Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

This is a recipe we learned in the cooking class “Inspired by the Hit Movie Julie & Julia – Mastering French Cuisine” at the Viking Cooking School at  Hubble & Hudson Bistro & Market in The Woodlands north of Houston. It is so simple, yet so versatile, too! We had it in class as a topping on the Beef  Bourguignon we learned to make. We had it as a side dish for our anniversary dinner. And this week, we had it as a topping on the Dilled Blanquette de Boeuf we made – I’ll post the recipe this week. Enjoy!

3 Tbsp Unsalted Butter

½ medium Shallot, finely minced

½ tsp fresh Thyme, finely minced

1 13-16 oz bag frozen Petite Green Peas (Petits Pois) – do NOT thaw

Salt and freshly ground Black Pepper, to taste

Melt the butter in a large non-stick frying pan over medium-high heat. Add the shallots and thyme and cook until the shallots are soft and translucent, about 2-3 minutes.

Add the frozen peas and stir to combine. Cover the pan and cook until the peas are tender and warmed throughout, about 5 minutes. Taste and adjust the seasoning as needed with salt and pepper. Serve immediately.

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