Master Recipe
Blanched Sugar Snap Peas or Snow Peas
serves four
NOTE: Sugar
snap and snow peas may be cooked and seasoned the same way. The
only difference is the cooking time. Have a bowl of ice water ready
to shock the drained peas and prevent further softening and
shriveling. The peas should be seasoned and reheated as directed in
variations.
1 teaspoon salt
4 cups loosely packed sugar snap peas or snow peas (about 1 pound), tips pulled off and strings removed from snow peas (see figure 14
INSTRUCTIONS:
Bring 6 cups water to boil in large saucepan. Add salt and peas and cook until crisp-tender, 11/2 to 2 minutes for sugar snap peas or about 21/2 minutes for snow peas. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for 1 hour before seasoning.)
VARIATIONS:
Peas with Hazelnut Butter and Sage
Cook peas as directed in Master Recipe and set aside. Toast 2 tablespoons chopped hazelnuts in small skillet, shaking pan often to promote even cooking, just until fragrant, 3 to 4 minutes. Heat 2 tablespoons unsalted butter in medium sauté pan over medium heat until it browns to color of brown sugar and smells nutty, about 5 minutes. (Take care not to burn.) Add peas, 2 tablespoons chopped fresh sage leaves, and nuts. Toss to combine and cook until peas are heated through, 1 to 11/2 minutes. Season with salt and pepper to taste and serve immediately.
Peas with Ham and Mint
Cook peas as directed in Master Recipe and set aside. Melt 1 tablespoon unsalted butter in medium sauté pan over medium heat. Add 1/2 cup country or smoked ham, cut into 1/4-inch dice, and sauté for 1 minute. Add peas and 2 tablespoons chopped fresh mint. Toss to combine and cook until peas are heated through, 1 to 11/2 minutes. Season with salt and pepper to taste and serve immediately.
Peas with Lemon, Garlic, and Basil
Cook peas as directed in Master Recipe and set aside. Heat 2 tablespoons extra-virgin olive oil in medium sauté pan over medium heat. Add zest of 1 lemon, sliced very fine, and 1 minced garlic clove, and sauté until garlic is golden, about 2 minutes. Add peas, 1 tablespoon lemon juice, and 8 chopped fresh basil leaves. Toss to combine and cook until peas are heated through, 1 to 11/2 minutes. Season with salt and pepper to taste and serve immediately.