The first summer month is June, with bundles of green asparagus waiting to be steamed perharps with wild salmon, and served bathed in butter. Other greens beginning to mature in strenght are the broad beans and peas. Both vegetables have their own distinctive flavors, for instance the peas have sweet tastes adding bite to all sorts of vegetarian, fish and meat dishes. I love the young peas in the pod and making soup from them with sour cream. Apropos peas: I read in a gastro history book that by the 17th and 18th centuries, it had become so popular to eat peas “green”, that is, while they are immature and right after they are picked. This was especially true in France and England, where the eating of green peas was said to be “both a fashion and a madness”.
Nowadays peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. So when yesterday I came accross with some young peas in the shop I couldn’t resist to buy some. Later on when I’d found an interesting peas pie recipe in a French magazine I decided to give it a try. The outcome was a big hit.
Ingredients: 400 gr young peas, 1 bun or 2 slices of stale bread, 3 eggs, 60 gr butter, 1 pinch of salt, 1 teaspoon estragon, 1 teaspoon mint, 1 teaspoon wasabi, flour, if you like you can add 3 ounces goat cheese (crumbled)
Directions: Soaté peas in a nonstick skillet and cook with some watercovered, over medium heat. Salt and pepper and flavor with estragon.
Meanwhile soak the bun or stale bread in water or milk. After the bun is totally absorbed the water, squeeze it out and add the 3 egg yolks to bun and the cooked peas and the finelly chopped mint as well. Mix everything together.
Whip the egg whites until stiff and add to pea massa.
Rub the ramekin forms with butter, scatter some flour and pour the muffin massa into them. Fill a deep skillet of water to a depth of 4 inches and place the muffins into the water and put into the oven and let them cook for 40-45 minutes (bain-marie). When the time is up decorate each muffin with rocket salad or fresh chopped parsley.
As you can see on the pics I made two different side dishes what went good along with the vegetable muffin: a mushroom sauce and oven baked tomatoes.
Ingredients for the mushroom sauce: finelly chopped onion, 200 grs mushroom, salt, pepper to taste, 1 teaspoon curry, 100 ml cream
Soaté the finelly chopped onion, salt and pepper. Add cleaned and halved mushrooms and let them cook for 5 minutes. When they release some water flavor with curry and pour over the cream.
For the baked tomatoes you need (pro person): 1 tomato, 1 clove of grated garlic, salt, pinch of brown sugar and olive oil
Cut into half each tomatoes. Salt and pepper, toss the grated garlic on top. Bestrew each with a pinch of sugar and pour over olive oil. Place into the oven and bake for 20 minutes (together with the muffins)