Time for a quick recap: I found fresh english peas at the Farmer’s Market this past Wednesday. I squealed like a little girl when I saw them. I bought some, but not enough. I debated what to use them in – a pea spread on crostini? Carbonara? I decided on the simple choice, recommended by the farmer herself.
Fresh English Peas
- As many peas as you can shell without going nuts
- A knob of butter
- A sprinkling of kosher salt
Step One: Shell peas from the pods, while drinking wine and watching back episodes of Gossip Girl. Exclaim “Motherchucker!” every time Chuck Bass comes on screen.
Step Two: Bring a pot of water to boil over high heat. Focus on not burning yourself, if you are a smidge intoxicated. Season the water with salt. Prepare a colander and a bowl of water with ice water.
Step Three: Once the water has come to a boil, add the peas. Cook for precisely 15 seconds (this is extremely quick cooking – you don’t want mushy peas). Strain peas into colander and dump into ice bath.
Step Four: Heat a bit of butter in a shallow pan over medium-low heat. Add peas to pan and stir until peas are heated through and butter is melted. Add peas to serving dish, and season with salt to taste.
Step Five: Moan audibly as you eat the peas, and ignore the protests of others when you eat straight from the serving bowl.
Pssst: I even pulled a Paula Deen and add a smidge more butter in the serving dish.
Double Pssst: If you’re unaware who Paula Deen is, you can get the gist of her schtick with this Serious Eats post, “Paula Deen is Trying to Kill Us.”
Playing in the Kitchenette: Citizen Cope / Sideways