Sugar Snap Peas with Tarragon Mayonnais

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            FOOD FUNNY
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Here's a cute one from reader Sherry Carson:

The children were lined up in the cafeteria of a Catholic elementary
school for lunch. At the head of the table was a large pile of
apples. The nun made a note, and posted on the apple tray: "Take only
ONE. God is watching." Moving further along the lunch line, at the
other end of the table was a large pile of chocolate chip cookies. A
child had written a note, "Take all you want. God is watching the
apples."

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            TODAY'S RECIPE
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Before we get to today's recipe, there were a couple of errors in one
of the recipes in Saturday's special edition. Here is the corrected
version:

Gorgonzola Scalloped Potatoes

4 russet potatoes, peeled and sliced thinly
with Matfer mandoline* or sharp knife
2 sweet potatoes, peeled and sliced thinly with
mandoline
1 yam, peeled and sliced thinly with mandoline
4 cloves garlic, chopped fine
4 T. butter
1/2 c. freshly grated mazithera or parmesan cheese
2 c. gorgonzola cheese
1 c. half-and-half
1 T. chopped fresh rosemary
1/2 T. chopped fresh parsley
1 tsp. paprika
1/2 tsp. dried thyme
Salt and pepper to taste

* Available at http://www.culinarycultures.com/Specials.htm

Peel and slice potatoes into uniform size of 1/4" rounds. Mix
together in bowl with half-and-half, chopped garlic, salt, pepper,
rosemary, parsley, paprika, thyme and grated mazithera cheese.
Lightly melt butter in bottom of large casserole dish, cover edges
with butter. Place potato mix in casserole dish top with gorgonzola
cheese. Cover with aluminum foil. Bake in preheated 325 degree oven
for 30 minutes. Remove foil and raise oven temperature to 375
degrees. Bake for about 10-15 minutes till lightly browned. Test
potatoes with fork to assure they are tender. Serve garnished with
fresh parsley and rosemary sprigs. Serves 6.

This week's menu features some rather unusual fruits and vegetables,
some of them used in rather unusual ways. Here is the lineup:

Monday's Starter
Sugar Snap Peas with Tarragon Mayonnaise

Tuesday's Soup or Salad
Star Fruit and Avocado Salad

Wednesday's Side Dish
Cream of Daikon Soup

Thursday's Entree
Spaghetti Squash with Basil and Red Peppers

Friday's Dessert
Tangerine Custard

If fresh sugar snap peas are not available in your area, you may
substitute snow peas (mangetouts) with excellent results.

Sugar Snap Peas with Tarragon Mayonnaise

Note: This recipe calls for a raw egg. If salmonella contamination is
a concern to you, use pasteurized eggs or egg substitute.

1 lb (450 g) sugar snap peas, strings removed
1 egg
2 tsp (10 ml) rice wine vinegar
1 tsp (5 ml) Dijon mustard
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) chopped fresh tarragon
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste

Steam the sugar snaps until just barely cooked, about 3 minutes.
Plunge them into cold water to stop the cooking. Drain and dry
thoroughly and refrigerate until ready to serve. Combine the egg,
vinegar, and mustard in an electric blender or food processor and add
the oils in a thin stream while the motor is running. Transfer to a
small mixing bowl and stir in the remaining ingredients. Refrigerate
until ready to serve. Serve the sugar snaps with the tarragon
mayonnaise as a dip. Serves 6 to 8 as an appetizer.
Received on Mon Jan 12 02:11:42 2004