by poorgirlgourmet
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by Sarah Shatz
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by Sarah Shatz
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by Sarah Shatz
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by poorgirlgourmet
A&M's Testing Notes:
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1 cup
light cream
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2-3 sprigs
fresh mint
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3 tablespoons
extra virgin olive oil
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1
medium shallot, finely chopped
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16 ounces
peas, defrosted if using frozen
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kosher salt
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freshly ground black pepper
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the leaves of 2-3 sprigs fresh mint, coarsely chopped
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At least an hour before preparing the peas, place the mint in a small saucepan and pour the light cream over it. Over medium-low heat, warm the cream until it is scalded (the point when it has just starting to steam and small bubbles can be seen around the rim of the pan), 10 to 15 minutes. Be sure to keep an eye on this process, because you don't want the cream to boil, and it doesn't take but a moment of not paying attention to go from scald to boil.
Ask the hotline about this step!Remove the pan from the heat and allow the mint to steep in the cream for another 30 to 45 minutes. You can make the mint cream a day before if you like, just transfer the mint and cream to an airtight container and store in the refrigerator for up to 24 hours, removing it from the refrigerator 20 minutes or so before cooking the peas so that the cream isn't refrigerator cold at the point when you pour it into the pan with the peas.
Ask the hotline about this step!Heat the olive oil in a large saute pan over medium heat, then add the shallot and saute until the shallot is translucent, 2 to 3 minutes.
Ask the hotline about this step!While the shallot is cooking, remove the mint from the cream and discard the cooked mint. Add the peas to the pan, then pour in the cream. Cook until the cream is reduced by half and the peas are warmed through, stirring frequently, 12 to 15 minutes.
Ask the hotline about this step!Add salt and pepper to taste, remove the peas from the heat, then stir in the chopped mint, and serve them forth.
Ask the hotline about this step!Hi Lynda - that's very well said, it really is a happy comfort food dish! Thank you!
Yay, Amy! I was hoping you'd post this :)
Hi Jen, I was thrilled when I saw the category and had a recipe ready to go. I've been on the sidelines for so long here, it's nice to finally be a participant!
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Here's what distinguishes this recipe from most mint and pea recipes -- the mint is steeped in the cream for half an hour.
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We get to work chopping and leaf selecting.
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One handsome little shallot.
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Chopping shallots.
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Softening the shallots in olive oil.
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Merrill removes the mint from the cream.
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Once the shallots are soft, the peas are added to the saucepan, followed by the mint-steeped cream.
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Then you bring the mixture to a low boil and cook briefly (just 2 minutes for us) to concentrate the cream....
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and emulsify the oil into the cream. These little beads of oil disappear as the cream simmers.
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Lastly, a second infusion of mint!
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Very easy to make and tasted delicious! Great for feeding a holiday crowd.