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And another question  

post #1 of 2
Thread Starter 
What exatly did you do to those peas that had Jacques swooning? To impress a chef like him with something so basic, we gotta know!
post #2 of 2
I just LOVE peas!!! That's the first secret. :lips: I wanted to make something that would be memorable to ME.

I blanched the peas in salted water just until crisp-tender. Just before plating, I finished them in a lemon thyme compound butter, a little bit of tarragon and a pinch more salt. Usually, I look for oompah and a memorable punch in my dishes. In the case with the peas, I chose tarragon and lemon zest (in the compound butter).
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