The spicy and aromatic stock left over from cooking homemade corned beef brisket was simply too good to pour down the drain. Slightly salty from the brined and cured meat and redolent of coriander, ginger, cinnamon, mustard seed, peppercorns and cloves, among other ingredients, it was a welcome base for split pea soup. I chose [...]
Archive for the ‘Peas’ Category
Waste Not Want Not: Yellow Split Pea Soup with Corned Beef Stock
Posted in Peas, Soup, Waste Not Want Not, tagged Re-using corned beef stock on March 27, 2012 | 1 Comment »
Pea Soup à la Cappuccino
Posted in Peas, Soup, tagged Foamed milk in soup on June 30, 2011 | Leave a Comment »
Imagine June. A table at the edge of a porch overlooking misty Lake Geneva. Thunder storm brewing. Sparrows flitting in and out, trying to share lunch with a bunch of regulars and a few dazzled newcomers. And then, there arrives a perfect pea soup. White scoop of barely cooked peas suspended over a bowl of [...]
Risotto with Sweet Peas
Posted in Peas, Risotto, tagged Green pea risotto on June 27, 2011 | Leave a Comment »
When short-term crops come into the garden and market, I tend to make as many variations as I can. I know that we can rely on our great supermarkets, especially in New York City, to provide us with anything from anywhere, anytime. While that’s great fun, and makes for amazing eating, I still prefer the [...]
Cold Green Pea and Mint Soup
Posted in Herbs, Peas, Soup, Spice Rack Challenge, tagged Cold pea and mint soup on June 12, 2011 | 3 Comments »
This soup captures the moment in late spring when shelling peas are at their peak and mint is young, when the weather is hinting of heat, the moment when cold food is once again welcome. Inspired by a so-called “green pea gazpacho” that I ate at the Mövenpick Hotel in Geneva last week, I went [...]
Spring Vegetables with Pasta
Posted in Asparagus, Pasta, Peas, Radish, tagged Pasta primavera on June 12, 2011 | Leave a Comment »
Before we are overwhelmed by the bounteous fruits and vegetables of summer, we find spring to be the time for small harvests, a few peas just coming on the vine, a radish or two, some fava beans, asparagus, some garlic scapes left curly or cut like beans. Cooked separately by steaming or plunging briefly in [...]
