Green Peas Recipes

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Beet Napoleon with Green Peas and Ricotta Cheese (Mille-Feuille de Betterave et Petits Pois) Recipe

This savory Napoleon dish is heavily inspired by my childhood BFF's homecook expert a.k.a her husband Olivier. They came to visit us in the Bay Area right before we came visiting them in their new Parisian apartment last night. Olivier briefly told me about his savory creation which he calls "mille-feuille de betterave et petits pois" (literally "beet and green pea napoleon") in French. He went on to explain that he prepared green pea-flavored ricotta cheese filling in between thinly-sliced beet layers. I interprated my own version as I didn't have detailed instructions and added phyllo dough as a nice contrast in texture. I also added basil and ground cumin to the ricotta for extra flavor. For additional color, I garnished the first course dish with colorful vegetables from our garden: freshly-picked radishes, bell peppers and cherry tomatoes. I'm not sure Olivier was aiming for the same result but what I can assure you is it was delicious. 

I can't believe my European trip is coming to an end already. I''ll be heading home soon for more book signing appearances. My next ones are taking place at Barnes and Noble. Please mark your calendar if you're in the Bay Area and be sure to stop by Barnes and Noble Blossom Hill, 5353 Almaden Expressway, Building B in San Jose, California. I'll be doing a cooking demo, followed by a book signing on July 5th at noon.


 


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Asparagus and Pea Appetizers Recipe

Asparagus and Pea Appetizers

10.17.13 by Jackie

We're having a large dinner party this Saturday, so I tested a new appetizer recipe today. I prepared the filling for the appetizers with green peas and asparagus. To ensure that the filling would spread easily, I also added eggplant pulp and a bit of Pecorino cheese. 

To save time, instead of placing puff pastry dough into molds and following the curve of the molds, I cut pastry rounds. Once baked and flaky, I divided them in half crosswise, then filled them with the green mixture. They resembled savory pâte à choux buns, minus all the labor normally required.


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Purée de Petits Pois Recipe (Mashed Peas) Recipe

Mashed potatoes are my guilty pleasure. For this version, green peas complement the flavor of this version and gives a beautiful color and wonderful texture to the purée.

My baby girl is already over 5 months old and I've started introducing solid food to her in the past 2 weeks. I've given her a diversity of vegetables already. Today, I tried feeding  her legumes and made some baby food for her using peas. They're perfect because they're starchy and have a wonderful texture. I passed them through a large mesh sieve to remove the "skin" from the peas, which gave me the idea of making something similar for the family.


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Tandoori Mattar Paneer Recipe Recipe

Tandoori Mattar Paneer Recipe

04.05.12 by Jackie

After editing the grilled tandoori shrimp recipe yesterday, I couldn't help but feel the urge to make a similar dish today for dinner. Given that I have so many vegetarians in the house, I opted for a mattar paneer dish (peas and cheese) flavored with tandoori paste.

In the morning, I made fresh homemade  paneer cheese (it's ultra easy). Later, I marinated the paneer cubes in tandoori paste, which dressed them in a beautiful crimson red color. The rest is the usual paneer masala recipe that my husband Lulu loves so much. I used fresh green peas from a local Indian market for color, texture and nutrition.

This recipe isn't strictly authentic since I combined two dishes I learned from my husband's late grandmother Baji. But your taste buds won't complain, I promise.


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Mattar Paneer (Peas and Fried Indian Cheese Curry) Recipe

Mattar Paneer is a dish made with peas and Indian cheese.  It isn't as quite popular as palak paneer, a similar recipe made with spinach instead of peas.

In our home, mattar paneer is made fairly often because it's the girls' favorite Indian dish.  If you have kids and can't get them to eat their peas, this recipe may do the trick. The key is to make a creamy masala sauce. To make the dish even healthier, I add diced, steamed potatoes that are approximately the same shape as the paneer.


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