Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 Ooh, what perfect timing. I just read a recipe for pea guacamole in my new Saveur issue. Not tested by me....but it sounds good. Put 2 tbsp extra-virgin olive oil, 3 tbsp fresh lime juice, 1/4 bunch fresh cilantro and 2 seedded stemmed serrano chiles into a blender and process to a coarse puree. Add 1 lb thawed frozen peas, 1/4 tsp round cumin and 1 tsp salt and puree until smooth, about 1 minute. Transfer pea puree to a medium bowl and stir in one-quarter finely chopped peeled medium red onion. Adjust seasonings, serve at room temperature. This recipe is by Michael Roberts, a West Hollywood chef who died earlier this year. , " Amy " <sandpiperhiker> wrote: Tonight I am making mattar paneer, but do y'all > have any other good pea-intensive recipes?? > > :-) > > Thanks in advance! > Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 > Ooh, what perfect timing. I just read a recipe for pea guacamole in > my new Saveur issue. Not tested by me....but it sounds good. That's two pea-camoles! :-) I'll definitely have to try them! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 Just the other night I saw my bag of edamame beans and wondered if anything interesting could be made of it other than adding it to things. My first thought was some sort of paste like hummus. But, now this recipe sounds interesting and I wonder if the edamame beans would work well in sub. for the peas. ..would be sort of a " nutty " flavored guac. S. On 7/22/05, organic_homestead wrote: > > Ooh, what perfect timing. I just read a recipe for pea guacamole in my > new Saveur issue. Not tested by me....but it sounds good. > > Put 2 tbsp extra-virgin olive oil, 3 tbsp fresh lime juice, 1/4 bunch > fresh cilantro and 2 seedded stemmed serrano chiles into a blender and > process to a coarse puree. Add 1 lb thawed frozen peas, 1/4 tsp round > cumin and 1 tsp salt and puree until smooth, about 1 minute. Transfer > pea puree to a medium bowl and stir in one-quarter finely chopped > peeled medium red onion. Adjust seasonings, serve at room temperature. > > This recipe is by Michael Roberts, a West Hollywood chef who died > earlier this year. > > Quote Link to comment Share on other sites More sharing options...
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