Spring isn’t for another 24 days but it seems it already settled in the southeast.
In the cool of the evening, you can already feel the calm and serenity of the elements.
The birds came back during the day and they welcome the sun at dawn.
This isn’t without saying that one winter here looks completely different from a Boston winter – except for those 2 days of snow.
The joyful white blanket of winter that I miss so very much.
And just like that it disappeared – sliding back into spring.
The thrill of traveling near and far in January – the first month of the year, the first trips of a new year.
Charleston, San Francisco, Sonoma.
Family, work and friends.
Colors to capture, smells to remember, landscapes to observe, new memories to make.
Elusive treasures, little fragments of happiness.
And even though spring has arrived at my house early and unannounced, I thought it best to celebrate this new season in the kitchen as well.
A green tartine for a bright spring.
Smoked Salmon/Prosciutto Tartines with Edamame Horseradish Spread
1/3 cup (50 g) cannellini beans
3/4 cup (100 g) edamame – shelled
1 teaspoon of sea salt
1 small shallot – chopped
1/2 cup (30 g) of arugula – packed
1/4 cup (60 ml) of olive oil
1/8 cup (30 ml) of walnut oil + more for drizzling
3 teaspoons of freshly grated horseradish root (note: if you are sensitive to horseradish, 3 teasp. will only give a slight faint after taste. Add more as needed depending on preferences)
1 Tbsp of sesame seeds
5-6 oz (140-170 g) of smoked salmon or prosciutto
freshly ground pepper
multicolored baby beets – raw and thinly sliced
crusty country bread – thinly sliced
In a food processor, add the beans, edamame, salt, shallot, arugula, and olive oil.
Pulse for 20 seconds until it turns into a paste.
Add the walnut oil and horseradish. Pulse for another 5-10 seconds.
Spread the edamame horseradish spread on lightly toasted bread slices. Top the tartine with smoked salmon (my favorite) or prosciutto and raw, crunchy baby beets thin slices.
Sprinkle the tartine with more sea salt, freshly ground pepper and an extra drizzle of walnut oil.