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soupapalooza!

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the drop me a line part
the resources
the full list
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pea and mint crostini: we interrupt this program with news that Spring has sprung!

I don't just think it's Spring, I KNOW it's Spring because peas showed up at the farmer's market at Larchmont on Sunday, along with Reza from Bravo's "Shahs of Sunset", but that's another emergency breakthrough altogether. ​

Simple. Sweet. Beautiful. Delicious. And I'm not just talking about Reza's mustache. 

It's a shame that many of us grew up at a time when the only peas we ever saw on our plates were from a can, because I wouldn't even look at a pea until I was well into adulthood. Now I can't get enough of them; the bright color, the sweetness and the heralding of good weather are only a few reasons why they make a really attractive appetizer.

 

pea crostini with torn mint, reggiano-parmesan, pea shoots and balsamic vinegar

inspired by Bon Appetit recipe June 2011

 

ingredients:

1 french baguette

olive oil ​

sea salt

2 cloves peeled garlic

2 cups spring peas, shelled (about 2 lbs peas in their pods)​

3-4 TBSP olive oil

2 tsp sea salt (plus some for garnish, if desired)​

¼ tsp fresh ground black pepper

around 12 leaves (more or less, to taste) of fresh mint

shaved pieces of reggiano-parmesan

handful of pea shoots

condimento level (very viscous, high quality) balsamic vinegar; or lower quality balsamic vinegar, reduced to a thick syrup

 

preparation

Preheat oven to 375 degrees. 

Slice baguette into 1" thick pieces. Brush both sides with olive oil, place on a cookie sheet and sprinkle a pinch (or two) of sea salt on top. Bake for 10-12 minutes, turning once, until golden brown.

Remove from the oven, and as soon as you can handle the toasts, rub both sides of each with a peeled garlic clove (or two). Set aside.​

Fill a large bowl with an ice water bath and set aside.

Blanch the peas: over high heat, bring 6-8 cups of water in a large pot to a rolling boil. Add 1 TBSP kosher salt. When the water returns to a boil, add the shelled peas and cook for 1 minute (if you choose you can use thawed frozen peas cooked for 2 minutes). Remove from the stove and drain, then immediately shock the peas by adding them to the ice water bath. Once they've cooled, drain the peas and place in a large bowl and add olive oil, salt and pepper. Mash using the back of a fork (or a masher, if you prefer), then whip with the fork to emulsify the mixture.

Place a spoonful of the pea mixture on each toast, then top with the torn mint, a shaved piece (or two) of the reggiano-parmesan and a couple of pea shoots. Place a few drops of balsamic vinegar on top and sprinkle with a pinch or two (to taste, if desired) of sea salt.


And now back to our regularly scheduled programming...

Soup on!​

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PostedMarch 5, 2013
Authormelissa mcclure
Categoriesappetizers and snacks, vegetarian
Tagsvegetarian, can be tailored vegan, peashoots, green peas, spring pea, spring has sprung, appetizer, reggiano-parmesan, parmesan, balsamic vinegar, crostini, finger food, reza
 
 
goldsmith, sometime costume designer and badass cat owner. 

goldsmith, sometime costume designer and badass cat owner. 

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Why? Because soup is cheap, delicious and easy. Kind of like me.

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