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Posts Tagged ‘lettuce’

It’s high season for peas in my Greenmarket, and I’ve been buying them as fast as I can.

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I should mention that for me “peas” means shelling peas, or English peas: My household has no interest in sugar snaps. Standing together at the kitchen counter shelling peas is a pleasant summer tradition for Beloved Spouse and me.

I used to buy peas in quantity, blanch them and freeze them for year-long use, but they always came out tasting like commercially frozen peas, not the tender-crisp sweet vegetable that truly fresh ones are. Now I buy only enough for one or two days’ dinners at a time, so they can be eaten quickly, before the sugars turn to starch.

There’s nothing wrong with plain boiled peas, but when I feel a little more ambitious I turn to Julia Child’s pea recipes in volume 1 of Mastering. The first three are simple enough, and each is designed for peas of a certain quality: very young, sweet, and tender; large but still tender and fresh; and large, mature, end-of-season. The fourth recipe, Petits Pois Frais à la Française, is far more elaborate. Julia calls it “the glory of pea cookery.”

Essentially it’s peas braised with lettuce and onions, in a very particular way. I’ve never gone through the entire procedure, but this season I successfully adapted the recipe for faster, easy preparation. Here are the components for two portions, using one cup of shelled peas:

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The first simplification was the lettuce. Julia calls for quartered heads of Boston lettuce, wound around with string to keep them in shape during the cooking. As you see, I simply shredded leaves of fresh Greenmarket leaf lettuces.

Second was the onions. Julia wants one-inch green onion bulbs or small white onions parboiled for five minutes. I had a larger onion – so fresh it didn’t need peeling – so I quartered it and gave it the parboiling.

The cooking began in Julia’s manner. I brought butter, a little water, sugar, salt, and pepper to a boil in a pot, put in the peas, and stirred them around. Then, instead of burying a bunch of fresh parsley stems tied together with string in the middle of the peas, as she says, I sprinkled on chopped parsley. Instead of arranging lettuce quarters over the peas and basting them with the liquid, I just strewed on the chopped lettuce and followed with the onion quarters (already falling apart, but no matter).
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Next came my major divergence. This is what I didn’t do:

So that the cooking steam will condense and fall back onto the peas, invert a lid over the saucepan and fill it with cold water or ice cubes; or use a soup plate. Bring the peas to the boil and boil slowly for 20 to 30 minutes or until tender. Several times during the period, remove the cover and toss the peas and vegetables to insure even cooking. As the water warms and evaporates in the cover or soup plate, refill with ice cubes or cold water.

I couldn’t see why a snug-fitting normal lid wouldn’t circulate steam as well as that Rube Goldberg contraption, so I just put a low flame under the pot, covered it tightly, and simmered for 20 minutes, checking and stirring once or twice. It worked perfectly well. When the peas were done, most of the liquid was gone, but that’s what the recipe said would happen anyway. So why take all that trouble? I briefly raised the heat to boil down what remained, and transferred everything to a serving dish – skipping an indicated final dose of softened butter. That would’ve been gilding the lily.

 

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The dish isn’t glamorous, but it is absolutely delicious. The flavors blend in a rich harmony. For me this is indeed the glory of pea cookery – and done in the easiest possible way.

After a dinner or two more of peas like this, and while their short season lasts, I may cross over to Italy and turn to another delicious pea dish: risi e bisi. (Background cheers from Beloved Spouse.)

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