Buttered Peas With Lettuce Food

PETITS POIS A LA FRANCAISE

Steps:

• Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

PEAS WITH LETTUCE

Steps:

• Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

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.

BUTTER LETTUCE SALAD WITH PICKLED SUGAR SNAP PEAS AND HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.
• For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
• You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.
• Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.
• Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.

BUTTERED PEAS WITH LETTUCE

Steps:

• Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.
• Drain and set aside.
• Pour the wine vinegar and wine into a small pan, add the shallot and bay leaf and boil over a high heat until only about a teaspoon of the liquid remains.
• Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.
• Still over high heat, gradually add the butter, whisking to make a creamy sauce.
• throw in the lettuce, whisk until it wilts, tip in the peas and reheat.
• Season and serve.

PEA AND LETTUCE PURéE WITH TARRAGON

Steps:

• Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes. Add lettuce and water and simmer, covered, until wilted, about 5 minutes. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
• Coarsely purée in a food processor, then transfer to cleaned pan. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.

BUTTER-BRAISED PEAS, LETTUCE & MINT

Steps:

• In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

PEAS WITH SHALLOTS & LETTUCE

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

Steps:

• Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
• Add the flour and stir around.
• Slowly add the stock.
• Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
• Put the lid on and simmer for five minutes or until tender.
• Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!