On this very special Cooking on the Quad, Joel and Annie tackle some foods that might not be so loved in all households. Annie takes on the dreaded pea by turning it into a spread with Parmesan cheese, while Joel shows that Brussels sprouts are not inherently evil. Both of these recipes are super simple, instant crowd pleasers, vegetarian, and will save these much maligned veggies.
Spring Pea Crostini Recipe:
3 cups peas (frozen are fine; no need to defrost)
About 1 cup stock or water, as needed
3 Tbs. toasted pine nuts, roughly chopped
1 cup freshly grated Parmesan
1-2 cloves garlic, roughly chopped
1/4 cup chopped fresh mint leaves
2 Tbs. olive oil, plus more for drizzling
Salt and black pepper
1 baguette
1. To make the crostinis, slice the baguette into 1/4 inch slices and place onto a baking sheet. Drizzle the bread with some olive oil and bake in a preheated 400 degree oven for about 6-8 minutes, or until the bread is slightly toasted.
2. To make the dip, put the peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. You can check them by either carefully eating one, or piercing it with a fork.
3. Put all the peas and the cooking liquid in a food processor or blender, and start to purée them.
4. Add the pine nuts, cheese, garlic, mint and olive oil. Continue to purée the mixture. Taste the mixture, and add salt and pepper as needed.
5. Spoon the dip onto the crostinis and garnish with shaved parmesan cheese, if desired.
Brussels Sprout Recipe:
1 Lb. Brussels Sprouts
2 Tbs. Olive Oil
1/4 tsp. Paprika
1/4 tsp. Garlic Powder
Salt and Pepper
1. Preheat oven to 400 degrees.
2. Remove any loose leaves off the outside of the sprouts. Trim the root end and cut in half lengthwise.
3. In a bowl, combine the oil, paprika, garlic powder, salt, and pepper.
4. Move the sprouts to a cookie sheet, pour the oil mixture over. Toss the sprouts to coat evenly and spread out into an even layer.
5. Bake for 5-8 minutes, stirring occasionally, until the sprouts have browned around the edges.
Starring: Joel Kahn and Annie Rath
Camera: Allan Lasser
Editor: Joel Kahn
Music: Gleb Bones
Pea recipe inspired by The New York Times
I’m gunna make pea dip!
See, I told you peas were awesome