ANN CARY RANDOLPH'S PEAS
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 10
Steps:
- If using fresh peas, shell. If using frozen, rinse to defrost and drain well.
- Melt butter in pot large enough to hold the peas and stock. Stir in flour until well blended. Let cook a little. Stir in the stock slowly, and whisk to keep lumps from forming. Stick cloves into peeled onion and add to pot along with peas. Cook peas about 15 minutes at a simmer. (Cook frozen peas about five minutes.) Remove the onion; stir in the sugar.
- Whisk the yolks with the water and briskly whisk in a few few spoons of hot stock. Whisking constantly, pour the yolk mixture into the peas and cook over low heat. Cook just below simmer, stirring. When mixture thickens a little, remove; season with salt and serve. Do not let mixture boil or it will curdle.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 10 grams, Fiber 14 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 1039 milligrams, Sugar 20 grams, TransFat 0 grams
RICE WITH MUSHROOMS AND PEAS
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
- Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
- Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 3 grams
SUGAR SNAP PEAS AND PROSCIUTTO
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
- Remove fat, and slice prosciutto into very thin strips.
- Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
- Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
- Stir peas into prosciutto, and season with pepper.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams
CHOCOLATE PECAN PIE
Provided by Marian Burros
Categories dessert
Time 1h15m
Yield 8 or 9 servings
Number Of Ingredients 9
Steps:
- Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
- Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
- Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
- Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.
VEGETABLE MARINADE
Provided by Marian Burros
Categories easy, condiments
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Whisk together the oil, vineger, mustard and garlic.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 46 milligrams, Sugar 3 grams, TransFat 0 grams
COUNTRY SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In salad bowl place greens, scallions and cucumber.
- Rinse cheese and crumble over salad.
- Add olives and capers.
- Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.
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