Who knew that frozen peas could be so ridiculously delicious and versatile? But before I develop a distinct green tinge, I’ll move on to another vegetable. Tomorrow I’ll begin anew with another option from my list of vegetable favorites (surf in to see what’s in store–no hints!).
The inspiration for recipe # 3 comes from Food Network. I caught the second half of Iron Chef last Sunday; Jamie Oliver was in the midst of whipping up his swank rendition of fish and chips (the secret ingredient was cobia; I had heard of it, but have never seen it before the show).
Anyhoo, the relevance of the show to this third (and final—for the time being) pea posting is that Jamie made a mash of frozen green peas to accompany his cobia fish & chips. The judges seemed to like the mash as much as the fish, so I’ve had my sights set on making something similar all week. (A quick aside: I thought all of Jamie’s food looked exponentially better/tastier than Mario Batali’s, his iron chef challenger. The latter made very esoteric bits and pieces, like a carpaccio with what amounted to chamomile flower glitter—sorry Mario, I typically love the look of all of your food.)
I digress; on to the peas.
I whipped up a mini batch of mashed peas at about 10 pm last night (I wanted the dish to be one that could stand up to refrigeration and reheating anyway; and yes, I am a loon for mashing up peas just before bedtime). I microwaved the peas until tender, then mashed with a fork along with a small amounts of coconut oil.
I quickly discovered that I didn’t like the look or texture—it was something about the pea skin (has anyone discussed pea skin before now?!) that literally did not go down well. Pulverization was the answer–off to the food processor!
So instead of a mash akin to Jamie Oliver’s creation, I offer a delectable all-pea guacamole. The pea skin situation was instantly resolved by said processor, which seemed to obliterate them entirely (I was worried that I might need to strain through a fine mesh sieve, but no). It’s amazing how much this tastes like avocado guacamole!
And hey, here's another idea for the puree(especially if you are the only one eating it): have you ever made wonton ravioli? I made some using a bit of the leftover puree as filling (just one wonton skin atop another with the filling inside, a bit of egg white on the edge before you seal). Then simmer in chicken broth for a few minutes to cook. The skins keep well in the freezer (well sealed in plastic bag) so you can make a few ravioli at a time.
Thanks for posting, Cate!
Friday 18th of January 2008
Mmm, this sounds like total comfort food. I won't be able to get anyone else in my house to eat it, but I'm making it this weekend anyway. More for me. ;)