I DON'T KNOW ABOUT YOU, BUT I GREW UP HATING PEAS....OH NO! YES.... THEY WERE CANNED ARMY GREEN OR LARGE AND STARCHY. THEY WERE COOKED TO DEATH AND MADE MUSHY & TASTED AS BAD AS THEY LOOKED.... WELL I'M NOT MY MOTHERS DAUGHTER WHEN IT COMES TO COOKING PEAS... CAUSE NOW I LOVE THEM.... WHAT'S MY SECRET?.... FROZEN (OH NO!) BABY PEAS OR WHAT THE FRENCH (THEY KNOW HOW TO SEX UP A NAME) CALL PETTI POI ( TERM OF ENDEARMENT IN FRENCH)
RECIPE FOR PEA HUMMUS
3 CUPS FROZEN BABY PEAS/PETTI POI
1CUP FRESHLY GRATED PARMIGIANO/REGGIANO(PLEASE BY THE REAL STUFF YOU ARE WORTH IT) AND THE PRE GRATED HAS NASTY PRESERVATIVES IN IT)
1/2 BUNCH FRESH MINT LEAVES ( YES THAT MEANS TAKING THEM OFF THE STEMS
1/4 CUP + 1 0R 2 TABLESPOONS GOOD OLIVE OIL
1 CLOVE GARLIC
SALT
PEPPER
THAT'S IT BABY
IN A LARGE BOWL PLACE THE 3C PEAS AND ADD HOT BOILING WATER TO COVER, |
WITH A MICROPLANE RASP GRATE ENOUGH CHEESE TO MAKE 1CUP ... I KNOW THIS IS NOT AN EXACT MEASUREMENT... DON'T SWEAT ERR ON A LITTLE MORE THAN LESS |
WASH, DRY AND DE STEM THE MINT |
ADD THE MINT LEAVES AND GARLIC TO THE BOWL OF A FOOD PROCESSOR FITTED WITH THE METAL BLADE. PROCESS FOR ABOUT TEN PULSES.... O-N-E HOLD, T-W-O HOLD.. (MAKE LONG PULSES, NOT SHORT JERKY MOVEMENTS) |
THIS IS WHAT THE CHOPPED MINT AND GARLIC SHOULD LOOK LIKE, WELL CHOPPED AND MINCED |
THIS IS WHAT YOUR FINISHED PEA HUMMUS SHOULD LOOK LIKE. TASTE IT AND CORRECT SEASONINGS (THIS IS WHEN I ADD SALT) KEEPS IN REFRIGERATOR COVERED FOR 3-4 DAYS |
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