Rest in Peas
Yield Serves 8 Add to Shopping List Ingredients 10 slices white sandwich bread 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 4 tablespoons unsalted butter 1 onion, cut into 1/2-inch pieces 1/4 cup all-purpose flour 2 1/2 cups milk 1/2 cup heavy cream 1/2 teaspoon freshly grated nutmeg Pinch of cayenne pepper 2 boxes (10 ounces each) frozen peas, thawed and drained well Directions Preheat oven to 350 degrees. cut bread into tombstone shapes Place on a baking sheet; brush bread shapes with oil. Season with salt and pepper. Toast in oven until golden, 10 to 12 minutes. Heat butter in a large saucepan over medium heat until foaming. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in flour; cook, stirring constantly, until mixture begins to turn golden, about 4 minutes. Whisking constantly, gradually add milk. Cook until mixture thickens, 3 to 5 minutes. Stir in cream, nutmeg, and cayenne. Season with salt and pepper. Stir in peas; cook until heated through, about 3 minutes. Transfer pea mixture to a shallow serving dish. Arrange headstone croutons on top. Cook's Note To make this recipe as seen on "The Martha Stewart Show," replace 1 onion, cut into 1/2-inch pieces, with 1/2 a large onion, chopped. When adding the peas in step 3, first reserve 1 1/2 cups for garnish. Cook remaining peas for only 1 to 2 minutes. Puree mixture in a food processor before transferring to a serving bowl, and garnish with the reserved peas and headstone croutons. Dip may be served with toast points or crackers.