Epimeles

the Pence family cookbook

Recipes Tagged with “peas”

Cucumber and Baby Pea Salad

side dish cucumber peas salad untested

Ingredients

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Preparation

In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Food & Wine


Field Pea Panzanella Salad

side dish peas salad untested

Ingredients

  • 2 cups day-old bread, cut into 1-inch dice
  • 1 tablespoon olive oil
  • 2 pounds cooked field peas (crowder, black-eye, lady-peas)
  • 1 cup thinly sliced green onions
  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup peeled, diced cucumber
  • 1/2 cup chopped banana peppers
  • 1/4 cup each chopped rosemary and parsley
  • 2/3 cup olive oil
  • 1/2 cup sherry or balsamic vinegar
  • 1 tablespoon local honey
  • 1 teaspoon kosher salt

Preparation

Preheat oven to 275 degrees. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course.

Edible Nashville


Sweet Potato Croquettes with Black-Eyed Pea Curry

main course curry greens indian peas sweetpotato

Ingredients

Croquettes

  • 3 medium sweet potatoes, boiled, peeled and quartered
  • 1 tablespoon oil, plus extra for panfrying
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1/3 cup grated raw cauliflower
  • 1 1/2 teaspoons ginger-garlic paste
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon red chili powder
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder)
  • 3/4 cup breadcrumbs
  • 2 tablespoons fresh coriander (cilantro), finely chopped
  • 1/2 cup semolina flour or breadcrumbs
  • salt to taste

Black-Eyed Pea Curry

  • 1/2 cup black-eye peas
  • 2 tablespoons chopped onion
  • 3 tablespoons chopped tomatoes
  • 1 tablespoons fresh ginger garlic paste
  • 2 tablespoons grated coconut
  • 1 cup chopped collard greens
  • 1 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1 teaspoons garam masala
  • 1 teaspoon kastoori methi
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds

Preparation

_Curry: _Puree tomato, onion, garlic, ginger and coconut to a smooth paste and keep it ready. Heat oil, add cumin seeds, when it splutters, add the ground paste, all the spice powder, salt needed and cook until oil separates. Stir frequently in between. Add the cooked black eyed beans, 1 cup of water and collard greens and cook on low heat for about an hour.

_Croquettes: _Mash sweet potato and set aside to cool. Heat ½ tbsp oil in a pan and add cumin seeds to it. When cumin seeds start to sizzles and color deepens, add finely chopped onions and sauté 5 minutes. Add cauliflower and sauté 3 minutes. Add ginger-garlic paste and saute 1½ mins. Add turmeric, coriander, cumin, and chili powder and sauté them for 30 seconds. Add garam masala and dry mango powder and set aside to cool.

Combine onion mixture with the mashed sweet potatoes. To this add the bread crumbs, chopped cilantro and salt to taste and mix them well.

Form flattened croquettes. Dust each patty generously in semolina.Place 2-3 patties on a hot griddle or skillet with extra oil. Let them cook until the side turns golden brown and crisp. Gently flip and add more oil and cook until crisp and browned, 4-5 more minutes.

Maneet Chauhan, Edible Nashville


Sugar Snap Pea Pesto

main course pasta peas

Ingredients

  • 4 cups sugar snap peas
  • 1 large onion, sliced
  • 1 tablespoon butter
  • 1 cup parmeggiano reggiano (parmesan) cheese
  • 1 clove garlic
  • 1 pound penne rigate
  • 1 cup olive oil
  • 1/2 cup pignoli nuts
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon fresh spearmint
  • Salt and pepper, to taste

Preparation

Prep the sugar snap peas, pulling the string off the side. Then blanch them in salted boiling water for a minute (basically, you get the water boiling, you add the peas to the water, once it starts boiling again, you can fish them out). Refresh them in a bowl of salted ice water. Cut them up in halves or thirds, depending on their size (1/2" size is good). Reserve 1.5 cups of the prepped peas. The rest will go in the pesto.

Put a large pot of salted water on high heat on the stove for the pasta.

Heat the butter and 1 tbsp of the olive oil together in a heavy bottomed pan. Add the garlic clove to the heated butter and oil until it gets a nice lightly toasted color. You can pull it out now and reserve it. Add the sliced onions and the crushed red pepper and cook on medium heat until they are caramelized. This takes a little while (as much as 20 min) so be patient, young grasshopper.

While you are waiting on the onions to caramelize, you can start work on your pesto. If you have a hunk of parmesan, cut it into smaller pieces and blitz it in the food processor. Make sure you have a cup. Next you can blitz the pine nuts.

Once the onions are finished caramelizing, you can pull them off the heat so they cool slightly. Then you can add the onions, the cooked garlic clove, and the non-reserved peas (i.e., the majority of them) to the food processor with the pine nuts. Go ahead and add in stages if the food processor is getting too full. Pulse for the first few times to get it started and then hold down the button. You can add the olive oil through the hole in the top to keep the mixture wet and moving. When all the ingredients are processed, it should be grainy and wet, but will never be totally smooth. That’s ok.

Once the water is boiling, drop the pasta and cook according to package directions.

Do a chiffonade of the mint – this means you stack the mint leaves together and roll them up like a little cigar. Then you cut them up cross-wise as thinly as possible.

When the pasta is ready, reserve a ladleful of pasta water. Drain the pasta and put it back in the pot you cooked it in. Add the pesto, a few tablespoons at a time, tossing to combine. If it is too dry, add the reserved pasta water, a little at a time. Once you have the right pesto-pasta ratio (this is up to you), taste to see if it needs more salt and pepper and add as necessary. Toss in the reserved peas and the mint. This is good at room temperature too, so you can make it ahead of time.

JORJ, Food52


Split Pea Soup with Pumpernickel Croutons

main course peas soup untested

Ingredients

  • 2 meaty ham hocks (1 3/4 lb total)
  • 16 cups water
  • 4 large carrots
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 5 tablespoons olive oil
  • 1 lb dried split peas (2 1/4 cups), picked over and rinsed
  • 1 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 5 cups 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf)
  • 1 teaspoon kosher salt
  • 1 cup frozen peas (not thawed)

Preparation

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours. Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones). Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours. Put oven rack in middle position and preheat oven to 400°F. While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack. Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt. Serve soup with croutons.

Gourmet, January 2004


Spring Vegetable Risotto

main course asparagus leek peas rice

Ingredients

For the gremolata:

  • 2 tbsp minced parsley, stems reserved
  • 2 tbsp minced mint, stems reserved
  • ½ tsp. lemon zest

For the risotto:

  • 1 lb. asparagus, reserving ends, cut into 1/2" pieces
  • 2 leeks, white and light green parts sliced thin, green parts reserved
  • 4 c. chicken broth
  • 3 c. water
  • 5 tbsp. butter
  • Salt and pepper
  • ½ c. peas
  • 2 garlic cloves, pressed
  • 1½ c. risotto rice
  • 1 c. white wine
  • 1½ oz. grated Parmesan
  • 2 tsp. lemon juice

Preparation

1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

CI


Peas in a Roux

side dish cajun peas untested

Ingredients

  • 1 can of petit pois peas
  • 4 tablespoons bacon grease
  • 4 tablespoons flour
  • 1 large onion, chopped
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons butter

Preparation

Make a dark roux with the bacon grease and flour: Melt the bacon grease in a saucepan. Stir in the flour and continue stirring over medium-low heat for 10 to 12 minutes, or until the roux turns a chocolate color.

Add the onions and saute 5 minutes. Sprinkle sugar on the onion and cook 2 minutes. Add the peas (including the packing liquid in the can), cayenne pepper, salt and pepper. Reduce heat to low and cover. Simmer peas for 10 minutes. Stir in butter and serve.

NPR


Creamed Peas and Onions

side dish onion peas vegetarian

Ingredients

  • 2 cups whole milk
  • 3 whole cloves
  • 1 bay leaf
  • 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 pound frozen pearl onions, thawed
  • 3 tablespoons unsalted butter, divided
  • 1½ teaspoon kosher salt, divided
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 2 pounds bags frozen peas, thawed
  • ¼ cup crème fraîche, whole-milk Greek yogurt, or sour cream

Preparation

Bring milk, cloves, and bay leaf to a boil in a small saucepan; reduce heat to low and simmer for 15 minutes to let flavors meld. Strain into a medium bowl; discard solids. Cover milk and keep warm. Meanwhile, place onions in a large skillet (at least 12”). Add water to half-cover the onions (about 1 cup). Add 1 Tbsp. butter, 1 tsp. salt, and sugar. Cook over medium-high heat, stirring occasionally, until liquid has evaporated and onions are golden brown, about 12 minutes. Gently transfer onions to a large plate. Melt remaining 2 Tbsp. butter in same skillet over medium heat; add flour and whisk to combine. Cook, stirring occasionally and scraping up browned bits from bottom of pan, for 1 minute. Whisk in reserved milk, adding ¼-cupful at a time. Cook, stirring constantly, until thickened and bubbly. Stir in remaining ½ tsp. salt, pepper, and nutmeg. Add peas and onions; stir until heated through. Gently fold in crème fraîche.

Bon Appetit, November 2012


Split-Pea Soup with Chorizo

main course chorizo peas soup

Ingredients

  • 1 1/2 pounds Spanish chorizo, sliced thin [CP: We did this with 6 oz. of super nice (Olli) chorizo, and that was enough.]
  • 1 onion, chopped
  • 1 rib of celery, chopped fine
  • 2 garlic cloves, minced
  • 1 pound split peas, picked over
  • 4 cups chicken broth
  • 4 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 carrots, halved lengthwise and sliced thin crosswise
  • croutons as an accompaniment

Preparation

In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, uncovered, stirring occasionally, for 1 1/4 hours, Stir in the carrots [CP: and the chorizo] and simmer the soup, uncovered for 30 to 35 minutes, or until the carrots are tender. [CP: Both of these were covered, and if you did that, you’d have way too much liquid.] Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Gourmet, March 1992


Pasta Salad with Tomatoes and Peas

main course side dish pasta peas salad tomato vegan vegetarian

Ingredients

  • 1/3 cup white-wine vinegar
  • 2 tablespoons water
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
  • 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 pound medium pasta shells
  • 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
  • 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
  • 1/2 cup shredded fresh basil leaves

Preparation

In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Gourmet, June 1993