Posts Tagged ‘snap peas’

Is there anything more spring-like than a bowl of fresh from the garden English peas?  I don’t think so.  Growing up, my most favorite springtime dish was my mom’s version of fresh peas and tiny new potatoes in cream sauce.  I don’t think I’ve seen this combination on a menu since childhood, though.  The French steam their spring peas with lettuce or make a light cold pea soup flavored with mint, Italians combine them with rice and prosciutto for risi e bisi, and Indians add them to vegetarian samosas.  I, on the other hand, enjoy them most straight out of the pod popped right into my mouth.  This only works when they are not only picture perfect, but absolutely totally and completely fresh.  Just like candy, they are!  And I have a sweet tooth!




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A week or so ago, our son, Mickey, came into the city for a Diana Krall concert and although we had planned to go out to dinner, much to my delight he decided to cook.  What a joy!  Off we went to the market and when we got back laden with shopping bags, Steve got the camera and I got my knife to be his sous chef.  After dinner, when Mick and Steve went off to the concert, I did the dishes and thought how lucky can any one mother be.

Here’s what he made – this is Mickey’s idea of an easy Friday night dinner celebrating spring.

Seared Scallops on Pea Puree with Spring Vegetables:  Fresh peas steamed and pureed with a little broth and salt and pepper.  Fresh fava beans, snap peas, and garden peas lightly sautéed in a bit of chicken broth and butter.  Scallops seared for a couple of minutes to caramelize nicely and still be almost raw in the center.  The puree was spooned into the center of each of our plates, the sautéed veggies scattered about and 3 scallops nestled in the center.  It was light and delicious.

Roasted Chicken Breast with Mushroom Sauce, grilled purple asparagus, and basmati rice:  Whole chicken breasts were roasted with the skin on until just barely cooked; then, deboned and skinned.  A lovely sauce of mushrooms, marsala wine, herbs, and stock was made and the chicken breast halves added for just a couple of minutes to warm and season.  The asparagus was grilled.  The rice cooked and dinner was served.  I felt as though I had eaten in a starred restaurant with none of the associated hype.




Mickeys dinner

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