Smashed Peas and Fava Beans with Fresh Mozzarella

Seeing as this is a recipe that embodies spring, it might surprise you to know that the first time I saw this recipe was almost three years ago in the dead of winter.  

I was in Tonsberg, Norway, with my boyfriend and we were browsing around in a popular bookstore.  Naturally, most of the titles were in Norwegian, but there were many English language books as well.  I'm not sure why, but I was surprised to find a huge shelf with American cookbooks - especially those by celebrity chefs.  My eyes scanned the titles and passed over books by Mario Batali, Rachel Ray, and Emeril Lagasse.  But the one book that really caught my eye was Jamie at Home: Cook Your Way to the Good Life, by Jamie Oliver.  I really liked Jamie Oliver back then, and that was even before he started his Food Revolution and I liked him even more.        

I reached up, slid the book off the shelf, and and turned back the tan hardcover to reveal colorful pages filled with beautiful recipes.  The book was divided into larger chapters based on the seasons - which I loved - and since I was freezing my butt off in the cold and snow, of course I thumbed ahead to the recipes for spring and summer.  

My mind danced around daydreaming of warmer weather when I could enjoy asparagus and fresh eggs, rhubarb, and strawberries all while basking in happy sunshine.  But it was when I turned the page and saw a recipe called, "Incredible Smashed Peas and Fava Beans on Toast," that I was really intrigued.  You see, I had never eaten a fava bean before (or actually ever seen one for that matter) and I am naturally curious about most things.  But I had one problem - I was convinced that I hated peas.    

Where this imaginary pea-hatred stemmed from, I have no idea, because as far as I can remember we never ate peas growing up.  (Unlike those awful steamed brussels sprouts that I am sure I hated and had to force down by drowning them in milk.)   When I finally did eat peas as an adult, I was prepared to leave them squarely on my hated-foods list, but my aversion to them disappeared into thin air after I popped one tiny, fresh, springtime pea into my mouth...  

It was perfection.  

It was dense and sweet, not soft but not too hard either, and I adored the way the small kernels just 'popped' in my mouth.  I was in awe.  (Not to mention, those little pea pods are just too cute.  Seriously, who can resist those?)

Leek Confit and Goat Cheese Crostini, Topped with Asian Pear

It is Monday morning and that means voting is OPEN for round three of Project Food Blog!  If you haven't already, be sure to check out my entry for this third challenge, A Luxury Dinner, with Leeks, Lemon, and Lamb; if you love my dinner party (and maybe wish you had been invited!) please vote for me!  It is just as simple as following the link and clicking on the heart to show your love.  I appreciate all your votes and kind comments so much, and I am having a fantastic time sharing great food with you in Project Food Blog.  I hope I can continue!   

So for anyone just tuning in, my dinner party included 4 courses as listed here:

In my main post detailing my dinner party, I shared the recipe for my second course: Cauliflower Soup with Seared Scallops, Lemon Oil, and Caviar.  This was my favorite dish from my dinner, but the Leek and Goat Cheese Crostini were a close second!  I think I liked the crostini so much because they were extremely easy to assemble, and the flavors and textures were spot on.      

A Luxury Dinner, with Leeks, Lemon, and Lamb

Have I told you before that I love having dinner parties?  Actually, I love having gatherings of any kind; afternoon tea, Easter brunch, Labor Day parties, you name it and I would be happy to host it.  Any day that I can bring people together to eat, drink, and be merry, is a good day for me!  I will usually use any excuse to invite friends and family over to my place, so when I heard that one of the challenges for Project Food Blog was to host a Luxury Dinner and to share entertaining tips, I squealed with delight.  

To me, luxury means a lot of different things...Buying fresh flowers from the farmers market; relaxing with a latte and a good book; treating myself to a beautiful trinket from a local boutique; or relishing in a well-prepared meal at my favorite restaurant surrounded by family and friends...I think all these things are simple luxuries.  When it comes to food, I think of the luxury that is more traditionally fancy, where crystal wine glasses, rich, creamy foods, full-bodied wines, and decadent desserts are involved.  I knew that I wanted to have this type of dinner party, although I didn't want it to be too over the top.                

For my dinner, I wanted my table to be colorful, elegant, and to have simple beauty.  I think one part of hosting a good party is making sure you have a space where your guests can feel comfortable that is appropriate for the occasion.  

If your party is casual or you are serving foods family-style, then keep it simple with an uncluttered table and plenty of room.  For a formal dinner party, I try to use coordinated place settings to set out everything before the guests arrive.  But here, lets be realistic: not all my silverware matches, I might not have four of the exact same wine glasses, and I am not Martha Stewart.  I work with what I have, and I usually add extra items like fresh flowers or matching napkins if they are within my budget.  I have a penchant for pretty glassware, so I used some of that for the table, along with a candle arrangement that I have had on my buffet for years.  The idea is to make it look fancy, but not put you out of a lot of time and money.  I also printed out menu cards (a first for me!) which made the occasion feel even more special.     

And speaking of menus...I decided to have a four-course meal with two wine pairings and turkish coffee with dessert.