Tag Archives: peas

11 June 2017: “Best” Pea Soup Recipe

2017-Jun-11_FourNightsAWeek_0910One of the best things about travel for me is getting ideas about ramping up our food game. Last week, we were in New York City and landed a reservation at Bar Boulud. The prix fixe for the night included a bowl of chilled pea soup which was simple, fresh, and stunning. And no, that’s not the wine talking! This recipe from Mark Bittman reaches back to when he wrote the Diners Journal for the NYTimes comes very close; the flavoring at Bar Boulud was rosemary infused, but either rosemary or tarragon as suggested in Mark Bittman’s recipe makes this a great summer-time soup to start off a meal, or on its own.

Our reason for traveling to NYC this time was to see the Irving Penn Centennial exhibit at the Metropolitan. If you have a chance to get to NY before the show closes on July 30, 2017, by all means go! It is an amazing and inspiring show of Penn’s personal projects and more commercial endeavors.

Possibly the Best Pea Soup – Mark Bittman, NYTimes

Ingredients

  • 1 TBSP olive oil
  • 1/2 cup finely sliced shallots
  • 1 clove garlic, finely chopped
  • 1 pound shelled fresh sweet peas (I used WFM frozen; not a fan of shelling peas)
  • 1/2 TBSP chopped fresh tarragon*
  • 1/2 TBSP salt
  • Pinch pepper
  • 1/4 cup half and half or light cream

*If adapting for Bar Boulud version, experiment with fresh rosemary here

Method

  1. Heat olive oil in soup pot. Add shallots and garlic and cook over medium heat until shallots are just wilted. Add 3 1/2 cups water, bring to boil, turn down heat and simmer for 1/2 hour.
  2. Add peas, tarragon, salt and pepper and bring back to boil. Turn down heat and let simmer for five minutes. Remove from heat and let cook to room temperature. Puree in a blender in batches until very smooth. Force through fine sieve into clean pot, discarding small amount of pea skins left in sieve. (I used my handy stick blender and left the skins in. They were pulverized and added a bit of texture to the soup)
  3. Stir in half and half and add salt if necessary to taste. Can be reheated and served hot or chilled and served cold. (Top with a dollop of creme fraiche and chives if you want to fancy this up)
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08 July 2011 Naomi Pomeroy’s Quinoa with Sweet Peas & Sour Cream Dressing

Adapted from Pomeroy, N. “Quinoa with sweet pea & sour cream dressing.”  Wall Street Journal Online: Slow Food Fast. (April 23, 2011). Downloaded from the web on 08 July 2011.

Quinoa and Peas

Copyright © 2011. Adrien Bisson

My Comments: I love the texture and taste of quinoa and this slightly warmed dish seemed perfect for summer! Our CSA shares have included some wonderfully fresh sugar snap peas and even some mint — trying this recipe seemed to be a good fit.  Not a big fan of sour cream, so I substituted (of course) with non-fat Greek yogurt.

Ingredients

1/2 cup quinoa, rinsed
1/2 teaspoon and pinch salt
2/3 cup water
1/4 cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
3/4 cup snap or snow peas, halved crosswise on the bias
3/4 cup shelled peas, fresh or frozen
2 tablespoons sour cream (I substituted Non-fat Greek yogurt)
1/2 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1/3 cup fresh mint, torn
1/4 cup parsley, chopped

Method

1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

Adjust seasoning with lemon juice and salt, if needed.


15 June 2011 Pea Ravioli

Adapted From O’Hara, Julie. Seasonal Sensations. Clean Eating Magazine. (Vol 4, Issue 5). June 2011. page 46.

Pea Ravioli

Copyright © 2011. Adrien Bisson.

My Comment: Now this was a delicious spring recipe — the fresh flavor of peas and the brilliant green color made it pleasing to the palate and the eye.  I suppose a purist would make the ravioli dough; that just not for me right now. I did however find making my own ravioli enjoyable and not that difficult to accomplish, even on a weeknight. I did not use chicken broth – preferred to make this vegetarian.

Ingredients

1 TBS extra virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low sodium vegetable (or chicken broth)
1- 1/4 cups fresh or frozen peas, divided
Sea salt and fresh ground pepper
1/3 cup low-fat ricotta
5 TBSP grated Pecorino Romano cheese, divided
2 TBSP chopped fresh chives (plus additional for garnish)
1/2 tsp lemon zest
32 whole-wheat wonton wrappers

Method:

1. In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent – about 3 minutes. Add garlic and cook additional 1 minutes, sitrring constantly.  Add broth and bring to a simmer. Add 1 cup of the peas and simmer until just tender (2-3 minutes). Season with salt and pepper. Using a slotted spoon, remove the peas and shallots from the broth and place in a food processor.. Cover the saucepan to keep the broth warm and set aside. To food processor, add ricotta, 3 TBSP romano, chives and lemon zest. Puree, taste and adjust seasonings.

Making Ravioli

Copyright © 2011. Adrien Bisson.

2. Bring a large pot of water to boil while you make the ravioli. Arrange a small bowl of water and baking sheet near your work area. Place 2 wonton wrappers in front of you; keep the remaining wontons under a towel to keep them from drying out. Place 1 TBSP of the pea mixture; dip finger in water and moisten the edges of the wonton wrapper. Place the second wrapper over the top and press together firmly to seal. Transfer to the baking sheet. Repeat with remaining materials.

3. Just before cooking ravioli, return reserved broth to a simmer. Add remaining 1/4 cup pease to broth and cook uncovered for about 2 minutes.

4. Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes or until dough is al dente and ravioli rise to the surface. Remove with slotted spoon or skimmer (4 bowls) and divide broth mixture over all four bowls. Garnish with remaining Romano and garnish with chives.

Serves 4. Nutrition: Calories 414, 9 g fat, 68 g carbohydrates, 12 g fiber, 21 g protein.


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