was quite tasty!  I enjoyed it very much as a simple dinner with salad on the side.  My husband enjoyed it too, but wished there had been more eggs in the mix (there was only one and a half).  If you are looking for a vegetarian-friendly quiche, this one is a winner!

Both these recipes can be found in Dorie Greenspan’s wonderful book, Around My French Table.

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Hearts of Romaine with Sugar Snap Peas and Green Goddess Dressing

Hearts of Romaine with Green Goddess Dressing

A few weeks ago my husband and I celebrated my birthday by going to one of my favorite restaurants, 4th St. Bistro.  The meal was delicious as always.  I particularly enjoyed the salad I ordered: Hearts of Romaine with Sugar Snap Peas and Green Goddess Dressing.  Topped with thinly sliced radishes and a few chives, it was delicious and refreshing!

Salad and Salmon

I don’t often try to recreate dishes I order in restaurants, but this salad was so good, and seemed pretty straight-forward to copy.  I already had a recipe for Green Goddess Dressing, so I started with that.  Adding the proper veggies was a snap.

Romaine Salad

This salad came very close the restaurant version and I enjoyed it very much.  I hope you enjoy it too!

Hearts of Romaine with Sugar Snap Peas and Green Goddess Dressing

Print Recipe

  • One heart of Romaine lettuce
  • 4 oz. sugar snap peas
  • 1 radish
  • 1 tablespoon chopped chives
  • ½ cup Green Goddess Dressing (recipe follows)

Chop the Romaine into bite-size pieces.  Cut each snap pea into 3 – 4 pieces.  Thinly slice the radish.

Place the Romaine and snap peas into a large bowl.  Toss with Green Goddess Dressing to taste.  Taste for salt and pepper and adjust if necessary.

Place salad in serving bowl or on individual plates.  Top with radish slices, and sprinkle with chives.

Serves 2

Green Goddess Dressing

Adapted from Greens Glorious Greens!

  • ¾ cup sour cream
  • ½ cup minced parsley
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill
  • 1 teaspoon maple syrup
  • 2 tablespoons minced green onion, white and green parts
  • ¼ teaspoon salt
  • Freshly ground pepper

Combine all ingredients in a blender or food processor and blend for 1 to 2 minutes.  Taste and adjust for sweetness and seasonings.  Keep refrigerated until ready to use.

Makes about 1 cup

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