Butter Smashed Peas With Radishes Food

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

RADISHES WITH SMOKED BUTTER

Steps:

• Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
• Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
• To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
• Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.

SMASHED BUTTERY PEAS

Steps:

• Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

BASIC BUTTERED PEAS

Steps:

• Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

RADISH AND SNAP PEA BITES WITH ROSEMARY BROWN BUTTER DRIZZLE

Steps:

• Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside.
• Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
• Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat.
• While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
• Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat.
• Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately.

ROASTED SALMON WITH PEAS AND RADISHES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
• Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
• Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
• Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.