Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Fresh Peas with Mint

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 873
Join date : 2013-01-12

Fresh Peas with Mint

Post by Lobo on Fri Jan 22, 2016 11:30 pm


Fresh Peas with Mint

Be the first to Write a Review
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 4
To shell peas, hold a pod over a large bowl, squeeze the pod slightly to split it open, and then run your thumbnail down along the seam to pop out the peas, capturing them in the bowl. Shell peas just before cooking to prevent them from drying out. If fresh peas are not in the market, frozen petite peas are a good substitute and will cook in the same amount of time as young peas.



  • Printer Friendly Version






  • 44

Ingredients:


  • 16 pearl onions
  • 4 Tbs. (1/2 stick) unsalted butter
  • Salt and freshly ground pepper, to taste
  • 1 tsp. sugar
  • 2 lb. English peas, shelled (about 2 cups)
  • 1 small head butter lettuce, leaves separated
     and coarsely chopped
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh mint or pinch of dried mint,
     crumbled (see Note)


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Add the pearl onions and blanch for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins; they should come off easily. Using a paring knife, trim away the root and stem ends.

In a heavy saucepan over medium-low heat melt 2 Tbs. of the butter. Add the pearl onions and sauté until they are pale gold in spots and have softened slightly, about 8 minutes. Season with salt and pepper, sprinkle with about half of the sugar and mix well.

Add the peas, lettuce, parsley, mint and the remaining sugar. Stir well and season with salt and pepper. Pour water into the pan to just cover the peas. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to very low, cover and simmer gently until the peas are tender, 5 to 8 minutes.

Drain and place in a warmed serving bowl. Add the remaining 2 Tbs. butter, toss to melt and coat evenly, and serve immediately. Serves 4.

Note: For this dish, use spearmint rather than peppermint, as the latter is too strongly flavored. Instead of the mint, you can use 1 to 2 Tbs. chopped fresh basil or additional flat-leaf parsley, or 1 tsp. each chopped fresh thyme and marjoram or summer savory.
Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

    Current date/time is Sat Dec 03, 2016 12:40 am