Ann Cary Randolphs Peas Recipes

ANN CARY RANDOLPH'S PEAS

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.

PEA AND GOAT CHEESE STUFFED RAVIOLI

Steps:

• For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour.
• For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside.
• With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water.
• Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet.
• Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt.
• Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

CRAB FARROTTO WITH PEAS

Steps:

• Add a splash of olive oil to a medium saucepot and heat over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the farro and toast for another few minutes until it smells nutty. Add the white wine and reduce by half. Season with salt and stir.
• Start to add the lobster stock by the ladleful, stirring occasionally and cooking until starting to thicken. Keep adding more stock as the liquid gets absorbed. Once thickened, after about 30 minutes, stir in the peas, crab, Parmesan, butter, pea shoots, marjoram, parsley, chives and lemon zest and juice. Use a wooden spoon to whip by hand until creamy, a couple of minutes. Serve in bowls.

VEAL STEW

Steps:

• Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
• Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.

CHA CA

Steps:

• Wash the monkfish, and cut each piece into slices 1/2 inch thick.
• With the food processor running, add the shallots, garlic and onion, processing until the ingredients are finely chopped. Add the turmeric, 2 tablespoons oil and pepper, and continue processing until mixture is a fairly smooth paste.
• Mix the monkfish slices with the turmeric mixture and allow to marinate, covered, in the refrigerator for at least two hours or overnight.
• When ready to cook, either prepare a charcoal fire or use a top-of-stove grill. Arrange fish on a greased two-piece wire grill to make them easy to flip. Grill only long enough to brown a little on both sides.
• Meanwhile, heat the remaining 1/4 cup of oil in a pan that can be taken to the table. Add 2/3 of the scallions and dill. When fish is ready, arrange it on the scallions and dill and top with remaining scallions and dill. Cook the fish in the oil at the table until done.
• For each serving, put some rice noodles in a bowl and top them with the monkfish, then sprinkle with torn mint, shiso, basil leaves, peanuts and nuoc cham.

MUSSELS WITH LINGUINE

Steps:

• Bring water to boil for pasta.
• Rinse mussels in cold water. Scrub and remove beards. Discard any mussels whose shells are open.
• Combine mussels with wine and thyme in pot, and cover. Steam mussels until they open, 5 to 7 minutes.
• Chop whole onion.
• Heat oil in nonstick pan until it is very hot; reduce heat to medium high; add onion, and saute until it begins to soften.
• Meanwhile, mince garlic, and add it to onion as it cooks.
• When mussels are cooked, remove from liquid and set aside. Add 1 cup of the cooking liquid to the onion, and boil to reduce to 1/4 cup.
• Shuck mussels, discarding any that are not open.
• Cook linguine according to package directions.
• Add mussels to onion mixture, and heat through.
• Whisk yogurt and ricotta to make a smooth mixture. Wash, dry and chop parsley. Grate cheese.
• Drain pasta.
• Remove mussel mixture from heat. Stir in yogurt-ricotta mixture, parsley, cheese and pepper, and mix well. Spoon over pasta, and serve.

RICE WITH TOMATOES AND BLACK OLIVES

Steps:

• Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
• Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
• Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
• Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.

BEEF AND BLACK BEANS WITH NOODLES

Steps:

• Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
• Remove heads and tails from bean sprouts, and rinse.
• Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
• Rinse black beans to remove salt; drain.
• Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
• Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
• Add bean sprouts and spring onion and stir-fry.
• Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
• Remove from heat and stir in drained noodles.

BECHAMEL

Steps:

• Melt butter in a saucepan.
• Add flour and cook the roux over low heat three minutes. Add heavy cream and whisk. Continue to stir over low heat for five minutes, until mixture thickens. Strain through fine sieve. Season with salt, pepper and nutmeg.