Tuesday, January 24, 2012

Pea Recipes

Obviously peas can be tossed into just about anything to brighten it up and add some vegetable goodness.  I prefer to eat snow and snap peas fresh.  I also toss fresh snow peas into stir fry at the last minute, just enough to warm them through.  Peas can easily be blanched for 1-2 minutes, drained, and frozen in bags to store them for up to a year.  But if you have a bumper crop and no idea what to do with them, here are some recipes specifically for peas. 

From The Kitchen Garden Cookbook (a.k.a. Allotment Cookbook) edited by Caroline Bretherton:*

Pea Soup with Mint Gremolata

For the soup:
1 onion finely chopped
2 tbsp butter
1 potato coarsely chopped
1 lb. peas in their pods coarsely cut up
5 cups chicken or vegetable stock
1 tsp. superfine sugar
1 sprig fresh mint
Salt and pepper
Small amount half and half

For the gremolata:
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped fresh mint
2 tsp finely grated lemon zest
1 garlic clove finely chopped

Gently cook onion in butter about 7-10 minutes, until soft.  Add remaining ingredients for soup, except half and half.  Bring to a boil, cover, reduce heat and simmer about 20 minutes.  Until vegetables are very soft.  Remove and discard mint sprig.  Puree soup with stick blender or standard blender, strain through sieve to remove any strings or pod pieces, adjust seasoning to taste.  Can be served hot or cold, or frozen for later eating.
Mix together gremolata ingredients.  To serve, ladle soup into bowls, top with a swirl of half and half and a sprinkle of gremolata mixture.

*This is an excellent cookbook full of recipes for garden vegetables.

From Too Many Tomatoes, Squash, Beans, and other Good Things: A Cookbook For When Your Garden Explodes by Lois M. Landau and Laura G. Myers:*

Shrimp Risotto Salad

In large bowl combine:
1 cup peas, cooked
2 1/2 cups cold, cooked rice
1 cup diced celery
2 green onions, minced
2 tomatoes, quartered
1/2-1 lb. fresh, cooked shrimp
6 ozs. marinated artichoke hearts

Mix together and pour over salad:
Oil from artichoke hearts
2 Tbsps. white wine
1 tsp. anchovy paste
1 tsp. sharp prepared mustard
1/2 tsp. ground dried sage

Toss salad and dressing together and chill at least one hour.
Top with 2 quartered hard-boiled eggs and a little minced fresh parsley.

For some other ideas check out these websites:

Martha Stewart's pea recipes

Yes Peas! recipe pages

Eating Well Healthy Pea Recipes

My mom also has a recipe that she has made for many years with shelling peas, called Creamed Peas and Mushrooms, I will have to call her and get the recipe so that I can share it here.

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