So, in the peas, sisters...two things seemed unspecified. First, "head lettuce" and second, "small bunch" of chervil--what did you choose to fill in the gap on info for those, and how did it turn out?
And have you thought about the purpose of the lettuce? Why add those bitty strips? What does the lettuce add?
Tuesday, December 4, 2007
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I thought the strips added some texture. Maybe the concept was for them to be firmer, thus a carpentered shape among the round peas.
We've tried other French recipes that call for the same lettuce/pea combination. In fact, I remember Mom trying it once when I was a teenager. I always thought that the lettuce provides moisture to cook the peas in a very tender way.
I used a fairly small head of green leaf lettuce, very fresh and crispy, one small enough that I wouldn't have bought it for salad at $1.99 a head. I don't see how lettuce could be intended to be firmer -- it is to cook for 15+ minutes. In the photo in the cookbook, they are crumpled soggy green bits draping over the peas. I wonder if it is intended both for the alternating texture and for additional liquid (to non-frozen peas). Spinach and chard are frequently called for in Italian recipes I know, in the same general cooking method.
For chervil I used parsley (from the garden). About 3-4 full stems, with the addition of about an inch of fennel root for licorice-y flavor.
I used parsley and just omitted chervil. Good idea to include the fennel, babybleu.
Are we the Bleus Sisters now?
mmmm, the Bleus Sisters is a fantastic name for the blog. I like HotDish Bleus as well, but.. Bleus Sisters!!!
Any interest in changing?
I do kind of like Bleus Sisters.
Torn, I'm torn. Shall we ask others? (ooh, expect a new poll in a few minutes.)
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