The Ardent Epicure

An Ode to the Pleasures of Food

Chilled Angel Hair Pasta Salad
 with Chanterelle Mushrooms, 
Lucques Olives, Purple Snow Peas
 and Kumquat

This pasta salad is colorful, bright and fresh with a mingling of citrus, floral and
woodsy tones. A refreshing alternative to many of the heaver dishes we
indulge ourselves with during fall and winter Seasons. 

With the addition of kumquats we add a bit of sunshine and citrus. Typically
these little guys are enjoyed raw and whole, having a sweet outer peel and
tart flesh, they make great snacks. Here in California our Season spans
October through January and my itchy organic shopping fingers,
just could not resist :)

The Lucques personal favorite, have a slightly sweet and nutty flavor.
And hold up impressively well against the citrus and deep floral/woodsy
pallet of our chanterelles.

We have some additional color with these purple snow peas and a toss of edible
 flowers to give a bit of sunshine to our "sometimes"chillier days.

The chanterelle mushrooms with their beautiful rich and complex flavors
are a delight to behold. They are prized as a sought after culinary delight
to many with a similar passion of the morel or even the coveted truffle.
Although I am using fresh organic chanterelles here, they are another
variety of mushroom that does well in their dried state.

What you will need:
12 ounces rainbow angel hair pasta
2-4 ounces chanterelle mushrooms, sliced
2-3 cloves garlic, minced
1/2 cup Lucques olives, pitted and sliced
3-4 ounces purple snow peas
6-8 kumquats, sliced
1/4th cup plus 1 tablespoon grapeseed oil
1/8th cup fresh orange or lemon juice
1/8th cup white balsamic vinegar 
1 teaspoon orange zest
(or dried orange peel, finely ground)
1/8th teaspoon coriander, finely ground
Freshly ground pepper and salt to taste
Edible Flowers, optional

Let's get cooking:
Prepare pasta as directed and set aside.

Heat 1 tablespoon grapeseed oil in a sauté pan on medium/high heat.
 Add sliced mushrooms and allow slightly caramelize 2-3 minutes. Now
add garlic until just fragrant, then add olives, snow peas and kumquats.
Continue to sauté for an additional 2-3 minutes, remove from heat.

Place remaining oil, zest, citrus juice and balsamic into pan. Toss
in pasta until well coated, season as desired. Garnish with
edible flowers as desired.

Chill for 1-2 hours prior to serving or serve hot if desired.
Serves 4

Alisha ~ Magic of Spice

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