Four Nights A Week

Some years ago, we trekked to New York City for a few days, and happened upon one of Daniel Boulud’s restaurants which, at the time, was directly across from Lincoln Center. As an appetizer, we sampled a wonderfully fresh dip made with fresh peas, and which was, for me, love at first bite. I don’t know if any of Chef Boulud’s restaurants continue to serve this appetizer, but I hope they do. Accompanied by fresh vegetables, it makes the perfect summer starter.

I have been on a quest to replicate this dip for so long, I’m not sure I accurately recall all of the flavors. This is more of my take which includes the fresh peas we received in our early summer CSA Share at Clark Organic Farm plus some of their mint. Depending on what I have on hand, I will often grate some lemon zest into the mix and definitely play with the herbs and spices. Also, since fresh from the garden peas are only available in season for a short time, subbing thawed frozen peas can also be an alternative.

My version: Fresh Pea Dip

Ingredients

• 2 cups Blanched/steamed fresh peas or thawed frozen (leftovers work too)
• About 2 cups ricotta (you choose the fat percentage, but low-fat seems to be the best)
• About 1-1.5 cups grated romano or grated parmesan cheese
• Pepper (only add salt after tasting)
• Mint (about 1/8 cup fresh leaves)
• Option: lemon zest

Method:

• Put the ricotta in a mixing bowl and whisk it until smooth and a bit loose.
• Whirl the peas and mint until almost smooth. I like a little texture so I don’t go overboard here. Add to the bowl of ricotta. Mix until blended.
• Add the grated cheese and mix again.
• Add pepper, optional lemon zest and mix. Taste before adding salt – the romano or pamesan are plenty salty for most tastes.
• Keep in a covered container in the fridge – I like to mix ahead and let the flavors blend a bit for a few hours.
• Serve with crudite and crackers.