Blanching of Sugar Snap Peas:
Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes, depending on size of peas. Drain peas, shock in ice water, drain again and pat dry. Peas can be set aside for up to one hour.
Seasoning:
Heat oil over medium heat in medium saute pan. Add zest and garlic; saute until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; too to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
From Cook's Illustrated, May/June 1997 Issue. WONDERFUL!
Posted to MM-Recipes Digest V4 #148 by "Marijo Yates"<Marijo.Yates@us.coopers.com> on May 28, 1997
|
|
