Three Peas with Leek, Mint & Cream
So I didn’t think I was going to be blogging this month. The intention was to take a May for me – not go on Facebook, not blog, not worry about anything other than my 3 long weekend trips. Ends up that I couldn’t stay away that long. Not even 9 days. I don’t imagine I’ll have time for cooking much the rest of the month with these short weeks in SF, but I did have time this week to whip up a pea salad.
I believe I’ve told you about my dad’s epic gardening efforts. He has quite the green thumb and turns out amazing blackberries every year that morph themselves into pies, jams and sauces at his magical touch. Last year he also took a stab at tomatoes and carrots, which were also amazing, and this year he has made peas come to life. Delicious, vibrant snow and snap peas. Some of them are pretty massive as the result of his local organic culturing:
I found this recipe in my Sunday SF Chronicle and because I’m slightly obsessed with leeks I knew dad and I would have to try this one. He brought me the fresh picked peas on Saturday and it was everything I’d hoped it’d be (even if I did get my leeks a little too brown). Crunchy, creamy, and slightly sweet with hints on mint. It’s so pretty to look at and even more delicious to eat.
Three Peas with Leeks, Mint & Cream
- 8 ounces sugar snap peas
- 4 ounces snow peas
- 1 cup shelled fresh peas, about 1 pound in pods (I just shelled additional sugar snap peas)
- 1 leek, white and pale green parts only, halved lengthwise
- 2 tablespoons butter
- 1/2 cup whipping cream (I think you could probably use less, if you’re trying to be healthful)
- Salt and freshly ground black pepper
- 1/4 cup silvered mint (less or more to taste is fine too)
Trim sugar snap and snow peas. Bring a pot of water to boil; add the sugar snaps, snow peas and shelled peas, and cook for just a minute or so until crisp-tender. Drain, and plunge into ice water to set color and stop the cooking; drain again and set aside.
Rinse the leek well, flipping layers under running water to remove grit. Thinly slice crosswise.
Melt the butter in a large skillet over medium heat. When foamy, add the leeks and cook, stirring, until soft, about 5 minutes.
Pour in the cream; increase heat to medium-high, and cook, stirring, until liquid is reduced by about half, 3 to 4 minutes. Add salt and pepper to taste.
Add all the peas and half the mint to the skillet; stir just until heated through, about 1 minute. Transfer to a serving bowl and sprinkle with remaining mint.