Previous Events Archive > KEYCON 2013 CHICAGO

CPTBadAss' Keycon '13 Diary

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Thanks guys, more still to come :D


--- Quote from: jdcarpe on Thu, 05 September 2013, 16:05:27 ---Recipe for the mashed peas, please Mashby.

Love the diary CPT. Great read!

--- End quote ---

Sautéed Peas with Mushrooms and Thyme

   - 2 tsp olive oil (I use bacon fat)
   - 6oz Cremini Mushrooms (cleaned & quartered)
   - 1 medium garlic clove (minced or pressed through a garlic press)
   - 1lb Frozen Baby Peas (3 cups)
   - ¼ cup Chicken Broth (low sodium)
   - ¼ tsp sugar
   - 2 tbsp Fresh Thyme (minced)
   - 1 tbsp Unsalted Butter
   - 2 tsp Lemon Juice
   - Salt and Pepper to taste

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until softened, 3 to 5 minutes, until mushrooms are light golden brown. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

Stir in peas, broth, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add thyme and butter and toss until incorporated. Remove pan from heat; stir in lemon juice. Season with salt and pepper; serve immediately.

Notes: Do not thaw the peas before cooking. Regular frozen peas can be used in place of baby peas; increase the cooking time in step 2 by 1 to 2 minutes. Add the lemon juice right before serving, otherwise the peas will turn brown.

Frozen peas have already been blanched, so the key to a good frozen pea recipe is to avoid overcooking and to create inspired dishes that don’t interfere with their convenience. For our frozen pea recipe, we found that just five minutes of simmering was all that was needed to produce bright, tender green peas. Switching from a saucepan to a skillet allowed the peas to heat more quickly and evenly over the larger surface.



no record of mashby ending my cool-career with his car horn?  SHAME ON CPT

Hush child, the part where you make the best Binge face and pee your pants is incoming :P

Hush child

No more dribbles.


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