| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 2 |
md |
Yellow onions; roughly chopped |
| 1 |
tb |
Minced garlic |
| 3 |
c |
Chicken stock or low-sodium; canned |
| 3 |
c |
Shucked English peas |
| 1 |
c |
Spinach leaves |
| 4 |
tb |
Butter; cold and in pieces |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== TRUFFLED SNOW PEA SALAD === |
| 1 |
|
Lime; juiced |
| 1/2 |
|
Lemon; juiced |
| 1 |
tb |
Truffle oil |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
c |
Blanched; stringed snow peas, |
|
|
Sliced lengthwise 1/8" |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a hot saucepan, coat with oil and brown onions and garlic, about 5
minutes. Season. Add chicken stock and bring to a boil. The stock
should taste salty, like pasta blanching water. Add the peas and cook
until soft, about 5 to 8 minutes. Do not over-cook for they will
darken. Check peas often. During the last minute, add the spinach.
Immediately blend using a hand blender and when pureed, add the
butter and blend well. Check for seasoning.
For the Truffled Snow Pea Salad: In a bowl, whisk together juices and
oils. Season with salt and pepper and check for seasoning. Toss well
with snow peas.
For Plating: Pre-heat the soup plates and ladle in the soup. Top with
the salad and drizzle a little bit of truffle oil.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the
TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 283 Calories (kcal); 29g Total Fat; (87% calories from
fat); 1g Protein; 8g Carbohydrate; 31mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: right way, only truth, best life.”