La Cuisine Helene put forth her desire to cook a bit in Julia Child's Mastering the Art of French Cooking, Vol. I and Vol. II, and invited those so inclined to cook along with her each week, selecting a recipe of their own choosing, and posting on Fridays whenever we so desired.
This week I picked Petits Pois Etuves au Beurre (Buttered Peas II, and this version has mint in it), on pages 463-464 in Vol. I. (I have decided that a good focus for me for the coming weeks will be to concentrate on learning how to make side dishes from MTAofFC as at Whisk Wednesdays I learned quite a few main meat/chicken/fish courses, so now I need some things to go with them.)
Side dishes can get quite boring if you cook the same veggies in the same way all the time, so am hoping to learn a few new tricks and techniques for advancing the veggies around here. We all love vegetables, my family will eat almost any vegetable dish that I want to make and serve. Currently I have very few ways to prepare peas as they don't lend themselves to long cooking times or roasting, etc. In fact, no one will eat peas overdone here.
The recipe this week used simple ingredients: peas, a little sugar, salt & pepper, butter, and some fresh mint leaves. It didn't take long to prepare and the result was tasty and refreshing. The mint really adds something to the peas and gives them a delightful newness in taste. I have lots of mint growing, so I will take advantage of this recipe until the snow buries it all. Have no fear, mint is one of those things you cannot possibly kill off, no matter how hard you try, so it will all be back again in the spring in time for the crop of new spring peas.
Recipe: Delicious: a winner and a keeper.