Peas

Epicurean Exploits - Food and Recipes
#1

I was thinking about how much I really love peas this morning after describing in detail all the things I ate last night while out celebrating Rick Smith’s birthday (without Rick). With my Korubuta pork were some pink eyed peas that were so good I had so order more of them. So it got me wondering, what peas are your favorites? How do you prepare them at home?

#2

I like to use them to catch polar bears:

First you cut a big hole in the ice. Then you sprinkel peas all around it, so when the polar bear walks up to take a pea you kick him right in the ice hole.

#3

Raw English Peas.

As a kid, there were two foods that also acted as babysitters for me and my sister: lobster bodies (10 cents each) and giant bags of English Peas. We would sit and work through them with mindless automation.

#4

Who served up your pinkeyes, John?

There’s a great field pea (cowpea) thread on the other board, for those with access.

My favorites are purple hull pinkeyes, lady peas, white acre peas, and zipper creams. I usually cook them with a bit of bacon (sometimes butter for lady and white acre varieties) and onion, and put a few whole okra pods on top.

#5

We were at Eugene last night, Bob. It was a nice meal.

#6

[rofl.gif] Nice. And helpful. [rofl.gif]

#7

That would have been my guess.

#8

Speaking of which, my garden produced the first mature snap pea today.

You guys with your pink eyes, make sure you wash your hands. [swearing.gif]

#9

Joe ,

The last two yrs I have been trying to grow snap peas, which I like better than snow peas, but they aren’t germinating ( Bummed ). I think my soil may have to much nitrogen…

Paul

#10

I have never needed to do so, but you can pre-germinate peas very quickly. Even after sprouting, I get a 50% death rate in my pea plants. The ones that survive tend to be very healthy. As such, I don’t thin out my pea plants, I just let them figure it out on their own.

IMO, snow peas are only about the pod, so I don’t bother.

#11

With fresh english peas (cooked in boiling water for a few minutes), this is a simple and very good pasta recipe from marcella hazan:

  • Boil water and start cooking 1 pound of conghile shaped pasta (small shells), but fusili or penne work as well
  • In a skillet, lightly brown 1/4 chopped thick cut bacon at medium heat to let the fat render out (don’t get it too crispy). Pour off fat but keep 2 tbsp or so in the pan
  • Turn off the heat in the skillet and stir in the peas and let sit
  • In a large bowl, add 1/4 cup or so of ricotta cheese and 1.5 tbsp butter broken into pieces
  • Drain pasta and add it to the large bowl and mix
  • Add the bacon/pea mixture to the large bowl and stir
  • Add 1 cup grated
  • Add more a couple turns of pepper
  • Serve with more parm

Great with any sangiovese or nebbiolo based wine.

This also works great with frozen peas, but the fresh ones give it an extra shine.

#12

My favoritie is Risi e bisi (rice and peas) using fresh peas.
It is a classic Venetian dish; I am sure you can find recipes all over the internets. It is a traditional dish served for feasts on St,. Mark’s Day (April 25th).
Here’s a recipe that is quite good:

Not only do you need fresh peas but the dish must remain somewhat soupy.
I have memories of a wonderful risi e bisi served at Antica Carbonera in Venezia. Paired with a Schiopetto Pinot Bianco.
A meal that inspires one to write sonnets.
T.

#13

Robert, thanks for the reminder about the field peas thread (one of the few things I truly regret about not being able to visit That Other Place) and for the sample of authentic Georgia field peas you sent. Those sure were good.

When I think of green peas two things come to mind – one is Daniel Boulud’s pea soup which we had at the DB Bistro Moderne several years ago. Fabulous fresh tasting stuff, I bought his cookbook mainly to get access to that recipe. The other is Keller’s Peas and Carrots – for which you have to find baby pea shoots which, at the right season, are sold in copious amounts by Chinese groceries. I have no idea what the Chinese are doing with those but they sure give a nice pea flavor to the Keller dish.

#14

Stir-fried with garlic is how I usually see them in Chinese restaurants here. Absolutely delicious, although usually pretty pricy.

Steamed fresh shell peas and tossed them with a little butter, salt and fresh mint the other night. Terrific.