Tuesday, September 16, 2008
Date Cooked: September 9th, 2008
Okay everyone. Hold on for another exciting recipe! This one combines the great flavors of peas with salt and butter. Exciting wouldn’t you say!
This is a pretty weak recipe entry from the book but it was more of a technique learning experience. I’m not sure if this is a technique that should be used. Basically you sauté frozen peas in a pan with butter and serve warm. Yes, the book recommends frozen. I don’t want to say it was a horrible failure but man I need to stop learning from mistakes. I need to start learning from success!
So this is the failure part. I was boiling water for pasta and decided to use the same burner. I forgot to turn the burner down so when the peas hit the melted butter they exploded like firecrackers. I had pea shrapnel all over the stove. I quickly removed them from the heat and turned the burner down but the damage had been done, little crispy peas. Now I won’t lay all the blame on the stovetop temperature. The fact that these peas sat in my freezer for a long time certainly didn’t help. They had developed a woody texture that no amount of butter was going to soften.
Anyway, I’ll go back to steaming my peas or boiling them in a little water.
Rating: C, simply because it would have been easier to steam them and they would probably have tasted better. Maybe I’ll try this method again with a newer bag of peas and a little more attention to detail.
On a completely non-food related topic, mother nature Sunday night decided to deal a vicious blow to my minivan by pushing a 40 year old maple onto it. At least she was nice enough to spare my house and the car that should have been crushed. I might not be attempting as many failures in the coming weeks.