Bruschetta with Fig spread, Gruyere topped with Prosciutto and Spinach

I had a rough week this pass week. 

I’m so, but SO glad that it’s finally over (or at least in 3 more hours).

Then it will be a pack action weekend in my kitchen.  I’m testing recipes, coming up with yummy stuff that involved expensive ingredients and lots of lost of taste test.

Who said that recipe development is fun?

Oh, yeah – I think I did.

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Petit-Pois [Baby peas] sautéed with Ham and Onions

When you are a food snob like me, baby peas are called “Petit-pois” at my house.  I really don’t have a answer as to the why.  As far back as I remember that is what my mother called them and well that is how they stuck in my head.  Even when I learned English, when I think of baby peas, I immediately translate them in my head to “Petit-Pois”.

But, there is nothing snobbish about the quick, easy way of making this sweet, bright green ingredient. Plus, I always seem to have the needed ingredients on hand.

When I need a side to any dish this, this is my sure go-to ingredient. It pairs with everything: Meat, poultry, fish, heck even alone in a bowl!

I dare you to prove me wrong.


2 cups of petit-pois (ok, uhm…baby peas!) frozen is good, if you can find them fresh even better!
1 onion (cut into strips)
1 cup of ham or if you have prosciutto you can use that too. (Roughly chopped)
3 tablespoon butter
¼ cup of water (or stock) if needed
Salt (to taste)
Cracked pepper (to taste)

If baby peas are frozen, measure about 2 cups and put aside.

Cut the onions and ham, put aside

In a shallow sauce pan, over medium-high heat, melt the butter. When the butter is bubbling, mix in the onions, season with a bit of salt and cook for about 2 minutes until soft, then mix in the ham/prosciutto (if using prosciutto, go easy on the season moving forward since the prosciutto is cure and a bit salty to begin with).  Cook for another 2-3 minutes.

Now it’s the baby peas turn. In the pan they go, move them around, season with salt and crack pepper.  If the pan seems a bit dry you can add the ¼ cup of water/stock (if needed). Cover, lower the heat to low and simmer for about 3-4 more minutes - I like my peas a bit “al dente” (not mushy) so after the time is up, I taste them, if peas are done, remove from heat and serve.