Chilled English Pea Soup with Crispy Prosciutto

I based this recipe on the Chilled Garden Pea Soup recipe in the Eleven Madison Park Cookbook by Daniel Humm and Will Guidara.  Like almost all of the recipes in Eleven Madison Park, I had to simplify this one considerably before I could attempt to make it.  By omitting the "buttermilk snow" and by substituting a piece of crispy prosciutto for the more-involved "prosciutto crisp," I was able to bring this recipe down to earth while staying true to the vibrant flavors in the dish.  The sweet-fresh flavor of spring peas is complemented by the tartness of buttermilk and the sting of green onion.  Crispy prosciutto, served on the side, adds salt and a little whimsy to the dish.

The most involved part of this recipe is shelling the peas.  Two cups doesn't sound like a lot, but after you've been shelling peas for 30 minutes and your measuring cup still looks empty, you'll realize that it's actually a lot.  That being said, the fresh peas are what make this dish special, so don't even think about cheating and using frozen peas.  If you're lucky enough to find freshly-shelled peas, available at some farmers markets, they're a great alternative.

This recipe makes enough to serve 6 as a small first course or amuse bouche.  If you want to serve it as a middle course, simply double the amounts in the recipe.  The soup is best if made the day before serving, allowing the flavors to intensify overnight.  The crispy prosciutto can be prepared several hours ahead of time, but are best if eaten the day they are prepared.

Chilled English Pea Soup with Crispy Proscuitto

Ingredients

Kosher salt

1/3 cup chopped green onions, green parts only

2 cups shelled English peas

1/2 cup buttermilk

2 tablespoons good olive oil

6 mint leaves

6 thin slices prosciutto

Freshly ground black pepper

Tabasco sauce

Instructions

1. Bring a large pot of salted water to a boil.  Fill a large bowl with ice and water.  Add the green onions to the boiling water and cook for about 30 seconds. 
2. Using a slotted spoon, transfer them to the ice water.  Once cool, drain them on paper towels. 
3. Add the peas to the boiling water and cook for 3 to 4 minutes. 
4. Using a slotted spoon, transfer them to the ice water and drain with the green onions once cool.

5. Place the green onions and peas in a blender along with the buttermilk, olive oil, mint leaves, 1 tablespoon salt and 6 cups of water. 
6. Blend on high speed until completely smooth, 4 or 5 minutes. 
7. Pass soup through a fine mesh strainer, pressing against the sides gently with the back of a wooden spoon to strain.  Clean the strainer, and then strain again into a clean bowl.  If the soup isn't completely smooth and free of all solid particles, strain again for a third time.
8. Chill the soup over ice, stirring occasionally. 
9. Cover and refrigerate overnight.

Crispy Proscuitto

10. The next day, preheat the oven to 375 degrees.  Line a rimmed baking sheet with Silpat.  Carefully lay the slices of prosciutto on top and bake for 10 to 15 minutes, or until crisp and slightly dark. 
11. Remove using tongs and drain on paper towels.  Store the prosciutto in an airtight container until ready to serve.
12. Remove the soup from the refrigerator and season to taste with additional Kosher salt, black pepper and Tabasco.

13. To serve, fill 6 chilled demitasse or other small cups (such as a tall shot glass or espresso cup) with equal portions of the soup.  Place a piece of prosciutto to the side of each cup and serve immediately.

Mac and Cheese with Mustard and Kielbasa

There are two ways to go with Mac and Cheese. You can go super-classy and upscale and fill it with truffles and imported cheese. Or you can try and make it so that a ten year old will like it. This recipe attempts to make the bridge between the two, and not be quite as rubbery as whatever Velveeta or Kraft is throwing out there and thus tolerable to an adult palate. I'm not saying this fills all of my sizable mac and cheese needs, but it does a good job at being an item that does not take that long to throw together, is not that expensive, and can last for a whole week of leftovers for lunch.

There is a vegetarian option for this as well which is a quality option if you're not feeling kielbasa. The final step with the bread crumb topping and sitting under a broiler is surprisingly important to bringing the dish together. The first time we made this we just threw some crumbs on top of the dutch over and cooked it that way, but putting it in a pyrex really changed the cosistency and allowed for the classic, neat squares of mac and cheese. (It was still plenty delicious the other way, just looser in consistency and a bit runnier.)

Basically, this whole recipe is a modified bechemel sauce. Make sure and bring the pasta past al dente, and lean on the side of overcooked over undercooked. If you wish to halve the recipe, use an 8" pyrex instead of the full size. But remember-- good leftovers!

Ingredients

• 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
• 3 tablespoons unsalted butter (cold), cut into 6 pieces 
• 1 pound elbow macaroni
• 1 tablespoon table salt
• 5 tablespoons unsalted butter
• 1 medium onion , chopped fine
• 6 tablespoons all-purpose flour
• 8 ounces smoked kielbasa , cut lengthwise into quarters, then cut crosswise into 1/2 inch slices
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 4 teaspoons Dijon mustard
• 5-10 dashes tabasco sauce (or to taste) 
• 1/2 teaspoon table salt
• 1/2  cup frozen peas (optional--good for kids) 

Instructions

1. For the bread crumbs: Pulse bread and 3 tablespoons butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler.
3. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
4. In now-empty Dutch oven, heat remaining 5 tablespoons butter over medium-high heat until foaming. Add onion and cook, stirring occasionally, until onion begins to brown, about 6 minutes. Add flour, mustard powder, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. This cooks off the raw flour taste.
5. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Your hand will get hot.
6. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
7. Off heat, whisk in cheeses and 1/2 teaspoon salt until cheeses are fully melted.
8. Add pasta, kielbasa, and Dijon mustard; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
9. If you are using peas (optional), add them here and cook until heated through (1-2 minutes)
10. Add tabasco to taste, as well as salt and white pepper if necessary.
11. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Add more than you think you have to, completely cover the macaroni. 
12. Broil until crumbs are deep golden brown and crisp, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.