From the wonderful blog 101 Cookbooks. Heidi, the wonderful chef-photographer of 101cookbooks credits this recipe to chef Eric Gower and his newest book, The Breakaway Cook.
I served this (to myself) with a simple soy sauce salmon. It is now in my rotation of favorites -- bake a batch and have great leftovers for a day or two. Most excellent straight outta the fridge, too. The Pinterest picture was pretty (don't even try to tell me you don't pick a recipe by its yummy looking photo) and then I looked at the ingredients -- all things I liked, and actually usually have on hand. And I was intrigued by the whole baking-peas-at-500-degrees-thing.
|Pistachios were unsalted, shelled meats from MOM's Organic Market's spectacular bulk bins.|
Heidi Swanson writes: "[Eric Gower's] baked pea recipe (Baked Peas with Tarragon, Yogurt, and Pistachios to be exact) immediately caught my eye. Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas. No disappointment here - it was easy, delicious, and you could use any leftover pistachio dressing in a hundred different ways (salads, sandwich spread, dip, etc). I suggest you make double the dressing.
"Thank you for the fantastic book Eric! I hope everyone else enjoys it as much as I'm sure I will."
Thank you, Heidi, Eric and the random pinner from whom I got this!
|I used frozen peas from Trader Joes. I always have a bag or two for soups and to ice my right knee after working out.|
|Ok, this is a crappy photo but I wanted you to see what it looks like baked -- browning on the the top. And next time I will wipe the yogurt mixture off the sides of the pan so it takes a prettier picture.|
|Voila! So, so yummy. That's one of my favorite dishes. I only have one of them. Bought it in Tokyo in the restaurant supply district. Where I also purchased a serious quantity of plastic food. Because it cracks me up.|
Baked Peas with Tarragon, Yogurt, and PistachiosHeidi's tip: If you can't find Greek yogurt, strain some plain yogurt through cheesecloth over a bowl for an hour to thicken it up - delicious.
1 pound frozen baby peas
1/2 cup loosely packed fresh tarragon leaves (I used thyme)
2 scallions, white and green parts, chopped
2 tablespoons extra virgin olive oil
1/4 cup Greek yogurt
1/2 cup chopped pistachios
sea salt to taste
Preheat the oven to 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.
Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios (Heidi note: season with a pinch of salt, or to taste). Bake for about 15 minutes - about the time the top will begin to brown. Remove and serve in your best serving bowl.
Serves 4 or 5.
Heidi Swanson's blog: 101 Cookbooks
Eric Gower's blog: The Breakaway Cook
Eric Gower's vook: The Breakaway Japanese Kitchen (4.99 -- I just downloaded it)
My Pinterest recipes board: The Yum Board(s)
MOM's Organic Market (aka My Organic Market) Local in MD, VA & DC
Happy Day, friends!
Yours, in Saturday sunshine,