SPRING HAS SPRUNG AT THE PEAK


Spring has sprung at The Peak! The dogwoods are blooming throughout our woods and love is in the air. Bluebirds are building a nest in the birdhouse that I installed on an olive tree right outside the house, where I can watch them.
This Spring we are making a few landscaping changes up at The Peak…nothing major…just redesigning the ground cover under the 100 year old olive trees, lighting and irrigation. And just for me,Freddy and Ignacio are building a wood burning oven/pizza oven close to my kitchen so I don’t have to disappear to the back yard to BBQ. I am excited about incinerating my first chicken!
I love to use my garden’s produce as much as possible in my cooking. While tomatoes, squashes and everything else are months away, right now I have an abundance of spring onions and green garlic in the beds. I am using as much as I can now and when the garlic matures Ignacio will braid it into a beautiful wreath to hang in a convenient spot in my kitchen.
I partnered some of the green garlic with some zesty fresh horseradish root to make a flan that is so perfect with thinly sliced rare roast beef or with smoked salmon. I hope that you enjoy it!

GREEN GARLIC-HORSERADISH FLAN

2 tablespoon unsalted butter
3 tablespoons all purpose flour (or Wondra)
1 cup whole milk
3 tablespoons green garlic bulbs, minced
3 tablespoons horseradish root, minced (more for very spicy flan)
1/2 cup cream
3 egg yolks
sea salt and ground black pepper

1. In a saucepan, melt the butter and add flour and mix and add milk to make a bechamel (white sauce).
2. In another saucepan, add the minced garlic and horseradish root to the cream and simmer for about 10 minutes.
3. Add the horseradish cream to the white sauce and simmer for a few minutes and remove from stove to cool a bit. At this point, taste the mixture and add more horseradish to taste.
4. Add the egg yolks and whisk together with the mixture.
5. Pour into ramekins. Put the ramekins in a large pan and fill with water to reach half way up the sides of the ramekins.
6. Bake in a 375 degree oven for 15 to 20 minutes until set. Cool and sprinkle sea salt and black pepper to taste.

I composed an arrangement of lettuce, thinly sliced rare roast beef and drizzled olive oil and sprinkled sea salt and black pepper over the composition. (thinly sliced smoked salmon is also tasty)

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2 Responses to SPRING HAS SPRUNG AT THE PEAK

  1. lizthechef says:

    Your pizza oven sounds heavenly! Happy Spring!

  2. TasteFood says:

    This is such an interesting way to highlight horseradish and green garlic, Mary. It sounds delicious!

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