Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

Schlack~I've never had a puree like that, but it sounds interesting. Do you have a recipe?

easy, Simple!

frozen or fresh peas, simmered like normal until tender, in water with a little salt and some bruised & torn fresh mint leaves.

drain, blend to puree, reserve some of the water in case its too thick

you can also add butter or cream for richness, and to ensure you get the consistency you want. - thinner purees are much better for fancy schmancy presentation (get a plastic squeezy bottle and have fun painting with peas!) return to the pot over a low heat to keep warm.

butter and cream are off the menu for me at the moment, but it still works well.

Quantities, proportions and consistency, are a matter of taste and experimentation.

for the burgers, The puree was quite thick!

Thanks, Schlack!

Fried Trout(caught yesterday) and Barramundi Almondine, homegrown brussels sprouts and potatoes au gratin, I dug the potatoes this morning. I picked a watermelon this morning too but it looks like the raccons are gonna get more watermelons than I am....
The Barramundi is farmed in Vietnam and was touted as "sustainable Sea Bass" But in no way resembles Chilean Sea Bass(Which isn't really a Sea Bass either)

Oooh, watermelon-it's on sale at my farmer's Market...Gonna have to get some!

Have a good friend coming over tonight, a feast has been planned:

1st course:
Costinis with a trio of toppings: Roasted red pepper and Garlic, Italian Salsa Verde, Caramelised onions and melted gruyere cheese

Pasta Course:
Aglio et Olio (simple but fan-[censored]-tastic

Main course:
Pork tenderloin stuffed with caremlised onions and spinach, wrapped in parma ham, roasted taters, apple sauce, pea puree (i cant stop making it) and gravy

Desert:
Probably Tiramasu (TBC)

last night's feast was moved to tonight instead!

Last night it was thickly cut fillet steak served on rosti, topped with garlic and thyme zuchini ribbons, with pan jus accompanied by a bucket of red wine.

The diet starts again Monday

That sounds great Shlack! The Rosti sounds like fun. I just looked at Danny Boome's recipe and will make it for dinner tonight.

Delicious too! For really good rostis make sure to extract as much water as possible before forming the patties. Use a potato ricer to squeeze it out rather than paper towels.

Oh and the feast went really well!

added a touch of vinegar to the pea puree to give it a different tone, worked excellently.

I don't have a potato ricer. But I will add the salt as soon as the potatoes are grated to help draw out some of the moisture.
Then I'll roll them up in a couple of tea towels and wring the water out.

Imagine Whirled Peas!

Your Pea Puree reminds me of the white bean puree I serve with braised lamb. It's very similar to mashed potatoes and can be done with canned Cannellini or Great Northern beans. I suppose Navy beans would work too. It's better when made with freshly cooked beans though.