Tuesday, June 12, 2012

Sweet Smashed Peas on Ricotta Toasts


Supposedly if you hang a mirror on a star and then had a telescope strong enough to see the mirror (and you got the mirror up there faster than the speed of light) you could see the past. That is the extent of my physics - a theory that could work but never will.

In the past week I was sure I would finish And the Universe Didn't Blink, have everything ready for the Fringe Festival (news release, postcard, lead line, elevator pitch, waivers, emergency forms - oh - you get it), have the back raspberry garden weeded, clean my house to within an inch of its life all the while cooking sumptuous meals.

What the mirror would reflect is someone staring blankly at the computer screen wondering how to get a mirror to fall from the sky (onstage) without causing a mess, a dirty home and someone spending way too much time rubbing the cat's tummy.  


There were a lot of expectations. My sugar pea plants are teaching me patience. They grow about 1/4 inch every two days (I measure) and so my planned summer risotto with peas and Parmesan would not come from the garden. But from Farmer's Market.

So the yield is a little less than expected. Time to switch gears. I am sure you never have to do that right? Switch gears... order pizza...

And what do you do with teeny-weeny, itsy-bitsy baby sweet peas. Smash em!


I put an almost 1 cup of them in 1 tablespoon of water and microwaved them for ten seconds. I barely needed to do that.

Add a little fresh mint, some salt and pepper (or turn on the heat with a little crushed red pepper), some olive oil and just pour out your frustrations into a mortal and pestle and crush those little babies - but not into a paste. I like them chunky. (Add your own herbs, brighten it with lemon - just smash them.)

Using your favorite bread  (I used an herbed flatbread), smear some ricotta on them and then bake at about 375 degrees F until the ricotta starts to melt. Add the smashed peas and serve.


Proud Italian Cook has a lovely Smashed Peas with Edamame on Ricotta Toasts. Find it here.

Meanwhile, I am still betting on solving all the world's problems by Saturday (no pressure) when I am off to spend a week in lobster-land. I have three more days. It's possible. Just as possible as hanging a mirror on a star.

48 comments:

Susan said...

Yum, Claudia! We have peas that are ready to be harvested now &this sounds like a great way to eat them - full of the flavors of summer!

Proud Italian Cook said...

Lobster land? I'm jealous! I love how well mint goes with fresh peas.This looks perfect, get me a glass of wine and I'm done!
xo

Cucina49 said...

Sending lots of good creative thought and energy your way--I look forward to hearing more about your play! And rubbing a cat's tummy always helps my mindset. These toasts look absolutely delicious, like Italian comfort food.

Balvinder Ubi said...

I like the lovely topping of peas and edamame for ricotta toasts. I have to check the recipe from where you got.

Amy said...

These sound delicious! I love all of your little toast ideas and all of the delicious toppings! Peas are so good right now!

Pegasuslegend said...

I just love the freshness of this and ths topping is amazing who could resist~! love it!

Reeni said...

My mind is trying to wrap around the mirror on the star. . . while my mouth wants to wrap around this! So delish with your fresh peas! A lovely combo.

Ciao Chow Linda said...

Claudia - Your intro was fabulous. I love how you weave us into the recipe. And a great one it is, and timely too, as I have some peas from the garden needing a recipe.

Pat @ Mille Fiori Favoriti said...

My little garden is also stunted from all the rain and cool temperatures we've been having...sweet peas, even small ones would be a welcome treat! They must be so good over ricotta toasts!

Have a wonderful time in Lobster land! If you are near York, Maien be sure to visit the Stonewall Kitchen store-- they have wonderful specialty food products!
http://www.stonewallkitchen.com/yorkstore.html

Velva said...

The garden can teach you a lot of things...Thank God for the farmers market.

So many days that I have thought with my day off/time off all the things that I could get done and my plans always end with a great meal and a glass of wine too. I am not always successful either.

"Hanging a mirror on a star" how very cool.

Cheers.

Velva said...

The garden can teach you a lot of things...Thank God for the farmers market.

So many days that I have thought with my day off/time off all the things that I could get done and my plans always end with a great meal and a glass of wine too. I am not always successful either.

"Hanging a mirror on a star" how very cool.

Cheers.

SKIP TO MALOU said...

My peas come from a frozen bag... im ashamed to admit that I never experienced gathering them from my garden nor buying them farmer's market. sad ;(
also i never had it mashed but the idea of having it in ricotta sounds good to me.

i hope you the rest of the week will reflect a good "scenery" in your mirror :) enjoy!

Lyndsey said...

Yes, change of plans come up so often lately...this one turned out great! What a lovely morsel you have here.

Hope things move along for you and have a wonderful time.

Marcellina said...

I start my garden every year brimming with enthusiasm but gradually it wans with all except the fastest growers. This year that's all I'm planting. The rest I'll buy! Like the peas to make your smashed peas which look so fabulous!

Marcellina said...

I start my garden every year brimming with enthusiasm but gradually it wans with all except the fastest growers. This year that's all I'm planting. The rest I'll buy! Like the peas to make your smashed peas which look so fabulous!

Nami | Just One Cookbook said...

Fresh peas! It must have much more flavors than frozen peas I occasionally use. Maybe because it's frozen, I don't purposely use it that much. I love how delicious this looks! Using herbed flatbread sounds like a good idea. I love the light dish like this!

love2dine said...

i am going to try your recipe.

Tina Bk said...

Great to pop in here and see this tasty recipe to make use of sweet peas! You hardly find any and never in the form of appetizers! These look so fresh and delicious, thanks for sharing!

sophiesfoodiefiles said...

Fresh peas, so little but so worth to use them : smash them, I say too! :) I love fresh peas combined beautifully with ricotta, just like your tasty dish! :)
Great as luch or as canapés with a lovely red wine!

MMMMMMMMMMMM!!!

My Little Space said...

This is such a nice touch of toast. Love it. Hope you're having a lovely day, Claudia.
Blessings
Kristy

Barbara said...

I don't have a garden any more, Claudia, but I saw some fabulous looking fresh peas in the farmer's market yesterday. Smashed peas are such a British dish, aren't they? Love the mint in them.
Have a wonderful trip!

Sam @ My Carolina Kitchen said...

I could eat these for breakfast, lunch or dinner. Another easy little plate Claudia.
Sam

Ellen B Cookery said...

These look so good! It's so nice to get new ideas!

Katherine Aucoin said...

I'm more of a take 'em or leave 'em with peas, but after looking at your pictures and reading this recipe, I am cravin this. I would have never thought of ricotta and peas together. So wonderful, Claudia!

Angie's Recipes said...

I have 3 sugar pea plants...didn't know I need to set up a net for them..
The ricotta toasts are so delicious!

Mary said...

I can't wait to hear more about your play. Your toasts sound wonderful and I happen to love peas. You are as creative in the kitchen as you are on the stage. These look delicious. Have a wonderful day. Blessings...Mary

Gloria said...

Love ricotta this look delicious!

Rosita Vargas said...

ohhh....tostadas de ricotta es lo máximo son irresistible ,lucen muy sabrosas,abrazos hugs,hugs.

Catherine said...

Dear Claudia, A beautiful looking recipe. It looks so fresh and inviting. Blessings dear. Catherine xo

Kitchen Riffs said...

I've given up growing my own peas, alas. My garden space is limited, and too much other stuff cries out to be grown. And I'm lucky enough to have several great farmer's markets where I can easily buy fresh - so that's what I do. Anyway, nice, simple way to prepare them. I often microwave vegetables a lot, too. In fact, for those quick cooking ones I think it's the perfect way to prepare them (most of them, anyway). Nice post - thanks.

Ruth Martins said...

Really loved this post, made me smile and chuckle but then again, I always love your posts. But this one felt kinda special. I can so relate to you. I, too, will have the house cleaned immaculately while cooking scrumptious meals made of my own homegrown veg and reared chicken whilst feeding my children on purely organic, homecooked fully balanced meals and changing the world all at the same time!
Your mirror theory really tickles and intrigues me and I would love to know how the story goes.
In the meantime, I'll see if I can get myself some nice young juicy peas, some fresh ricotta and crispy bread. I will then sit in front of the flat screen in anticipation on your updates in the whole saving the world front. Sounds like the perfect ending to the day to me :)

Rebecca Subbiah said...

they will grow and love this recipe I just planted pea's so behind you on them he he

WokandSpoon said...

heheheheh re: mirror. Your pea plants look healthy - which is more than I can say for my french bean plants - too much rain this end of the world! I love how quick this recipe looks!

Scrambled Megs said...

Looks beautiful, Claudia. Peas are so underrated, I love them! I'm glad to have stopped by to visit x

Rosa's Yummy Yums said...

Droolworthy! Those looks so tempting and delicious. My kind of food.

Cheers,

Rosa

Joanne said...

And this is why I don't garden (other than the fact that I have no space for such an endeavor)...my expectations would surely almost always be dashed. These toasts sound so delicious, though! I'm thinking they'd make for a great father's day appetizer!

Beth said...

Your analogy is beautiful. Good luck with finishing everything that needs to be done!

CJ - Food Stories said...

This looks so good and I love that your measure your pea's progress :-)

Jenn Kendall said...

this is such a great appetizer! love the flavors here!

Erica said...

Beautiful dish! I love peas, but I am bad gardening! I kill every plant I touch!

Lizzy said...

LOL, Claudia...I hope you've gotten all the world's problems solved :) I miss having fresh peas...these toasts sound delightful!

Holly | Beyond Kimchee said...

Today I was randomly thinking about making pea pesto and deliver to my vegetarian friend who recently gave a birth to a new born baby. What a great idea to add Endamame and ricotta cheese! This sounds so delicious and healthy. I don't find the endamame easily where I live but adding a layer of ricotta over flat bread sounds perfect. Thanks for sharing

Kathy said...

Claudia, Smiling as I read your post…I have been there! Love your smashed pea and edamame toasts! The ricotta has to add such a delicious layer of flavor! Very nice!

Fresh Local and Best said...

You sound like an eager gardener, I've been there! I'm going to try growing peas next year. This is a great idea for using the fresh peas.

Lori Lynn said...

Where is lobster-land?
These toasts sound perfect. Love the color and texture and freshness.
We'll count on you to solve all the world's problems. Thanks in advance for that!
LL

vianney said...

fresh peas are the BEST!!! lovely toasts and hope things settle down!!

Amy (Savory Moments) said...

Ooo - I bet my husband and I would eat the whole plate of these yummy toasts! They look delectable!

Barbara GF said...

Simply sublime, these "smashed" peas on toast, Claudia! Less is often more. I'm ready to pull my out this weekend in the gardne.