My husband recently confessed to me that he loves and misses peas. Yes, peas. I’m not sure why it is that it never occurred to me to make them — partly because they’re kind of sweet, and I used to have a mild aversion to sweet vegetables (remedied by wonderful squash soup and parsnip purée recipes), and I think because I’m a bit of a snob about only getting fresh not frozen veggies when possible. And peas are usually frozen. (This recipe uses frozen peas, anyway.) But he recently brought home a deli dish of a cold pea salad with cream and onion, and I went nuts for it. So I decided to try my hand at my own variation. Et voilà !
1 shallot (or one bulb if it’s a large shallot)
about 1 Tbsp butter
about 5 Tbsp milk, to taste (I use whole un-homogenized)
about 3 Tbsp heavy cream
1 pinch saffron threads (about 10 threads total)
1 bag frozen peas
About 3 Tbsp un-flavored chèvre (creamy goat’s cheese)
Finely mince the shallot, or if you prefer the texture, leave it in rings.
Sautée the shallot in butter and a tiny bit of salt until brown and beginning to become translucent. Add in the milk and the cream and simmer a bit. Add in saffron threads, adjusting quantity for desired saffronicity — but remember, it takes a while for the full flavor to “bloom” so start small. I added my saffron in two batches.
Then, while the saffron-milk sauce is very gently simmering, cook a package of microwave peas to half finished (my directions said to microwave covered with a bit of water; I just zapped for 3-4 min. instead of 6-8). Remove with slotted spoon and add to saffron mixture.
Crumble up the chèvre and toss it into the mixture, in three batches, mixing as it simmers and waiting for it to fully melt before adding the next batch. Stir the mixture constantly on low heat until the peas begin to soften and a few start to burst ever so slightly.