This Secret Recipe comes from the windy city. River Roast is chef John Hogan’s restaurant located in downtown Chicago. At River Roast they serve a delicious creamed peas dish. Fresh peas are combined with torn lettuce, bacon and a leek cream sauce.
River Roast is a New American restaurant that puts a unique spin on British food. This upscale restaurant features two bars and beautiful riverfront views.
From side dishes to main dishes, we have some more recipes with peas on our forum: Go Here
Enjoy!
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Leek cream:
1 cup chopped leek
1 tablespoon butter
1 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg
In a heavy saucepan, sweat the leeks in the butter until softened, about 8 minutes. Stir in the cream, 1/8 teaspoon each salt and pepper and a scant 1/8 teaspoon nutmeg, or to taste. Simmer for 2 to 3 minutes to marry the flavors, then remove from heat and purée. This makes about 1 cup cream.
2 ounces slab bacon, cut into lardons
Leek cream
8 ounces shelled fresh peas (from about 20 ounces in pods)
12 pearl onions, blanched and peeled
1 head Boston lettuce, leaves torn
Salt and freshly ground black pepper
Blanch the shelled peas in a pot of boiling water just until tender, 1 to 2 minutes. Drain and chill in an ice water bath to stop the cooking process. Drain again and set aside.
Cook the bacon in a sauté pan until crisp. Stir in the leek cream, peas and onions, and bring to a boil. Reduce the heat and stir in the lettuce. Season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Remove from heat and serve immediately.
Serves 4-6
Source: LA Times
Until Next Time… Be Well!
RSN