I love peas. My dad, who was a problematic character in many ways, particularly loved fresh peas in the summer, and whenever I eat peas, I remember everything that was positive and likable about him. I don’t miss him, but it’s nice to remember the good things.
Thank you for sharing our family recipe for creamed peas and potatoes. I was able to share this video with my cousins who didn't get a chance to know my grandma as she passed when they were babies or before they were born. That is what I love about food...it is history and culture and love all roled together...and it was her recipe. I can't wait to try the other dishes! Also can't wait to find the artichoke bottoms! ❤
In Ontario, Can, my grandmother made this all the time but we’d have it on thick slices of baguette instead of potatoes. It’s the first thing I thought about when I saw the thumbnail for this video. My grandmother on my dad’s side would also make creamed peas but it was just mixing peas into Campbell’s cream of mushroom soup and slopping it on some wonder bread. I somehow never thought about putting it on potatoes, but I’m definitely going to now! Maybe even tonight.
@andreab7445 I have done this over toast if I had more gravy leftovers than potaoes...that side of my family is Irish American so potatoes were a part of just about every meal lol. They fit that stereotype for sure.
@@TheresaHoward-w9nmy sister hated eating this so much, she still talks about how traumatized she is from how often it was made in our family. I think because the bread would get soggy, but the crust would stay hard-it was always a way to use up stale bread-but I liked that texture contrast. She married a guy from Dublin who is the cook in their house so I’m going to send him this recipe with the potatoes instead of bread to change her mind about creamed peas. We always had it for lunch but now I’m thinking about it with potatoes as a dinner side dish for pork chops or chicken. I’m very excited about this.
Hi Theresa! I am from the KC area as well. My mom made this dish a lot. We also would have creamed peas as gravy over salmon patties and mashed potatoes. Thanks so much for sharing!
I add pearl onions and a tiny dash of nutmeg to the creamed peas and potatoes. This is how my grandmother made it. We have a version of this dish as a side at Thanksgiving. We leave out the potatoes and then pour it over the mashed potatoes.
That’s cool! You’re essentially making a bechamel, it looks like, so nutmeg is a classic addition. There was a lot of classic French cooking influence on recipes from back in our grandparents’ day, it seems, so we tend to see a lot of techniques like that adopted into their recipes. It’s really fascinating!
I like mace powder a little better than nutmeg in savory dishes because it's a bit less peppery while still providing that sweet-and-savory warmth. They are otherwise similar because they are from the same plant :)
Hot tip: you can keep a spritzer of water in the kitchen and spritz cut onions with water. That will capture the allyl sulfide before it can get to your eyes without adding too much moisture. No lengthy steps or extra gear. The spritzer is useful for a lot of situations where you need to add a touch of moisture, such as baking or if the food in a pan starts to dry out before it's done.
coming from a household as bengali as it can be, you don't have to make picture perfect puffy kochuris, the picture perfect puff is not that important, it just need some puff!!!
my fiance's parents are from Kolkata and I want to try to make this for them, would if be offensive? genuinely idk where to ask and i'm scared of reddit
10:44 tip to puff up your puris is to slightly pushing the puris into the oil with your spoon for a few seconds, repeating it 2-3 times. This creates some pressure and air start getting built up inside the puris
The first dish is something I grew up with but the potatoes (new baby ones) were put in the pan with the peas but we also added pearl onions. We called it Creamed Peas and baby potatoes.
My mom would add canned tuna to the peas and potatoes, or she’d omit the potatoes and serve the peas and tuna over toast. My children and husband will not touch it, but I make it for myself when I need comfort. I lost my mom way too soon, and this dish brings back good memories. Plus I’m like Beryl and just love peas.
One of my favorite “meals” is homemade mashed potatoes, with peas in the center of the pile(use a spoon to make a nice dip) and butter salt and paprika. Yummy
Heyy Beryl! A small tip on those fried flatbreads , if it helps, making it much more thinner and you can splash the oil gently with a spoon aftter putting them in the oil which makes them fluffy, also , frying them till a bit golden brown will enhance the taste! Love your content and have been a fan of your smile since years❤
Beryl you did really great at the kochuri… in home as well when my mum makes not every of them puffs up. And the trick is to baste oil over it and it will puff better. But believe me you did great!!🎉🎉
In my lifelong effort to never have to deep fry ANYTHING, I imagine the Koraishutir Kochuri pea mush innards stuffed into store bought gyoza wrappers then fried as you do gyoza. Looks DELICIOUS and gorgeous.
In Portuguese food they often seem to use the sausage as the way to flavour the rest of the dish. My grandma would make a vegetable boil (cozido) where you just throw a bunch of veggies (cabbage, carrot, potatoes, opnions, etc) to cook with a sausage or two mixed in, then in the end the veggies just taste like sausage.
I love peas Yes I do, I love peas I love them too! Peas have always been a favourite, even when I was little. I liked them fresh out of my dad's garden, or frozen when there weren't any in the garden. My dad didn't like peas, but he planted them especially for me. He said that seeing that little blond head making it down the rows was better than anything he ever harvested out of the garden. I'm glad he got joy out of it. I know I got joy out of eating those peas. I really can't wait to make all of these reci-peas. They all look like wonderful ways to eat them. Yum!!!
if you're making something like soup, parsley stems are fine chucked in when you're frying up the onions if you chop it up fine. they have way more flavor than the leaves.
Indian Cooking Demystified has a good video with his mom expertly making puffy puri and showing how to do it. There’s your Indian auntie right there.😁 Great episode! I love peas! And I’m glad you finally got over your giggles to do the episode of your dreams! Haha I really want to try the puri (or chapati, or whatever they were; I’m commenting while I’m watching and I still don’t have my Indian bread names straight. Haha), and I bet the other dishes will be delicious, too. I can’t wait to experience them and try them all!
@ It’s actually a UA-cam channel. Try searching “Indian Schmindian”, or “Indian Food For Shmucks”. I can never remember what the actual channel name is; there’s too many.😆
My mother used to boil canned peas for at least 20 minutes until they were transformed into the most revolting, gray balls of slimy mush I have experienced before or since. The smell of them still haunts my nightmares to this day.
For anyone who would like to make Jelbana but can't find frozen artichoke bottoms in their local store, Amazon sells them canned from several companies.
This reminds of when I was a kid and the only peas I got were the peas that came in the silver cans. They were tough and inedible. When I got older I discovered fresh sweet peas, either straight from the garden, or even the frozen ones. Now I love them, and these are lovely news dishes for me to try out. Awesome!
I love peas. Risi e Bisi is so good but I have no idea if I’m making it right since my kitchen is the only place I’ve ever had it. Thank you for reminding me of peas and potatoes - everyone needs it in their rotation.
I absolutely love peas 💚 Will definitely be making that tagine! Ps. I read, and have had success with, if you leave the root of the onion on when chopping it, it also helps to reduce the amount of tears because the root contains the most chemicals that cause crying (it also helps to keep the onion together when chopping).
The USA peas are something I love, even without the potatoes/subbing pearl onion and a lot of cracked, black pepper. Another great episode! (And people really should stop and look in a mirror vs. commenting on ridiculous things.) We love you!
I know; it’s like people don’t understand what it’s like to be human and have variation. Lol People are just unnecessary with their comments, sometimes.🙃
Growing up in the Northwest, we looked forward to late spring when the peas and new potatoes were ready, and mom would make creamed peas and potatoes. Fresh from the garden is the BEST! I have made them from frozen peas and store-bought potatoes, and they are good, but nothing beats the first spring harvest. Nummy!
My grandfather used to make that creamed peas dish only he would make it on toast. My grandmother (who was raised in a convent and had NO idea how to cook) told me that was the first dish he taught her. Creamed peas on toast.
My husband is moroccan and the first time we made tajin with peas and artichoke I was REALLY skeptical.. but omg was I wrong, its SOO delicious!! now it is my favorite moroccan dish of all time!
My grandma would make would make green beans and potatoes in cream sauce, and I imagine peas and potatoes in cream sauce are just as delicious. But there's one thing I would like you to try! Take fresh or frozen peas and make green pea soup out of it. Saute onions and carrots and celery and when soft add the frozen peas and chicken broth. I would say a few pounds of frozen peas to 6 cups of broth. Then cook until soft mushy and puree it, and you will have the most delicious green pea soup it's better than using dried split peas!
We do creamed pearl onions and peas as a side dish for Thanksgiving. Very similar to the creamed peas and potatoes. Growing peas is one of my favorite things. They're sooooo good eaten raw fresh out of the pod standing in the garden.
I'll surely make some of those! I'll try turkish smoked beef in the italian one, for I can't have pork (health issues). It worked well with a north-italian onion soup. Can't wait to try the moroccon recipe with lamb. And I'm surely try the recipe using hing. That stuff has been sitting in my pantry for too long.
Growing up in Denmark, my grandmother on my dad's side made one of my favourite dishes. Basically the pea sauce, but also with diced carrots, served by/over steamed backbacon (I guess? The salty cured yummy of peameal bacon, but without the peameal). Instant comfort! I should mak that this weekend...
Hey Beryl! I learnt this trick from my mom while making Puris...so when you start frying the puri you have to keep pushing it down gently with the spoon, so that both the sides of the puri are cooking together inside the oil and then once it starts puffing up you can let it go and flip it over, works every time! Hope this helps! 🤗
The timing of starting this video was perfect. I pause it right after Beryl finished making the Pasta e Piselli so I could eat it while she talked about it. Great decision.
You joked about a million Italians crying when you broke the pasta but I think you probably caused 10 million Italians to cry/scream when you ate the pasta with a spoon. (I would've loved to see you use a spoon to eat a regular, unbroken bit of spaghetti.)
I’m an English pea aficionado so this is one of my favorite episodes to date - THANK YOU! I’m going to try all these recipes, even the Koraishutir Kochuri. One of my favorite pea dishes is Spring Peas & Eggs (Anda Matar). If you want to give it a try - there’s a nice little video on UA-cam by Indian Simmer with instructions. It’s super easy! I usually serve it on toast, because I’m a toast groupie.
When chopping onions, I always switch on the extractor fan above the hob and work right next to it, so the sharpness goes straight away and there are no tears
For puris, Instead of rolling the dough, use a presser. It flattens the dough evenly and doesn’t make holes. You can get an actual presser online or at an Indian store. You can use a flat stainless steel plate (you just need to press really hard then)
Another ep where I want to try all the recipes that are new to me! Although I don't think there's a dish out there that can beat my favourite way to enjoy peas - fresh out of the pod.
I love peas and potatoes. It is a comfort dish my grandmother would make for me when I was having a bad day as a kid. it is a very old dish, as I have ca opiy of family recipe that dates back to early 1800's in Ireland. The only thing I would suggest differently from Beryl, is to use red potatoes. They seem to match up better with the creamy nature of the roux and the green flavor to the peas.
I’m Italian, I make pasta and peas often but I make it literally just bowtie pasta (they hold the peas per bite the best) and peas and just cook with some seasonings, olive oil (ev) and vegetable broth 😊 so here’s a great veg option to try and it comes out so addictive
Creamed potatoes and peas was one of my father's favorite dishes. He'd even want it instead of mashed potatoes and gravy with Thanksgiving. Sometimes we also added pearl onions to the dish.
As a child in England in the 1940’s and 50’s the only cooked vegetable I ate was peas, as all other vegetables were cooked with baking soda, which turned them into grey mush, my Mother was a very good cook except for the vegetables.I am not sure why she didn’t put baking soda in the peas, but I am glad she didn’t, she put a pinch of sugar, and some mint leaves, mint and peas is a good combination.
there's two more Bengali pea dishes that I love. One, mixes peas with spiced fried potatoes but it's seasoned w spices. The other is simply mashed raw peas & green chilis, and was my MIL's absolute favorite. & I've found that shiro miso makes a great vegan alternative to bacon
Koraishutir Kochuri is something my grandma used to make for me when I was growing up, I’ve tried recreating it but it never really tastes the same! It’s funny though cause I feel like us Bengalis live the same life at one point lol. Glad to see you give it a go Beryl, you definitely did better than I did 👯♀️
Loved this video. I would suggest using a canning funnel when you have to put stuff in your blender. it keeps the mess out of the threads of your blender and makes it so much more easier to clean up. I always break my pasta. None of my pans are big enough to put whole lengths of pasta into it. Even my mom has always broken pasta noodles.
Happy Holidays Beryl and to everyone watching. Thank you for bringing a bit of joy to everyone’s week/month/year. Keep up the amazing work and know that we appreciate all the effort you take to make these episodes. ❤
Love Ovos Escalfados! Reminds me of cozy meals in the winter, when you didn’t want to spend lots of time by the stove. Try it with Portuguese chouriço next time, the flavour is different than Spanish chorizo. 🎵All we are saying, is give peas a chance 🎵
Lol my 18 month old son LOVES peas....so excited to get them in he only gets about half in his mouth and the rest in the pocket of his bib, the high chair, and the floor (which my dogs love)
I think the question of stems depends On what you’re making. Somethings are more delicate, and so the leaves are appropriate. But in most things, I love the little bit of crimes that the stems bring, and they’re full of flavour, so I would say I probably use them in 85% of the things I cook with those leafy herbs.
Although I am familiar with artichoke hearts, I have never seen or even heard of artichoke bottoms before. Also, the fried rice I was eating while watching this just so happened to have peas in it.
Have to comment on the potatoes and peas. Love how delicious it sounds and with today’s prices so high we can have some yummy food that’s affordable. Yay!! Thank you
I have a pea recipe for you to try Beryl. It might not sound like it will be good but its amazing. I had never heard of it till I met my husband in the early 2000's. Pea Salad 2 cans drained petit pois[silver can] 1 finely diced sweet onion 3-4 peeled hard boiled eggs 2-3 tbls Mayonnaise Salt and pepper to taste 1. Rinse and drain diced onion (it takes some of the harshness out of it) 2. Combine peas and onion in bowl. 3. Chop eggs and add to bowl. 4. Add and mix in Mayonnaise one tablespoon at a time. You may add more mayonnaise if u want to. 5. Salt and Pepper to taste U can serve immediately or chill so flavors can come together.
This sounds yummy! I’m just one person, so I would go with just 1 can of peas but still keep the 3-4 eggs maybe…. I wonder if some small cooked shrimp could be added?? That sounds yummy too! LOL
Creamed peas was a holiday dish in my house growing up. Mom usually included it in Christmas dinner. We never put potatoes in them but I need to try it.
how was finnish peasoup not featured? its the best thing ever served with mustard onions and finnish pancake with jam as dessert! super traditional in finland
The trick with Koraishutir Kochuri is to have, not too much filling & lightly use the rolling pin, applying too much pressure is a no go. Also after frying one puri, give a little break or some time for the oil to get back its temperature, otherwise oil will be either too cold or too hot, not ideal.
Tip: just splash a bit of the hot oil on top of the poori from the side and gently press the top with your slotted spoon. Makes them puff up really well. Even if they don’t puff up, they’re still delicious!
Oh, hey, the House by the Cerulean Sea! I read that recently and thought it was really sweet. Kind of fairy-tale-ish. And I have about a kilo of peas in the freezer so this video is great inspiration for the week!
Wow, Beryl those *beeps* when frying the Kochuri sounds a lot like my first try at them too. 😅 My mum gave me some tips that's helped. The oil has to be hot, not hot hot. You need to submerge or push down the puri or kochuri into the oil for a few seconds to get them really puffy and splash oil on the top, and that cooks it thoroughly. Hope this helps!
I react badly to onions. No matter what method I use, there’s buckets of tears. Luckily I’ve found a trick that quickly stops the tears. Run warm water over the delicate part of one or both of your wrists. I find this the easiest because I don’t have much bench space. You can also try keeping a bowl of warm water next to you as you work dip your wrist when necessary or try a warm wet compress. Thank you for the pea recipes, I love them too.
don't know that I agree, but "chefs" usually say: cilantro stems - yes, parsley stems - no. think that they're saying more of the bitterness is in parsley stems, but I like bitter, so I go by whether they'll mess up the texture
I really want to try the Koraishutir Kochuri! I am so intrigued by Indian cuisine, but my daughter is highly spice adverse. I think the combination of flavors and fried bread sounds wonderful and will be right up my daughter's alley! 😃
I love peas. My dad, who was a problematic character in many ways, particularly loved fresh peas in the summer, and whenever I eat peas, I remember everything that was positive and likable about him. I don’t miss him, but it’s nice to remember the good things.
Yes! To find something that evokes happy memories of difficult people is precious. I'm so thankful that you have found this for yourself. 💞
Thanks for the honesty in your comment abt your dad
I think the same about my father
Thank you for sharing our family recipe for creamed peas and potatoes. I was able to share this video with my cousins who didn't get a chance to know my grandma as she passed when they were babies or before they were born. That is what I love about food...it is history and culture and love all roled together...and it was her recipe. I can't wait to try the other dishes! Also can't wait to find the artichoke bottoms! ❤
In Ontario, Can, my grandmother made this all the time but we’d have it on thick slices of baguette instead of potatoes. It’s the first thing I thought about when I saw the thumbnail for this video. My grandmother on my dad’s side would also make creamed peas but it was just mixing peas into Campbell’s cream of mushroom soup and slopping it on some wonder bread. I somehow never thought about putting it on potatoes, but I’m definitely going to now! Maybe even tonight.
@andreab7445 I have done this over toast if I had more gravy leftovers than potaoes...that side of my family is Irish American so potatoes were a part of just about every meal lol. They fit that stereotype for sure.
@@TheresaHoward-w9nmy sister hated eating this so much, she still talks about how traumatized she is from how often it was made in our family. I think because the bread would get soggy, but the crust would stay hard-it was always a way to use up stale bread-but I liked that texture contrast. She married a guy from Dublin who is the cook in their house so I’m going to send him this recipe with the potatoes instead of bread to change her mind about creamed peas. We always had it for lunch but now I’m thinking about it with potatoes as a dinner side dish for pork chops or chicken. I’m very excited about this.
I’m going to try this and add carrots… maybe mushrooms too
Hi Theresa! I am from the KC area as well. My mom made this dish a lot. We also would have creamed peas as gravy over salmon patties and mashed potatoes. Thanks so much for sharing!
I add pearl onions and a tiny dash of nutmeg to the creamed peas and potatoes. This is how my grandmother made it. We have a version of this dish as a side at Thanksgiving. We leave out the potatoes and then pour it over the mashed potatoes.
That’s cool! You’re essentially making a bechamel, it looks like, so nutmeg is a classic addition. There was a lot of classic French cooking influence on recipes from back in our grandparents’ day, it seems, so we tend to see a lot of techniques like that adopted into their recipes. It’s really fascinating!
I like mace powder a little better than nutmeg in savory dishes because it's a bit less peppery while still providing that sweet-and-savory warmth. They are otherwise similar because they are from the same plant :)
♫All we are saaaaayiiiiiing
Is give peas a chaaaance♫
Hot tip: you can keep a spritzer of water in the kitchen and spritz cut onions with water. That will capture the allyl sulfide before it can get to your eyes without adding too much moisture. No lengthy steps or extra gear. The spritzer is useful for a lot of situations where you need to add a touch of moisture, such as baking or if the food in a pan starts to dry out before it's done.
coming from a household as bengali as it can be, you don't have to make picture perfect puffy kochuris, the picture perfect puff is not that important, it just need some puff!!!
my fiance's parents are from Kolkata and I want to try to make this for them, would if be offensive? genuinely idk where to ask and i'm scared of reddit
10:44 tip to puff up your puris is to slightly pushing the puris into the oil with your spoon for a few seconds, repeating it 2-3 times. This creates some pressure and air start getting built up inside the puris
The first dish is something I grew up with but the potatoes (new baby ones) were put in the pan with the peas but we also added pearl onions. We called it Creamed Peas and baby potatoes.
My mom would add canned tuna to the peas and potatoes, or she’d omit the potatoes and serve the peas and tuna over toast. My children and husband will not touch it, but I make it for myself when I need comfort. I lost my mom way too soon, and this dish brings back good memories. Plus I’m like Beryl and just love peas.
One of my favorite “meals” is homemade mashed potatoes, with peas in the center of the pile(use a spoon to make a nice dip) and butter salt and paprika. Yummy
Heyy Beryl! A small tip on those fried flatbreads , if it helps, making it much more thinner and you can splash the oil gently with a spoon aftter putting them in the oil which makes them fluffy, also , frying them till a bit golden brown will enhance the taste! Love your content and have been a fan of your smile since years❤
The Portugese dish is one of my favorites, I always have my mother in law make it for me, it so good and heart warming! Love portuguese food.
My mom and grandma would make the potatoes and pea gravy. If they had left over ham they would put in little pieces of ham. I love this dish!!!
Both of my grandmothers used ham in this dish too :)
Beryl you did really great at the kochuri… in home as well when my mum makes not every of them puffs up. And the trick is to baste oil over it and it will puff better. But believe me you did great!!🎉🎉
In my lifelong effort to never have to deep fry ANYTHING, I imagine the Koraishutir Kochuri pea mush innards stuffed into store bought gyoza wrappers then fried as you do gyoza. Looks DELICIOUS and gorgeous.
Filo might be nicer, but agreed!!
In Portuguese food they often seem to use the sausage as the way to flavour the rest of the dish. My grandma would make a vegetable boil (cozido) where you just throw a bunch of veggies (cabbage, carrot, potatoes, opnions, etc) to cook with a sausage or two mixed in, then in the end the veggies just taste like sausage.
I love peas
Yes I do,
I love peas
I love them too!
Peas have always been a favourite, even when I was little. I liked them fresh out of my dad's garden, or frozen when there weren't any in the garden. My dad didn't like peas, but he planted them especially for me. He said that seeing that little blond head making it down the rows was better than anything he ever harvested out of the garden. I'm glad he got joy out of it. I know I got joy out of eating those peas.
I really can't wait to make all of these reci-peas. They all look like wonderful ways to eat them. Yum!!!
if you're making something like soup, parsley stems are fine chucked in when you're frying up the onions if you chop it up fine. they have way more flavor than the leaves.
Indian Cooking Demystified has a good video with his mom expertly making puffy puri and showing how to do it. There’s your Indian auntie right there.😁
Great episode! I love peas! And I’m glad you finally got over your giggles to do the episode of your dreams! Haha I really want to try the puri (or chapati, or whatever they were; I’m commenting while I’m watching and I still don’t have my Indian bread names straight. Haha), and I bet the other dishes will be delicious, too. I can’t wait to experience them and try them all!
Is "Indian Cooking Demystified" a blog or a social media account? I've tried searching both UA-cam and the web, getting nothing like this 😫
@ It’s actually a UA-cam channel. Try searching “Indian Schmindian”, or “Indian Food For Shmucks”. I can never remember what the actual channel name is; there’s too many.😆
My mother used to boil canned peas for at least 20 minutes until they were transformed into the most revolting, gray balls of slimy mush I have experienced before or since. The smell of them still haunts my nightmares to this day.
For anyone who would like to make Jelbana but can't find frozen artichoke bottoms in their local store, Amazon sells them canned from several companies.
This reminds of when I was a kid and the only peas I got were the peas that came in the silver cans. They were tough and inedible. When I got older I discovered fresh sweet peas, either straight from the garden, or even the frozen ones. Now I love them, and these are lovely news dishes for me to try out. Awesome!
I love peas. Risi e Bisi is so good but I have no idea if I’m making it right since my kitchen is the only place I’ve ever had it. Thank you for reminding me of peas and potatoes - everyone needs it in their rotation.
I absolutely love peas 💚 Will definitely be making that tagine!
Ps. I read, and have had success with, if you leave the root of the onion on when chopping it, it also helps to reduce the amount of tears because the root contains the most chemicals that cause crying (it also helps to keep the onion together when chopping).
The USA peas are something I love, even without the potatoes/subbing pearl onion and a lot of cracked, black pepper.
Another great episode!
(And people really should stop and look in a mirror vs. commenting on ridiculous things.)
We love you!
I know; it’s like people don’t understand what it’s like to be human and have variation. Lol People are just unnecessary with their comments, sometimes.🙃
Flatbread stuffed with peas? Yes, please! It sounds like samosas, which I adore.
Growing up in the Northwest, we looked forward to late spring when the peas and new potatoes were ready, and mom would make creamed peas and potatoes. Fresh from the garden is the BEST! I have made them from frozen peas and store-bought potatoes, and they are good, but nothing beats the first spring harvest. Nummy!
My grandfather used to make that creamed peas dish only he would make it on toast. My grandmother (who was raised in a convent and had NO idea how to cook) told me that was the first dish he taught her. Creamed peas on toast.
Cold milk, hot roux, no lumps. Thanks, Chef John, forever. Dump in all your cold milk to your roux and you'll have no lumps!
My husband is moroccan and the first time we made tajin with peas and artichoke I was REALLY skeptical.. but omg was I wrong, its SOO delicious!! now it is my favorite moroccan dish of all time!
My grandma would make would make green beans and potatoes in cream sauce, and I imagine peas and potatoes in cream sauce are just as delicious. But there's one thing I would like you to try! Take fresh or frozen peas and make green pea soup out of it. Saute onions and carrots and celery and when soft add the frozen peas and chicken broth. I would say a few pounds of frozen peas to 6 cups of broth. Then cook until soft mushy and puree it, and you will have the most delicious green pea soup it's better than using dried split peas!
Loved all of these. I also LOVE peas.
Especially pea and mushroom curry
Yess… my mom makes curried Chana with potatoes, and putting peas in at the end is just…👌🏼
@LePetitNuageGris yummy 😋. Chana, spinach and pea will send me to heaven. All my favourite
@ ooooh, yeah, spinach is good in there, too! And yeah, forget the potatoes. To me, they’re just there. Lol Maybe I’ll try your way sometime.😉
You can also find artichoke hearts in canned/jarred vegetable area too. Super easy to add to dips, pastas, and salads, so good to have in the pantry.
We do creamed pearl onions and peas as a side dish for Thanksgiving. Very similar to the creamed peas and potatoes. Growing peas is one of my favorite things. They're sooooo good eaten raw fresh out of the pod standing in the garden.
I'll surely make some of those! I'll try turkish smoked beef in the italian one, for I can't have pork (health issues). It worked well with a north-italian onion soup.
Can't wait to try the moroccon recipe with lamb. And I'm surely try the recipe using hing. That stuff has been sitting in my pantry for too long.
Growing up in Denmark, my grandmother on my dad's side made one of my favourite dishes. Basically the pea sauce, but also with diced carrots, served by/over steamed backbacon (I guess? The salty cured yummy of peameal bacon, but without the peameal). Instant comfort! I should mak that this weekend...
Hey Beryl! I learnt this trick from my mom while making Puris...so when you start frying the puri you have to keep pushing it down gently with the spoon, so that both the sides of the puri are cooking together inside the oil and then once it starts puffing up you can let it go and flip it over, works every time! Hope this helps! 🤗
You forgot the old standby. Kraft Mac n cheese with peas and tuna. Laziest dinner ever but very nostalgic.
The timing of starting this video was perfect. I pause it right after Beryl finished making the Pasta e Piselli so I could eat it while she talked about it. Great decision.
You joked about a million Italians crying when you broke the pasta but I think you probably caused 10 million Italians to cry/scream when you ate the pasta with a spoon. (I would've loved to see you use a spoon to eat a regular, unbroken bit of spaghetti.)
Please do a second episode. Our Swedish pea soup is a delicious tradition and often nailed on every thursday lunch menu😊.
2 episodes in one week? Beryl’s really spoiling us! 😊
Creamed peas and crispy/tender salmon patties = simply delicious comfort food.
I’m an English pea aficionado so this is one of my favorite episodes to date - THANK YOU! I’m going to try all these recipes, even the Koraishutir Kochuri. One of my favorite pea dishes is Spring Peas & Eggs (Anda Matar). If you want to give it a try - there’s a nice little video on UA-cam by Indian Simmer with instructions. It’s super easy! I usually serve it on toast, because I’m a toast groupie.
When chopping onions, I always switch on the extractor fan above the hob and work right next to it, so the sharpness goes straight away and there are no tears
Koraishotir kochuri is my all time fav😌
For puris, Instead of rolling the dough, use a presser. It flattens the dough evenly and doesn’t make holes. You can get an actual presser online or at an Indian store. You can use a flat stainless steel plate (you just need to press really hard then)
In india, their is a pea snack, we deep fry them and add spices. They make good snacks
I am glad koraisutir kochuri made the list
I too, love peas. Hit the like button before even watching. I don't need to wait to know this will be amazing!
Peas and potatoes was a staple side as a newlywed. We added loads of garlic and black pepper.
Oh my god Beryl! So happy to see that you have featured Koraishutir kochuri! :)
This is my favourite way to eat green peas! :')
Another ep where I want to try all the recipes that are new to me! Although I don't think there's a dish out there that can beat my favourite way to enjoy peas - fresh out of the pod.
I love peas and potatoes. It is a comfort dish my grandmother would make for me when I was having a bad day as a kid. it is a very old dish, as I have ca opiy of family recipe that dates back to early 1800's in Ireland. The only thing I would suggest differently from Beryl, is to use red potatoes. They seem to match up better with the creamy nature of the roux and the green flavor to the peas.
I’m Italian, I make pasta and peas often but I make it literally just bowtie pasta (they hold the peas per bite the best) and peas and just cook with some seasonings, olive oil (ev) and vegetable broth 😊 so here’s a great veg option to try and it comes out so addictive
I’m not Italian but that is how I learned how to make pasta and pees back in the 1970’s
Those pea dishes look yummy. Fresh garden peas are so good, eaten right out of the pod- a fond childhood memory!
gently rubbing/ massaging the top of the puri with the spatula or spoon after popping in to the oil usually helps puff it up!
LOVE Moroccan food.
We make cookies with Peas in Malaysia. Taste like shortbread cookies but healthier😂
Your cooking skills have reached legendary status at this point, Beryl! Well done, especially with the Indian dish
Creamed potatoes and peas was one of my father's favorite dishes. He'd even want it instead of mashed potatoes and gravy with Thanksgiving. Sometimes we also added pearl onions to the dish.
I too love peas..yes I do 😂🤍
As a child in England in the 1940’s and 50’s the only cooked vegetable I ate was peas, as all other vegetables were cooked with baking soda, which turned them into grey mush, my Mother was a very good cook except for the vegetables.I am not sure why she didn’t put baking soda in the peas, but I am glad she didn’t, she put a pinch of sugar, and some mint leaves, mint and peas is a good combination.
there's two more Bengali pea dishes that I love. One, mixes peas with spiced fried potatoes but it's seasoned w spices. The other is simply mashed raw peas & green chilis, and was my MIL's absolute favorite. & I've found that shiro miso makes a great vegan alternative to bacon
I love peas and these are really great recipes to try. Awesome video as always, Beryl👏
That first recipie would be great in a hand pie.
Then there was the second recipie.
Thank you so much for this! I love, love, love peas!!
I'm definitely trying the pea and potatoes and the pea-artichoke tajine 👍🏻 what a surprise
Koraishutir Kochuri is something my grandma used to make for me when I was growing up, I’ve tried recreating it but it never really tastes the same! It’s funny though cause I feel like us Bengalis live the same life at one point lol. Glad to see you give it a go Beryl, you definitely did better than I did 👯♀️
the creamed peas and potatoes are good with pearl onions.
Loved this video. I would suggest using a canning funnel when you have to put stuff in your blender. it keeps the mess out of the threads of your blender and makes it so much more easier to clean up. I always break my pasta. None of my pans are big enough to put whole lengths of pasta into it. Even my mom has always broken pasta noodles.
Happy Holidays Beryl and to everyone watching. Thank you for bringing a bit of joy to everyone’s week/month/year. Keep up the amazing work and know that we appreciate all the effort you take to make these episodes. ❤
A very “pea forward” dish you should try is French Potage St. Germain, with Pork Belly.
peas with potatoes and white sos that is something i would like to try i would add parsle as well , will try next week
So did you notice the bay leaf?? Perfect episode with mostly easy and tasty food.
Aaaahhhh, love those bay Laurel _bay leaves_ !!
Doin’ it right, girl!
Love Ovos Escalfados! Reminds me of cozy meals in the winter, when you didn’t want to spend lots of time by the stove. Try it with Portuguese chouriço next time, the flavour is different than Spanish chorizo.
🎵All we are saying, is give peas a chance 🎵
Beryl, light a votive candle right next to the onions when cutting. I promise this works perfectly.
I make pasta piselli vegan by using olive oil and plant butter. It's delicious and a favorite when I don't feel well.
I love peas! This is the episode I didn’t know I needed and wanted.
Lol my 18 month old son LOVES peas....so excited to get them in he only gets about half in his mouth and the rest in the pocket of his bib, the high chair, and the floor (which my dogs love)
I think the question of stems depends On what you’re making. Somethings are more delicate, and so the leaves are appropriate. But in most things, I love the little bit of crimes that the stems bring, and they’re full of flavour, so I would say I probably use them in 85% of the things I cook with those leafy herbs.
Although I am familiar with artichoke hearts, I have never seen or even heard of artichoke bottoms before. Also, the fried rice I was eating while watching this just so happened to have peas in it.
Being an Italian American I grew up with peas and pasta 👍🏻
@@lauraalt7863 me too...in fact I almost submitted it instead of the dish that I did. Lol. So good.
@ so good brings back memories. My mom always made it with ditalini pasta.
Have to comment on the potatoes and peas. Love how delicious it sounds and with today’s prices so high we can have some yummy food that’s affordable. Yay!! Thank you
Super happy u tried a moroccan dish 🇲🇦🇲🇦
I've never been this early AND it's the pea episode?! My lucky day!!
Lol this is my exact reaction, too!
I have a pea recipe for you to try Beryl. It might not sound like it will be good but its amazing. I had never heard of it till I met my husband in the early 2000's.
Pea Salad
2 cans drained petit pois[silver can]
1 finely diced sweet onion
3-4 peeled hard boiled eggs
2-3 tbls Mayonnaise
Salt and pepper to taste
1. Rinse and drain diced onion (it takes some of the harshness out of it)
2. Combine peas and onion in bowl.
3. Chop eggs and add to bowl.
4. Add and mix in Mayonnaise one tablespoon at a time. You may add more mayonnaise if u want to.
5. Salt and Pepper to taste
U can serve immediately or chill so flavors can come together.
This sounds yummy!
I’m just one person, so I would go with just 1 can of peas but still keep the 3-4 eggs maybe….
I wonder if some small cooked shrimp could be added?? That sounds yummy too!
LOL
Definitely use the delicate stems of green herbs!
Creamed peas was a holiday dish in my house growing up. Mom usually included it in Christmas dinner. We never put potatoes in them but I need to try it.
how was finnish peasoup not featured? its the best thing ever served with mustard onions and finnish pancake with jam as dessert! super traditional in finland
The trick with Koraishutir Kochuri is to have, not too much filling & lightly use the rolling pin, applying too much pressure is a no go. Also after frying one puri, give a little break or some time for the oil to get back its temperature, otherwise oil will be either too cold or too hot, not ideal.
Tip: just splash a bit of the hot oil on top of the poori from the side and gently press the top with your slotted spoon. Makes them puff up really well. Even if they don’t puff up, they’re still delicious!
Oh, hey, the House by the Cerulean Sea! I read that recently and thought it was really sweet. Kind of fairy-tale-ish. And I have about a kilo of peas in the freezer so this video is great inspiration for the week!
Well done on the kochuri they were perfect. Most of the times I end up eating the stuffing as it is while cooking
Wow, Beryl those *beeps* when frying the Kochuri sounds a lot like my first try at them too. 😅 My mum gave me some tips that's helped. The oil has to be hot, not hot hot. You need to submerge or push down the puri or kochuri into the oil for a few seconds to get them really puffy and splash oil on the top, and that cooks it thoroughly. Hope this helps!
Creamed peas and potatoes! I grew up a couple of hours South of KC and we did have this dish growing up. I totally forgot about it.
I react badly to onions. No matter what method I use, there’s buckets of tears.
Luckily I’ve found a trick that quickly stops the tears. Run warm water over the delicate part of one or both of your wrists. I find this the easiest because I don’t have much bench space. You can also try keeping a bowl of warm water next to you as you work dip your wrist when necessary or try a warm wet compress.
Thank you for the pea recipes, I love them too.
The poached eggs and peas reminded me of Shakshuka too,
don't know that I agree, but "chefs" usually say: cilantro stems - yes, parsley stems - no. think that they're saying more of the bitterness is in parsley stems, but I like bitter, so I go by whether they'll mess up the texture
I really want to try the Koraishutir Kochuri! I am so intrigued by Indian cuisine, but my daughter is highly spice adverse. I think the combination of flavors and fried bread sounds wonderful and will be right up my daughter's alley! 😃