ANN CARY RANDOLPH'S PEAS
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 10
Steps:
- If using fresh peas, shell. If using frozen, rinse to defrost and drain well.
- Melt butter in pot large enough to hold the peas and stock. Stir in flour until well blended. Let cook a little. Stir in the stock slowly, and whisk to keep lumps from forming. Stick cloves into peeled onion and add to pot along with peas. Cook peas about 15 minutes at a simmer. (Cook frozen peas about five minutes.) Remove the onion; stir in the sugar.
- Whisk the yolks with the water and briskly whisk in a few few spoons of hot stock. Whisking constantly, pour the yolk mixture into the peas and cook over low heat. Cook just below simmer, stirring. When mixture thickens a little, remove; season with salt and serve. Do not let mixture boil or it will curdle.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 10 grams, Fiber 14 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 1039 milligrams, Sugar 20 grams, TransFat 0 grams
PEAR CRISP
Provided by Marian Burros
Categories easy, dessert, side dish
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
- Mix all but 2 tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
- Chop oats in food processor. Add the remaining brown sugar, the butter and the orange juice concentrate, and mix well.
- Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 41 grams, TransFat 0 grams
SUGAR SNAP PEAS AND PROSCIUTTO
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
- Remove fat, and slice prosciutto into very thin strips.
- Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
- Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
- Stir peas into prosciutto, and season with pepper.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams
BEAN-RED PEPPER SALAD
Provided by Marian Burros
Categories salads and dressings
Time 5m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. The salad can be eaten immediately or refrigerated. It becomes even more flavorful if it sits for a couple of hours.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 7 grams
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