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Cookbook

 

Minted Peas and Cucumber with Shallots

Traditional
Makes 6 to 8 servings
Keeps up to 1 day under refrigeration.
Do not freeze.

 

peas
Roast Boned Lamb Stuffed
with a Pinwheel of Fresh Herbs,
Swedish "Fan" Potatoes, and
Minted Peas and Cucumber
with Shallots.

A perfect "specialty" vegetable dish, ideal to serve with any hot or cold entree, particularly poached or broiled salmon. It is also delicious without the mint. Sliced scallions can be substituted for the shallots.

 

1 fat hothouse cucumber
2 tablespoons butter or margarine
2 teaspoons olive oil
6 shallots, peeled and finely diced
3 cups (1 pound) fresh or frozen peas
1 teaspoon sugar
1-1/2 teaspoons sea salt
1/4 teaspoon white pepper
Large sprig of fresh mint,
   or 2 teaspoons dried (optional)

 

Cut the cucumber into 1-inch-thick slices, then cut each slice into 1/4-inch-thick vertical slices, first one way and then the other, so that the cucumber is cut into julienne strips each 1/4 inch thick and 1 inch long.

Heat the butter or margarine and olive oil in a heavy lidded skillet and gently cook the shallots, stirring, until tender and golden, about 6 minutes.

Add the cucumber, then lower the heat and simmer for 5 minutes, until the cucumber becomes translucent. Add the peas, seasonings, and mint, if using. Stir well, cover again, and cook gently until the peas are tender, about 5 minutes. Uncover the pan and lift the vegetables into a serving dish with a slotted spoon. Boil down the juices in the skillet until about 2 tablespoons remain. Serve the vegetables with the juices spooned over them.

Buy the Book!

 

Mother and Daughter Jewish Cooking
Two Generations of Jewish Women Share
Traditional and Contemporary Recipes

By Evelyn Rose and Judi Rose
William Morrow, March 2000
Hardcover, $25.00
ISBN: 0-688-16451-X
Recipe reprinted by permission.

 

Mother and Daughter Jewish Cooking

Recipes

 


Cookbook Profile Archive

 

This page created April 2000


 

 
 

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