serves 4

1 lb washed peapods
1 cup english pea glaze
½ cup buttermilk-balsamic dressing

1. saute peas in heated oil until tender.
2. add 2 tablespoons of water to the pan and cover.
3. after 3-4 minutes, remove lid and let water dissolve.
4. add pea glaze and a couple of tablespoons of butter, and let it reduce down by half.
5. shave bottarga on top and drizzle buttermilk balsamic dressing over entire dish

eat as you would edamame by sucking the peas out of their pods. serve with sweet potato chips.

english pea glaze
yields about a pint

6 roasted garlic clove, smashed
3 ounces harissa
½ cup balsamic vinegar
3 ounces soy sauce
2 teaspoons lemon juice
1 cup 3 philosophers beer

1. whisk all together.

buttermilk balsamic dressing
yields about a pint

2 egg yolks
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
½ teaspoon honey
½ cup rice bran or canola oil
1 cup roasted garlic oil
1 ¼ cup buttermilk
½ cup crème fraiche or sour cream

1. whisk together egg yolks, dijon, balsamic vinegar, and honey
2. slowly whisk in rice bran or canola oil and ½ cup garlic oil.
3. add in buttermilk.
4. whisk in other ½ cup garlic oil.
5. fold in crème fraiche.
6. season to taste.

sweet potato chips

sweet potatoes
canola, sunflower, peanut, or safflower oil for frying

1. peel as many sweet potatoes as appropriate per person.
2. slice thin on mandolin.
3. fry in a fryer at 325 degrees for 5-7 minutes until color turns a darker brown (if you don’t have a fryer, use a pot of oil. heat to 325 degrees, using a candy thermometer to measure temperature and use the same procedure as you would a fryer.)

PICTURES FROM HAYMARKET DEMO:

getting ready to go

 

making sure the beer was usable…after all, when cooking with wine or beer, always make sure to use ones you’d actually drink. this one was worked.

everyone was cool with the drinking

“what are we cooking?”

“peas”

koren and me