I’ve never been much of a beach person. As a fair-skinned redhead, I last about 5 minutes in the sun before turning a lovely shade of lobster red. But when friends suggested we meet them out at the beach on Lake Michigan, I picked up yet another bottle of SPF 70 and loaded up the car. After a morning of swimming and building sand castles, we ended up at Pleasant House Three Oaks, the latest from Chicago’s favorite Pleasant House Bakery. The food was amazing, of course, but it left me obsessed with fresh peas with mint. This simple dish was so perfectly simple, and delicious enough that Z needed her own serving. So once we brushed off the sand from our beach day it was time to get to work on my own version of Peas with Mint.
The key to this recipe is fresh green peas. They are available at many grocery store near the fresh herbs, but I’ve been thrilled with the peas available at our local Trader Joe’s. Note: Their 8 oz package is equal to 2 cups of peas. Ok – the butter is important here too. Butter is always important.
The trick with this recipe is cooking the peas until they are perfectly tender. Cook them too long and they turn to mush, the consistency of baby food. Don’t cook them long enough and they taste kind of raw. The key is to cook them until they are perfectly soft yet still bright green, and then shock them with cold water and ice.
|Peas with Mint|| |
- 2 cups fresh peas
- 1 tablespoon butter
- 1 handful fresh mint, finely chopped
- salt and pepper to taste
- Bring a large pot of water up to a boil and salt well.
- Add peas to boiling water and cook 3-4 minutes, or until they are soft and still bright green.
- Strain peas and toss with ice cubes under cold running water.
- Allow to drain.
- Heat a large skillet or the same large pot used for boiling on low heat and add butter.
- Once butter is melted, add peas until they are thoroughly warmed up.
- Stir in mint, salt and pepper to taste.
- Serve immediately.
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