Finally. Finally! I’m back! I am so glad to have my kitchen up and running. I’ve been a cooking fiend since getting to the operational phase late last week. It wasn’t easy. I was definitely a grump.
It’s not only cooking I’ve missed, but you guys, too. I love sharing my food (and a few anecdotes along the way). I’m starting small with this simple recipe, but it’s my first offering in a long time. I hope you’ll enjoy it. Thanks for sticking around. I can’t wait to share more delicious food with you!
Sugar Snap Peas with Sesame
from Ina Garten, The Barefoot Contessa Cookbook
1 lb. sugar snap peas
dark sesame oil
black sesame seeds (If you can’t find them, toast regular sesame seeds until brown.)
1. Pick through the sugar snap peas to remove any that aren’t perfect. Remove and discard the stem end and the string from each pod. If the peas are too tough to eat raw, blanch them in boiling salted water for up to five minutes, drain immediately, and then immerse them in ice water before starting the recipe. (I like them blanched for about three minutes.)
2. Toss the snap peas in a bowl with desired amount of sesame oil, seeds, and kosher salt. Serve at room temperature.