I cooked this dish for my husband’s birthday. It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.
Search Results for: peas
Linguine with English peas, preserved lemons, and pancetta
This pasta dish is a great celebration of spring
Risotto with English Peas
As I promised in the original risotto post the possibilities are endless. And English peas are one of my favorite ingredients – a great way to celebrate spring.
Spinach linguini with English peas, mozzarella and preserved lemon
English peas are one of my favorite spring / summer ingredients. This is another way to enjoy them beside the English peas puree and chilled English peas soup.
Chilled English peas soup
English peas are one of my favorite spring ingredients, and this recipe is another re-incarnation of the English peas puree with mint. If you simply thin the puree with some liquid – voila! you have got a soup.
English peas purée with mint and Bulgarian feta
This is a great spring dish – that I love to serve with lamb.
Vernal family farms fava beans
My colleague Mike Vernal recently invited us to his house and we were sent off with a bag of fresh fava beans. Nothing says spring better than fresh fava beans and English peas. I have quite a few English peas recipes (Risotto with English Peas, Linguine with English peas, preserved lemons, and pancetta, Chilled English…
Agnolotti dal plin stuffed with English peas and ricotta
For the longest time I had a phobia from anything that involves dough (so no bread or any type of baking) but recently I have been getting into pasta making with increasing success. Agnolotti dal plin (agnolotti with a pinch) is the first pasta I learned in a cooking class, and this is the second…
Hamachi crudo
This is a very quick and easy appetizer that is a great crowd pleaser. The slight difficulty is finding sashimi-grade hamachi (yellow-tail tuna). In San Francisco, my go-to fish monger is Billingsgate.
Lamb marinated in pomegranate molasses
This dish was inspired by our time in Turkey in 2013 when we spent 2 months in Istanbul. Pomegranate is a staple of Turkish (and Persian) cuisine and is used pervasively in salads and meat dishes. Pomegranate molasses is also used in the spinach salad with pomegranate seeds.
