| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | *california, Mc-recipe, Unclassifie, Vegetables | 1 | Servings |
INGREDIENTS
| 16 | oz | Fresh snap peas |
| Water, as needed | ||
| 1 | T | Butter |
| Coarse salt, to taste | ||
| 5/13 | 8 < www.latimes.com/HOME/NEWS/F OOD/ > Sent by Hann, 8 < www.latimes.com/HOME/NEWS/F OOD/ > Sent by Hanneman/buster |
INSTRUCTIONS
Take English peas in the hull. Allow about a pound per person. Combine them in a skillet or wok with about an inch of water. Add a little butter (about a tablespoon per person) and bring everything to a rapid boil over high heat. Keep everything moving by shaking the pan and stirring and cook until the pods are just softened, about 2 to 3 minutes. Sprinkle generously with coarse salt and serve. Pick up a pod by the stem, stick the whole thing in your mouth and pull it between your teeth. Out pop the peas, and you get a bit of the green from the outside of the pod as well. It's kind of a British take on edamame--the Japanese soy bean treat--and it is incredibly delicious in a wonderfully atavistic way (Thompson says it should be served only among family and close friends). *REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed Notes: Sylvia says she learned how to cook snap peas from a Jane Grigson book. Recipe by: The Kitchen Garden Cookbook, by Sylvia Thompson Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14, 1998
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