English peas (sometimes called garden peas or pod peas) have a fresh, slightly grassy flavor that is the essence of spring. English peas are wonderful puréed and made into a creamy soup or spread. They add bright points of color and flavor to pilafs, risotto, fried rice, pasta, and soups. Steamed and sprinkled with fresh mint or parsley, they make a wonderful side dish.
Pods should be bright green and feel heavy. Each 1 pound of whole pods yields about 1 cup of shelled peas so make sure to pay attention to the desired measurement in your recipe. Their sugars convert quickly to starch so English peas are best eaten the day that they are purchased. If needed, store them in an airtight container in the refrigerator for up to 3 days. To prepare, shell peas right before cooking them in order to keep them from drying out. Once shelled, peas can be briefly cooked in 1/4 inch of steaming water for 3 to 4 minutes. They will quickly turn soggy and lose their vibrant color, so it is important not to overcook them.
“Work With What You Got!”
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Yom Kippur Menu Ideas
Yom Kippur is the holiest day of the Jewish calendar. Jews refrain from all food and drink, including water. It is no coincidence that the solemn day of Yom Kippur occurs in the midst of the autumn bounty, just before the most exuberant of the harvest festivals, Sukkot, the Jewish Thanksgiving. In Temple times, Yom Kippur was the day that the priests purified the Temple and expiated the sins of all of the Israelites in anticipation of the Sukkot festivals. The fast cleanses not only the body, but the soul as well. It is not just an act of contrition, but an affirmation of sincerity. It focuses concentration on the spiritual. I have put together a Yom Kippur menu to break the fast.
Menu Ideas
Starters
Pomegranate-Orange Sunsets
Almond Challah Bread
Smoked Whitefish and Fennel Salad
Cream Cheese and Assorted Cheeses
Fresh Red Pepper Rings and Black Olives
Main Dishes
Smoked Fish: Sliced Smoked Salmon, Whole Whitefish, Baked Salmon, and Sable
Smoked Salmon With Hummus, Baba Ghanoush, Tabouli, Tzatziki, Feta, Grape Leaves, Olives, Pita Chips and Fresh Pita Bread
Poached Salmon Served With Dill-Mustard Sauce
Gefilte Fish Trio Served With Horseradish and Carrots
Herring In a Wine Sauce
Tuna and Egg Salad
Domestic Sliced Cheese: Cheddar, Havarti, Muenster and Swiss
Sides
Classic Salads
Orzo, Spinach and Feta Salad
Cous Cous and Vegetable Pilaf
Penne With Tomatoes and Corn
Salad of Sliced Baked Beets, Boston Lettuce, and Fresh Chopped Dill With Walnut Vinaigrette
Homemade Applesauce
Potato Blintzes
Cheese Blintzes
Hummus, Tabouli and Baba Ghanoush
Desserts
Plain Cheesecake
Cheesecake Topped With Strawberries, Blueberries, Mango and Kiwi
Traditional Honey Cake
Cranberry Honey Cake
Applesauce Honey Cake
Chocolate Babka
Cinnamon Babka
Mini Pastries and Tartlets
Tiramisu
Rainbow Cookies
Rugelach
Black and White Cookies
Whoopie Pies
Pecan Shortbread
Blueberry Blintzes
Cherry Blitnztes
Custard Challah Bread Pudding
Fresh Fruit Platter
