This is a terrific spring side-dish because so many of these flavors only appear at that time of year. So stock up and enjoy these treats when they are fresh and aplenty!
Three Pea Saute with Green Garlic and Mint
Print This Recipe Yield 4Source Evan Funke from KCRW’s Good FoodPublishedserves 4
Ingredients
- 2 cup fresh english peas, shelled
- 2 cup sugar snap peas
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 green garlic stalks, sliced crosswise in ¼” rounds, white and light green parts only
- salt and white pepper totaste
- 2 cup fresh pea tendrils, roughly chopped
- 1 tablespoon mint leaves, chopped
- 2 tablespoon italian parsley leaves, chopped
Directions
Prepare an ice bath in a bowl large enough to hold the blanched English peas. Bring a pan of lightly salted water to a boil, add the English peas and cook about two minutes. Drain the pan and quickly immerse the blanched peas in the ice bath. Set aside.
Prep the sugar snap peas by slightly trimming the woody ends, then slice them crosswise (pod and all) into ¼‑inch sections. Heat 1 T butter and 1 T olive in a medium sized sauce pan, set over medium-high heat. Add the sliced green garlic and cook until softened somewhat, about 2 minutes. Add the Sugar snap peas and let them cook undisturbed, until the begin to color. Stir the pan and let them cook another few minutes. They should be slightly caramelized. Add the peas to the pan and cook about 5 minutes, stirring often. Season with a bit of salt and pepper to taste.
Remove the pan from the heat and stir in the pea tendrils, stir to combine. They should wilt some from the heat. Taste for seasoning once more. Sprinkle with mint and parsley, mix well. Serve warm as a spring side dish.
Those sound and look divine — just printed — on the menu this week.
When I saw the cookbook cover on the front page, I was thinking about how pretty-pretty it is, and about the saying that “the first bite is taken with the eyes”, and wondering if foodies are more visual in general than others — or if humanity’s tendency to be really visual is part of the reason that there are so many foodies! It’s probably just that we like any and all of our senses to be appealed to.
I wasn’t expecting to be led into an examination of the phrase “food porn” when I clicked through! But I agree with the whole analysis. Especially that any kind of “porn” is a stand-in for a real experience. Focusing strictly on food: I just read “Watching What We Eat”, a very PBS‑y book exploring the history of cooking shows, and one tidbit it dropped was that about 50% of Food Network viewers don’t cook! So hooray for putting down the cookbook — on the kitchen table — and turning those beautiful pictures into reality.
I do not think there is a philosophy that created the term “food pornâ€. I think that “food porn†was created more from the need to be extraordinary or from desire to shock
This was an awesome post. I found myself hanging on every word and laughing all the way through. Food porn is definitely an interesting phrase, with all kinds of connotations. If anything is food porn though, I’m going to have to say that just by the titles of the dishes you listed, this book sounds like it is probably it. The fritters sound amazing. Thanks so much for the submission!
what are you trying to do to us?! Seriously, three of our favorite things have now entered the brain, grabbed a hold and will stay there all day! These pics are amazing and total eye candy…enough for me to want to entice my husband to buy this book so we can personally enjoy it!
I was just salivating over Chef Mehmet Gurs article in Food and Wine!! I’m thinking Turkey is a must visit in the near future!
Thanks Greg!
Greg, we loved reading your post! Food Porn made us laugh, because in our home design biz, we often refer to Decorator Porn being those coffee table books and shelter magazines with lush come-buy-me home shots of too-good-to-be-true, styled-to-the-hilt homes. Our tip for homeowners is to store at least HALF of their possessions and they can have a living space that’s close to the interiors styled in those magazines and books. It’s all about editing and gathering things in close for the Beauty Shot. With that said, porn provides us with valuable inspiration, and without this porn juice, we wouldn’t have the drive to strive for perfection … or something cooler than what we’ve already got. Your Turkish book delight seems like the perfect inspiration for us to explore that terrific blend of Europe and Asia (and interestingly enough, our Design2Share Trippy travel column in February was all about Istanbul, so great minds and blogs are thinking alike). Thanks for an amazing post, Mr. SippySup!
I am going to refrain from wisecracking, punny comments, and general jackassery. Or at least try to 🙂
But that last shot of the zuke fritters is down right food pron [sic] (the bbq forum requires us to call in pron to keep the SEO pervs away). And what I love about it is the very deep DOF.
I end up using a shallow DOF most of the time only because I’m trying to contend with low light situations or don’t want our messy housekeeping to show up in the background.
hey greg! it was so good to see you again at the fundraising event! your place is so lovely! i got some good eating pictures of you, so watch out! lookin’ forward to seeing your re-cap of the event. mine’s already up!
I have used this term but more towards a chocolate dessert, or dessert in general that captures my full attention.
It is over used however…
Great post again, gets us thinking…
Speaking of food po… http://tmi-chef.blogspot.com/
I just had to explain this term to my husband the other day 🙂 Now, I’m afraid my daughter will ask next as she often participates in the blog reading with me especially on the recently frequent snow days. The zucchini fritters are scrumptious with feta & dill!
Hmmm, interesting and provocative post ;). I have always found the term a bit inapropriate also, however, that being said I do have my photos on quite a few “food porn” sites. Guess they “fit” the trends.
The cookbook is gorgeous and I love turkish food, my husbands housemates in college were turkish and we would go home with them from time to time for dinner, yum!!!!
I have my title as food porn creator on my blog…does this mean you’ll hate me now? I swear I’m not a snob, I’m from Cali and Esi knows me, she can tell you I’m not a snob. LOL 😉
I think the term “food porn” is quite appropriate. And also a very fun way to express the visual beauty of food. I have this book and I def agree with you. It’s food porn of the highest order. The recipes and travel pics are amazing as well. The zucchini fritters are truly delicious!
Okay so I had never heard of Food Porn before. I am a Greenie and into all things green, sustainable, healthy…I have just started to garner an interest in organic food though and I must say that I certainly lust after organics! I am perhaps an Organic Food Pornaholic?
What do you think?
PS-that CAPTCHA was a tough one! Make it easier next time K? 🙂