Chef Michael Symon (of Lola, Lolita, Bar Symon, The B Spot and Roast) cooks Sweet Pea and Feta Dip at the 2011 Food & Wine Classic in Aspen.Chef Michael Symon (of Lola, Lolita, Bar Symon, The B Spot and Roast) cooks Sweet Pea and Feta Dip at the 2011 Food & Wine Classic in Aspen.
We're going to make a feta and spring pea dip. Now, you can make this with peas, you can make this with spinach, you can make this with swiss chard, any kind of vegetable that is really popping and in season works great. We're going to blanche the peas. Whenever you're blanching a vegetable, cooking a vegetable, cooking pasta, you need to make the water taste like the ocean. It needs to be salty, all right? So. [SOUND] [LAUGH] We want this to come to a full boil, in go the peas. We let these go until they get tender. And we also have some mint, some good Greek feta. Lemon and extra virgin oil, that's it. We don't want it to put and salt in here because the cheese is salty, and we seasoned the water. I'm gonna throw the mint in at the last second just to give it a quick blanche. That goes in, and we scoop. In goes our feta. A whole mess of extra virgin oil. [BLANK_AUDIO] One pass all the way around the lemon. Do not get over here [SOUND]. You get into the pith and then it gets bitter. So in goes the zest. Who has a lemon juicer at home? Those things suck too look at this. [LAUGHTER] Couple of cracked pepper. I mean how beautiful is that. [APPLAUSE] Perfect. [LAUGHTER].