Thursday, June 2, 2011
How Do I Eat All Those Sugar Snap Peas...
Let me count the ways.
1. Within seconds of separation from the mother plant. Mmm, sweet and crunchy!
2. Raw sliced thin in my salad for lunch today, along with arugula, haricot verts, avocado, sliced almonds, Oregon pink shrimp, meyer lemon juice and extra virgin olive oil. Variation yesterday with thin sliced leftover skirt steak instead of shrimp and sweet moscatel vinegar instead of lemon juice. Previous versions included leftover salmon or smoked trout, walnuts instead of almonds, sherry vinegar or red wine vinegar, hazelnut or walnut oil... Use your imagination!
3. In the vegetable side dish last night - Pixie cabbage wilted with sliced snap peas in brown butter, olive oil, fresh sage, pine nuts, and garlic pulled fresh from the garden.
4. My favorite simple braised snap peas - brown butter with some sage leaves, toss in the whole stringed snap peas, add a small splash of water, cook over medium heat, stirring constantly. The little bit of water will help to steam the peas and as it cooks down it will emulsify with the butter to make a lovely sauce. Cook until the peas are as crunchy or soft as you like them, cover the pan if you like your peas well done. Also good with some diagonally sliced asparagus added to the mix, and thin sliced garlic is another option. Another variation, instead of brown butter crisp some pancetta in a little olive oil, add peas to pan and proceed...
5. Raw, sliced thin on the diagonal and added to Asian seasoned cole slaw.
6. Refrigerator pickles - my latest version is made with rice vinegar and seasoned with tarragon, garlic, dried chile pepper, and sliced fresh ginger.
7. Sugar Snap Peas, fava beans, shredded duck confit - all sauteed with some olive oil, sweet onions, garlic, and thyme - braise all in some good homemade chicken stock and serve in a warm bowl with a big spoon. Poached egg on top is optional.
8. How do you eat your sugar snap peas?