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Thank you for all your suggestions. I cooked them with a modicum of water as sancan suggested which kept them crispy. I also tried many of the varies ways, butter and nutmeg, mushrooms, shallots, sesame oil and seeds. All the different combo were lovely. I liked the quickness of cooking them and the crispness that it still retains. WIll try roasting them next time.
Sorry for not responding soon, appreciate your feedback! -
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Chocolatechipkt
Jan 15, 2011 03:29 PM
I like them simply cooked too, but the Barefoot Contessa also has a good recipe for sugar snaps and asparagus quickly sauteed together.
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Snap peas can be tossed into a skillet of melted butter, no water necessary. Toss a few times over medium heat and let them cook for just two to three minutes to keep their crispness. Or, stir fry quickly in a bit of peanut oil and then toss with toasted sesame oil and sesame seeds.
I like green beans blanched til crisp-tender and then tossed with melted butter and fresh dill, or with browned butter and sliced almonds or chopped hazelnuts, or with sauteed mushrooms and shallots, or braised in a tomato sauce made from the freshest ripest diced tomato and butter. Green beans also are great roasted in the oven, after being tossed with olive oil, S&P. A little drizzle of balsamic vinegar works nicely with the roasted green beans.
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The most wonderful use I've ever seen for sugar snap peas was a young mom giving them to her five year old, who was eating them like candy as they walked along at a fair, past all the sugary snacks. Brava!
I like simple green beans, cooked in a modicum of water (when the water's gone they're done), finished with butter and a grate of nutmeg. .......Or, the old fashioned way, with savory bacon fat or fatty ham (save the crispy bacon to top it; leave the ham in), saute some onions, add the green beans and cook until deliciousness ensues. ........Or, with cooked with browned butter and garlic. Oh, heck, I like them just about any way.
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