Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Cooking with Peas: more recipes SHARE VIA: Facebook Twitter PinterestBy Nathan FongPhoto by Tracey Kusiewicz Fresh Green Pea Soup with MintFrom John Bishop’s Cooking at my House (Douglas & McIntyre, 1999). This is one of John’s favourite soups. It is the essence of green peas and so easy to prepare. It can also be served as an elegant and colourful sauce to accompany such things as poached salmon, halibut or scallops. The secret to keeping the colour so intense is to prepare it just before serving, and not overcook it. Serves 4. 4 1/2 cups peas, fresh or frozen6 fresh mint leaves3/4 tsp. salt1 tsp. sugar4 cups cold water4 oz. goat cheese (optional) Place peas, mint, salt and sugar in a soup pot. Cover with cold water. Bring to a boil on medium-high heat. Simmer for 3 to 5 minutes, until the peas are cooked. Remove from the burner and blend, either in a food mill or electric blender, until completely smooth. Pour soup back into pot and reheat before serving.To serve, pour hot soup into warm soup bowls. The soup can be served plain like this or with chunks of goat cheese dotted around for extra flavour. Polenta with Gorgonzola and PeasFrom Rozanne Gold’s Healthy 1-2-3 (Stewart, Tabori & Chang 2001). Award-winning cookbook author and chef Rozanne Gold has created a superb recipe using sublime cornmeal or polenta. The gorgonzola adds protein and, above all, incomparable flavour. It’s a simple low-fat recipe using only three ingredients. 1/2 cup small fresh or frozen peas1 cup yellow stone-ground cornmeal2 oz. gorgonzola cheese Cook fresh peas in a small amount of salted water until just tender, about 15 minutes. If using frozen, cook for 2 minutes. Drain under cold running water. Pat dry.In a four-quart saucepan, bring 3 cups water and 1/2 tsp. kosher salt to a boil. Gradually add cornmeal, whisking constantly. Lower heat and cook for 2 minutes, until polenta thickens. Add cheese and continue to cook for 1 minute, stirring constantly. Add freshly ground pepper and peas. Cook for 30 seconds, stirring constantly.Serve immediately; alternatively, spoon polenta into 4 custard cups or timbales that have been sprayed with nonstick vegetable spray or one 4- or 5-cup soufflé dish. Set aside until ready to serve. Cover with foil and heat in a 350°F oven for 10 minutes. Place briefly under broiler until golden. Serve hot. Spicy Italian Sausage Pasta with Feta Cheese and Spring Peas Serves 4 to 6. 4 Tbsp extra virgin olive oil 3 to 4 fresh Italian sausages 1 pound packaged pasta (rigatoni, rotini) 3 cloves garlic, finely minced 1/2 small red onion, cut into 1/2-inch dice 1 small red bell pepper, cut into 1/2-inch dice 1/2 small yellow bell pepper, cut into 1/2-inch dice 1 small basket cherry tomatoes, rinsed and cut in half 1/2 cup chicken stock 1 cup fresh or frozen baby spring peas 1/2 cup coarsely chopped Italian parsley 1/2 cup coarsely chopped basil leaves 3/4 cup crumbled mild feta Salt and freshly ground pepper, to taste In a non-stick frying pan, add 1 Tbsp of the olive oil and heat over medium heat. Add sausages and fry, turning over occasionally until cooked. Cut into half-inch slices and set aside keeping warm.Cook pasta according to manufacturer’s instructions.In a large saucepan, heat remaining olive oil over medium-high heat. Add garlic and onions and sauté for 1 minute. Add bell peppers and cherry tomatoes and sauté until tomatoes start to soften.Add chicken stock and peas and bring to a simmer. Add drained hot pasta to sauce and toss well, adding chopped parsley, herbs and feta cheese.Season to taste. Serve immediately. Sweet Pea Ice Cream This interesting (and tasty) ice cream recipe is from my friend Barbara Kafka’s award-winning cookbook Vegetable Love (Artisan, 2005). Makes 3 1/2 cups. 3 lbs peas in the pod, shelled about 3 cups1/2 cup milk 1/3 cup sugar1/2 cup heavy cream Combine the peas, milk and sugar in a 2-quart saucepan. Bring to a boil over medium heat and reduce to simmer. Cover and cook, stirring occasionally, for 1 hour, or until the peas are very tender. The liquid will be mostly absorbed.Put the peas and heavy cream in a blender and puree until very smooth. Transfer mixture to a metal bowl and chill, covered, or until cold.Freeze the mixture in an ice cream maker according to the manufacturer’s instructions, about 25 minutes. Transfer to air-tight container and store in freezer.RecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... 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