Until you’ve been through the middle of a home remodel, you cannot image how much dust can collect. It doesn’t matter that there are ET-like plastic walls everywhere, that piles are neatly stacked in corners, or that Mr. RGBistro actually still vacuums.
By time I come home from work, it is hours after the days’ work has ended. But if I put a glass of water down on the coffee table and lift it just 5 minutes later, an obvious ring of dust will have already collected around the footprint of that glass. Logic would follow, then, that if there was dust settling around my glass, it was also setting in my glass. The source of that dust: concrete powder…
…because our 1952 home is made of 4’ long x 6” wide x 11 tall concrete blocks. (Whose bright idea what that?!) In areas where we’ve chosen to take down walls, or cut in a new doorway, we’ve had to saw-cut through the concrete. It ain’t pretty.
On the bright side, the dust nudges us into the garden we’ve neglected all winter. And wouldn’t you know; it’s beautiful out there. Especially during dinnertime, when the sun is about to scurry over the hills.
There’s something special about a sunset when it splashes all sorts of warm, golden light onto the table. It reminds us of our time in Provence, when we dined in the gardens, used colorful linens, and sipped good wine.
Somewhere inside, there’s work being done… walls going up, floors going down, and shelves going in. In the meantime, we’re in the garden… beyond the dust, living our Provence.
Where would you go to get away from the dust?
Burrata with Pea and Asparagus Puree over Pan-Toasted Baguette
The original plan was to make a fava bean puree with ramps. The day we went to market, no fava beans, no ramps; so we used spring peas and asparagus. Then we added cherry tomatoes and chives because we happened to have some. The result is a light, spring crostini, topped with tangy and creamy Burrata, then finished with sweet pea and asparagus.
~ Serves 6 ~
~ Ingredients ~
- 1package Burrata cheese
- 1 tablespoon unsalted butter
- ½ cup shelled spring peas
- ½ cup thinly sliced asparagus
- 2 tablespoons olive oil
- 4 cherry tomatoes
- 1 French baguette
- 2 tablespoons salted butter
- Optional: 1 tablespoon chopped chives
~ Preparation ~
Preparation Time: 30 minutes
- On a serving plate, unwrap and plate a ball of Burrata cheese. Using a paring knife, slit the ball open on one side and wedge the edges two inches apart.
- In a non-stick sauté pan over medium heat, melt 1 tablespoon of unsalted butter and add in spring peas and asparagus. Add enough water, about ¼ cup, so the peas and asparagus are boiled in water until they turn bright green, about 3-4 minutes.
- Reserve a few whole peas and asparagus tips. Add the remaining peas and asparagus into a miniature food processor, and pulse with 2 tablespoons olive oil until pureed. Add water or additional oil if necessary. Season to taste.
- Pour puree over Burrata. Add whole bits of peas and asparagus tips.
- Slice 4 cherry tomatoes and place on top of Burrata; set plate aside.
- Slice off 12 thin pieces of bread from the baguette and toast on both sides in the same non-stick sauté pan with salted butter.
- Optional: Sprinkle with garden chives.
- Serve immediately.
Source: Rustic Garden Bistro