Welcome back to the show.
We are in the kitchen now
cooking with fresh ingredients
perfect for any summer meal.
Here from North Beacon Hills home
or restaurant, I have chef Logan
Cox cooking for me this morning.
Welcome to new day, my friend.
Thank you so much for having
me excited to be here.
I am excited to talk about this because
everything smells so good already.
So what are we making?
We're making sort of a classic
early summer late spring dish
that we do with peas. We kind of
do it at the every spring and
summer at the restaurant,
so we're kind of excited to
get going and just sort of.
OK, it's how we utilize
as much as we can from
all the ingredients that we have
here. I love it. So what?
First of all? What is in this pot
that smells so heavenly? This
is our stock that we use for our
pea dish? Basically, after shucking
all the peas we use the shells and we
cover it with our yogurt with because
we make all our own yogurt at the
restaurant so we have all this spent
way that we use in different ways.
There's coriander seed, ginger,
garlic, some mint leaves like this.
Nice acidity and freshness
to this whole dish.
It has so many layers to this
this smell and it's just amazing.
Yeah alright so that's the stock you use.
For the dish, but how do we
get started making this dish?
So basically what we have here?
I have a pot with a little bit of olive oil
in it that I have getting warmed up for us.
OK, and it's all just a big sort of quick
as you go situation cause one to make sure
everything seems bright and green and fresh.
OK, and we have different
things that we throw in there.
We have chamomile.
These are sugar snap peas, our English peas,
some some butter for richness.
The stock here that we have created
before and we finished with herbs
and some of that House made love.
Now that we were talking about
will make our yogurt in the House
and these are mushroom.
Bread crumbs that we make in the house.
Basically we have
dried mushrooms that we heat up with
butter and then we puree it with bread
crumbs and stuff so it has like a real,
earthy, nice sort of Pacific Northwest to
it. I love seeing all the meason
plus here to see what goes into it,
but let's get started because I
wanna see how it's going together.
Absolutely. If you would mind having
those shallots and garlic right
there? Yes, I've got you.
Gonna put them in, throw it in yeah,
OK, and we'll get that going
alright shallots and garlic
and then we have
some of these are pickled
ramps that we've had. We
actually picked them last year.
Ohh really, yeah,
so you have a mountain.
The nice vinegar component to it to
again, it's all about brightness
and summer and spring time
OK? And how long do you let
that kind of sautee for? No,
I like to let it go just to like get
a little bit of translucent Ness from
on the charlottes there and a little
bit of brown color on the garlic.
Everything you put in a pan seems to
smell amazing right? I mean it's insane.
I've been cooking for a long time so
you learn a few tricks along the way.
I bet. So where did you start
cooking? I am originally
from Washington DC, so I worked in
Washington DC and New York in Italy.
In Italy, yeah, I like it alright so once
you start getting translation, what's next?
Alright now we have that P stock that
we made with our yogurt way this stuff.
Yes exactly stock.
OK so we'll get that with that.
Come to a brief boil.
OK and once that keeps going we'll
throw in some butter just to sort of
get it melted and butter richness.
Butter is good for everything exactly,
So what? How much is that like about
1/4 stick of butter right there.
Maybe say 2 table dealers choice.
Yeah exactly if you like it rich,
add more butter. Alright I do.
I do love me some better.
You want me to spin that for
you? Spin and by spin I mean stir
that we're doing great. Spinning,
stirring, whatever makes for you.
So let once that gets a little melted,
OK, we'll add our peas.
See right now we just want
to really warm this through.
Alright some sugar snap peas as well.
OK, so it's nice and acidic and what
we like to do season with some salt.
Obviously you need lots of salt.
That green is beautiful.
I love just the brightness and the
it's kind of like you know people
think it's a simple bowl of peas,
but there's really a lot going on to
it. Yeah, so next time you go to
home or you're gonna know well
there's a lot went into these pieces
exactly and then the meal. Yes,
this is some dried camel that we puree
OK and that is something I don't.
You don't hear a lot of
in food. Mostly tease.
Exactly, so a lot of people
don't realize that when you eat,
camel has kind of like a light
sort of pineapple flavor,
so it's adds another layer of
like sweetness and freshness,
but also kind of like this unique take
on what your normal bowl piece would be.
I had no idea.
Yeah, so now actually
with this we're kind of ready to play.
Ohh, really OK, here's the plate.
We'll put this over here.
Move some more stuff out of the way and
so the really the most of the time to do
this recipe is just in the prep of the
cutting and the South, exactly no time at
all to cook. Yeah, and it kind of.
Our restaurant is the only wood fire,
so we just have a big wood fire grill
and a wood fired oven so everything
is always really really hot.
So you kind of have to create
dishes that can be done very
quickly so they don't burn. Yeah
you no finicky dishes here
exactly. So here we have like the
bright peas, the broth, the garlic,
the ramps with the that are pickled.
Kind of like a nice freshness and. And here
you don't see something
like this at a restaurant.
Yeah, you really don't ever.
Yeah, we could.
So we try to create something familiar,
but also unique at the same time.
OK, and this is our housemaid, labna.
All right, so we put that on the side
there so people can mix it in as they see.
OK, these are our mushroom bread
crumbs we're talking about,
so chanterelle lobster,
mushrooms, dried,
toasted in butter with a little bit of
bread crumb and then never heard of
mushroom bread crumbs until this day.
And then we just sort of have you know,
peas and mint is just sort of a classic.
Yeah, you know
what else is
on your menu right now.
We have a lot of fun things coming
up right now. Tomatoes are starting
to come in season. We have some
zucchini just delivered from Alvarez
Farms yesterday and. We're sort
of like we kind of uniquely create our
dishes as we sort of decide what we want.
There we go. It's a beautiful
thing to get a spoon for
years to try this. Definitely.
So yeah, give it a try. OK, this is
really unique. I've again never even
heard of mushroom bread crumbs.
Yeah, but I'm diving in.
My goodness. That is really good. It's
pretty good. Yeah, this this is
one of our more popular dishes.
We bring it back every year.
This is so good and unique.
Yeah, I guarantee you.
I've never had anything
that's quite like this.
I wanna keep eating it so tell me
how have you guys been doing during
throughout COVID coming out of COVID?
Ohh, that's been that's
been quite an experience.
You know we pivoted to take
out and then we started doing,
you know outdoor dining only and
then we could only do reservations
cause people really didn't wanna come
to a restaurant, was super
crowded and we have a pretty
boisterous place.
It's like loud and lots of
people are always in there,
really packed in pretty tight.
So that and that we're kind
of back to normal again.
But yeah, it was.
It was sort of like pivoting every few
months to figure out what we could do,
yeah, but it feels great to have,
you know butts in those seats and
people having a great time.
You know people are booking
large party reservations.
People are excited to be out again,
so it's so unique that you only have a
wood fired grill and wood fire oven.
Yeah, so everything is just gotta
be so fresh. Thank you so much.
This is delicious slogan.
I appreciate it.
Appreciate you taking the
time to come down here.
I want to take that out
though. It's true, it's going, yeah.