Monday, October 6, 2014

Monday’s Bread Bowl: Buttery Peas and Mint

Simple and yummy salad of peas

There’s no trick to this salad besides simplicity and fresh ingredients. Here’s the recipe:

What you will need:

1 wooden spoon
1 colander
1 metal whisk for mashing
1 sauce pan
½ stick of butter, softened

1 large glass bowl
2 (16 oz.) bags frozen peas
3 cherry peppers, seeded and minced
3 cups water
1 tablespoons fresh mint, coarsely chopped
3 garlic toes, minced
Pinch of salt

Cooking and Directions:

Heat water in saucepan at high heat.  Water should reach a rolling boil.  Drop bags of peas in boiling water.  Let water return to boil.  Let peas blanch (3 to 5 minutes after water returns to boil) but do not overcook them.  Pull sauce pan off stove and drain peas into colander.  Set aside and let them rest for 5 minutes.

Pour peas into glass bowl.  Stir in pepper, salt, and mint and garlic.  Mix well.  Mash peas with wire whisk but do not over mash or turn into a puree.  You want to break open the peas so that they’re seasoned with garlic and other ingredients.        

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