Thursday, March 24, 2011
First off, sorry for the crappy photo. My camera is still at the fix it shop.
Anyway, we are in a mad race to use up the last of the canned and frozen food from last years garden before the garden starts up again this year, so last night I decided to use the last of November's peas. (I CAN'T wait for spring peas!)
After settling on making a puree because the peas have been frozen for 4 months, I did some searching around and decided to make a recipe from Top Chef for the first time. There were a few pea puree recipes but I settled on one by Antonia for Sausage with Cilantro, Pigeon Pea Puree and Roasted Cherry Tomato Clossoms because it sounded delicious and because she's pretty great.
I changed things quite bit- used salmon instead of sausage, English peas instead of pigeon peas, mushroom instead of chicken broth, and less broth over all, plus I added a little butter in the puree and skipped the cilantro because I hold a grudge against that damned herb because it is such a pain in the keister to grow.
It was delicious, which (spoiler alert!) made it all the more heart breaking that Antonia was sent home on last night's episode of Top Chef All Stars. Oh well, we'll always have peas.