We at Chez Venza are semi-shameless (meaning one of us is at least slightly embarrassed about it) watchers of food tv, including a number of food reality programs. The best of these programs is undoubtedly Top Chef. A season or two ago, there was much ado made about whether one contestant had stolen another’s pea puree. Not only had we never eaten pea puree, we’d also never even heard of it… nor heard it mentioned so… many… times.
Growing up, neither of us were real pea fans. What kid is? In spite of this, we decided to give this bizarre sounding, vaguely British dish a go.
We used this recipe from British food goddess, Nigella Lawson. As it is a recipe for a single serving (kind of weird) we had to double it. Also, as we had no “crème fraiche,” we substituted leftover plain yogurt from our Indian cookout, which worked just fine.
Leftovers: Peas and yogurt.
Expensive ingredients purchased so that we might use leftovers: Fresh mint and parmesan.
Chop and grate. Grate and chop.
The recipe called for the peas to be boiled in water with garlic cloves already in it. How odd! How bubbly!
So, after boiling the peas and garlic for just a couple minutes, they went into this container, along with the cheese, mint, and yogurt.
Then, using our new toy, we pureed the ever-loving bajesus out of the whole shebang.
A lovely spot of dinner. Pea puree served with filet mignon and mashed potatoes. Notice our almost disturbing attempt to artistically plate it. Overall, a tasty puree, which we will certainly make again, though maybe not with mashed potatoes because they are strangely similar in texture.
So what did we learn? Peas can be delicious if you mix them together with other ingredients in an artistic way that makes you forget you are eating peas. Pass the pea puree please!
Growing up, neither of us were real pea fans. What kid is? In spite of this, we decided to give this bizarre sounding, vaguely British dish a go.
We used this recipe from British food goddess, Nigella Lawson. As it is a recipe for a single serving (kind of weird) we had to double it. Also, as we had no “crème fraiche,” we substituted leftover plain yogurt from our Indian cookout, which worked just fine.
Leftovers: Peas and yogurt.
Expensive ingredients purchased so that we might use leftovers: Fresh mint and parmesan.
Chop and grate. Grate and chop.
The recipe called for the peas to be boiled in water with garlic cloves already in it. How odd! How bubbly!
So, after boiling the peas and garlic for just a couple minutes, they went into this container, along with the cheese, mint, and yogurt.
Then, using our new toy, we pureed the ever-loving bajesus out of the whole shebang.
A lovely spot of dinner. Pea puree served with filet mignon and mashed potatoes. Notice our almost disturbing attempt to artistically plate it. Overall, a tasty puree, which we will certainly make again, though maybe not with mashed potatoes because they are strangely similar in texture.
So what did we learn? Peas can be delicious if you mix them together with other ingredients in an artistic way that makes you forget you are eating peas. Pass the pea puree please!
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