Friday, March 28, 2014

Spring is Coming!!!

English Pea Puree
Freshly shuck English peas keeping the pods to make pea water. To make pea water put the pea pods in a stainless steel bowl with cold water, enough water  to come up about a quarter of the way up the pods. Tightly cover the bowl with a few layers of plastic wrap and one layer of foil. Cook the pea water double boil style, placing the covered bowl on top of a boiling pot of water and cook the pea pods for 35 minutes. Take off the bowl and set aside to cool to room temperature. To make the pea puree double shuck the peas and reserve the pea skins for another component, blanch the double shucked peas until tender in salted water with a touch of sugar. Put the peas in a Vita Mix and blend with the room temperature pea water and crème Fraiche, season with salt and adjust the acidity with lemon juice. Pass thru a chinois and keep the puree in the cooler until needed.

142 Degree Egg Yolk
English Pea Puree
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