Architecture Digest Show 2015

BlueStar Chef Ryan Scott Wows the Audience

Ryan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.

Spring Pea Hummus with Rosemary and Sea Salt Crusted Bread

Bread

Ingredients:

1 kg Bread Flour
625 ml lukewarm water
30 g fresh yeast
2 tablespoons sugar
1 tablespoon sea salt plus more for crust
2 sprigs of rosemary
flour for dusting

Procedure:

On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.

Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.

Knead your dough for about 5 minutes until dough is smooth and elastic.

Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.

Release air from dough by smashing it and banging on surface. Shape dough into round ball. Take sprigs of rosemary and remove leaves from stem. Chop rosemary leaves then sprinkle over dough. Now sprinkle sea salt over top. Allow dough to proof once more for 30min – 1 hour.

Preheat the oven to 350 F with pizza stone set in middle rack. Lightly flour pizza stone. Once preheated, gently place dough onto pizza stone. Carefully close oven door making sure not to slam. Bake 20-30 minutes until golden brown. Remove bread from oven place on a wire rack and let rest for 30 minutes.

Pea Hummus

Ingredients:

1 tablespoon olive oil
½ cup chopped onions
2 cups shelled spring peas
¾ cup water
2 tablespoons tahini
3 tablespoons fresh mint
2 tablespoons sour cream
½ teaspoon black pepper
salt to taste

Procedure:

Heat olive oil in small pot on medium heat. Sautee onions until soft, but do not brown. Add peas and water, then cover and bring to boil. Cook for about 5 minutes then drain.

Put peas, onions, tahini, mint, sour cream, black pepper and salt in food processor. Pulse until you have a thick rough puree. Chill then serve with fresh warm bread.