Peas, Give This Dish a Chance

  

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

Give This Dish a Chance, Peas!

 

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

This Hummus Has a "Spring" In It's Step

  

Hummus has long been known as a chickpea-based dip and/or sauce. But here at Tonia's Kitchen we're always looking for ways to expand what we know, and improve it. And this latest version of hummus from Chef Billy of Restaurant Associates, certainly is a different take on things. Billy told Tonia this colorful spread is perfect for Spring. It doesn't only have to be dip either. Use it to top salmon or enjoy it as part of a salad. Either way, you can't go wrong.

• 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
• 3/4 teaspoon cumin seeds, toasted and cooled
• 1/2 cup fresh cilantro leaves
• 1 to 2 garlic cloves
• 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
2. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
3. Add peas, tahini, lemon juice, salt, and pepper and purée.

Peas, Give This Recipe a Chance!

You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!

Pea and Shallot Crostini 

4 shallots, minced 

2 cups peas, shelled 

2 tb extra virgin olive oil 

3 tb chopped mint 

2 tb mascarpone cheese 

salt and pepper to taste 

French baguette, sliced about 1/2 inch thick, and toasted. 

In a medium saucepan, blanche the peas for two minutes.  In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes.  Stir in the mind, mascarpone, salt and pepper. 

Chop coarsely in food processor and spread onto the bread slices. 

Make Your Appetizer, An Actual Appetizer!

You know too often, when you order an appetizer or serve one at a party, it doesn't prime your appetite, it obliterates it! Because you're full and you can't eat anything more. That's one of the reasons why Susan Spungen, who wrote the new cookbook Open Kitchen: Inspired Food for Casual Gatherings, don't serve a lot of cheese to start her parties. Simply because it fills you up! Instead, Susan, who stopped by Tonia's Kitchen to talk about an actual appetizer that's guaranteed to actually whet your appetite. She told Tonia about her recipe for Grilled Peas in a Pod. It's very simple to make and really helps "hit the spot" when it comes to making your guests hungry for more!

• 1 quart unshelled English peas
• 2 teaspoons olive oil
• Zest of 1 Lemon
• Pinch of Flakey Salt

• STEP 1

  Wash the peas well, pat dry, and toss with olive oil.

• STEP 2

  Prepare a grill for direct grilling over high heat. Preheat a grill platter, basket, or wok.

• STEP 3

  Toss the peas onto the grill platter, and cook until lightly charred all over, tossing occasionally, about 10 minutes.

• STEP 4

  Transfer to a serving platter, and grate the lemon over the top. Sprinkle with salt, and serve.

A Spring Twist on this Hummus Dish

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Hummus has long been known as a chickpea-based dip and/or sauce. But here at Tonia's Kitchen we're always looking for ways to expand what we know, and improve it. And this latest version of hummus from Chef Billy of Restaurant Associates, certainly is a different take on things. Billy told Tonia this colorful spread is perfect for Spring. It doesn't only have to be dip either. Use it to top salmon or enjoy it as part of a salad. Either way, you can't go wrong.

• 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
• 3/4 teaspoon cumin seeds, toasted and cooled
• 1/2 cup fresh cilantro leaves
• 1 to 2 garlic cloves
• 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
2. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
3. Add peas, tahini, lemon juice, salt, and pepper and purée.