Cooking Up SIMPLY Pop Up Class @NFM
At the Pop Up class today, Cooking Up served Purple Hull Pea Hummus, Purple Hull Pea & Tomato Salad & a Zucchini & Cucumber Gazpacho (cold soup). Everything made today was made while @NFM standing at the table, which means all three recipes were easy to prepare with limited equipment & ingredients.
Cooking Up does not follow a traditional recipe, with exactly measured ingredients & order to the recipe. The belief of Cooking Up is that cooking should be fun, relaxed & creative, letting personal taste guide the dish rather than a book; something anyone & everyone, regardless of age or cooking knowledge can do. With that premise, below find the process of the three recipes served today.
Cooking the Purple Hull Peas
The purple hull peas were placed in a large pot of water with about 1”-2” of additional water above the peas. Even though two different recipes were being prepared, all the peas needed were cooked together in a single large pot, with a very generous serving of salt & a generous pour of olive oil added. The water was brought to a boil, then the heat reduced to a simmer. For beans, the simmer should look like the beans are swimming in a pool: rolling around relaxed, not jumping & not laying still. The beans simmered, without a pot lid, for about 60-75 minutes, until soft (pick one out & squeeze gently). The pea broth was drained & saved for later use, while the peas were left to cool in a bowl.
Pea & Tomato Salad
In a large bowl place the cooled peas, 1-3 cups depending on quantity needed; add the tomatoes cut into chunks or quartered (again amount depends on quantity needed & if you want the salad to be heavier on the peas or tomatoes), about a third of a red onion sliced thinly, the tip of a jalapeno pepper (more if spicier is wanted), chopped cilantro leaves, olive oil, balsamic vinegar, squeeze of half a lemon, S&P; toss & let sit for a little while. This salad is one that gets better with time, so prep in the morning to eat in the afternoon or evening or make it several days ahead of time.
Meat protein still in the fridge, crumbled feta cheese or a cooked egg can be added before serving; pile the pea salad on top of rice or salad greens. Get creative & the options are endless.
Place 3-4 cups of peas in a blender or food processor; add 1-3 garlic cloves (to your taste), squeeze of 1-2 lemons, generous pour of olive oil & 1-3 spoonfuls of tahini. Blend to a smooth consistency, place in a bowl, drizzle with olive oil & serve. Smoked paprika, sweet potatoes, parsley, & anything else you can think of, can all be added to alter the flavor of the hummus. Serve with chips, or better yet, summer veggies like cherry tomatoes, cucumbers or zucchini slices.
Zucchini & Cucumber Gazpacho
Cucumber was peeled, although if you want the soup to be greener, you can leave the peel, & cut into chunks; 2-3 zucchini were cut into chunks, again you can peel if the desired look of the soup is less green; garlic cloves, third of an onion, water, vinegar, S&P; all placed in a blender until smooth consistency; add olive at the end & pulse to mix. Place in the fridge until cold. This can be made in the morning or several days in advance. Jalapenos or other spicy peppers can be added to increase the heat/spiciness of the cold soup.
The dishes created were selected based on the wonderful variety of produce available by the local farmers who sell @NFM: Smiley's Farm provided the purple hull peas, zucchini, cucumbers & jalapenos; Swafford Farm provided the variety of beautiful tomatoes; Plano Produce provided the red & white onions; Galena Garlic Company provided the Hojiblanca olive oil & Grapefruit balsamic vinegar; International Market provided the lemons, cilantro, tahini & garlic.
Thank You Farmers & Merchants @NFM