Pink Eyed Peas

Pink Eyed Peas
Serves 8

1 lb fresh pink eyed peas
1/2 sweet onion, diced
4 strips of turkey bacon, diced
4 cups low sodium chicken broth
Pinch of grey salt
2-3 dashes of hot sauce

Heat a stock pot over medium high heat & add the bacon.  Cook, stirring occasionally for about 6 minutes.  Add the onions, allowing them to soften with the bacon, cook for another 6 minutes or so. Finally add the fresh peas & mix well with the onions and bacon.  Cover the peas with the 2 cups of the broth and bring to a boil.  Reduce to a simmer and add pinch of salt and hot sauce.  Allow them to simmer for an hour to an hour and a half, stirring occasionally and adding more broth when needed.  I suggest taste testing after 30 minutes, depending on the freshness they can be done this early and then other times it will take the full time.  Additional salt may be needed as well.  Enjoy! 

Peas with Pancetta & First French Friday with Dorie

I have joined the French Fridays with Dorie cooking group.  Every month four recipes from Dorie Greenspan's Around My French Table are chosen, you prep them, blog about your results on Friday (hopefully this is the only time I break the rules) and read the results of others.  One stipulation is that you can not post the recipe; however after going through this book several times I can honestly say buy a copy - it is amazing. This week I choose Dorie's potato gratin.  It is sinfully delicious!!!

Dorie's Potato Gratin with Swiss cheese & thyme crust

We enjoyed the gratin with grilled fillets, Bearnaise sauce and peas with pancetta.  The peas are inspired by Ina Garten's recipe from her new cookbook. I  took it in another direction - hope you enjoy.

Peas with Pancetta
1 pound snap peas or snow peas
1/4 pound pancetta
2 tablespoons olive oil
1 tablespoon Champagne Vinegar
Pepper
1/4 cup Parmesan cheese

Slice pancetta and brown in saute pan with a tablespoon of water.  When done transfer to plate with paper towels to absorb grease, cool, crumble and set aside.  Remove the strings from the beans.  I used a mix of sugar snaps and Chinese snow.  Saute peas with oil and vinegar over medium low heat for about 25 minutes.  Taste for doneness (trust me you will know).  Add pancetta and pepper, toss well and allow pancetta to warm up.  Add Parmesan cheese and serve 
The peas will turn more of a brownie green, but they are delicious. My picky husband loved them & the gratin!  I think I am going to see what the gratin tastes like cold...