Another Kitchen Conservatory Class
I taught another class at the Kitchen Conservatory last night. I always meet such nice folks at these classes. Many of them know me from the restaurant, but often there are new faces who usually make it to the restaurant after they take a class. Last night's menu was Pine Nut encrusted salmon with orange-basil butter, Spring peas with Boston lettuce and fresh mint, Potatoes Dauphinois with roasted peppers and Fontina, and Strawberry-Rhubarb Clafouti.
Here is the recipe for the peas, if you like peas, you will really enjoy this preparation.
2 Tablespoons unsalted butter
4 cups shell peas
1/4 cup sliced scallion
1 carrot, thinly sliced
1/4 cup chicken stock
1 teaspoon of sugar
1 small head of tender lettuce, such as Boston, sliced into chifffonade
Salt and pepper
Chopped fresh mint
In a sauce pan, melt the butter and saute the carrots until they begin to soften, add the sugar and caramelize slightly.
Add the chicken stock and lemon and bring to the boil.
Add the peas and cook until tender, add the lettuce chiffonade and continue to cook until the lettuce wilts.
Remove from heat and top with the fresh mint