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Help with Peas

PoppiYYZ Jul 26, 2011 04:15 AM

After a slow start due to a wet spring and hot dry June, the peas (Little Marvel, Lincoln, and Thomas Laxton varieties) are finally starting to come in hot and heavy !

My absolute favorite dish with peas is Jamie Oliver's Peas and Beans on Toast. Made with raw peas and beans, this dish will blow your socks off. It is one of the very best things I've ever eaten.
http://www.youtube.com/watch?v=G23k9z7l6-M
http://www.jamieoliver.com/recipes/br...

Can anyone help with other creative uses or tasty salad recipes with peas ?

  1. h
    Harters Jul 28, 2011 07:11 AM

    Pea & mint risotto. Had it at a restaurant last night as a starter, topped with a single scallop. No cheese! Very summery.

    1. mamachef Jul 27, 2011 05:33 PM

      Adore French-method peas here: line a heavy saucepan with butter lettuce leaves (should take 6-8) and fill w/ 4 c. fresh baby (or not) peas and some thinly sliced white onion and a knob of good, sweet butter. Cover tightly; over med.-high flame just let the butter melt and the lettuce start to barely make sizzly noises. Turn way low, and let simmer gently 15 minutes. Shred the lettuce into the peas, add a splash of heavy cream and a bit of salt and pepper, and have at it. Fresh chilled mint/pea soup is wonderful; also nice mixed or swirled with cold cucumber or tomato soups. Yellow rice and peas is a dinner favorite around here, with sauteed spinach mixed with paneer for a side, and some mango/ginger fruit salad along, and a delicious buttery pea/mint mash is a fabulous side for lamb dishes, especially roasted leg with garlic. The puree can also be thinned with stock and a bit of cream to have a more unctuous texture, unto the point of the aforementioned soup. And always remember good ol' Midwestern Peas salad: steamed peas; chilled, mixed with diced sharp cheese, a scattering of red bell pepper, diced hardcooked eggs if you like, kidney beans ditto: bound with mayonnaise, salt and peppered.

      1. LNG212 Jul 27, 2011 04:53 PM

        I have to say that I am definitely not a fan of peas. HOWEVER, my friend made this pea dip/spread from Mark Bittman and even *I* liked it! It was so fresh and summery. (I think it's called peas and mint and parmesan.)

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

        1. shanagain Jul 27, 2011 11:38 AM

          When making rice I sometimes substitute most of the water with coconut milk (probably 70/30?, and further, sometimes use homemade chicken stock instead of the water) and put a very generous handful of peas while cooking.

          Also, not a specific salad, but a reminder that peas are fabulous in just about any green salad. One of my favorite uses for frozen peas is to toss a few - still frozen - into the mix. Fresh are obviously delicious, but there's something about the frozen ones that I love.

          1. p
            pj26 Jul 27, 2011 04:12 AM

            I love peas mashed up with mint and olive oil, perfect with lamb or fish.

            I also make a pea, broad bean and asparagus salad, mixed through with mint, olive oil, lemon juice and feta or goat's cheese. It's summer on a plate!

            1. q
              Querencia Jul 26, 2011 08:49 PM

              I like peas mixed fifty-fifty with white rice and served with lots of grated Parmesan cheese.

              1. ipsedixit Jul 26, 2011 08:41 PM

                Pea ice cream. Yum.

                1. p
                  PAO Jul 26, 2011 05:10 PM

                  I love Cook's Illustrated risi i bisi (like a soupy risotto with fresh peas, pancetta and parmesan). I also have a favorite salad that involves a dressing of olive oil, red wine vinegar, a dash of Tabasco, salt and pepper. Cook shelled peas (2 lb in the shell) in a water with a little sugar. Fry 4 slices of bacon, diced, until crisp. Drain. Then saute thick sliced button mushrooms (8 or so) until lightly browned but not very limp. Combine the bacon, mushrooms, peas, and some sliced green onion. Pour on the dressing. I like to eat this warm or at room temperature.

                  1. m
                    magiesmom Jul 26, 2011 04:48 PM

                    pea pesto.yum!
                    http://smittenkitchen.com/2011/06/lin...

                    1. i
                      Isolda Jul 26, 2011 03:30 PM

                      Cook your peas, mash them with olive oil (lots) and salt. Spread on grilled bread that you have rubbed with a clove of garlic, top with mint, a little manchego and a drop of two of balsamic vinegar. Serve to your very happy guests.

                      2 Replies
                      1. re: Isolda
                        sunshine842 Jul 26, 2011 03:45 PM

                        Oh, yum.

                        1. re: Isolda
                          PoppiYYZ Jul 26, 2011 04:46 PM

                          Very similar to the JO recipe above, but I love the idea of Balsamic. I made JO's recipe tonight but without broadbeans (due to a very sad Witkiem broadbean crop failure) and I can tell that Balsamic would be a very nice touch. Thank you very much !

                          PS Try it with raw peas next time. It is amazing.

                        2. c
                          cwitzke Jul 26, 2011 07:25 AM

                          I made a dish this past spring with fresh peas cooked just slightly, so they're still sweet, not starchy. I think it was 10-12 ounces of peas.

                          It involved crisping four prosciutto slices in the oven at 400 for ten minutes, then crumbling them and adding them to the peas along with thinly sliced scallions and crumbled feta cheese. I used goat feta. It went like hotcakes at my SIL's roast lamb dinner.

                          It also called for a tablespoon of olive oil, but I didn't see the point, so I left it out.

                          3 Replies
                          1. re: cwitzke
                            sunshine842 Jul 26, 2011 02:57 PM

                            next time add the olive oil (extra-virgin and decent quality, please) -- you'll be amazed at how much flavor and texture it adds.

                            1. re: sunshine842
                              j
                              jjjrfoodie Jul 26, 2011 03:20 PM

                              ^^^^^
                              I agree 100%. The olive olive makes a big difference.

                              I usually toss fresh peas in my ramen soups, and like sunshine842, I do a riff on pasta carbonara using fresh peas that are blanched, then ham or pancetta browned in a mix of small amounts olive oil and butter. Add in sliced garlic at the end after browned and a splash of white wine vinegar to deglaze.

                              Toss that with cooked pasta, add black pepper and the peas and add a fresh beaten egg at the end along with grated parm. cheese. Toss and add more grated cheese on top if you like.

                              Simply, easy , fast and yummy,

                              1. re: sunshine842
                                c
                                cwitzke Jul 26, 2011 03:35 PM

                                I do agree with you about the olive oil being high quality. I checked back on the recipe, and it actually called for more than one TBS. My thought at the time was that with all the other fats involved in the meal, the olive oil could have been left out of this. And people did scarf it up and ask for the recipe. Lots of fat in the lamb roast and the other sides. People can do what works for them.

                            2. sunshine842 Jul 26, 2011 04:19 AM

                              I put them over pasts with crumbled bacon and cream. Not low-calorie, but oh-so-tasty.

                              I love peas in any form, and have been known to eat half the day's harvest before I even get them back to the house.

                              (I'm jealous - I lost all mine due to freakishly warm weather and a drought here)

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