Shell out time to enjoy fresh peas
Published 9:00 pm Tuesday, May 23, 2006
If you think shelling peas went out with the rotary dial telephone – and besides, who has time? – think again.
In a world fast-forwarded to a frenzied state, working your way through a bowl of pea pods gives you time to evaluate what’s important in life and what isn’t. So if you haven’t done it in a while, give it a try.
To shell garden peas, snap off the top of the pod and pull the string down the side, pushing open the side seam in the process. With only the slightest amount of encouragement with thumb or index finger, the peas will pop right out.
Figure on 1 to 11/3 cups of shelled peas per pound of whole peas in a pod. Unless you turn the task over to the resident fresh pea fiend, in which case, you better figure on 1 cup of shelled peas per 2 pounds unshelled.
3/4cup chicken broth
Juice of 1/2 lemon
1tablespoon cornstarch
1tablespoon vegetable oil
2large green onions, thinly sliced
1/2pound snow peas, trimmed
114-ounce can artichoke hearts, drained and halved
2pounds fresh peas, shelled (about 2 cups), blanched 1 minute, or 1 package (10-ounces) frozen peas, thawed
Dill weed to taste
Salt and freshly ground black pepper to taste
In small bowl, combine broth, lemon juice and cornstarch; set aside. In large skillet, heat oil and stir fry green onions and snow peas over medium-high heat until crisp-tender. Add artichoke hearts and thawed peas, stirring until thoroughly heated. Pour broth mixture over vegetables and cook just until thickened. Add dill, salt and pepper to taste. Serve immediately.
Yields 4 servings.
From “Creme de Colorado” by The Junior League of
Denver
1cup sour cream
1teaspoon seasoned salt
1/4teaspoon lemon pepper
1/4teaspoon garlic powder
4pounds fresh peas, shelled (about 4 cups), blanched 1 minute, or 2 packages (10-ounces each) frozen peas, thawed
1/2pound bacon, fried, crisp, drained and crumbled
1/2cup minced red onion
In medium bowl, combine sour cream, seasoned salt, lemon pepper and garlic powder. Stir in peas, bacon, and red onion. Mix thoroughly and chill overnight. To serve, place pea mixture in a bowl lined with red leaf lettuce just before serving.
1tablespoon butter
1large shallot, minced
1/4cup chicken broth
2teaspoons honey
2pounds fresh peas, shelled (about 2 cups), blanched 1 minute, or 1 package (10 ounces) frozen peas, thawed
1/4teaspoon hot pepper sauce (more or less to taste)
Salt and freshly ground black pepper
1/2cup roughly chopped walnuts, toasted in 400 degree oven for 5 to 8 minutes
Melt butter in a large skillet over medium-low heat. Add the shallot and saute for 3 minutes. Add chicken broth and honey, then raise the heat to medium-high; stir in the peas. Cook, stirring constantly, until the liquid has evaporated and the peas are tender, about 3 minutes. Add hot pepper sauce, salt, and pepper to taste. Stir in walnuts and serve immediately.
Yields 4 servings
Adapted from “Greene on Greens” by Bert Greene
2pounds fresh peas, shelled (about 2 cups), blanched 1 minute, or 1 package (10 ounces) frozen peas, thawed
1/4cup heavy or whipping cream
2cups light cream or half-and-half
4tablespoons butter
1tablespoon honey
1cup white cornmeal
4eggs, separated
1teaspoon baking powder
1/8teaspoon hot pepper sauce
Salt and freshly ground black pepper
Place peas in the container of a food processor and add the heavy cream. Process, using the on/off switch, until finely chopped but not mushy. Set aside.
Combine the light cream, butter, and honey in a medium saucepan. Cook over low heat, without boiling, until the butter melts. Stir in the cornmeal. Continue to cook, stirring constantly and without boiling, until thick, about 4 minutes. Transfer to a large bowl.
Beat the egg yolks, one at a time, into the cornmeal mixture. Beat in the processed peas, baking powder, hot pepper sauce, and salt and pepper to taste.
Beat the egg whites until stiff but not dry, and fold them into the spoon-bread mixture. Pour into a buttered 2-quart souffle dish. Bake in 375 degree oven until puffed and golden, about 35 minutes.
Yields 6 to 8 servings.
Adapted from “Greene on Greens” by Bert Greene
A nice accompaniment to a simple roast chicken.
1pound fresh peas, shelled (about 1 cup), blanched 1 minute
3/4cup chopped onions
6tablespoons butter
2teaspoons finely minced garlic
5whole cardamom seeds
5whole allspice berries
5whole cloves
12-inch cinnamon stick
1 1/2cups uncooked rice
3cups water or a combination of water and broth
1/2cup yellow raisins
1/2cup blanched almonds
Plunge the blanched peas into cold water to stop the cooking, then drain and set aside. Saute the onions until wilted in 4 tablespoons of the butter. Add garlic and spices, cook for 1 to 2 minutes, stir in rice, and saute for 5 minutes longer. Add hot water, cover, bring to a boil, reduce heat, and cook slowly until liquid is absorbed.
Meanwhile, plump the raisins for 5 minutes in hot water; drain. Saute the almonds in remaining 2 tablespoons butter. When the rice is cooked, stir in the plumped raisins, sauteed almonds, and peas. Cook for a moment until heated through.
Yields 4 servings.
Adapted from “The Victory Garden Cookbook” by Marian Morash
1 1/2pounds fresh peas, shelled (about 1 1/2 cups), blanched 1 minute
2teaspoons cornstarch
3tablespoons peanut oil
1pound extra-lean ground beef
1/2pound mushrooms, sliced
2tablespoons soy sauce
1tablespoon very dry sherry
1teaspoon sugar
After blanching the peas, drain and set aside. Dissolve cornstarch in 1 tablespoon of water. Heat oil, add the ground beef, broken up, and brown. Remove beef, drain off all but 2 tablespoons oil, and saute mushrooms until lightly browned. Combine with beef, soy sauce, sherry, and sugar. Lightly mix in the peas; cook for 3 to 4 minutes. Stir in cornstarch and cook until sauce is lightly thickened.
Yields 4 servings.
Variation: Add chopped onion; saute with beef.
Adapted from “The Victory Garden Cookbook”by Marian Morash
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.
