PEAS RECIPES

SAUTE OF SPRING PEAS WITH TARRAGON

For a pretty decorative touch, snip a V at one end of each snow pea.

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen,
thawed
8 ounces snow peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Melt butter in heavy large skillet over medium heat. Add
peas and snow peas. Stir to coat. Cook until just tender,
stirring occasionally, about 3 minutes. Stir in tarragon.
Season with salt and pepper. Serve immediately.

Serves 8; Bon Appetit

Roasted Sugar Snap Peas

1/2 lb sugar snap peas

1 Tbs olive oil

1 Tbs shallots, finely chopped

1 tsp fresh thyme, chopped

S & P to taste


1. Preheat oven to 450 degrees.

2. Cut off rough edge of peas and a bit of the string along the side (your preference how much).

3. Spread peas onto baking sheet so that they are in a single layer. Brush with olive oil and sprinkle with shallots, thyme and salt.

4. Bake in oven for 10 minutes. Servings: 4

BOW TIES WITH PEAS, LEMON, AND MINT

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat,
stirring, until softened. Add lemon juice and wine or
vermouth and boil liquid until reduced to about 2
tablespoons. Stir in broth and boil liquid until reduced to
3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.
Stir in peas, zest, and Parmesan and cook sauce until peas
are heated through.

While sauce is cooking, in a kettle of salted boiling water
cook pasta until al dente and drain well. In a serving bowl
toss pasta with sauce and mint.

Serves 2. Gourmet

MINTED PEA SAUCE

1 1/2 cups chicken broth (12 fluid ounces)
2 1/4 cups frozen peas (about a 10-ounce package)
3/4 cup packed fresh mint leaves
2 tablespoons unsalted butter

In a 3-quart saucepan bring broth to a boil. Add 2 cups
peas, mint, and butter to broth and simmer, uncovered, 5
minutes, or until peas are tender. In a blender puree
mixture until smooth (use caution when blending hot
liquids) and pour through a fine sieve into cleaned pan.
Add remaining 1/4 cup peas and simmer until peas are just
tender, about 2 minutes. Season sauce with salt and pepper.

STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS

1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 1 1/2 teaspoons soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
1 1/2 teaspoons Asian (toasted) sesame oil
1/3 cup plus 1 tablespoon water
1 whole skinless boneless chicken breasts (about 3/4
pound), cut into
3/4-inch-thick pieces
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup chicken broth
1/2 cup vegetable oil
1 tablespoon minced scallion
2 teaspoons minced garlic
1 1/2 teaspoons minced peeled fresh gingerroot
1 small yellow bell pepper, cut into thin strips
1/4 pound snow peas, trimmed and halved crosswise
cooked rice as an accompaniment

In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2
teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2
teaspoon of the sesame oil, and 1 tablespoon of the water
until the cornstarch is dissolved, add the chicken, and let
it marinate for 15 minutes. In a small bowl stir together
the remaining 1 tablespoon cornstarch, 2 tablespoons soy
sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and
1/3 cup water with the sugar, the salt, and the broth until
the cornstarch is dissolved and reserve the mixture. In a
wok or large heavy skillet heat the vegetable oil over
moderately high heat until it is hot but not smoking, in it
stir-fry the chicken mixture until the chicken is opaque
and just cooked through, and transfer the chicken with a
slotted spoon to a sieve set over a bowl. Discard all but
about 2 tablespoons of the oil remaining in the wok and in
it stir-fry the scallion, the garlic, and the gingerroot
for 10 seconds, or until the mixture is fragrant. Add the
bell pepper and the snow peas and stir-fry mixture for 1
minute. Add the reserved broth mixture and the chicken and
stir-fry the mixture for 1 minute, or until the chicken is
heated through. Serve the chicken stir-fry over the rice.

Serves 2. Gourmet

ORANGE BEEF AND SNOW PEA STIR-FRY WITH NOODLES
Gourmet April 1994

1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 cup beef broth
1 teaspoon freshly grated orange zest
1/2 teaspoon sugar
6 ounces Asian egg noodles or thin spaghetti
1 1/2 tablespoons vegetable oil
3/4 pound boneless sirloin, cut into 1/4-inch strips
1 garlic clove, minced
1 teaspoon minced peeled fresh gingerroot
6 ounces snow peas, trimmed and cut length-wise into 1/4-inch strips

In a bowl dissolve cornstarch in soy sauce and stir in
broth, zest and sugar.
In a kettle of salted boiling water cook noodles until
tender and drain well.
While noodles are cooking, in a heavy skillet measuring
about 10 inches across top heat 1 tablespoon of oil over
moderately high heat until hot but not smoking. Stir-fry
beef, patted dry and seasoned with salt and pepper, until
browned, about 45 seconds, and transfer to bowl. Add the
remaining 1/2 tablespoon oil to skillet and stir-fry
garlic, gingerroot, and snow peas 30 seconds. Stir
cornstarch mixture and add to snow peas, stirring. Simmer
mixture until thickened and stir in beef with any juices
accumulated in bowl and salt and pepper to taste. In a
large bowl toss beef mixture with noodles.

SESAME SNOW PEAS Gourmet September 1996

1/2 pound snow peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly

Cut snow peas on diagonal into long thin slices. Have ready
a large bowl of ice and cold water. In a saucepan of
boiling salted water blanch snow peas 15 seconds and drain
in a colander. Immediately transfer snow peas to ice water
to stop cooking and drain well. In a bowl toss snow peas
with oil, scallion, sesame seeds, and salt to taste.

Curried Fresh Pea Soup
(recipes for a kitchen garden)

3T butter
2 cloves garlic, minced
2 onions, cut into 1/4-inch slices
2 stalks celery, cut into 1/4-inch slices
2 medium potatoes, cut into 1/4-inch slices
1 carrot, cut into 1/4-inch slices
2 1/2 C fresh shelled peas
1/4t sugar
2t curry powder
3-4 C chicken stock
2C half and half or milk
salt and pepper to taste

Garnish:
crisp bacon, finely chopped
chopped chives

In a saucepan melt butter, add garlic, onion, celery, carrot, and potatoes and saut* until softened. Add peas, sugar, curry and 2 C of stock. Cover and simmer 15-20 minutes until the vegies are tender. Puree the mixture in a blender one batch at a time. Pour back into the pot; add remaining stock and enough milk to give the desired consistency. Heat through gently at a low heat; do n ot boil. Taste for seasoning, adding salt and pepper as needed. Garnish each bowl with the chopped bacon and chives. This soup can be served either hot or cold. Serves 6-8