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We don't like peas, but...

  • lilgi Jan 4, 2011 01:54 PM
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Any t & t peas recipes out there that will make us change our minds about sweet green peas? Wouldn't mind using what I have leftover from yesterday's paella :)

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  1. Take a look at this list of possibilities:

    http://www.google.com/search?q=fried+...

    I have sauteed green peas and found the flavor to be quite interesting but I haven't tried any of the specific pages on the referenced page. If you decide to try some of them be sure to let us know how your experiment(s) worked out.

    1. Here's a great recipe for an alternative to guacamole, Clotilde Dusoulier's Green Pea Cilantro Spread:

      http://chocolateandzucchini.com/archi...

      2 Replies
      1. re: boredough

        Love that recipe and will definitely try. A friend of mine has a similar receipe she makes with edamame.

        1. re: southernitalian

          Well I hope you like it! It's very 'fresh' tasting - maybe sweeter than edamame.

      2. Assuming you are planning to use frozen peas, defrost by running under warm water in a colanders, otherwise, remove peas from their pods. Mince some shallot and chiffonade some mint. Sautee the shallots and half the mint with some salt in butter in a frying or sautee pan. Once the shallots are translucent, add the peas and about 2 tbls of water. Cover and let simmer for about 2 minutes. Uncover to reduce the existing water. Serve while warm, topping with the remaining mint.

        1. If it's the taste that bothers you, try throwing them into a curry or something similarly heavily spiced. Peas are fairly delicate, flavor-wise, and probably won't stand out overly much. I add them to almost every casserole-ish, stew-ish thing I make and have never found them offensive (and I don't much like them plain, which was the only way my mother ever served them).

          1. boredough beat me to the minted peas idea but I will add pea puree can be wonderful and has so many options.

            How about creamed peas?

            Though the pea flavour may come through a little too much for your liking, pea soups are a treat.

            1. Might not be what you are looking for at this moment, but I love this pea dip with parmesan...always a hit when I put it out for guests with pita chips.

              http://www.nytimes.com/2009/07/08/din...

              1 Reply
              1. re: valerie

                Thanks!

              2. I think peas taste best raw, or close to it, at their pretty, green best. I put frozen peas in a microwaveable bowl and zap them only enough to get them hot. Try it with a couple of tablespoons (30 seconds from frozen would be ample heating) and see how you like the taste and texture. Just recently saw a PBS cooking show in which a chef (Ripert, I think) remarked that he didn't know why more people don't eat peas raw, since they are delicious without cooking. In salads, I just thaw them.

                1. Here is a delicious Rajastani recipe for fried pastry filled with spicey green peas.
                  http://aditisen9.blogspot.com/2007/11...

                  1. Chicken Soup.......Pastina and Green Peas.....Sprinkled with Parmigiano Reggiano

                    1. blend them into your favorite hummus recipe and add fresh mint & feta.

                      1. Thanks to all!

                        I have a feeling what I have in my fridge is gonna go before I try any of these (heheh, me thinks I'm a bit skeptical still!) but I DO remember loving split pea soup, probably because it has all that ham/bacon flavor; I think anything tastes good with a little bacon, so do my teen boys :) Unfortunately, if I made that for all of us they wouldn't speak to me for a week (this actually happened...with butternut squash soup :( )

                        I'll bet the raw peas taste worlds apart from a cooked version, so I might be able to do something with that tomorrow (thanks greygarious!) At least I could try it for myself, no harm there and I wouldn't waste the peas.

                        The dips and spreads sound interesting to me; always looking to update my recipes and its good to get out of a rut!

                        4 Replies
                        1. re: lilgi

                          If my husband knew my "spicy pumpkin" soup was really butternut squash, or sometimes yams, he probably wouldn't speak to me for awhile either!

                          For a change (because we love peas in everything, to me they're like green caviar) I like to saute some proscuitto and pignolia nuts in olive oil and a bit of butter, then add peas, salt and pepper at the last minute. I think that's it...I'll have to check later. The leftovers are great added to any pasta with an oil based sauce.

                          1. re: coll

                            Coll that just reminded me of my childhood! My mom used to fib like that all the time; I think she stopped when she realized I didn't trust her anymore lol.

                            One of my DS loves pumpkin pie, so he does eat one of the squashes, but I guess I should have made something sweet and spicy with butternut squash. Too late now, you live and learn :)

                            1. re: coll

                              I hate peas. Pick them out of soup ; won't touch them in any way shape or form.

                              For years my mom made "green soup" after a ham meal. Loved it. It wasnt until I came home from the Army (years later) that I mentioned the green soup and everyone burst into laughter. I was the only one who didnt know it was pea soup...

                              1. re: tanker64

                                My son "caught" me making Caesar salad once, something I was able to get away with doing behind his back for so long. It was his favorite salad...until that very day. I tried to fix it by saying "You know, anchovies are in Luger sauce too!". One more item that is no longer on my list.

                          2. roast em with garlic and shallots.

                            add em to curried chicken salad (with diced apples, onions, etc) or to couscous salad (with cocktail onions, currants, sundried tomatoes, basil, seasoned rice wine vinegar and lime juice)

                            pea gnocchi

                            mix them into meatballs with a tangier sauce

                            Stuffed Onions - remove cores, chop finely; cook the onion shells. simmer the onions, peas with salt and white pepper in some chicken broth. mix with cooked barley (or bulghur and/or lentils). stuff onion shells and place in baking dish. mix white wine and chicken broth and pour around onions. combine a little mayo with lemon juice and tarragon. spoon over onions and broil.

                            1 Reply
                            1. re: Emme

                              Thanks Emme, I think that sounds wonderful!

                            2. An omlette with peas and crumbled goat cheese with hot buttered toast, side salad, juice and tea is my favourite weekend breakfast. :)

                              1. I backed out of making the peas so I couldn't report anything back. I think we just don't have the palate for the spices in some of the more seasoned and prepared dishes, and placing peas with food that I like would bring my dish down lol.

                                I didn't try them raw either, oh well, I guess if we only ate them in paella it wouldn't be a terrible thing. I'm saving the recipes of the dips/spreads :) Thanks again!

                                8 Replies
                                1. re: lilgi

                                  Perusing a back issue of Cook's Country this morning, I saw an article about peas. It said that fresh peas taste mealy if not consumed the day they are picked. No news there, but it also said that frozen peas are harvested, COOKED, and frozen on the same day. I had no idea that frozen peas are pre-cooked. No wonder they are delicious when merely thawed.

                                  When I was little, I wasn't nuts about my mom's pressure-cooker cooked frozen peas, but craved the peas in Swanson's TV dinners. She liked them too, but never figured out what made them so good. Only decades later, when I got my first microwave and didn't nuke the frozen peas long enough did I realize that the secret is simply to warm them up.

                                  1. re: greygarious

                                    Ah, so you merely thought you were eating raw peas?

                                    1. re: greygarious

                                      saute some chopped bacon, and a couple of shallots. Toss in a couple of cups of peas, and saute until the peas are bright green but still crisp-tender.

                                      Add some light cream and let warm just until it begins to thicken. Toss with a little fresh pasta, grated Parm, and some fresh-ground black pepper.

                                      Our favourite last-minute dinner -- I keep lardons and frozen peas JUST for that reason. (I use lardons and peas in other things, too, but I make sure I always have them 'in stock')

                                      1. re: sunshine842

                                        Sunshine, those are ingredients that I'm used to working with! Bacon, shallots, cream and a bit of cheese sounds very doable :)

                                        1. re: lilgi

                                          If the peas are fresh, it's a heavenly combination -- it's only delicious with frozen!

                                          1. re: sunshine842

                                            I actually made this for dinner tonight as we're jumping from one thing to another -- all I had was a tin of peas, and some dry-cured ham (like Parma) and it was still rockin'.

                                    2. re: lilgi

                                      I never cared for them much until I had fresh ones in season. Not sure where you are but perhaps you'll have better luck in the spring. When you can get them really fresh:

                                      Shell them and put them in a bowl raw
                                      Drizzle with the best EVOO you can get
                                      Grate some fresh pecorino or parmesan
                                      Add a pinch of chili flakes if you want (but it sounds like you may not like spicy so much)

                                      If you want to do them 'not quite raw,' I sometimes blanch them for a couple seconds. They're good that way. I posted a recipe last spring on my blog.

                                      http://homecooklocavore.wordpress.com...

                                      JeremyEG
                                      homecooklocavore.com

                                      1. re: JeremyEG

                                        I remember hating green beans when I was growing up, and now I love them! The green beans that I eat now are different than what I was exposed to in the past; mushy, overcooked, cafeteria/lunchroom-like, and I could never get past the smell either. When I started purchasing vegetables fresh and making them myself it was a brand new experience. I imagine your peas are my green beans :) Will have to try peas this way also, come spring.

                                    3. I have a friend who couldn't stand peas in any form until she was at a dinner where she couldn't afford to offend the host (business reasons) and he served a fresh pea soup that she surprisingly just loved. She said it was a very simple pureed soup and he put a dollop of creme fraiche on top.

                                      1 Reply
                                      1. re: pasuga

                                        I'll bet I could eat that np ;) It's he rest of my crew that worries me.

                                      2. Peas are great (& healthy) to toss into anything. I add them by the handful to fried rice, stirfries, egg foo yung, Indian curries, any mixed vegetable combo - if you don't care much for them, you don't have to use a lot at a time. Just throw them in here & there.

                                        1 Reply
                                        1. re: Breezychow

                                          Breezy, you just reminded me that now and then I make Chinese rice and I can toss some in here too. Peas make such a colorful addition to these kinds of mixed rices!

                                        2. Do you like pea shoots? They are fun thrown into salads and such - you can get them at Asian supermarkets.

                                          5 Replies
                                          1. re: chefathome

                                            I'm sure I've never seen them but I wouldn't be surprised if Fairway by me has it so I'll check it out :)

                                            1. re: chefathome

                                              I LOVE pea shoots. Raw, anyway. If you cook them, they get tough and stringy... :)

                                              1. re: alpidarkomama

                                                So true. I wouldn't cook them. Their flavour is definitely "pea" but more subtle. They are also different than the usual and so darned cute!

                                              2. re: chefathome

                                                We love pea shoots - much more than peas! Our winter CSA has them sometimes. I like them in a salad w/parmesan shavings and pomegranate arils. In fact, I have all of the above in the fridge right now . . .

                                                1. re: darklyglimmer

                                                  So many things on my "to try" list lol. I'll get there eventually :)

                                              3. I've read this thread twice and still don't know what "t&t peas" are. ???

                                                5 Replies
                                                1. re: c oliver

                                                  haha, sorry tried and true recipes :)

                                                  1. re: lilgi

                                                    Thanks. I kept looking at that but it just wouldn't come to me and no one else was asking :)

                                                    1. re: c oliver

                                                      I use this wonderful little acronym looker-upper: http://www.acronymfinder.com/T%26T.html (I had no idea what "t&t" meant, either).

                                                      And my easiest, most favoritest thing to do with frozen peas is make a cream soup. I cook the peas with water, (very little) onion, (optional) curry powder, salt. I strain the peas and run them through the Cuisinart, then finish with cream (or yogurt) and mint. I don't throw out the cooking liquid in case I want to use it to dilute and/or add flavor.

                                                      1. re: Jay F

                                                        Thanks for that link. I wasn't even thinking acronym but should have. That soup sounds really good and I always have frozen peas and frequently have 1/2 and 1/2.

                                                        1. re: Jay F

                                                          fresh or dried mint?

                                                  2. I didn't like peas either, until I tasted the warm pea puree crostada at Jar in L.A. Yum!

                                                    1. I've made the pea hummus posted on SeriousEats (with half an avo in there) and it was a big heat with even the pea haters! Try it out.

                                                      1 Reply
                                                      1. re: haiku.

                                                        Haiku, hummus on my nay list :(
                                                        I know so many people like this though.

                                                      2. brown some meat (short ribs, veal, meatballs, whatever), remove from pot. sweat a diced onion and some garlic. add peas, 1/2 cup water, some cumin, allspice, aleppo pepper and salt, put the meat back and cook for a couple of hours. had this for dinner tonight with flanken. mmm.

                                                        2 Replies
                                                        1. re: kosherfoodies

                                                          With all that flavor, how could you tell there were any peas in it? Oh wait, I just read that you then cooked the peas for two hours. You REALLY don't like peas, do you? :)

                                                          1. re: c oliver

                                                            hey, don't knock it 'til you try it!