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PEA - Горошек

2 cups stock
2 sprigs mint
1 quart water
1 tablespoon flour
1 quart green peas
1 tablespoon butter
1 celery stalk
Salt and pepper
1 onion
1 turnip
Reserve one-half cup of peas, and to the stock and water add the rest of the peas, the celery stalk, onion and turnip cut into pieces, and the mint. Stew until the mass is tender. Strain through a sieve or coarse cheese-cloth. Thin with stock or water, if necessary; bind with a roux of flour and fat and season with salt, pepper, and a little sugar. Add the half cup of whole peas, stew for a few minutes, and serve.
This recipe provides the main part of a dinner, since the ham end will serve as the meat dish. A ham bone, left over from a boiled or baked ham, will flavor pea soup quite as well as a piece bought especially for the purpose.
2 or 3 pounds ham end
3 quarts boiling water
1 carrot
1 cup split peas
1 onion
Salt and pepper
2 potatoes
2 tablespoons catchup
Put the end of a moderately lean smoked ham into a kettle with carrot and peeled onion, whole potatoes, and boiling water. Boil one hour and strain. Now rinse the ham thoroughly in hot water and return to the strained stock, together with split peas which have been soaking all night, and boil for one hour. Season with salt and white pepper and add catchup. Serve at once. Thin with boiling water if too thick.
l/2 pound dried yellow split peas
1 or 2 celery tops
Salt and pepper
1 pint tomatoes
1 tablespoon flour
1 quart water
1 tablespoon butter
1 onion
Soak peas over night in water enough to cover them three or four inches. Drain, and put into a saucepan with the tomatoes, water, sliced onion, and celery tops. Cook until the peas are tender. Mash through a sieve. Season with salt and pepper. Bind with a roux made of the flour and butter, and serve, garnished with a thin slice of tomato or lemon and a few canned peas if available. Serve with bread croutons.
1 cup split peas or dried lima beans
2 tablespoons butter or other fat
2 quarts water
Salt and pepper
1 tablespoon flour
Celery salt
1 teaspoon onion-juice
Soak peas or beans all night, then put them over the fire with water and bring to a boil. Cook slowly, until soft. Rub through a sieve, heat, and thicken with roux of flour and fat. Season with salt, pepper, celery salt, and onion-juice. Stir or beat until smooth and serve with croutons.
Sugar Snap Salad
4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra-virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite-sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.
Green Peas
Shell into cold water. Then put them into cold water and let simmer twenty minutes; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and set on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table.

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