Monday, April 11, 2011

And We're Off!

So, last week I managed to get a submission in to season 2 of RWoP. While I have to say it wasn't my favorite recipe (I really am not a fan of sweet peas), it sure looked good on the plate. I also did a real crappy job talking on camera with a lot of stammering and stuttering. You could tell that I was out of practice. But between work, gym, volunteering and everything else I have going an there are no do-overs when it comes to this stuff. I get one shot - that's it! As it was, I stayed up way past my bed time getting the stupid thing converted, edited and submitted. All in all, it wasn't the worst thing I ever sent in to them and I have confidence it will get better as I go along. It certainly did last time. I am a little jealous of the people who are retired or don't have to work full time and have all day to work on their submissions. But then again, I am far from perfect and I think all my errors make my videos a heck of a lot more realistic. But that's just my opinion. If nothing else the errors sure add to the comedy! LOL!

Springtime Sweet Pea Crostini

1 baguette, sliced
4 ounce(s) of PHILADELPHIA Cream Cheese
1 tsp. of lemon zest
1 tbsp. of lemon juice
1 1/2 cup(s) of sweet peas, blanched
1 tbsp. of salt or to taste
4 tbsp. of olive oil
2 tbsp. of fresh parsley
6 slices baked ham
6 slices cheese, american, cheddar, swiss
2 tbsp. of fresh herbs (Formal presentation only)
1 cup(s) of edible flower blossoms (Formal presentation only)

1. brush baguette slices with olive oil and bake in 350-400 degree oven until toasted

2. add cream cheese, lemon zest, lemon juice, sweet peas, parsley and salt in a food processor fitted with a steel blade and pulse to combine

3. Chop ham and cheese slices or cut into shapes with a small cookie cutter and set aside

4. Spread cream cheese mixture on toasted baguette sliced and top with ham and cheese

5. For a more formal presentation garnish crostini with fresh herbs and edible flower blossoms.

No comments:

Post a Comment