Subject: Curried Peas
From: Unicorn (unicorn@indenial.com)
Date: Wed May 16 2001 - 07:46:27 EDT
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F O O D F U N N Y
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Here's a classic food funny sent us by long-time Recitopian Mimi
Merrill:
A friend gave me this recipe and said "you just can't beat it."
There must be something wrong with her - I can't even eat it!
I followed her recipe exactly, line by line,
But I ran out of lemon juice, so I used a little wine.
I didn't have paprika so I used another spice.
I didn't have potatoes so I substituted rice.
I didn't have tomato sauce so I used tomato paste;
(A whole can, not a half can; I don't believe in waste).
I just don't know what's wrong but I know that I must
Watch out for this weird woman - her recipes I can't trust!
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T O D A Y ' S R E C I P E
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To my mind there is no better fresh spring vegetable than peas. This
recipe makes use of three varieties, but you may use whichever
varieties are available fresh in your area.
Curried Peas
2 shallots, finely chopped
2 Tbs (30 ml) butter
2 tsp (10 ml) curry powder
3/4 cup (180 ml) chicken broth
1/2 lb (225 g) sugar snap peas, trimmed
1/2 lb (225 g) snow peas (mange-tout), trimmed
1 cup (250 ml) fresh or frozen green peas
Salt and freshly ground pepper to taste
Saute the shallots in the butter in a saucepan over moderate heat
until tender, 2 to 3 minutes. Stir in the curry powder and cook 1
minute. Add the broth and bring to a boil. Add all the peas and
simmer covered until tender, about 5 minutes. Season with salt and
pepper. Serves 4 to 6.
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