Peas, glorious peas....

Ok, I'll admit that most of my garden peas don't make it to the kitchen. Usually, I enjoy them straight from the vine. The lucky few that manage to make it out of the garden, up the stairs and into the house get a quick steam and a kiss of salt and pepper. While this is a completely acceptable way to enjoy the tender little morsels, I am in search of a fresh new recipe. Growing up, I never liked these little veggies and I blame that on canned peas. They ruined my sense of what a good pea should taste like. Now that I know how sugary and delectable fresh ones can be, I am hungry for new ways to prepare them. Whether it's raw, cooked, mashed, or pureed I want to hear all about the tastiest ways to enjoy this early summer treat. Calling all foodies...

UPDATE

Broken camera = unhappy blogger. Hoping it gets fixed this week.

Pesto Pizza

Sometimes, being a food stylist means you come home from work covered in goo and smelling like a restaurant kitchen. Other times, you reap the rewards of delicious leftovers and yesterday was one of those days. The majority of my work week was consumed by a shoot illustrating the many uses of a high powered blender. This left me with large containers of soup, sauces, and smoothies. My favorite was the pesto. Made with spinach, basil, garlic, olive oil, tomatoes and blanched almonds it was so scrumptious that I could have eaten it by the spoonful. Instead, I made a pizza. First, I whipped up a quick and easy pizza dough*. Once the crust was formed on the baking sheet, I slathered on the pesto and topped the pie with cherry tomatoes, mozzarella, and parmesan. Baked at 450 degrees for about 12 minutes, it was absolute pizza perfection. The bold flavor of the pesto was enhanced by the simple toppings and the crust had just the right crunch. All those delightful flavors melting in my mouth made me forget all about my 13 hour work days... ahhh, the perks of being a food stylist.

*Pizza Dough:

1 package of dry yeast

3/4 C warm water

2 C flour

1 tbsp sugar

1 tsp salt

Dissolve yeast in water and let stand for about 5 minutes. Stir in the dry ingredients and mix until blended. Knead 2-3 minutes. Let dough sit for 15 minutes before forming in to shape.

Strawberry Ginger Galettes

Summer is in full swing and that means it's time for picnics and back yard barbecues. Fresh fruit abounds, the smell of charcoal grilling wafts through the air, and gorgeous weather beckons us to emerge from our snugly homes and celebrate the season. By now, your calendar is filling up with family get-togethers and summer soirees so here is an easy way to spice up the average picnic table. Strawberry ginger galettes are easy to put together and hard to resist. The unique flavor makes these delectable little desserts something to remember. Start by slicing strawberries into a bowl and tossing them with a spoonful of sugar. Add a pinch of cinnamon, a dash of vanilla extract and freshly grated ginger to taste. Sorry, I am not one for actual measurements. Let this mixture marinate in the fridge for about 15 minutes. In the meantime, roll out a pie crust and cut several large circles close to 4 inches in diameter. (Shortcut... use store bought pie crust to save time and energy!) Place a dollop of the strawberry mixture in the center of each circle and top with chopped almonds. Roughly fold the edges up around the strawberries and brush with egg wash. Sprinkle raw sugar on the dough and bake in a 425 degree oven for about 10 minutes or until golden brown. The result is a wonderfully spicy and mildly sweet treat surrounded by flaky goodness. With sugar and spice, they are everything nice.

The LOST Supper

Farewell, survivors of Oceanic Flight 815. In your honor, I have created a dish inspired by the unusual surroundings that have confounded you throughout the seasons.

Start with a mango... they are everywhere. Then, raid Sun's garden to collect the following:

Fresh arugula

Yellow peppers

Red onion

Cilantro

Proceed to the beach camp and check the pantry for:

1 can Dharma Initiative black beans.

Finally, visit John Locke to gather a fresh chicken breast... he can get you anything!

Grill the chicken over the campfire, and slice it on to the salad you scored from Sun. The addition of the black beans will pack this dinner full of protein power that will provide you the energy needed to get to the heart of the island.

So long, fictional friends. "I hope you find what you are looking for."

(please excuse my nerdiness, I have been a junkie for this show from day 1!)

Hometown Favorites

Yawn......stretch...

I'm back from vacation!

My spring break was spent soaking up some quality time with my family and indulging in all the local fare back east. It was truly a hometown foodie adventure. I spent time perusing Central Market, savoring the first of the hard shell crab bounty, and enjoying my very first corned beef sandwich. Thanks for the plane ticket, Dad!

Second Chance Soup

In food styling, the ingredients are the models. They are carefully selected and their every detail is scrutinized. The stem color, skin color, and shape are all taken into consideration. Once an item has the slightest wrinkle or blemish, it is cast aside. It is still totally edible, mind you, it is just not photo friendly. Needless to say, I am constantly faced with piles of produce "seconds". This includes tomatoes, several random halves of red onion, wrinkled peppers, loose cloves of garlic, and plenty of herbs that are starting to fade. This week, I decided to give these outcasts another day in the spotlight. Romas, heirlooms, and cherry tomatoes were tossed in a large stew pot along with sauteed onions, bell peppers, and garlic. After adding chopped basil and parsley with a pinch of red pepper flake, I covered the mixture with vegetable broth and let the whole thing simmer on low for about 35 minutes. A spoonful of brown sugar and a quick pass with the immersion blender and this rustic soup was perfect. Thick and hearty, it was a far cry from the canned Campbell's we all grew up on. No produce was wasted and several crew members became believers in "second chance" soup.