Fromage Blanc with English Peas, Breadcrumbs, and Artichoke Vinaigrette

In-Season Spring Recipes Appetizers

This beautiful dish from Chef Tyler Akin at Le Cavalier marries an easy-to-make soft cheese with a flavorful and versatile artichoke vinaigrette, beautifully tender spring peas, crisp garlicky breadcrumbs, and a hint of mint.

April 28, 2021

Ingredients

SERVINGS: 2-4 Serving(s)

1 cup fromage blanc (recipe below, or purchase at store)
1 cup artichoke vinaigrette (recipe below)
1 cup garlic breadcrumbs (recipe below)
2 cups simply blanched English peas (recipe below; or fava beans if you can get your hands on them)
½ cup mint leaves – coarsely torn
1 generous pinch of coarse sea salt (fleur de sel, Maldon also works very well)

Fromage Blanc

1 quart local, organic whole milk
1 cup local, organic heavy cream
1 pint local, organic buttermilk
1 tablespoon lemon juice
6 fresh bay leaves
10 black peppercorns
1 teaspoon salt

Artichoke Vinaigrette

8 ounces artichokes hearts – fresh or jar-packed in water
½ cup extra virgin olive oil
1/4 cup canola or vegetable oil
1 tablespoon kosher salt
1/3 cup lemon juice
1 tablespoon ground turmeric
½ tablespoon Dijon mustard
1 large shallot – brunoise (or the finest chop you can muster)
1 clove garlic – micro-planed or minced very fine
½ teaspoon Calabrian chili paste

Simply Blanched English Peas

8 ounces fresh English peas
2 quarts water + 1 quart water, divided
1 cup kosher salt
1 quart ice

Garlic Breadcrumbs

15 cloves garlic – smashed and peeled
1.5 quart canola or vegetable oil
1 loaf artisanal bread (French or Italian loaves work well)
1 tablespoon salt

Preparation

Spread fromage blanc evenly around the base of a medium serving bowl. Use spoon to make dimples throughout. Spoon artichoke vinaigrette into fromage blanc dimples. Reserve any excess to use for a dressed salad or to use as a dipping condiment for any grilled meats. Shower plate with English peas. Make piles of garlic breadcrumbs throughout your thoughtfully rustic plate. Shower plate with torn mint leaves. Finish plate evenly with salt…spring on a plate!

Fromage Blanc

Combine all dairy with lemon juice, bay leaves, and black peppercorns and slowly heat to 175ºF. Do not stir continuously—you should only stir twice during this heating step. When you have reached 175ºF, remove from heat and let stand for 15 minutes.

Ladle the curds floating at the top of the pot into a colander or pasta strainer that is lined with three layers of cheese cloth. When the curds have finished draining the excess whey, tie the cheese cloth corners into a bundle and hang over a bowl to catch drippings until it is the texture of firm ricotta cheese. Place in food processor with salt and blend to very smooth texture. Store 7-10 days refrigerated.

Artichoke Vinaigrette

Puree artichokes with turmeric, salt, Dijon, lemon juice, Calabrian chili. When smooth, drizzle oils into a blender at very high speed in a slow and steady stream, careful to maintain emulsion. Remove from blender and fold together with shallot and garlic.

Simply Blanched English Peas

Bring 2 quarts water and salt to rapid boil. Build ice bath in any vessel with remaining 1 quart of water and 1 quart of ice. Place English peas in boiling water, and after 15 seconds drain and transfer to ice bath. After 2 minutes, remove peas from ice bath and dry on paper towels.

Garlic Breadcrumbs

Cut bread into 1” cubes. Place in 300ºF oven for 15 minutes or until mostly dry. Place garlic cloves and oil in a medium sauce pan or pot and bring up over medium heat. When garlic begins to brown deeply, remove from heat and allow to steep for 30 minutes. Strain garlic from oil. This garlic is a wonderful garnish for things like roasted chicken or steak, or can be easily pureed into a salad dressing or marinade.

Reheat garlic oil over low-medium heat in a fry-pan and then add bread cubes. Fry until golden brown, then remove croutons and place on paper towels to dry. When cool, place croutons in food processor with salt and pulse until a course, somewhat oily breadcrumb is formed.