Every bite of food should be a sweet bite
This is a new month of recipes for the Gutsy Cooks and with it comes a new set of recipes for us to show our gutsiness on. June belongs to Steph, from Orangespoken and boy has she brought her “A” game.
She started us off with a sentimental pick. Her mom’s favorite snack, one that tugs at my heart every time I read her recap.
Need to measure a solid fat like lard or shortening for that pie? But, you hate cleaning the measuring cup afterwards? Here is something that may help you with that. Line the measuring cup with plastic wrap before adding the fat. Push the fat into the cup with a spatula or wooden spoon to be sure the cup is completely full. Then when you are ready, all you have to do is simply pull the hanging wrapping and the cup stays clean. You can even go one step further and chill the fat in the plastic wrap before cutting it into the flour for the pie dough.
And if you are using butter…
… you know that using your fingertips to cut the butter into the flour can heat it and melt it pretty quick. The food processor is the best method to avoid this, but if you don’t have one, or you don’t want to use it, try this: Rub a frozen stick of butter against the large holes of a regular box grater over the flour. Then use a pastry blender to work the butter into the flour. You want to make it even easier? Press the cold butter through a potato ricer.
When you are a food snob like me, baby peas are called “Petit-pois” at my house. I really don’t have a answer as to the why. As far back as I remember that is what my mother called them and well that is how they stuck in my head. Even when I learned English, when I think of baby peas, I immediately translate them in my head to “Petit-Pois”.
But, there is nothing snobbish about the quick, easy way of making this sweet, bright green ingredient. Plus, I always seem to have the needed ingredients on hand.
When I need a side to any dish this, this is my sure go-to ingredient. It pairs with everything: Meat, poultry, fish, heck even alone in a bowl!
I dare you to prove me wrong.
Ingredients
2 cups of petit-pois (ok, uhm…baby peas!) frozen is good, if you can find them fresh even better!
1 onion (cut into strips)
1 cup of ham or if you have prosciutto you can use that too. (Roughly chopped)
3 tablespoon butter
¼ cup of water (or stock) if needed
Salt (to taste)
Cracked pepper (to taste)
If baby peas are frozen, measure about 2 cups and put aside.
Cut the onions and ham, put aside
In a shallow sauce pan, over medium-high heat, melt the butter. When the butter is bubbling, mix in the onions, season with a bit of salt and cook for about 2 minutes until soft, then mix in the ham/prosciutto (if using prosciutto, go easy on the season moving forward since the prosciutto is cure and a bit salty to begin with). Cook for another 2-3 minutes.
Now it’s the baby peas turn. In the pan they go, move them around, season with salt and crack pepper. If the pan seems a bit dry you can add the ¼ cup of water/stock (if needed). Cover, lower the heat to low and simmer for about 3-4 more minutes - I like my peas a bit “al dente” (not mushy) so after the time is up, I taste them, if peas are done, remove from heat and serve.