The Sweet Pea Food

CREAMY SWEET PEAS

Steps:

• Melt butter in saucepan over low heat.
• Blend in flour,salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

THE SWEET PEA

Steps:

• Muddle 2 tablespoons fresh (or frozen, thawed) peas, 1 lemon wedge, and 1 teaspoon sugar in a cocktail shaker until peas are completely mashed. Add 2 ounces vodka; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).

SWEET PEA RISOTTO

Steps:

• To prepare the sweet peas: Fill a mixing bowl with cold water, then add plenty of ice cubes to make the water ice cold.
• Bring a small saucepan of water to a boil. Add the sweet peas and blanch for 1 minute. Drain and immediately transfer to ice water. Let cool for 5 minutes, then drain and pat dry.
• Measure out 1 cup (250 ml) sweet peas and set aside. Using a hand blender, puree the remaining peas with the water and a pinch of salt. (You can also mash the peas and water together with a fork, then season it with salt and mix well. It's okay if the puree isn't super smooth.)
• To prepare the risotto: Pour the broth in a medium saucepan. Bring to a slow simmer, then lower the heat, cover and gently simmer for 5 minutes. Lower the heat to the minimum, then keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed. Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about 1 cup (250 ml) of broth left, stir in the sweet pea puree into the risotto. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed. Stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Stir in the blanched sweet peas. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, fresh mint leaves, and some freshly ground black pepper, if desired. Serve immediately.
• STORAGE: This sweet pea risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Make sure to use vegetable broth.

SWEET PEAS AND MUSHROOMS

Steps:

• Cook peas according to package directions; drain.
• Meanwhile, in a skillet, sauté mushrooms and onion in butter until onion is crisp-tender.
• Stir in sugar, salt, pepper and peas.
• Cover and cook until heated through.