Favorite Way To Use English Peas?
It's pea season, yay!. So, after my medial AND lateral epicondylitis resolve from shelling 2 quarts of peas, how to best use them?
A couple days ago, I added them to some balsamic sprouts in a sablefish dish (see pic) and tonight, I think I may just serve them with butter, s&p alongside meatloaf. but how else?
What herbs best show them off?
For a cold dish we make pea slaw. Shelled raw English peas go in for a blanch & shock first. then make your slaw vinegar dressing. grate veg: radish, carrot, green/red/yellow peppers, cukes void of seeds, zuke and Spanish onion. Toss into your pea bowl, cover with dressing, combine well and leave in the frig for at least an hour. Then, add & adjust your s&p, torn mint leaves and add a dash of your fav hot sauce. Fold & serve.
Really tasty alongside a grilled burger.
I got English peas and new potatoes out of the garden this morning. I'm going to briefly blanch the peas and add a little butter, making mashed potatoes and serving with meatloaf. When I told my wife what we were having for dinner her reply was, "Hungry Man" tv dinner!"
Hopefully it will be a slightly better version.
Uncooked raw fresh or frozen thawed peas. Bacon. Onion. Celery chopped fine. I like fine sliced green onion (while chives or regular onion works if do not have scallions). Grated or 1/4" chunks of cheese (optional) - cheddar works. A little mayo and sour cream 50% each to me tastes best. Or can use 100% sour cream, 100% mayo, or any combination of the two. Stir and enjoy alone or as a side dish. Yum. I made this up one night when craving a baked potato with fixings: chives, cheese, bacon, and sour cream - but did not want the carbs. The water chestnuts and celery were added for more crunch, flavor, and texture. Works with any quality peas. Great with fresh peas out of the garden. Out of season for this I often use petite small frozen peas defrosted inside the package in cold water. Petite peas are sweeter, less mushy, and have more crunch than other frozen options (worth a bit extra $). Always fresh or frozen. Fresh is best. NEVER use canned peas.
NOTE: Petite peas float when the larger ones sink and is how they separate petite peas from regular ones.
TIP: to defrost anything frozen including peas cold water is 20x more efficient than air. Best if water is moving. I put under a trickle of water in a container that drains into sink.
I could live on this dish I love it.
Tortellin with radicchio and peas
• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 1 small head radicchio—quartered, cored, and chopped (about 5 cups)
• 2 finely chopped green onions
• 3 tablespoons unsalted butter, cut up
• kosher salt and black pepper
• grated Parmesan, for serving
1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Reserve ¾ cup of the cooking water; drain the tortellini and peas and return them to the pot.
2. Add the radicchio, scallions, butter, ½ cup of the reserved cooking water, and ½ teaspoon each salt and pepper to the tortellini and peas and toss to combine. (Add more cooking water as needed to loosen the sauce.) Serve with the Parmesan.
peas with mint are one of my favorite combos. i just served something very similar at a lunch for friends.
fresh young peas are so tender, they can go in this dish raw, or just pour some boiling water over them in a colander.
i used labne cheese instead of the ricotta. separate the eggs and beat the yolks, cheeses, etc. together. whip the whites to peaks, (like for meringue) and then gently fold in the other stuff. bake low at 275. very light and airy.