Warm Goat Cheese With Wasabi Pea Crust Peas And Greens Recipes

WARM GOAT CHEESE WITH WASABI PEA CRUST, PEAS, AND GREENS

Steps:

• Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
• Slice the goat cheese log into 6 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in the wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
• Preheat the oven to 425°F. Prepare an ice-water bath, and set aside. In a small bowl, whisk together the wasabi paste and vinegar. Whisk in the mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
• Bring a medium saucepan of water to a boil, and generously add salt. Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
• Remove the coated goat cheese disks from the refrigerator. Bake until soft and hot in the center, about 7 minutes. Remove from the oven.
• Combine the blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi paste dressing. Toss well to lightly coat, and divide among 6 salad plates. Place 1 goat cheese disk on each plate, and serve immediately.

WARM GOAT CHEESE WITH WASABI-PEA CRUST, PEAS, AND GREENS

Steps:

• Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
• Slice the goat cheese log into six 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate at least 1 hour.
• Preheat oven to 425 degrees. Prepare an ice bath, and set aside. In a small bowl, whisk together wasabi paste and vinegar. Whisk in mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
• Bring a medium saucepan of water to a boil, and generously add salt. Add sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
• Remove coated goat cheese disks from refrigerator. Place in oven; bake until disks are soft and hot in the center, about 7 minutes. Remove from oven.
• Combine blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi-paste dressing. Toss well to lightly coat, and divide among six salad plates. Place one goat cheese disk on each plate, and serve immediately.

AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE

Steps:

• For filling:
• Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• For piedmontese pasta dough:
• Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
• Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
• Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
• Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

CRUNCHY WASABI SALMON WITH LIME

Steps:

• Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
• Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.