I’ve fallen off the blogging grid. Not from lack of cooking – grilling/entertaining season is at its peak – but from taking the time for studious recipe notation and accompanying photographs. For instance, the Feta-stuffed Lamb Burgers with Tzadziki and Beet Relish I made last week were masterful. But the photograph I dashed off looked more like a UFO landing than a burger.
Edamame Cups with Wasabi Caviar
I did, however, manage to take a decent photograph of crostini with a black-eyed pea spread.
Always on the prowl for (reasonably) “healthyish” munchies, I’ve long been a fan of economical bean dips. Edamame dip spreads, stuffed into a cucumber cup or spread over rice crackers, Dal Makhani (Black Lentil Bean Dip) served with chapatis or flatbread, Fava Bean Spreads on bruschetta… (Since writing that blog, I’ve noticed frozen lava beans at Trader Joe’s; not as flavorful as fresh, but they save a good bit of time.) And of course there’s hummus. What’s not to love about hummus? Especially when it’s scratch-made, using fresh squeezed lemons, tahini, chick peas and garlic.
Coarsely smashing black-eyed peas to a spreadable consistency.
It’s hard to describe the flavor of a black-eyed pea. Maybe akin to a pinto bean? The meaty peas certainly have an affinity to bacon. They haven’t ventured far from the American South until recently; now I see them often, dotting a relish, in savory fried cakes, or as a simple side. The following recipe was inspired by a recipe I make for Hop ‘n John. Several months ago a friend made a black-eyed pea dip, as prelude to dinner, which she served warm. It was so good with the melted Jack cheese; I’ll beg that recipe soon.
I served the following recipe spread over basic crostini, which can be made well in advance. I followed the recipe, seasoning the crostini with thyme. The dip’s best served slightly warm, or at room temperature.
Local Forecast: Michigan black cherries are as good as they’re gonna get, Traverse City farmers telling me they’ll keep picking them for another 3 weeks. Here are some great recipes using their bounty: Cherry Gazpacho, Smoked Pork Tenderloin with Cherry Sauce, Cherry-Quinoa Pilaf, Goat Cheese-Fresh Cherry Crostini.
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