Though my youngsters will not be but on summer time break and though I, as an grownup, would not have a factor known as a summer time break, I’ve apparently helped myself to at least one. I’m sneaking off to the seashore on weekdays (oops), studying novels, gorging myself on cherries and crisp-from-the-market cucumbers, enjoying noon tennis like a woman who lunches, and getting vexed once I obtain work-related emails and texts. [“Alex, why are they texting me on a Sunday?” “Deb, it’s Tuesday.”]
I went to the small Greenmarket in my neighborhood yesterday with no plan besides to purchase extra cucumbers and cherries and hoped I’d discover one thing inspiring, forgetting that in June, the whole lot is. I used to be filling my bag with three sorts of zucchini, peaches, onions, sugar snaps, inexperienced and yellow beans, beefsteak tomatoes, and recent peas once I noticed the chef-owner of a favourite neighborhood restaurant throughout the desk. As I’m incapable of not excitedly prattling on about cooking the second I see the smallest even completely unsolicited alternative to, I requested what he was planning on doing with the romano beans he was bagging (stress cook dinner, it seems — so cool!) and I used to be about to ask him if he’d ever grilled peas of their pods entire and eaten them like edamame… and abruptly realized that I don’t assume I’ve ever advised you that we ought to be grilling peas of their pods entire and consuming them like edamame. So I rushed house to just do that, delighted to have succeeded find one thing to maintain my give attention to work for the remainder of the afternoon.
That’s it, by the best way; that’s the recipe. I first noticed the strategy in Susan Spungen’s Open Kitchen cookbook years in the past and it stays a favourite as a result of it’s wildly easy. The peas cook dinner completely contained in the pod with out ever getting mushy. I don’t use a vegetable grilling basket since they’re massive sufficient to simply stretch throughout grates. And the salty charred-edge sweet-centered outcomes flip individuals who assume they don’t like peas into individuals who lick a plate of them clear. (Even Frances!) It’s a enjoyable factor to carry to a barbecue, as I’ll this afternoon so everybody can eat them scorching off the grill. You’ll be able to serve them two methods: 1. Entire, simply sprinkled with somewhat salt, pepper flakes, and lemon zest. Or 2. You’ll be able to peel again half of the pod, exposing the candy little peas inside, and sprinkle them with the entire above and likewise some recent mint and crumbled salty cheese, since they’re now on somewhat “raft” that may assist transit these scrumptious extras straight into your mouth.
Podcast
Podcast! The ninth episode of my new podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, is in and out it, we’re answering reader questions and mail. It’s enjoyable! It’s random! And it’s simply half one among two. You’ll be able to hearken to it anyplace you get your podcasts and I’ve arrange a podcast tab/web page the place you possibly can sustain on it right here, too. We now have new episodes each two Mondays– I hope you get pleasure from listening alongside.
