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Posts tagged ‘peas’


I was off to a friends rooftop for a fabulous dinner party last night and was pondering what to make…I knew it had to be something healthy, colorful and easy…

The idea for this dish originated from a more practical weeknight dinner I made earlier in the week with some left over veggies in the fridge.  It consisted of  pea purée with roasted asparagus and garlic with a sunny side up farm egg. So I thought why not spruce it up for a ladies dinner party? Now I love peas with their refreshing little spheres of green tenderness and let’s be frank, it’s amazingly hot outside so I don’t really want hot food so this dish had to be chilled. I roasted the garlic and bread crostini while boiling the eggs and peas. Then I  whirled them up in the blender to make the pea purée. Then I assembled them at my girlfriends place in just a few minutes!  It would be easy to make parts of this when you have time throughout the week but if not it takes about an hour to do it all at once…  Bon Appetite!


12 quail eggs, cooked, peeled and halved

1 cup vinegar

3 thinnish slices of Pumpernickel or Rye bread cut into squares

6 slices of prosciutto


1 cup fresh or frozen peas

1 head purple garlic, roasted

1/4-3/4 cup vegetable stock

5-8 leaves of fresh mint

5-8 leaves of fresh basil

1 tbsp good quality unsalted butter

1 tbsp extra virgin olive oil

A few cracks of fresh pepper

A pinch of Pink Himalayan Salt or Kosher Salt

Preheat your oven to 450 degrees. While the oven is heating cut the top off of the garlic and place it on a sheet of foil. Drizzle a little olive oil over top and gently gather the foil around it. Place it in the oven directly on the rack. Roast it for 45 minutes to one hour.

While the garlic is roasting get a pot of fresh water boiling. Add the peas to it and check them for doneness periodically. Once done, drain, and cool in an ice bath. If using frozen peas, thaw in a bowl then drain.

Cut the slices of bread and remove crust. cut them into 1″ x 1″ squares and place on baking sheet. Drizzle a little olive oil over top and season with salt and pepper. Bake alongside the garlic until just toasted. Remove and cool.

Now, rinse the eggs in warm water and then place them in a sauce pot. Add equal parts water and vinegar (usually 1 cup each depending on your pan) just so the eggs are fully submerged. Bring it to a boil and turn off the burner, let them sit for 5 minutes. Drain and cool in an ice bath then peel carefully. This part is the most time-consuming, so just be patient…

Now for the purée, in a blender add the peas, garlic (just squeeze the garlic to release the roasted paste) veggie stock, butter, olive oil, mint, basil, and season with salt and pepper then blend until nice and smooth.

Assembling the dish: on a plate or platter, place one crostini, then a piece of prosciutto, a small scoop of the purée (I used a piping bag fitted with a metal tip but you could also use a plastic zip bag with the tip cut off), then a quail egg half on top. A pinch of salt and pepper over top and your done!!!

Provençal Rosé



What do the French drink while lunching beachside in the south of France? Rosé! Why you ask?  Because it is refreshing, usually dry (not sweet) and compliments the lighter cuisine of summer. Things like grilled octopus and fish, crisp vegetables with briny olives. Of course white wines are delicious but rosé really hits the mark on a hot summer day.

Here’s what I recommend for this recipe…2010 Domaine de la Fouquette Cuvée Rosée d’Aurore, Provence France for around $15! I bought mine at Le Du’s Wines here in Manhattan.

Although, any french rosé will do in my opinion, if you can’t find the recommended wine, look for something from Provence rather than Loire Valley or even something from the US since the Provençal Rosé has a nice balance of fruit and acid without being sweet or overly acidic. If you really want to fancy it up, try a sparkling rosé, I tend to like Domaine Carneros Brut Rosé Sparkling Wine since it’s more affordable than french champagne. I promise any of these will be the perfect complement to hot summer days spent with friends!


The long summer days and warm summer nights we have been enjoying here in New York have me thinking about summers past. When I spent a summer up in Napa while working at a winery, we had lots of friends who wanted to visit. We would grill and play bocci ball in the yard, drinking chilled wine and laughing. Occasionally it would be too hot to grill so I want to share one of my favorite recipes for backyard parties ~ sans grill. Whip this up the day before so you can enjoy a cold glass of rosé with your friends!

summer salad


(serves 4 people)

1 bunch asparagus (sliced and blanched)

1 cup peas thawed (blanched if fresh)

1 cup snap peas or fava beans (blanched & shelled if fava)

5-8 leave of fresh basil sliced into thin ribbons

5-8 leaves of fresh mint sliced into thin ribbons

1/2 cup toasted pine nuts

Zest of one lemon

Juice of half a lemon

Drizzle of good extra virgin olive oil

A few cracks of fresh pepper

Good pinch of salt

0.3 LB Pecorino Foja De Noce (or any pecorino) Sliced thin and served over the salad)

20 slices of  prosciutto

4 slice of rustic bread charred on the grill or in the oven, (you could also serve this without charring)

This salad is something that you can make either the day before or an hour before you expect people to arrive. Just let it come up to room temperature before serving.

Boil water in a large saucepan. When bubbling, blanch the fresh peas, asparagus, fava beans/ snap peas individually until bright green. Careful not to over cook them as you want them to have “snap” when cooled. Remove from boiling water and shock in ice bath until cooled, drain. Then pile them into a big serving bowl. Toast the pine nuts in a skillet over medium high heat, careful not to burn them. Remove from heat, cool the nuts and add them to the bowl.  Zest one lemon over the top of the veggies and squeeze the juice of half over as well. Drizzle some olive oil over the top and season with salt & pepper. Thinly slice the mint & basil and add to the salad. Mix to combine.

Grab a large platter or plate for the prosciutto and other charcuterie. Plate them up nicely and drizzle with a touch of olive oil salt and pepper.  Plate the cheese on a cheese board and serve it room temperature. If charring the bread, prepare it while toasting the pine nuts, otherwise serve sliced as is with olive oil to dip in.

I usually serve this with a bottle of rosé from France or a white wine from Italy like a vermentino.

Also, feel free to make lots of this salad if you want to make great left overs. Maybe grilled shrimp or calamari would be ideal for a day after compliment.